You Can Even Make Dessert with a Pressure Cooker

You Can Even Make Dessert with a Pressure Cooker

Preparing desserts has never been easier or less time consuming than with a pressure cooker! Not only are they easy and take less time than they would if you baked them, pressure cooked desserts also taste better and are healthier. Here are some favorite dessert recipes you and your family will love.

Creamy Cheesecake with Fruit Glaze – Delicious and quick to put together!

Ingredients:

• 1 tbsp. butter

• 4 tbsp. bread crumbs

• 2-8 oz. pkgs. Cream cheese

• 3/4 cup sugar

• 1/4 cup heavy cream

• 2 tsp. vanilla

• 2 tsp. grated lemon zest

• 2 tbsp. flour

• 6 tbsp. sour cream

• 2 eggs

• 2 egg yolks

• 2 cups water

Preparation:

Butter a 7 inch spring form mold or other baking dish. Sprinkle with bread crumbs and set aside. In a bowl, blend the cream cheese, sugar, cream, vanilla, lemon zest, flour and sour cream. Beat in the eggs and egg yolks and pour mixture into the baking dish.

Center the uncovered pan on a piece of 24” long aluminum foil. Cover the top of the pan with another piece of foil and pinch around the edges to seal. Create a handle by scrunching up the ends of the foil over the top of the pan. Set the trivet in the pressure cooker and pour in the water. Lower the foil covered pan into the pressure cooker and place on the trivet.

Lock the lid into place and bring to pressure. Lower the heat and cook for 30 minutes at 15psi. Remove from heat and release pressure using the natural release method.

Remove the pan from the pressure cooker using the foil handle. Loosen the foil and chill for at least 4 hours or overnight. Before serving, arrange fruit topping or fruit preserves in thick layer over the cheesecake. If using a spring form pan, release and remove the rim of the spring form pan.

Rice Pudding – A favorite especially on those chilly fall or winter days!

Ingredients:

• 1 tbsp. butter

• 1/4 cup long grain rice

• 2 cups milk

• 1 cup water

• 1/3 cup sugar

• 1/2 tsp. salt

• 1 egg

• 1/4 cup evaporated milk

• 1/2 tsp. vanilla

• Cinnamon to taste

Preparation:

Melt the butter in the pressure cooker and add the rice coating it with butter. Pour in the fresh milk and water and then stir in the sugar and salt.

Lock the lid in place and bring to pressure. Lower heat and cook for 12 minutes at 15 psi. Release pressure using natural release method and remove lid.

In a small bowl, combine egg, evaporated milk and vanilla. Stir in a little of the hot liquid from the pressure cooker then add the mixture to the pressure cooker. Cook uncovered over medium heat with a wooden spoon, stirring constantly until the rice pudding begins to barely bubble. Immediately remove from heat and allow to cool 10 minutes while stirring occasionally.

Transfer to individual dessert bowls, and refrigerate to continue cooling. Sprinkle with cinnamon when serving.

Makes 4 servings