Classic Cherry Clafoutis; Coconut Cream Pie - Cuisinart PowerBlend 500 Instruction Booklet

Classic Cherry Clafoutis

This traditional country French dessert can be made with cherries,
plums, peaches, pears or any berry . We have added finely ground
almonds or hazelnuts for that certain "je ne sais quoi ."
Makes 8 servings
2 teaspoons unsalted butter, melted
¼ cup + 4 teaspoons granulated sugar, divided
1 ounce almonds or hazelnuts
(toasted gives best flavor)
¾ cup evaporated low fat milk (not reconstituted)
¼ cup heavy cream
3 large eggs
1 tablespoon vanilla extract
1 tablespoon brandy or amaretto
¹⁄ teaspoon salt
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½ cup all-purpose flour
¼ teaspoon ground cinnamon
12 ounces pitted cherries (thawed if using frozen)
Arrange the rack in the middle of the oven . Preheat oven to
325°F . Brush a six-cup oval baker or gratin dish with the
melted butter . Dust with 2 teaspoons of the granulated sugar .
Place ¼ cup of the sugar and the nuts in the blender jar .
Cover and pulse 15 times on Chop to chop the nuts . Add the
evaporated milk, cream, eggs, vanilla, brandy, salt, flour, and
cinnamon . Blend for 10 seconds on Liquefy; mixture will be
smooth and creamy – do not overblend .
Arrange the cherries in the bottom of the prepared baking
dish . Carefully pour the batter over the cherries . Place in the
preheated oven and bake for 35 minutes . After 35 minutes,
sprinkle evenly with the remaining 2 teaspoons of sugar .
Continue to bake for an additional 15 to 20 minutes, until the
clafoutis is puffed and golden brown . Remove from the oven
and cool for 10 minutes before serving . Serve with sweetened
whipped cream, vanilla ice cream or frozen yogurt .
Nutritional information per serving:
Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g • sat. fat 3g
• chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g

Coconut Cream Pie

A cross between a custard pie and a cheesecake, this pie is
delicious and simple to prepare . Serve with a dollop of freshly
whipped cream for pure indulgence .
Makes 8 to 12 servings
4 ounces vanilla wafers or gingersnaps,
broken into quarters
4 tablespoons unsalted butter, melted
2½ cups shredded sweetened coconut, divided
3 large eggs
¾ cup granulated sugar
12 ounces lowfat cream cheese, cut into 1-inch
(or smaller) pieces
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
½ teaspoon coconut extract
Arrange rack in lower third of oven . Preheat oven to 350°F .
Place cookies in blender jar . Cover and pulse 10 times on
Chop . Scrape the jar . Using Mix, blend for 20 to 30 seconds
until pulverized . Transfer to a small bowl . Add the melted
butter and ¾ cup of the shredded coconut; stir to combine
thoroughly . Press evenly into the bottom and sides of a 9-inch
deep-dish pie plate . Place in oven and bake for 10 minutes .
Let cool on a rack 5 minutes before continuing .
Place eggs, sugar, cream cheese, lemon juice, and extracts in
the blender jar . Blend on Purée for 15 seconds; scrape blender
jar . Blend again for 15 seconds . Add the remaining coconut
and pulse on Mix until combine, 6 to 8 pulses . Pour into the
prepared pie shell and place in the preheated 350°F oven .
Bake for about 30 to 40 minutes, until slightly puffed and set
at edges – may be slightly jiggly in the center . Cool on a rack
completely . Refrigerate pie for at least 2 hours before serving .
Nutritional information per serving (based on 12 servings):
Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g • sat. fat 10g
• chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g
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