Cuisinart Smart Stick PLUS, CSB-78 manual Best served chilled, Strawberry Shortcake

In a mixing bowl, combine the milk, vanilla and egg yolks. Using the Cuisinart® Smart Stick PLUS® Cordless Hand Blender fitted with the Chef’s Whisk, gently whisk together to fully combine. Add to the chocolate mixture and set over medium heat. Bring the mixture to

a boil, whisking often to maintain a smooth mixture. Once the mixture comes to a boil, continue to whisk with the hand blender for an additional 1 to 2 minutes. Whisk in the butter.

Strain the pudding and then divide among six ramekins or custard dishes. Chill for at least 2 hours, or overnight. Note: to prevent a skin from forming on top of the pudding, cover with plastic wrap directly on surface of pudding.

Best served chilled.

Nutritional information per serving:

Calories 330 (48% from fat) • carb. 41g • pro. 7g • fat 20g

sat. fat 10g • chol. 120mg • sod. 320mg • calc. 124mg • fiber 4g

Strawberry Shortcake

Makes about 10 to 11 individual shortcakes.

Sponge cake:

½cup whole milk 1¼ cups cake flour

¼ teaspoon salt

1 teaspoon baking powder

6 large eggs

¾ cup granulated sugar, divided

1 teaspoon pure vanilla extract

1 teaspoon lemon zest

Topping:

1pound strawberries, hulled and sliced

2 tablespoons granulated sugar 1½ cups heavy cream

¼ cup plus 2 tablespoons confectioners’ sugar

1teaspoon pure vanilla extract

Using the Cuisinart® Smart Stick PLUS® Cordless Hand Blender with Chef’s Whisk attachment, beat whites until soft peaks form, about 2 minutes; add ¼ cup of sugar and continue beating for about 3½ to 4 minutes, until whites are stiff and glossy.

Beat yolks with remaining sugar and vanilla. Beat until the mixture is pale and thick and lemony in color, about 2 minutes. Carefully add the dry ingredients and warm milk alternately, beginning and ending with the dry ingredients. When adding ingredients to yolk mixture, use short pulses with the whisk attachment until incorporated, scraping bowl with large rubber spatula between additions. Pulse in the lemon zest. Carefully fold in egg whites in three additions: use the whisk to incorporate the first addition and then a large spatula for the subsequent additions. Incorporate gently but thoroughly so not to deflate the egg whites.

Pour batter into prepared pan. Bake until lightly golden and cake springs back when touched, about 20 minutes. Allow cake to cool for about 10 minutes and then invert pan onto a large sheet of parchment paper. Cool completely.

While cake is baking, prepare the topping.

Toss the strawberries and sugar together in a small bowl. Reserve.

Put the cream, sugar, and vanilla in a large mixing bowl. Using the Chef’s Whisk, whisk the cream until firm peaks are achieved, about 2 to 3 minutes.

Once cake is completely cool, cut individual circles out of the sheet cake with a round 4-inch cutter.

To prepare individual cakes: top each cake with a heaping ¼ cup of whipped cream and then top each with ¼ cup of the macerated strawberries.

Nutritional information per serving (based on 11 shortcakes): Calories 300 (39% from fat) • carb. 41g • pro. 5g • fat 13g sat. fat 7g • chol. 135mg • sod. 130mg • calc. 56mg • fiber 1g

Preheat oven to 350°F. Butter a jelly-roll pan (17 x 11 x 1 inch) well and line the bottom with a piece of parchment paper to fit the pan.

Put the milk in a small saucepan over medium-low heat. Sift dry ingredients together in a small bowl.

Separate eggs into separate large mixing bowls.

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