Bedienungsanleitung Cuisinart CMW-55 (Seite 18 von 41) (Englisch)

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Spoon into a prepared 9-inch cookie crumb

crust, chill and serve as a pie.

Nutritional information per serving (one-half cup):

Calories 331 (58% from fat) • carb. 33g • pro. 2g

• fat 22g • sat. fat 12g • chol. 43mg • sod. 200mg

• calc. 62mg • fiber 5g

Cranberry Poached Pears

Makes 4 servings

1 cup cranraspberry or cranberry

juice

¼ cup dried cranberries

4 strips lemon zest

(each about 2-x-½ inches),

bitter white pith removed

2 pears (about 8 ounces each), ripe

but still firm

1 tablespoon fresh lemon juice

Combine juice, dried cranberries and zest in a

microwave-safe 1½-quart casserole and cover

with a sheet of waxed paper or casserole lid.

Place in the Cuisinart

Compact Microwave and

microwave on high (PL 10) for 3 minutes.

Peel the pears, cut in half and core. Brush with

lemon juice. Arrange the pears with the narrow

stem ends to the center in the hot liquid, cut

side down. Spoon some of the liquid over each.

Cover with waxed paper or lid and microwave

on high for 3 minutes. Turn cut side up, cover

and microwave on high for 1½ minutes. Let

pears cool in the poaching liquid, turning and

basting now and then. Remove and discard

lemon zest. When cool, remove pears. If

desired, poaching liquid can be reduced to a

syrup by microwaving uncovered on high for 4

to 5 minutes until reduced to about 2 table-

spoons.

Pears can be served at room temperature or

chilled. Arrange pear halves on dessert plates,

spoon cranberries into the hollow of the pear.

Top with syrup if made and freshly whipped

cream or vanilla yogurt.

Nutritional information per serving:

Calories 129 (3% from fat) • carb. 33g • pro. 0g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 1mg

• calc. 17mg • fiber 3g

Creamy Rice Pudding with

Raisins

Old-fashioned rice pudding in minutes

instead of hours.

Makes 4 cups

3 cups cooked short grain rice*

⁄

cup regular or golden raisins

⁄

cup granulated sugar

1 tablespoon cornstarch

½ teaspoon ground cinnamon

⁄

teaspoon salt

2¾ cups reduced fat milk

(for creamier, richer pudding,

use whole milk)

3 large eggs, beaten

1 tablespoon pure vanilla extract

Place rice and raisins in a 1½-quart

microwave-safe casserole or bowl. Stir

and reserve.

Combine sugar, cornstarch, cinnamon,

and salt in a mixing bowl; stir to blend.

Whisk milk and egg together. While

whisking, gradually add milk mixture to

dry mixture, whisk well until smooth. Pour

mixture into a microwave safe bowl and

place in the Cuisinart

Compact

Microwave and microwave on high (PL

10) for 7 to 8 minutes, stirring once every

minute, until mixture is thick, bubbly and

similar to a custard sauce in appearance.

Stir in vanilla. Add to rice mixture and stir

well.

Cover the casserole with waxed paper

and microwave on high for 3 minutes,

then on medium-high (PL 7) for 2 to 3

minutes longer, until thick and creamy.

Let stand 5 minutes before serving, or

cover with a sheet of waxed paper or

plastic wrap placed directly on the

pudding to prevent a skin from forming,

let cool, cover and refrigerate until ready

to serve.

*Short grain rice will yield a creamier rice

pudding.

Nutritional information per serving (one-half cup):

Calories 224 (16% from fat) • carb. 40g • pro. 7g

• fat 4g • sat. fat 2g • chol. 86mg • sod. 104mg

• calc. 127mg • fiber 2g

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