Cuisinart CCJ-500 User Manual download pdf (Page 9)

9

the sugar is dissolved, 3 to 5 minutes;

keep warm and reserve.

Cool cake in pan on a rack for 5 minutes,

then turn out onto the rack; wash and dry

the pan. Prick the top and sides of the

cake with a cake tester and return it to

the pan. Prick the bottom of the cake

with the cake tester. Pour the warm

grapefruit syrup slowly over the cake,

allowing the cake to absorb the syrup.

When the syrup has been absorbed, turn

the cake out onto the rack to cool

completely.

Combine the powdered sugar with the

remaining grapefruit juice and stir until

blended and smooth. Drizzle the pink

grapefruit glaze over the cooled cake.

Let rest 30 minutes before cutting.

Nutritional information per serving:

Calories 344 (28% from fat) • carb. 58g • pro 5g

fat 11g • sat. fat 6g • chol. 89mg • sod. 116mg

calc. 37mg • vit. C 4mg (6%DV) • fiber 1g

Lemon Pudding Cakes

This dessert magically becomes 2 layers

when baked, pudding topped with a

sponge cake.

Makes 8 servings

cooking spray

zest of 1 lemon, finely chopped

1 cup granulated sugar, divided

2 tablespoons unsalted butter,

room temperature

¹

³

cup freshly squeezed lemon

juice

3 large egg yolks

1½ cups whole milk

4 large egg whites

¹

8

teaspoon salt

¹

³

teaspoon cream of tartar

4 tablespoons all-purpose flour

powdered sugar

Preheat the oven to 350° F. Lightly coat

eight 6-ounce ramekins with cooking

spray.

Put the zest, ¼ cup of the sugar and the

butter in a medium bowl. Using a hand

mixer, mix on low speed until blended.

Add remaining sugar, lemon juice, egg

yolks, and milk. Mix on low speed until

combined, about 30 to 40

seconds. The mixture may look curdled –

that is okay. In a clean bowl, beat the egg

whites, salt and cream of tartar with

clean beaters/whisk attachment until stiff

but not dry. Gently fold the egg whites

into the lemon mixture. Divide the mixture

among the prepared ramekins. Place the

ramekins in a shallow pan and add

boiling water until it reaches halfway up

the sides of the ramekins. Place the pan

in the preheated 350° oven and bake for

45 minutes. Remove carefully from the

hot water bath and place on a rack to

cool.

May be served warm or cold. May be

served in the ramekins or loosen the

edge of each cake with a thin bladed

knife, invert and serve on a dessert plate

– the pudding will then be on top.

Sprinkle with powdered sugar for

garnish.

Nutritional information per serving:

Calories 207 (33% from fat) • carb. 30g • pro. 5g

fat 8g • sat. fat 4g • chol. 98mg • sod. 103mg

calc. 67mg • vit. C 1mg (2% DV) • fiber 0g

Tangy Citrus Sorbet

Tangy Citrus Sorbet makes a refreshing

ending to a rich meal.

Makes about 1 quart

1½ cups granulated sugar

½ cup water

2¼ cups tangerine juice

½ cup lemon juice

2 tablespoons tangerine

1 tablespoon lemon zest,

finely chopped

Combine sugar and water in a small

saucepan over medium high heat;

cook until sugar is dissolved. Allow to

cool completely. Stir in zests and

juices. Freeze in Cuisinart™ Ice Cream-

Frozen Yogurt and Sorbet Maker,

20 to 25 minutes.

Nutritional information per serving:

Calories 239 (1% from fat) • carb. 62g • pro. 1g

fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg

calc. 23mg • vit. C 42mg (70% DV) • fiber 0g

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