Cuisinart SMO-56C manual Desserts, DAIRY-FREE Chocolate Mousse, Mango Coulis

Nutritional information per ½-cup (125 ml)serving:

Calories 164 (53% from fat) • carb. 16g • pro. 3g • fat 10g • sat fat 6g • chol. 35mg • sod. 48mg •

calc. 107mg • fiber 2g

DESSERTS

CHOCOLATE CHERRY BREAD PUDDING

For a warm dessert, mix and assemble this bread pudding ahead of time and bake while dinner is being served. Top with sweetened whipped cream.

Makes 8 to 12 servings

3tablespoons (45 ml) unsalted butter

6 cups (1.5 L) firm bread cubes*

¾ cup (175 ml) semisweet chocolate chips

¾ cup (175 ml) dried tart cherries

6 large eggs

112-ounce (355 g) can lowfat evaporated milk

½cup (125 ml) sugar

½tablespoon (7 ml) vanilla extract

¾cup (175 ml) heavy cream sweetened whipped cream for topping

Butter a 2–quart (1.9 L) shallow baking dish (9 x 9-inches [22.5 x 22.5 cm] square or equivalent) with 1 tablespoon (15 ml) unsalted butter and place inside a larger shallow baking pan. Melt the remaining 2 tablespoons (30 ml) of butter and toss in a large mixing bowl with bread cubes, chocolate chips, and dried cherries.

Place the eggs, evaporated milk, sugar, vanilla, and heavy cream in the blender jar. Place cover with blending stick on the blender jar. Press On. Turn blender on high and process for 10 seconds until smooth. Press Off. Place mixing bowl with bread cubes under the dispenser tap. With blender on low, pull down the dispenser tap and stir contents

with the blending stick to dispense all of the egg mixture over the bread.

Pour mixture into prepared pan. Let the mixture stand for 45 minutes, or cover and refrigerate up to 12 hours (if refrigerated, let come to room tempera- ture for 30 minutes before proceeding).

Ten minutes before baking, preheat oven to 325°F (165°C). Place the baking pans in the oven and carefully pour hot water into the larger, outer pan until the water comes up the sides of the inner dish by 1 inch (2.5 cm). Bake for 60 to 70 minutes; bread pudding will be puffed and custard will be set. Remove from oven and allow the bread pud- ding to rest for 20 to 30 minutes on a rack before serving. Serve with sweetened whipped cream.

*Bread pudding is best made from day-old or slightly stale bread. Challah bread is an excellent choice.

Nutritional information based on 12 servings:

Calories 343 (30% from fat) • carb. 25g • pro. 14g • fat 16g • sat. fat 8g • chol. 139mg • sod. 74mg •

calc. 117mg • fiber 4g

DAIRY-FREE CHOCOLATE MOUSSE

This rich chocolate mousse is so good no one would know that it is actually has health benefits!

Makes 6 ½-cup (125 ml) servings

12 ounces (355 g) semisweet chocolate

1cup (250 ml) chocolate or vanilla soy milk

½ tablespoon (7 ml) pure vanilla extract

114-ounce (415 g) package silken tofu, cut into cubes

Melt chocolate in a double boiler.

Attach the dispenser tap to the blender collar.

Place soy milk, vanilla, melted chocolate, and tofu in blender jar in order listed. Place cover with blending stick on the blender jar. Press On. Turn blender on high and process, stirring contents with

blender stick for 25 to 30 seconds until smooth. Press Off once it is smooth if not dispensing immediately. To dispense mousse: With blender on low, place a custard cup under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick and dispense one custard cup full of mousse at a time.

Cover cups with plastic and refrigerate until set, about 8 to 12 hours.

Nutritional information per ½-cup (125 ml) serving:

Calories 361 (50% from fat) • carb. 38g • pro. 6g • fat 20g • sat. fat 9g • chol. 0mg • sod. 9mg •

calc. 71mg • fiber 9g

MANGO COULIS

This sauce makes a delicious dessert topping,

especially on ice cream and sorbet. Makes 3½ cups (875 ml)

¾cup (175 ml) water

¾cup (175 ml) granulated sugar

4cups (1 L) cubed mango (approximately 3 medium mangoes)

Place the water and sugar in a saucepan and bring to a boil. Remove from heat when sugar is dissolved (about 2 to 3 minutes after the mixture comes to a boil).

Allow to cool.

Attach the dispenser tap to the blender collar.

Once simple syrup is cool, place it in the blender jar with the cubed mango. Place cover with blending stick on the blender jar. Press On. Turn blender on high and process for 15 to 20 seconds until smooth. Press Off once it is smooth, if not dispens- ing immediately.

To dispense coulis: With blender on low, place pitcher under the dispenser tap. Pull down the dispenser tap and stir contents with the blending stick as coulis is dispensing.

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