Cuisinart HTM-7L manual Zabaglione, Classic Yellow Cake, may also use champagne, 1/4 teaspoon salt

In a 3-quart saucepan, combine the sugar and lime juice over medium high heat and let come to a boil. Continue to cook until the mixture registers 239° F on a candy thermometer (soft ball stage), about 3 to 5 minutes. Transfer to a stainless steel bowl. Sprinkle the gelatin over the cold water and let soft- en for 5 minutes. Stir into the hot sugar mixture until dissolved. Allow to cool, about 1 hour. While the sugar syrup cools, make the crust.

Use the chef’s whisk to beat the egg white on speed 7 until frothy, about 25 seconds. Using speed 1, stir in the gra- ham cracker crumbs and butter until crumbly in appearance, about 10 sec- onds. Press the graham cracker mixture firmly into the bottom and sides of the prepared pie plate. Bake in the preheat- ed 350° F oven for 10 minutes; cool completely on a rack.

Use the chef’s whisk to blend the reduced yogurt and zest into the cooled sugar syrup on speed 1 until smooth, about 30 seconds. Chill for 30 minutes. Use the chef’s whisk to beat the heavy cream on speed 5 until moderately stiff, about 50 to 60 seconds. Using a large rubber spatula, fold the whipped cream into the chilled yogurt mixture. Spoon into the prepared crust. Chill at least 4 hours before serving.

Nutritional information per serving:

Calories 243 (30% from fat) • carb. 39g • pro. 4g •

fat 8g • sat. fat 4g • chol. 24mg • sod. 120mg

• calc. 69mg • fiber 0g

Zabaglione

Zabaglione in Italy and Sabayon in France, this ethereal sauce is beaten over simmering water to create a light custard. It can be served alone as a custard, or as a sauce over fresh fruit, cake, or pastry.

large egg yolks

1/4 cup sugar

1/3 cup dry Marsala

(may also use champagne)

Combine ingredients in top of a Cuisinart® double boiler. Using Chef’s Whisk, beat on Speed 6 until foamy, about 45 seconds. Heat water in saucepan until simmering. Place double boiler over medium heat and continue beating on Speed 6 until thick, foamy, tripled in volume, and warm, not hot, to the touch, about 1-1/2 to 2 minutes. Serve immediately, plain or over fruit.

Nutritional information per serving:

Calories 71 (32% from fat) • carb. 8g • pro. 1g fat 3g • sat. fat 1g • chol. 106mg • sod. 78mg calc. 12mg • fiber 0g

Variation:

For a Chilled Zabaglione: Prepare the Zabaglione and place over a bowl partly filled with ice cubes, whisking occasionally until cooled. Whip 3/4 cup heavy cream with the Chef’s Whisk on Speed 4, until it forms firm peaks about 50 seconds. Gently fold the whipped cream into the chilled Zabaglione. Cover and chill for 1 hour before serving. Can be made up to 6 hours ahead. Serving suggestion: Spoon fresh fruit (berries, sliced peaches, seedless grapes) into stemmed goblets and spoon Zabaglione over the fruit.

Classic Yellow Cake

This is the basic yellow cake everyone remembers and loves, and is nearly as simple as making one from a package. Pair with Chocolate Fudge Frosting to make a great cake for any occasion.

Preparation: 10 – 15 minutes, plus baking and cooling times

Makes two eight or nine-inch layers or one

13 x 9-inch rectangular cake/ twelve servings

1-3/4 cups all-purpose flour teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, cut in 16 pieces 1-1/3 cups granulated sugar

large eggs

2/3 cup evaporated fat free milk (not reconstituted) or whole milk tablespoon vanilla extract

Preheat oven to 350° F. Prepare baking pan(s). Lightly butter or spray two

8 or 9-inch round cake pans with cook- ing spray; cut rounds of parchment to fit the bottoms of the pans and place in pans; butter or spray again, or line 24 standard muffin cups with cupcake liners, or lightly coat a 13 x 9 x 2-inch pan with cooking spray.

Place flour, baking powder, and salt in a medium bowl. Mix using Speed 1 for 15 seconds to combine and aerate. Reserve.

Place butter and sugar in a large mixing bowl. Mix on Speed 1 for 40 seconds,

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