14
1 ½ cups reduced-fat buttermilk baking mix
½ cup whole-wheat flour
¼ cup honey-crunch wheat germ
1 tsp. baking powder
Butter and syrup for serving
1. In jar, place ingredients in order given above.
2. Cover jar with lid. Press “On/Off” button, then press “High Pulse” button
8-10 times. When done, scrape jar and stir in the batter lightly.
3. For each pancake, pour about ¼ cup batter onto preheated griddle; cook until
tops begin to bubble; turn over and continue to cook until golden.
4. Serve hot with butter and syrup.
Chocolate Cream Pie
Makes 8 servings
3
1
cup slivered almonds
20 chocolate wafer cookies
¼ cup melted butter
2 pkg. (3.4 oz. each) instant chocolate pudding and pie filling
3 ½ cups milk
½ tsp. almond extract
1 ½ cups heavy cream
cup chocolate syrup
Garnish: White chocolate curls
Pie Crust
1. In jar, place almonds. Then break cookies into jar.
2. Cover jar with lid. Press “On/Off” button, then press “Food Chop” button.
(Note: Press “Stop” button if it is done to your liking before cycle ends.)
3. Spray a 9” pie plate with nonstick cooking spray; add crumbs and butter;
mix well then press into bottom and up side; chill.
Pie Filling
4. Prepare pie filling with milk as package directs; using medium blender setting;
stir in extract; chill
5. In blender jar, place cream and chocolate syrup; blend until soft peaks form.
6. Pour chilled pie filling into crust; spread chocolate whipped cream over filling.
7. Garnish with chocolate curls.
8. Chill several hours.
3
1
