Cuisinart CCJ-100C Pink Grapefruit Cake, Lemon Pudding Cakes, Pudding topped with a sponge cake

	PINK GRAPEFRUIT CAKE	ing 1/2 cup (125ml) of the grapefruit juice
Similar to a pound cake. After baking,		with the remaining 1/2 cup (125ml) of
		granulated sugar in a small saucepan.
fresh grapefruit syrup is poured over the
		Cook over medium heat until the sugar
	warm cake, and when cool, cake is
		is dissolved, 3 to 5 minutes; keep warm
	finished with a grapefruit glaze.
		and reserve.
Makes 16 – 20 servings
		Cool cake in pan on a rack for 5 minutes,
3	cups (750ml) all-purpose flour	then turn out onto the rack; wash and dry
1/2 teaspoon (2.5ml) baking soda		the pan. Prick the top and sides of the
1/2	teaspoon (2.5ml) salt	cake with a cake tester and return it to
		the pan. Prick the bottom of the cake with
	Zest of 1 medium grapefruit, finely
		the cake tester. Pour the warm grapefruit
	chopped
		syrup slowly over the cake, allowing the
3	cups (750ml) granulated sugar,
		cake to absorb the syrup. When the syrup
	divided	has been absorbed, turn the cake out
1	cup (250ml) unsalted butter, cut in	onto the rack to cool completely.
	1-inch pieces, at room temperature	Combine the powdered sugar with the
6	large eggs	remaining grapefruit juice and stir until
1	cup (250ml) plain non-fat or lowfat	blended and smooth. Drizzle the pink
	yogurt	grapefruit glaze over the cooled cake.
1	teaspoon (5ml) almond extract	Let rest 30 minutes before cutting.
1/2 teaspoon (2.5ml) vanilla extract			Nutritional information per serving:
3/4 cup (190ml) fresh pink grapefruit		Calories 344 (28% from fat) • carb. 58g • pro 5g
	juice, divided	fat 11g • sat. fat 6g • chol. 89mg • sod. 116mg
2	cups (500ml) powdered sugar		calc. 37mg • Vit. C 4mg (6%DV) • fiber 1g
Preheat the oven to 350°F (175°C). Butter			LEMON PUDDING CAKES
and flour a 10-inch tube or Bundt pan.		This dessert magically becomes 2 layers
Place the flour, baking soda and salt in a		–	pudding topped with a sponge cake
medium bowl and stir to blend; reserve.			when baked.
Place the zest, 2-1/2 (625ml) cups of the		Makes 8 servings.
granulated sugar, and the butter in a large		Cooking spray
bowl. Using a Cuisinart® Hand Mixer, mix		4	large egg whites
the sugar, butter and zest on low speed
		1/4 teaspoon (1ml) cream of tartar
for 30 seconds to combine. Mix, using
			Zest of 1 lemon, finely chopped
medium speed until creamed and light –
about 3-1/2 to 4 minutes. Scrape the		1	cup (250ml) granulated sugar
bowl. Add the eggs, yogurt, and extracts;
		2	tablespoons (30ml) unsalted butter,
mix on low speed until well blended,
			at room temperature
about 1 minute. Scrape the bowl. Add
		1/3 cup (80ml) freshly squeezed lemon
the dry ingredients and mix on low speed
for 30 seconds. Scrape the bowl and mix			juice
until completely blended, about 30 to 40		1-1/2 cups (375ml) whole milk
seconds. Transfer the batter to the pre-		3	large egg yolks
pared pan and spread evenly. Bake in the
		4	tablespoons (60ml) all-purpose
preheated 350° F (175°C) oven until a
			flour
tester inserted in the center comes out
		1/8	teaspoon (0.5ml) salt
clean, 65 to 75 minutes. While the cake is
in the oven, prepare the syrup by combin-			powdered sugar

Preheat the oven to 350° F (175°C). Lightly coat eight 6-ounce ramekins with cooking spray.

Place the zest, 1/4 cup (60ml) of the sugar and the butter in a medium bowl. Using a Cuisinart® 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 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°F (175°C) 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 when chilled loosen the edges of the cake with a thin bladed knife and invert each portion onto dessert plates – the pudding will then be on top.

Nutritional analysis 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 (1L).

2tablespoons (30ml) tangerine/ tangelo zest, finely chopped

1tablespoon (15ml) lemon zest, finely chopped

1-1/2 cups (375ml) granulated sugar 1/2 cup (125ml) water

2-1/4 cups (560ml) tangerine juice 1/2 cup (125ml) lemon juice

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

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