Bedienungsanleitung Cuisinart CMW-55 (Seite 19 von 41) (Englisch)

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Applesauce

Makes about 2½ cups

4 apples (about 8 ounces each)*

2½ tablespoons water, apple cider,

apple juice or cranberry juice

½ tablespoon fresh lemon juice

(only if using water)

¼ teaspoon ground cinnamon

pinch of allspice

pinch of nutmeg

Peel, core, and cut apples into eighths. Place in

a 1½-quart microwave-safe casserole or bowl.

Toss with liquid in recipe. Cover with casserole

lid or plate and place in the Cuisinart

Compact

Microwave. Microwave on high (PL 10) for 15 to

18 minutes, stirring apples after 10 minutes of

cooking, until apples are tender and can be

mashed with a fork. Mash or purée to desired

texture using a potato masher or hand blender.

Add spices. Serve warm or let cool, cover and

refrigerate. Keeps about 1 week in the refrigera-

tor.

Nutritional information per serving:

Calories 102 (6% from fat) • carb. 26g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 2mg

• calc. 9mg • fiber 5g

Lemon Curd

Lemon curd is very good with scones,

gingerbread, or pound cake. It can also

be used to fill tartlets or meringues.

Makes about 3 cups

1 cup unsalted butter,

cut into 16 pieces

2 cups granulated sugar

zest of 4 lemons

⁄

cup fresh lemon juice

4 large eggs

Place butter in a 4-cup microwave-safe mea-

suring cup or bowl and cover with waxed paper.

Place in the Cuisinart

Compact Microwave and

microwave on high (PL 10) to melt, about 1½

minutes. Stir in the sugar, lemon zest, and

lemon juice. Cover with waxed paper and

microwave for 4 to 4½ minutes, stirring after 2,

3 and 4 minutes of cooking, until sugar is com-

pletely dissolved.

In a 1½-quart microwave-safe measuring cup or

bowl with handle, beat eggs until frothy. While

whisking the eggs, slowly add the hot butter

mixture to the eggs, whisking constantly. Cover

with waxed paper and microwave on medium-

high (PL 7) for 7 to 8 minutes. Stir and micro-

wave on medium-high again for 2 minutes.

Repeat – stir and microwave for an additional 2

minutes, until thick and smooth like mayon-

naise. Do not boil or the mixture will curdle.

When thick, whisk again until smooth. Ladle

into sterilized jars and let come to room tem-

perature. Cover and refrigerate.

Nutritional information per serving (2 tablespoons):

Calories 146 (51% from fat) • carb. 17g • pro. 1g

• fat 9g • sat. fat 5g • chol. 56mg • sod. 12mg

• calc. 8mg • fiber 0g

Chocolate Mousse

Microwaving is a simple way to melt

chocolate.

Makes 4 cups

1 cup reduced fat milk

2½ cups miniature marshmallows

8 ounces semisweet chocolate

morsels or chopped semisweet

chocolate

1 ounce unsweetened chocolate,

cut into ½-inch pieces

1 teaspoon instant espresso

powder

1 teaspoon pure vanilla extract

1 cup heavy cream, chilled

Combine milk, marshmallows, and both choco-

lates in a 1½-quart microwave-safe bowl. Place

in Cuisinart

Compact Microwave and micro-

wave on high (PL 10) for 2 minutes. Stir well

with a whisk. Continue to microwave on high for

30-second intervals, stirring well after each,

until the chocolate and marshmallows are com-

pletely melted and the mixture is smooth and

homogenous. Add espresso powder and vanilla,

whisking to blend. Stirring now and then, allow

the chocolate mixture to come to room temper-

ature before continuing.

When chocolate mixture has cooled completely

to room temperature, whip cream until it just

holds stiff peaks. Stir about one fourth of the

whipped cream into the chocolate mixture to

lighten it. Then, gently fold the remaining cream

into the chocolate mixture. Spoon into 5-ounce

ramekins or stemmed glasses. Cover and chill

for at least 6 hours. Remove from refrigerator

15 minutes before serving for best flavor.

Serving suggestions:

If desired, may be garnished with freshly

whipped cream or chocolate shavings.

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