Place cover on blender jar. Turn blender
on and blend on mix until crushed, about
10-15 seconds. Add butter and 1
tablespoon sugar; blend on Mix until
combined, about 10-15 seconds. Turn
blender off. Press mixture into bottom of
pan, and bake 10 minutes.
Add lemon zest and 1 teaspoon sugar to
clean and dry blender jar. Place cover on
blender jar. Turn blender on and blend on
food processor speed for 15-20 seconds.
Add egg substitute and remaining
ingredients in the order listed; blend on
Mix for 60-75 seconds. (It may look as if
the ingredients are not mixing; however,
the blender is working. After about 30
seconds, the mixture will start to circulate
in the blender jar.) Turn blender off. Pour
into prebaked crust, and bake until firm,
about 1 hour. Cool completely on a wire
rack, and then refrigerate at least 6 hours
before serving. Serve with raspberry
sauce (see page 18).
Nutritional analysis per serving
(cheesecake only):
Calories 251 (39% from fat) • carbo. 24g
• prot. 14g • fat 11g • sat. fat 6g
• chol. 37mg • sod. 211mg
BAKED ALMOND
CUSTARD
Makes six servings
3
large eggs
1-1/2 cups reduced fat milk
1
cup evaporated fat free milk
1/2 cup sugar
1
teaspoon almond extract
6
teaspoons finely chopped or
slivered almonds
Preheat oven to 160°C. Add first five
ingredients to blender jar (not almonds).
Place cover on blender jar. Turn blender
on and blend on mix until combined,
about 10 seconds. Turn blender off.
Divide mixture among six 175ml
ramekins or custard cups, filling each
about 3/4 full. Top each with 1 teaspoon
almonds.
Place ramekins in a 23cm x 33cm
baking dish and add hot water to reach
2.5cm up the sides of the ramekins.
Bake until a knife inserted in the center
comes out clean, about 1 hour. Remove
ramekins from water bath and cool on a
wire rack. Cover and chill in the
refrigerator before serving.
Nutritional analysis per serving:
Calories 181 (25% from fat) • carbo. 25g
• prot. 9g • fat 5g • sat. fat 2g
• chol. 112mg • sod. 111mg
Recipes
For use with SmartPower Duet
Food Processor Only
HUMMUS
Makes 2-1/4 cups
2
cups canned chickpeas,
drained
1/2 cup fresh lemon juice
4
tablespoons tahini
4
garlic cloves, peeled
1-1/2 tablespoons olive oil
2
teaspoons salt
Parsley sprig
Place first 6 ingredients in the
SmartPower Duet work bowl fitted with
the chopping blade. Place cover on
work bowl. Press the on button and
process on food processor speed until
smooth, about 30-40 seconds.
Press off button. Transfer to a serving
dish and garnish with parsley. Serve at
room temperature.
Nutritional information per tablespoon:
Calories 40 (27% from fat) • carbo. 6g •
prot. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 69mg
FRESH TOMATO SALSA
Makes 1 cup
1/4 cup fresh coriander leaves
1
small garlic clove, peeled
1
jalapeno pepper, halved,
seeded, cut into 1.5cm pieces
1
small onion, cut into 2cm
pieces
3
plum tomatoes, cut into
1.5cm pieces
1
teaspoon fresh lime juice
1
teaspoon salt
Place coriander in the SmartPower
Duet work bowl fitted with the chopping
blade. Place cover on bowl and press
the “On” button. With the food
processor running on food processor
speed, add garlic through the feed tube
and process until finely chopped, about
5 seconds. Scrape work bowl. Add
jalapeno, onion, tomatoes, lime juice
and salt.
P
ress the “Pulse” button and pulse
on food processor speed until coarsely
chopped, about 8 - 10 times. Press
“Off” button.
Nutritional information per tablespoon:
Calories 20 (0% from fat) • carbo. 4g
• prot. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 271mg
SPICY CRAB DIP
Makes 1-3/4 cups
1
tablespoon fresh chives
1
cup lowfat sour cream
1/3 cup fat free milk
1/4 cup lowfat mayonnaise
1-1/2 teaspoons prepared
horseradish
1/4 teaspoon ground white pepper
1
can (170g) crabmeat,
drained (about 3/4 cup)
Place chives in the SmartPower Duet
food processor work bowl fitted with the
chopping blade. Place cover on work
bowl and press the “On” button.
Process on food processor speed until
finely chopped, about 5 seconds. Leave
in bowl. Add remaining ingredients to
work bowl and press Pulse button.
Pulse on food processor speed until
combined, about 6 times. Press “Off”
button. Refrigerate for 1 - 2 hours
before serving to develop flavour.
Nutritional information per tablespoon:
Calories 64 (53% from fat) • carbo. 2g
• prot. 2g • fat 2g • sat. fat 1g
• chol. 15mg • sod. 91mg
CREAMY GUACAMOLE
Makes 1-1/2 cups
1/4 cup fresh coriander leaves
1
medium garlic clove, peeled
1
small spring onions, trimmed,
cut into 2.5cm pieces
1/2 small green chili, seeded
1/4 teaspoon salt
1/8 teaspoon chili powder
1/2 cup nonfat plain yoghurt
2
tablespoons fresh lemon juice
1
small plum tomato, cut into
1.5cm pieces
2
small ripe avocados, peeled,
pits removed, cut into
1.5cm pieces
17
