Presto 1362 - Manual (Page 35)

35
VANILLA CUSTARD
2 cups lowfat milk
2 eggs, slightly beaten
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Nutmeg
1 cup 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 Information Per Serving
4 servings
137 Calories, 4 g Fat, 118 mg Cholesterol
1 can (16 ounces) solid-pack
pumpkin
1 can (14 ounces) sweetened
condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon finely chopped
candied ginger, optional
¼ teaspoon ground cloves
1 cup water
• • • • • • •
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 Information Per Serving
8 servings
207 Calories, 6 g Fat, 97 mg Cholesterol
PETITE PUMPKIN CUSTARDS
TAPIOCA PUDDING
2 cups lowfat milk
2 tablespoons quick cooking
tapioca
2 eggs, slightly beaten
⅓ cup sugar
½ teaspoon vanilla
1 cup water
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 Information Per Serving 6 servings
113 Calories, 3 g Fat, 75 mg Cholesterol
4 cups apples, peeled and sliced
1 tablespoon lemon juice
½ cup quick cooking oats
¼ cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons margarine,
softened
2 cups water
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 Information Per Serving
4 servings
209 Calories, 7 g Fat, 0 Cholesterol
OATMEAL APPLE CRISP