Serve immediately or at room temperature.
Nutritional information per serving:
Calories 195 (32% from fat) • carb. 25g • pro. 5g
•fat 10g • sat. fat 5g • chol. 123mg
•sod. 43mg • calc. 22mg • fiber 1g
Grand Marnier Whipped Cream
Wonderful on fresh berries.
Makes 2 cups (500 ml), sixteen servings
1 cup (250 ml) heavy cream
1⁄4cup (50 ml) confectioners’ sugar, sifted
3tablespoons (45 ml) Grand Marnier®
1⁄2teaspoon (2 ml) vanilla
Place heavy cream in mixing bowl. Using the Chef’s Whisk, beat the cream on Speed 5 for about 1 minute. Add the sifted sugar, vanilla, and Grand Marnier for an additional minute until soft peaks form.
Nutritional Information per serving
[2 tablespoons (30 ml)]:
Calories 85 (76% from fat) • carb. 4g • pro. 0g
•fat 7g • sat. fat 5g • chol. 27mg
•sod. 8mg • calc. 13mg • fiber 0g
Grand Marnier® is a registered trademark owned by the Société des Produits
Coffee Whipped Cream
Excellent on pecan pie.
Makes 2 cups (500 ml), 12 servings
1 cup (250 ml) heavy cream
1⁄4cup (50 ml) confectioners’ sugar, sifted
1⁄2teaspoon (2 ml) pure vanilla extract
1⁄4cup (50 ml) strong coffee
Place heavy cream in a cold mixing bowl. Using the Chef’s Whisk for the Cuisinart® Hand Mixer beat the cream for 1 minute on Speed 5.
At this point add the sifted confection- ers’ sugar and vanilla and 1 teaspoon (5 ml) of coffee. Continue beating adding 1 teaspoon (5 ml) of coffee at a time to taste until cream reaches soft peak stage, about
Nutritional information per serving:
Calories 78 (83% from fat)• carb. 3g • pro. 1g
•fat 7g • sat. fat 5g • chol. 27mg
•sod. 8mg • calc. 13mg • fiber 0g
Savouries
Herbed Cheese
Instead of purchasing expensive
Makes about 2 cups (500 ml)
8ounces (225 g) cream cheese, room temperature
(may use regular or lowfat)
5 ounces (142 g) chèvre or other goat cheese, room temperature (soft type, not aged)
1clove garlic, peeled and minced
1tablespoon (15 ml) finely minced shallot or green onion
1tablespoon (15 ml) finely chopped fresh parsley
1teaspoon (5 ml) herbs de Provence
1⁄2teaspoon (2 ml) kosher salt
1⁄4teaspoon (1 ml) white pepper dash hot sauce such as Tabasco®, to taste
Place all ingredients except hot sauce in a medium bowl. Mix on Speed 3 for 1 minute, then increase speed to Speed 5 to whip for an additional 2 minutes until light and fluffy. Add hot sauce to taste, whip on Speed 5 for 30 seconds longer. Allow to stand at least 30 minutes before serving, to allow flavours to blend. Transfer to a resealable container and refrigerate. Remove from refrigerator 15 minutes before serving to soften. Serve with crackers, pita or bagel chips. It also makes a good topping for a baked potato.
Nutritional information per serving
(2 tablespoons (30 ml), made with lowfat
cream cheese):
Calories 58 (69% from fat) • carb. 1g
•pro. 3g • fat 4g • sat. fat 3g • chol. 9mg
•sod. 156mg • calc. 35mg • fiber 0g
Tabasco® is a registered trademark of McIlhenny Co.
Roasted Red Pepper and
Sun-dried Tomato Dip
Serve this dip with crackers, bagel chips or pita chips. Or, try it as a spread on sand- wiches, or as a topping for baked potatoes.
Makes 2 cups (500 ml)
8 ounces (225 g) cream cheese (lowfat or regular), cut into 8 pieces, room temperature
1⁄2cup (125 ml) sour cream (lowfat or regular)
1 roasted red pepper, cut into
(2.5 cm) pieces
1⁄3cup (75 ml) chopped
1 tablespoon (15 ml) chopped fresh parsley
1clove garlic, chopped
1⁄2teaspoon (2 ml) basil
1⁄8teaspoon (0.5 ml) freshly ground black pepper
Combine all ingredients in a medium bowl. Mix on Speed 3 until well blended and smooth, 2 minutes. Mix on Speed 5 to lighten, 1 minute. Transfer to a resealable container and refrigerate for 30 minutes or longer to allow flavours to blend before serving.
Nutritional information per serving
[2 tablespoons (30 ml)], made with lowfat products:
Calories 54 (52% from fat) • carb. 4g
•pro. 2g • fat 3g • sat. fat 2g • chol. 7mg
•sod. 111mg • calc. 43mg • fiber 0g
Basic Vinaigrette
The perfect topping for a crisp green salad, this can be varied by changing the flavour of the oil or vinegar, or by adding herbs.
Makes about 2 cups (500 ml)
1clove garlic, peeled and finely minced
2tablespoons (30 ml)
1⁄2 cup (125 ml) wine vinegar or lemon juice
1⁄2 teaspoon (2 ml) kosher salt
1⁄4 teaspoon (1 ml) freshly ground pepper
1 cup (250 ml) vegetable oil
1⁄2 cup (125 ml) extra virgin olive oil
Place the garlic, mustard, vinegar, salt, and pepper in a medium bowl. Mix on Speed 3 until well blended, 30 seconds. With the mixer running, add the oils in a slow steady stream, about 11⁄2 minutes; continue to mix until totally blended.
(If vinaigrette is made ahead and separation occurs, remix on Speed 3/medium until blended.)
Nutritional information per serving
[1 tablespoon (15 ml)]:
Calories 92 (98% from fat) • carb. 1g
•pro. 0g • fat 10g • sat. fat 1g • chol. 0mg
•sod. 54mg • calc. 1mg • fiber 0g
Baba Ghanoush
Serve with pita chips, or use as a spread on wrap or pita sandwiches with grilled vegetables.
Makes about 11⁄4 cups (300 ml)
1medium eggplant [about 11⁄4 pounds (570 g)]
1 tablespoon (15 ml) tahini
1teaspoon (5 ml) lemon juice
1tablespoon (15 ml) parsley, freshly chopped
1tablespoon (15 ml) green onion finely chopped
1⁄2teaspoon (2 ml) salt
1⁄4teaspoon (1 ml) fresh ground pepper
1⁄4teaspoon (1 ml) crushed red pepper
1teaspoon (5 ml) honey extra virgin olive oil
Preheat oven to 400°F (205°C).
Prick eggplant with fork all around (about 8 times) and wrap in aluminum foil. Roast in the oven for approximately 45 minutes to 1 hour, until the eggplant is very soft. When eggplant has cooled to the touch (about 15 minutes) cut in half and spoon the flesh into a medium mixing bowl.
Insert stainless steel beaters. Mix eggplant for about 2 minutes using Speed 3, until the it turns into an almost smooth consistency. Add tahini and lemon juice and continue mixing using Speed 3 until smooth, about 2 more
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