Cuisinart CMW-55 Series - Manual (Page 19)

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Applesauce
Makes about 2½ cups
4 apples (about 8 ounces each)*
2½ tablespoons water, apple cider ,
apple juice or cranberry juice
½ tablespoon fresh lemon juice
(only if using water)
¼ teaspoon ground cinnamon
pinch of allspice
pinch of nutmeg
Peel, core, and cut apples into eighths. Place in
a 1½-quart microwave-safe casser ole or bowl.
T oss with liquid in r ecipe. Cover with casserole
lid or plate and place in the Cuisinart
®
Compact
Microwave. Micr owave on high (PL 10) for 15 to
18 minutes, stirring apples after 10 minutes of
cooking, until apples are tender and can be
mashed with a fork. Mash or purée to desir ed
texture using a potato masher or hand blender .
Add spices. Serve warm or let cool, cover and
refrigerate. Keeps about 1 week in the r efrigera-
tor.
Nutritional information per ser ving:
Calories 102 (6% from fat) • carb. 26g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 2mg
• calc. 9mg • fiber 5g
Lemon Curd
Lemon curd is very good with scones,
gingerbread, or pound cake. It can also
be used to fill tartlets or meringues.
Makes about 3 cups
1 cup unsalted butter,
cut into 16 pieces
2 cups granulated sugar
zest of 4 lemons
2
⁄
3
cup fresh lemon juice
4 large eggs
Place butter in a 4-cup microwave-safe mea-
suring cup or bowl and cover with waxed paper.
Place in the Cuisinart
®
Compact Microwave and
microwave on high (PL 10) to melt, about 1½
minutes. Stir in the sugar, lemon zest, and
lemon juice. Cover with waxed paper and
microwave for 4 to 4½ minutes, stirring after 2,
3 and 4 minutes of cooking, until sugar is com-
pletely dissolved.
In a 1½-quart microwave-safe measuring cup or
bowl with handle, beat eggs until frothy . While
whisking the eggs, slowly add the hot butter
mixture to the eggs, whisking constantly . Cover
with waxed paper and microwave on medium-
high (PL 7) for 7 to 8 minutes. Stir and micro-
wave on medium-high again for 2 minutes.
Repeat – stir and microwave for an additional 2
minutes, until thick and smooth like mayon-
naise. Do not boil or the mixture will cur dle.
When thick, whisk again until smooth. Ladle
into sterilized jars and let come to room tem-
perature. Cover and r efrigerate.
Nutritional information per ser ving (2 tablespoons):
Calories 146 (51% from fat) • carb. 17g • pro. 1g
• fat 9g • sat. fat 5g • chol. 56mg • sod. 12mg
• calc. 8mg • fiber 0g
ChocolateMousse
Microwaving is a simple way to melt
chocolate.
Makes 4 cups
1 cup reduced fat milk
2½ cups miniature marshmallows
8 ounces semisweet chocolate
morsels or chopped semisweet
chocolate
1 ounce unsweetened chocolate,
cut into ½-inch pieces
1 teaspoon instant espresso
powder
1 teaspoon pure vanilla extract
1 cup heavy cream, chilled
Combine milk, marshmallows, and both choco-
lates in a 1½-quart microwave-safe bowl. Place
in Cuisinart
®
Compact Microwave and micr o-
wave on high (PL 10) for 2 minutes. Stir well
with a whisk. Continue to microwave on high for
30-second intervals, stirring well after each,
until the chocolate and marshmallows are com-
pletely melted and the mixture is smooth and
homogenous. Add espresso powder and vanilla,
whisking to blend. Stirring now and then, allow
the chocolate mixture to come to r oom temper-
ature befor e continuing.
When chocolate mixture has cooled completely
to room temperatur e, whip cream until it just
holds stiff peaks. Stir about one fourth of the
whipped cream into the chocolate mixtur e to
lighten it. Then, gently fold the remaining cr eam
into the chocolate mixture. Spoon into 5-ounce
ramekins or stemmed glasses. Cover and chill
for at least 6 hours. Remove from r efrigerator
15 minutes before serving for best flavor .
Serving suggestions:
If desired, may be gar nished with freshly
whipped cream or chocolate shavings.