VANILLA CUSTARD
OATMEAL APPLE CRISP
2 cups lowfat milk ½ teaspoon vanilla 4 cups apples, peeled and 2 tablespoons flour
2 eggs, slightly beaten Nutmeg sliced 1 teaspoon cinnamon
1/4 cup sugar 1 cup water 1 tablespoon lemon juice 2 tablespoons margarine,
J¼ teaspoon salt ½ cup quick cooking oats softened
¼ cup brownsugar 2 cups water
Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups.
Sprinkle nutmeg on custards. Cover each cup firmly with aluminum foil. Pour water
into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly.
Cool cooker at once. Chill.
Nutrition h_fi_rmation Per Serving 4 servings
137 Calories, 4 g Fat, l l8 mg Choleswrol
PETITE PUMPKIN CUSTARDS
1 can (16 ounces) solid-pack 1 teaspoon finely chopped
pumpkin candied ginger, optional
1 can (14 ounces) sweetened 1/4 teaspoon ground cloves
condensed milk 1 cup water
3 eggs, beaten .......
1 teaspoon ground cinnamon Whipped cream, optional
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard
cups. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard
cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once.
Refrigerate until chilled. Serve with whipped cream, if desired.
Nutrition l@_rmation Per Serving 8 servings
207 Calories, 6 g Fat, 97 mg (Ttoleswrol
TAPIOCA PUDDING
2 cups lowfat milk _ cup sugar
2 tablespoons quick cooking ½ teaspoon vanilla
tapioca 1 cup water
2 eggs, slightly beaten
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs,
sugar, and vanilla. Add milk and tapioca, stirring constantly. Pour into individual
custard cups. Cover firmly with aluminum foil. Pour water into cooker. Place custard
cups on rack in cooker. Place pressure regulator on vent pipe and cook 5 minutes with
pressure regulator rocking slowly. Cool cooker at once. Chill.
Nutrition h_fi_rmation Per Serving 6 servings
ll3 Calories, 3 g Fat, 75 mg Cholesterol
Sprinkle apples with lemon juice. Combine oats, brown sugar, flour, and cinnamon.
Cut in margarine until coarse meal forms. Place apples in a greased bowl that will
loosely fit in cooker. Sprinkle oat mixture evenly over apples. Cover bowl firmly with
aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 20 minutes with pressure
regulator rocking slowly. Cool cooker at once.
Nutrition h_fi_rmation Per Serving 4 servings
209 Calories, 7 g Fat, 0 Cholesterol
CHEESECAKE
1 8-ounce package cream cheese 2 eggs
1 3-ounce package cream cheese J/2 cup vanilla wafer crumbs
½ cup sugar 2½ cups water
Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into
buttered custard cups. Top with vanilla wafer crumbs. Cover each cup firmly with alu-
minum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 15 minutes with pressure
regulator rocking slowly. Cool cooker at once. Cool cheesecake. Cut around inside
of cups to loosen and invert onto serving dish. Chill. Top with one of the following
sauces, if desired.
Nutrition h_fi)rmation Per Serving 6 servings
305 Calories, 23 g Fat, 157 Choleswrol
CARAMEL SAUCE -- Combine ¼ cup soft cream cheese, ¼ cup brown sugar,
1 tablespoon granulated sugar, and ¼ teaspoon vanilla.
Mix thoroughly. Spoon over cheesecake. Garnish with
pecans. Refrigerate until serving.
FRUIT SAUCE -- Spoon canned fruit pie filling of your choice over cheesecake.
Refrigerate until serving.
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