Cuisinart SMO-56C - Manuel (Page 17)

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
3 tablespoons (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
1 12-ounce (355 g) can lowfat
evaporated milk
½ cup (125 ml) sugar
½ tablespoon (7 ml) vanilla extract
¾ cup (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
1 cup (250 ml) chocolate or vanilla soy milk
½ tablespoon (7 ml) pure vanilla extract
1 14-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)
¾ cup (175 ml) water
¾ cup (175 ml) granulated sugar
4 cups (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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