Large eggs Cup plain non-fat or lowfat yogurt

PINK GRAPEFRUIT CAKE

Similar to a pound cake. After baking, fresh grapefruit syrup is poured over the warm cake, and when cool, cake is finished with a grapefruit glaze.

Makes 16 – 20 servings

3cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt

Zest of 1 medium grapefruit, finely chopped

3 cups granulated sugar, divided

1cup unsalted butter, cut in 1-inch pieces, at room temperature

6 large eggs

1cup plain non-fat or lowfat yogurt

1teaspoon almond extract 1/2 teaspoon vanilla extract

3/4 cup fresh pink grapefruit juice, divided

2 cups powdered sugar

Preheat the oven to 350°F. Butter and flour a 10-inch tube or Bundt pan. Place the flour, baking soda and salt in a medi- um bowl and stir to blend; reserve.

Place the zest, 2-1/2 cups of the granulat- ed sugar, and the butter in a large bowl. Using a Cuisinart® Hand Mixer, mix the sugar, butter and zest on low speed for

30 seconds to combine. Mix, using medi- um speed until creamed and light – about 3-1/2 to 4 minutes. Scrape the bowl. Add the eggs, yogurt, and extracts; mix on low speed until well blended, about 1 minute. Scrape the bowl. Add the dry ingredients and mix on low speed for 30 seconds.

Scrape the bowl and mix until completely blended, about 30 to 40 seconds. Transfer the batter to the prepared pan and spread evenly. Bake in the preheated 350° F oven until a tester inserted in the center comes out clean, 65 to 75 minutes. While the cake is in the oven, prepare the syrup by combining 1/2 cup of the grapefruit juice with the remaining 1/2 cup

of granulated sugar in a small saucepan. Cook over medium heat until 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

–pudding topped with a sponge cake when baked.

Makes 8 servings.

Cooking spray

4 large egg whites

1/4 teaspoon cream of tartar Zest of 1 lemon, finely chopped

1cup granulated sugar

2tablespoons unsalted butter, at room temperature

1/3 cup freshly squeezed lemon juice 1-1/2 cups whole milk

3large egg yolks

4tablespoons all-purpose flour

1/8 teaspoon salt powdered sugar

CCJ-100 specifications

The Cuisinart CCJ-100 is a versatile and efficient citrus juicer designed to simplify the juicing process while maximizing flavor extraction. With its sleek and modern design, this unit not only adds a touch of elegance to your kitchen but also serves as a powerful tool for preparing fresh juices effortlessly.

One of the standout features of the CCJ-100 is its ream technology. This juicer comes equipped with an adjustable reamer that allows users to select from three different pulp control settings: low, medium, and high. This feature ensures that you can customize the pulp content of your juice to match your personal preference. Whether you enjoy a smooth drink or prefer it with a bit of texture, the CCJ-100 effortlessly meets your needs.

The CCJ-100 operates using a powerful motor that delivers excellent results without straining. Its unique auto-reversing juicing cone helps in maximizing juice extraction from citrus fruits, ensuring that you get every last drop from lemons, limes, oranges, and grapefruit. This efficient mechanism not only saves time but also minimizes waste, making it a smart choice for those who are eco-conscious.

Additionally, ease of use is a notable characteristic of the Cuisinart CCJ-100. The large, transparent juice container can hold up to 1 liter, allowing you to juice multiple fruits without frequent interruptions. The container also features measurement markings, which provide added convenience for recipe preparation. Furthermore, the juicer's built-in spout helps to prevent spills, ensuring a clean and tidy juicing experience.

Cleaning up after juicing can often be a daunting task, but Cuisinart has made this easier with the CCJ-100. Most removable parts are dishwasher safe, making post-juicing cleanup a breeze. The compact design also means that the juicer can fit easily into cabinets for convenient storage when not in use.

In summary, the Cuisinart CCJ-100 stands out as an impressive citrus juicer featuring adjustable pulp control, a powerful motor, and user-friendly design elements. From its efficient juice extraction capabilities to its easy maintenance, this appliance is perfect for both casual juicing enthusiasts and serious chefs alike, making fresh juice a delightful part of your daily routine. Whether for a morning boost or a refreshing afternoon beverage, the CCJ-100 is an excellent addition to any kitchen.

Cuisinart CCJ-100 manual Large eggs Cup plain non-fat or lowfat yogurt, Pink Grapefruit Cake

Models: CCJ-100