Creamy Rice Pudding. Cuisinart CPC-600 - Electric Pressure Cooker, CPC-600C Series

Turn into the prepared pan and turn to dust the sides of the pan. Press the remainder onto the bottom of the pan. Reserve.

Place cream cheese and sugar in the work bowl of a food processor fitted with the metal

“s” blade. Process until smooth, about 15 to 20 seconds. Add the eggs, lemon zest, lemon juice, and vanilla. Process for 10 seconds. Scrape down the bowl and process for another 5 seconds. (Alternatively, the cheesecake batter can be combined using a hand mixer on low speed – take care not to incorporate too much air, which will cause cracking.) Pour the batter into the prepared pan. Place the rack/trivet in the cooking pot and add 2 cups (500 ml) of water.

Cut a piece of aluminum foil about 24 inches

(61 cm) long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches (61 cm) in length and 2 inches (5 cm) wide to make a “cradle.” Place on counter and set filled springform pan in the centre. Cover cheesecake with a piece of buttered aluminum foil – making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward. Use the cradle to help lower the cheesecake into the cooking pot and place on the trivet.

Cover and lock lid in place. Select High

Pressure and set timer for 8 minutes. When audible beep sounds, use natural pressure release to release pressure. Remove cheesecake from the cooking pot using the foil strips to lift up. Place on a cooling rack.

Remove foil and plastic wrap. If moisture has accumulated on the top, dab gently with a paper towel to remove. Let cool to room temperature, then cover and refrigerate.

Before serving remove from springform pan and garnish if desired.

Nutritional information per serving (based on 8 servings):

Calories 299 (67% from fat) • carb. 19g • pro. 6g

• fat 23g • sat. fat 14g • chol. 119mg • sod. 214mg

• calc. 59mg • fiber 0g

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Creamy Rice Pudding

Using coconut milk gives this rice pudding a hint of coconut and a very creamy texture.

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Makes 6 cups (1.5 L)

cups (375 ml) Arborio or Carnaroli rice cups (500 ml) whole milk can (14-ounce [397 ml]) lite coconut milk cup (250 ml) water cup (125 ml) granulated sugar teaspoons (10 ml) cinnamon teaspoon (2 ml) salt teaspoons (7 ml) pure vanilla extract

cup (250 ml) dried tart cherries, dried cubed mango or papaya, or golden raisins

Rinse rice and drain. Place rice, whole milk, coconut milk, water, sugar, cinnamon, and salt in the cooking pot. Select Sauté and bring to a low boil, stirring constantly to dissolve the sugar. As soon as the mixture comes to a boil, cover and lock lid in place.

Select Low Pressure and set timer for 15 minutes.

When audible beep sounds, use Quick

Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Add vanilla and dried fruit and stir. Place cover on pot, but do not turn on.

Let stand for 15 minutes. Stir and serve. May be garnished with a sprinkling of cinnamon and freshly whipped cream.

Nutritional information per serving (½ cup [125 ml]):

Calories 142 (22% from fat) • carb. 25g • pro. 3g • fat

4g • sat. fat 2g • chol. 7mg • sod. 126mg • calc. 72mg

• fiber 1g

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Ginger Steamed Pears with Vanilla Bean

Mascarpone Cream

Makes 4 servings

Vanilla Bean Mascarpone Cream

(recipe follows) cup (250 ml) medium dry sherry cup (125 ml) granulated sugar strips lemon zest

(about 2x½ inches [5 x 1.25 cm] each) tablespoon (15 ml) fresh lemon juice slices fresh ginger pears, about 8 to 10 ounces

(226-283 g) each whole lemon

Fresh raspberries and chocolate shavings or candied ginger for garnish

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Prepare Vanilla Bean Mascarpone Cream.

Cover and refrigerate until ready to use; remove from refrigerator 30 minutes before serving.

Place sherry, sugar, lemon zest, lemon juice and ginger in cooking pot of the Cuisinart

Pressure Cooker. Select Simmer and cook until the sugar is dissolved. Remove a slice from the bottom of each pear, and use a small melon baller to remove the core. Peel the pear vertically, leaving stripes of peel on the pear. Rub cut surfaces with lemon half.

Place trivet/rack in cooking pot. Place a heatproof 8-inch (20 cm) plate on the trivet and arrange pears on plate. Select High

Pressure and cook for 4 minutes.When audible beep sounds, use Quick Pressure

Release to release pressure. Remove pears, plate and trivet. Add any liquid that has accumulated on the plate to the cooking pot.

Let pears cool, then cover and refrigerate until ready to serve. Select Simmer and cook the liquid for about 20 to 25 minutes, until it is reduced by about half (you should have slightly more than ½ cup [125 ml] after reducing). Strain and cool.

Place pears on individual dessert plates.

Drizzle with chilled ginger syrup and garnish with a little dollop of Vanilla Bean

Mascarpone Cream, fresh raspberries and chocolate shavings or candied ginger. If desired, stuff hollow of pear with Vanilla Bean

Mascarpone Cream.

Nutritional information per serving (pear only):

Calories 236 (3% from fat) • carb. 48g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 6g

• calc. 31mg • fiber 6g

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Vanilla Bean

Mascarpone Cream

Makes 4 servings

vanilla bean

ounces (20 cm) mascarpone cheese, softened to room temperature tablespoon (15 ml) powdered sugar teaspoons (10 ml) milk teaspoon (2 ml) pure vanilla extract

Split vanilla bean in half lengthwise. Scrape out the seeds with the back of a knife. Place vanilla seeds, cheese, sugar, milk, and vanilla in a small bowl. Stir with a whisk until smooth

(this may also be done with a hand mixer, hand blender or food processor). Refrigerate until ready to use. Remove from refrigerator

30 minutes before using to soften.

Nutritional information per serving:

Calories 269 (91% from fat) • carb. 2g • pro. 4g

• fat 26g • sat. fat 14g • chol. 70mg • sod. 31mg

• calc. 83mg • fiber 0g

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