Cuisinart HTM-7L manual Apple Cranberry Coffee Cake, Key Lime Cream Pie

combined, about 30 seconds. Place the heavy cream in a chilled medium bowl. Whip on speed 4 using the chef’s whisk until the cream holds stiff peaks. Use a spatula to fold the whipped cream into the raspberry mascarpone mixture. Cover and keep chilled until ready

to serve.

Spoon or pipe into stemmed glasses or meringue nests. Garnish with fresh raspberries and a mint leaf, or crush several chocolate sandwich cookies and use the crumbs to “dust” the mousse.

Nutritional information per serving:

Calories 239 (67% from fat) • carb. 17g • pro. 2g fat 18g • sat. fat 10g • chol. 57mg • sod. 20mg

• calc. 43mg • fiber 0g

*May substitute cream cheese if mascarpone is unavailable. The mousse will have more of a cheesecake flavor.

Apple Cranberry Coffee Cake

This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped by a scoop of vanilla ice cream or softly whipped cream.

Preparation: 15 minutes, plus baking time Makes 18 – 24 servings

3cups sliced apples *

(peel, core, quarter apples, cut into 1/8-inch slices)

Juice of 1 lemon

3/4 cup brown sugar, firmly packed

1tablespoon ground cinnamon 1/2 teaspoon freshly grated nutmeg

2cups all-purpose flour

1tablespoon baking powder 3/4 teaspoon salt

2cups granulated sugar

1cup unsalted butter, cut into 1/2-inch pieces

4 large eggs

2teaspoons vanilla extract 1/2 cup dried cranberries

(may substitute dried cherries, blueberries or raisins)

Preheat oven to 350° F. Lightly coat a 13 x 9 x 2-inch rectangular baking pan (15 cup) with cooking spray.

Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; reserve.

Place the flour, baking powder, and salt in a medium bowl. Mix on speed 1 to blend and aerate, 15 seconds; reserve.

Place the sugar and butter in a large bowl. Mix on speed 3 to cream until well blended, 1 minute. Add eggs and vanilla; mix on speed 3 until smooth and creamy, about 50 seconds. Add the flour mixture; mix on speed 1 until com- bined and smooth, 1 minute. Batter will be very thick. Spread 2/3 of the batter in the prepared pan. Top evenly with the apple and cranberry mixture. Spoon the remaining batter randomly over the top of the apples. Bake in the preheated oven for 55 to 60 minutes, until a tester

inserted in the center comes out clean. Cool in pan on a wire rack for at least 30 minutes before cutting.

* About 1-1/2 pounds apples before trimming.

Nutritional information per serving (24 pieces): Calories 253 (31% from fat) • carb. 56g • pro. 3g • fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg

• calc. 31mg • fiber 2g

Key Lime Cream Pie

Tart and refreshing – the perfect

summer dessert.

Preparation: 15 – 20 minutes, plus chilling time. Makes 12 servings

Cooking spray

2cups fat free vanilla yogurt (without cornstarch or gelatin)

1-1/4 cups sugar

1/2 cup key lime juice

2teaspoons unflavored gelatin 1/3 cup cold water

1large egg white

1-1/2 cups graham cracker crumbs (about

14 whole graham crackers)

2tablespoons unsalted butter, melted and cooled

2teaspoons finely chopped lime zest 2/3 cup heavy cream

Lightly coat a 9-inch pie plate with cook- ing spray. Preheat oven to 350° F.

Place yogurt in a yogurt strainer or a sieve lined with a coffee filter; set over a bowl to drain until it measures 1-1/2 cups, about 1 hour.

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