Use & Care Guide

28
Recipes
Individual Pistachio Tarts
1 cup whipping cream
1
/
3
cup powdered sugar
3 ounces cream cheese, cut into
1
/
2
-inch cubes, softened
1
/
2
cup chopped pistachios,
divided
1
/
4
teaspoon almond extract
1
/
4
teaspoon vanilla
1 package (6 crusts)
single-serve graham
cracker pie crusts
In blending jar, place cream and powdered sugar.
Insert whisk into whisk adapter and adapter into
motor body. Whisk at Speed 1 about 5 seconds to
mix. Increase to Speed 3; whisk about 25 seconds,
or until soft peaks form. Add cream cheese; whisk
at Speed 6 for 20 to 25 seconds, or until smooth.
Add
1
/
3
cup pistachios, almond extract, and vanilla.
Whisk at Speed 1 for 5 to 8 seconds, or until mixed.
Pipe or spoon lling into crusts, dividing evenly.
Garnish with remaining (approximately 2
1
/
2
tablespoons) pistachios. Refrigerate 1 to 2 hours
to blend avors.
Yield: 6 servings (1 tart per serving).
Per Serving: About 390 cal, 5 g pro, 26 g carb,
31 g total fat, 14 g sat fat, 70 mg chol, 180 mg sod.
Pecan Streusel Topping
1
/
3
cup packed brown sugar
1
/
4
cup all-purpose our
1
/
8
teaspoon cinnamon or nutmeg
1
/
8
teaspoon salt
3 tablespoons cold butter
or margarine, cut into chunks
1
/
2
cup pecan halves and pieces
In chopper attachment bowl with blade, place
brown sugar, our, cinnamon, and salt. Insert
chopper adapter into motor body and lock adapter
onto bowl. Chop at Speed 2 about 5 seconds, or
until mixed. Add butter; pulse 5 to 6 times at Speed
2, about 4 seconds each time, or until blended and
crumbly. Add pecans. Pulse 2 to 3 times at Speed
1, about 4 seconds each time, or until chopped
and blended. Sprinkle on fruit pie lling, squash
or sweet potato casserole, or coffee cake before
baking.
Yield: 12 servings (topping for 8-inch or 9-inch
square or round baking pan).
Per Serving: About 90 cal, 1 g pro, 9 g carb,
6 g total fat, 2 g sat fat, 10 mg chol, 25 mg sod.
†
Model KHB2351 only