Specifications

◆
55
◆
56
deSSertS
Stewed Rhubarb
2 pounds (1 kg) fresh rhubarb stalks,
washed and dried
1 cup (250 ml) granulated sugar
Makes 4 cups (1 L)
Slice rhubarb ¼ to ½-inch (1.25 to 2.5 cm) thick. Place rhbarb in the ceramic pot
of the Cuisinart
®
Slow Cooker and stir in the sugar. Let at room temperature for 1 to
2 hours, until the rhubarb gives up liquid. Press the On/Off button to turn unit on.
Set time to 5 hours and press Low; Slow Cooker will automatically switch to Warm
when cooking time is elapsed.
Transfer to resealable containers and refrigerate until ready to use. Use to top oatmeal
or as a topping for vaanilla ice cream.
Nutritional information per serving [1 cup (250 ml)]:
Calories 120 (2% from fat) • carb. 30g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 98mg • fiber 2g
Chocolate Ricotta Cheesecake
deSSertS
½ teaspoon (2 ml) + 2 tablespoons
(30 ml) butter, divided
¼ cup (50 ml) hazelnuts, lightly toasted,
finely chopped
²⁄
³
cup (150 ml) chocolate cookie crumbs
1 cup (250 ml) lowfat ricotta
12 ounces (340 g) lowfat cream cheese
½ cup (125 ml) granulated sugar
¼ cup (50 ml) unsweetened
cocoa powder
2 large eggs
3 tablespoons (45 ml) half-and-half
¼ cup (50 ml) Frangelico
2 tablespoons (30 ml) cornstarch
1 teaspoon (5 ml) vanilla
½ cup (125 ml) mini chocolate morsels
Makes one 6-inch (15 cm) cheesecake
Lightly coat the bottom and sides of a 6-inch (15 cm) springform pan with
½ teaspoon (2 ml) butter.
Combine remaining butter, chopped nuts and cookie crumbs. Press crust mixture
into bottom of springform pan.
Place ricotta, cream cheese, sugar and cocoa in work bowl and process 30 seconds;
scrape sides and bottom of work bowl. Process another 30 seconds; scrape work
bowl. Add eggs and process 20 seconds; scrape work bowl. Add Frangelico, corn-
starch and vanilla; process 20 seconds (or mix using a hand-held electric mixer). Pour
into pan, sprinkle with chocolate morsels and swirl into batter.
Place the rack in the ceramic pot of the Cuisinart
®
Slow Cooker. Place the springform
pan on the rack and cover. Turn the temperature setting to High and cook the cheese-
cake for 2 hours.Turn off. Let cheesecake rest in slow cooker for 30 minutes.
Lift the cheesecake from the Slow Cooker using hot pads and place on a wire rack
to cool completely. When cool, place in the refrigerator for at least 8 hours before
serving.
Nutritional information per serving (based on 8 slices):
Calories 366 (57% from fat) • carb. 27g • pro. 12g • fat 24g • sat. fat 11g
• chol. 89mg • sod. 411mg • calc. 210mg • fiber 4g