Cuisinart CCJ-500 manual Lemon Pudding Cakes, Tangy Citrus Sorbet

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

1cup granulated sugar, divided

2tablespoons unsalted butter, room temperature

¹∕³	cup freshly squeezed lemon
	juice

3large egg yolks 1½ cups whole milk

4large 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

½cup water

2¼ cups tangerine juice

½cup lemon juice

2tablespoons tangerine

1tablespoon 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

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