Cuisinart CBT-500 manual Classic Cherry Clafoutis, Quick Berry Sauce, Chocolate Sauce

CLASSIC CHERRY CLAFOUTIS

This traditional country French dessert can be made with cherries, plums, peaches, pears or any other berry may be used. We have added finely ground almonds or hazelnuts for that certain “je ne sais quoi”.

Preparation: less than 5 minutes, plus baking time.

Makes 8 servings

2 teaspoons unsalted butter, melted

1/4 cup + 4 teaspoons granulated sugar, divided

1ounce almonds or hazelnuts (toasted gives best flavor)

3/4 cup evaporated fat free milk (not reconstituted)

1/4 cup heavy cream

3 large eggs

1 tablespoon vanilla extract

1tablespoon brandy or amaretto 1/8 teaspoon salt

1/2 cup all-purpose flour

1/4 teaspoon ground cinnamon

12ounces pitted cherries (thawed if using frozen)

Arrange the rack in the middle of the oven. Preheat oven to 325°F. Brush a six-cup oval baker or gratin dish with the melted butter. Dust with 2 teaspoons of the granulated sugar. Place 1/4-cup of the sugar and the nuts in blender jar; cover blender jar. Set on Low and pulse 10 to 15 times to chop the nuts. Add the evaporated milk, cream, eggs, vanilla, brandy, salt, flour, and cinnamon. Blend for 10 seconds, mixture will be smooth and creamy – do not over blend.

Arrange the cherries in the bottom of the prepared baking dish. Carefully pour the batter over the cherries. Place in the preheated oven and bake for 35 minutes. After 35 minutes, sprinkle evenly with the remaining 2 teaspoons of sugar. Continue to bake for an additional 15 to 20 minutes, until the Clafoutis is puffed and golden brown. Remove from the oven and cool for 10 minutes before serving. Serve with sweetened whipped cream.

Nutritional information per serving:

Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g • sat. fat 3g • chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g

QUICK BERRY SAUCE

Serve with ice cream or cheesecake.

Makes about 2 cups

12ounces fresh or frozen, thawed strawberries or raspberries

1/2 cup red berry preserves

1 tablespoon sugar

1 tablespoon fresh lemon juice

Place all ingredients in blender jar; cover blender jar. Set on High. Blend until smooth and completely puréed, 20 to 30 seconds.

Strain mixture through a fine sieve to remove seeds; discard seeds. Store in an airtight container in refrigerator. Serve with desserts, pancakes or waffles.

Nutritional information per serving

(based on 8 servings):

Calories 128 (0% from fat) • carb. 33g • pro. 1g •

fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg •

calc. 14mg • fiber 2g

CHOCOLATE SAUCE

Change the Vanilla to Mint for

Mint Chocolate sauce.

Makes 1-1/4 cups / 20 tablespoons

4ounces good quality bittersweet or semi-sweet chocolate,

broken into 1/2" pieces

4ounces good quality milk chocolate, broken into 1/2" pieces

2 tablespoons sugar

1/2 cup fat-free milk, heated until just bubbling around the edges

11⁄2 teaspoons vanilla

Place the chocolates in the blender jar; cover blender jar. Set on Low. Pulse to chop the chocolates, 10 to 15 times. Add the sugar, process to chop, 20 seconds. With the blender running, remove the measured pour cup. Pour the hot milk slowly and carefully though the pour spout and blend, until the chocolate is melted and smooth, 1 minute. Add the vanilla, blend to combine, 10 seconds. Serve warm or let cool, place in an airtight container and refrigerate. Reheat before serving.

Nutritional information per serving (1 tablespoon): Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g • sat. fat 2g • chol. 1g • sod. 3mg •

calc. 11mg • fiber 0g

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