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

CCJ-500 specifications

The Cuisinart CCJ-500 is an innovative electric citrus juicer designed for home cooks and juice enthusiasts alike. Known for its combination of style and functionality, this juicer makes extracting fresh juice from citrus fruits like oranges, lemons, limes, and grapefruits a breeze.

One of the main features of the CCJ-500 is its patented Final-Spin technology. This cutting-edge feature maximizes juice extraction by ensuring that every last drop of juice is squeezed from the fruit. After the initial juicing process, the juicer engages in a final spinning action, which greatly reduces waste and enhances the overall yield. This means users can enjoy more juice without needing to exert excessive effort.

Another standout characteristic of the CCJ-500 is its adjustable reamer. This feature allows users to select the size of the reamer based on the type of citrus fruit being juiced. The reamer comes with two different cone sizes, providing versatility for small limes as well as larger grapefruits. The auto-reverse function further optimizes juice extraction, ensuring that the pulp is thoroughly removed from the fruit.

The design of the Cuisinart CCJ-500 is both stylish and practical. The appliance features a sleek stainless steel housing, which not only enhances durability but also complements modern kitchen aesthetics. Additionally, the large, 34-ounce capacity juice pitcher is an added convenience, allowing users to juice multiple fruits at once without the need for frequent emptying.

Ease of use is another highlight of the CCJ-500. It features a simple one-touch operation, making it accessible even for those with limited kitchen experience. Cleanup is a breeze as well, with removable parts that are dishwasher safe, ensuring that users spend less time cleaning and more time enjoying their freshly squeezed juice.

Overall, the Cuisinart CCJ-500 electric citrus juicer stands out for its unique features, advanced technologies, and user-friendly design. Whether you’re looking to whip up a refreshing breakfast beverage or a zesty cocktail ingredient, the CCJ-500 is a reliable and efficient choice that delivers excellent performance and delightful results. With its blend of convenience, efficiency, and aesthetic appeal, this juicer is an excellent addition to any kitchen.