Cuisinart CCJ-100 - Manual (Page 9)

9
Preheat the oven to 350° F. Lightly coat
eight 6-ounce ramekins with cooking
spray.
Place the zest, 1/4 cup of the sugar and
the butter in a medium bowl. Using a
Cuisinart
® 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 with clean beaters/whisk attach-
ment 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 when chilled.
Loosen the edges of the cake with a thin
bladed knife and invert each portion onto
dessert plates – the pudding will then be
on top.
Nutritional analysis 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.
2 tablespoons tangerine/tangelo zest,
finely chopped
1 tablespoon lemon zest,
finely chopped
1-1/2 cups granulated sugar
1/2
cup water
2-1/4 cups tangerine juice
1/2
cup lemon juice
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