CRISP NUT DESSERT TOPPING
1
�3 cup (75 ml) packedPlace sugar, flour, cinnamon, and nutmeg in
brown sugarchopper; process 3 to 4 seconds to mix. Add butter;
1
�4 cup (50 ml) all-pulse 1 or 2 times for 4 seconds each to blend. Add
purpose flour
oats and nuts; pulse 3 to 4 times for 4 seconds
1 teaspoon (5 ml)
each to mix. Spread mixture on baking sheet. Bake
cinnamon
at 375!F (190!C) for 15 to 20 minutes, or until
1
�4 teaspoon (1 ml)
golden brown, stirring occasionally.
nutmeg
3 tablespoons (45 ml)Cool completely; break apart. Sprinkle over ice
butter or margarine,cream, fruit, or prepared pie filling. Store in cool dry
cut upplace in tightly covered container.
1
�3 cup (75 ml) old-1
Yield: About 2 cups (500 ml). 8 servings (�4 cup
fashioned rolled oats
[50 ml] per serving).
1 cup (250 ml) walnut
or pecan piecesPer serving: 198 cal, 3 g pro, 16 g carb, 14 g fat,
12 mg chol, 5 mg sod.
DECADENT TRUFFLE SCOOPS
1 cup (250 ml) semi-Place chocolate in chopper; pulse 5 to 6 times for
sweet chocolate5 seconds each to chop. In small saucepan, heat
chips
cream until hot but not boiling. Through either
1 cup (250 ml)
opening in lid and with chopper running, slowly
whipping cream
add cream. Process 20 to 30 seconds until smooth.
2 tablespoons (25 ml)
Through either opening and with chopper running,
coffee liqueur or
add liqueur; process until smooth.
raspberry juice
concentrateChill several hours until set. Scoop 2 small scoops
1 cup(250 ml) freshinto individual dessert dishes. Top with raspberries
raspberriesand whipped topping, if desired.
Whipped topping,
if desiredYield: 16 servings.
Per serving: About 111 cal, 1 g pro, 10 g carb,
8 g fat, 20 mg chol, 6 mg sod.
17 |
ACEC
