Instructions / Assembly

VANILLA CUSTARD
2 cups lowfat milk
2 eggs, slightly beaten
1
⁄
4
cup sugar
1
⁄
4
teaspoon salt
1
⁄
2
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
1
⁄
4
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
4 cups apples, peeled and
sliced
1 tablespoon lemon juice
1
⁄
2
cup quick cooking oats
1
⁄
4
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
TAPIOCA PUDDING
2 cups lowfat milk
2 tablespoons quick cooking
tapioca
2 eggs, slightly beaten
1
⁄
3
cup sugar
1
⁄
2
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
CHEESECAKE
1 8-ounce package cream cheese
1 3-ounce package cream cheese
1
⁄
2
cup sugar
2 eggs
1
⁄
2
cup vanilla wafer crumbs
2
1
⁄
2
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 Information Per Serving 6 servings
305 Calories, 23 g Fat, 157 Cholesterol
CARAMEL SAUCE — Combine
1
⁄
4
cup soft cream cheese,
1
⁄
4
cup brown sugar,
1 tablespoon granulated sugar, and
1
⁄
4
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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