press and seal. Use fingers or fork to crimp
decoratively. Reserve.
Insert the metal blade. Pulse to break up the
brown sugar, 4 – 5 times. Add 1/2 cup flour,
oatmeal and sugar to work; pulse 5 times. Add
cold butter pieces and nuts, pulse 15 one-sec-
ond pulses. Transfer to a small bowl and work
the mixture with fingers until it is large crumbs.
Reserve.
Insert the slicing disc. Add the lemon juice to
the work bowl. Place the apple quarters in the
feed tube. Use medium pressure to slice.
Transfer to a large bowl and toss the apples
in the juice to coat. Add sugar, 1/4 cup flour,
spices, and raisins or cranberries optional. Toss
apples gently but thoroughly to combine.
Fill the prepared crust evenly with apple
mixture, pressing apple mixture lightly to
remove air pockets. Top evenly with streusel
topping. Place pie on rack in preheated oven
(may place foil or baking sheet on rack under-
neath to catch drips). Bake in preheated 400°F
oven until browned and bubbly, about 55 to 60
minutes. If crust or topping appears to brown
too quickly, cover loosely with a sheet of foil.
Let cool for at least 1 hour on a rack before
serving.
VERY BERRY CHEESECAKE
Cooking spray
22
2-1/2-inch graham cracker squares,
broken into quarters
3/4
cup granulated sugar, divided
?
teaspoon cinnamon
5
tablespoons unsalted butter, cut into
1/2-inch pieces
2
tablespoons unflavored gelatin
1/2 cup
water
2
cups fat free ricotta cheese
1
pound lowfat cream cheese
1
tablespoon vanilla extract
1/2
cup Very Berry Sauce
Fresh berries for garnish.
Preheat oven to 350° F. Lightly coat a 9-inch
springform pan with cooking spray and
set aside.
Insert the metal blade. Place the graham
crackers in the work bowl and pulse 10 times to
crush. Add 1/4 cup of the granulated sugar,
cinnamon and unsalted butter. Process for 30
seconds; scrape the work bowl. Process until
the mixture is uniformly fine crumbs. Press the
crumbs into the bottom of the prepared spring-
form pan. Bake in the preheated oven until set
and golden, 10 minutes. Remove and cool
completely on a rack.
In small saucepan sprinkle gelatin over water;
let stand 5 minutes to soften. Cook over low
heat until dissolved, stirring often. Set aside.
Wipe out the work bowl with a paper towel.
Place the gelatin mixture in the work bowl with
the ricotta cheese, cream cheese, remaining
1/2 cup granulated sugar, and vanilla. Process
for 30 seconds; scrape work bowl. Process for
another 30 to 40 seconds, until completely
smooth and creamy. Add berry purée and
process until totally blended. Pour into
prepared crust. Cover and refrigerate at least
6 hours to allow to set completely before
serving. Serve with additional fresh berries
as garnish.
VERY BERRY SAUCE
Stir in fresh strawberries, raspberries and blue-
berries, just before serving, to use as a topping
for pancakes, waffles, cheesecake, your favorite
ice cream or frozen yogurt.
Makes 3 cups
6
ounces fresh or frozen blueberries
(not in syrup, thawed
6
ounces fresh or frozen raspberries
(not in syrup, thawed)
6
ounces fresh or frozen strawberries
(not in syrup, thawed)
3/4
cup good quality berry preserves
Superfine or Turbinado Sugar to taste
Insert the metal blade. Process the strawberries
and raspberries until smooth, 30 seconds.
Add the preserves and process until smooth,
20 seconds. Taste and add sugar if needed.
Strain through a chinois or fine mesh sieve,
pressing on the solids. Discard the seeds.
Refrigerate until ready to use.
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