Cuisinart CCJ-500 - Manual (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