Pie Crusts
Bittersweet Chocolate Frosting
27~~W
%wp(5oml)hotmllk
wthtoemellpiecee
2~~(~u-urosr
2 tebkgum
(3tlml)
butter
1
bsspoon
(5ml)
vanilla exbaci
Put all ingredients into Osterizer blender container. Cover, vent feeder cap and
process at ON until completely smooth. If frosting is too thick, add a small amount
of milk. Weld: approximately 1 cup f25OmL)
Frosts one 13 x g-inch (33 x 23cm) cake
NUlRlllONAL lNFOMdAllON PER
SERVlNG
serving
size
1 recipe Fat
55.2g
Sodium .266mg
calories
.1315
Cholesterol
.69.7mg
Protein
6.3g
Chocolate Cookie Crust
3ochocdetewefercookiea
or 1% cups (375mL) crumbs
%
CUP
(5om~)
butter,
melted
%
teesPow (2mU
cimlmmm
Break 10 chocolate cookies into Osterizer blender container. Cover and process
3 times at WLSE. Empty container and repeat with remaining cookies. Combine
cookies, butter, and cinnamon. Pat into a g-inch (23cm) pie pan. Chill before fill-
ing or bake 10 minutes at 350°F (180%). Let cool before filling.
yield: one g-inch (23cm)
cn~st
NUlWWNAL
INFORMATION PER SERVING
.servklgaize......
lhcrust
Fat
8.7g
Sodium 206mg
Cslorles
:.
,146
Cholesterol
17.7mg
Protein
1.6g
Buttery Nut Crust
Preheat oven to 325°F
(18OT).
Put nuts into Osterizer blender container. Cover
and process 2 times at PULSE. Put all ingredients into a g-inch (23cm) pie pan.
Mix thoroughly. Pat into bottom and sides of pie pan. Bake 20 minutes. Cool
before filling.
Weld:
one
g-inch
(23cm)
cyst
N~INFORMARONPERSERVl~
._-
Serving
size
16
crust
Fat
.0.9g
Sodium
.
61.2mg
calories.............152
Cholesterol
.15.6mg
Protein
2.6g