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Raspberry-Orange Sauce
The raspberry and orange flavors are a winning combination. Dress
up your crêpes or pancakes in the morning with a drizzle of this
simple sauce.
M
akes about 2 cups
1 tablespoon orange juice
1 tablespoon water
4 cups fresh or frozen raspberries, thawed
3 tablespoons plus 1 teaspoon granulated sugar
½ teaspoon orange zest
pinch table salt
Place all ingredients, in the order listed, in the jar of the Cuisinart
®
PowerEdge
™
700 Blender. Run on the Purée function for 1½
minutes. Strain through a fine mesh strainer.
Nutritional information per serving (2 tablespoons):
Calories 26 (6% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 9mg • calc. 8mg • fiber 2g
Mascarpone-Honey Panna Cotta
Toasted chopped pistachios are a wonderful topping for this rich
and creamy panna cotta.
M
akes 6 servings
2 tablespoons water
1¼ teaspoons unflavored powdered gelatin
2 cups heavy cream, divided
1
/3 cup nonfat, plain yogurt
¾ cup mascarpone, room temperature
1 teaspoon pure vanilla extract
3 tablespoons honey
½ cup granulated sugar
Pour water into a small mixing bowl or liquid measuring cup.
Sprinkle gelatin over the water; stir to mix. Let stand until softened,
about 15 minutes.
While gelatin is activating, put 1 cup of the cream, yogurt,
mascarpone, vanilla and honey in a medium mixing bowl. Whisk to
combine; reserve.
In a small saucepan, pour the remaining cream and sugar. Set over
medium heat; whisk to dissolve sugar. Bring the mixture to a
simmer. Once the cream/sugar mixture has reached a simmer, stir
in the water/gelatin mixture. Place the combined mixture in the jar
of the Cuisinart
®
PowerEdge
™
700 Blender. Add the cream/yogurt/
mascarpone mixture. Run on the Purée function for 15 seconds.
Divide the blended mixture among six 5-ounce ramekins. Chill
overnight.
Nutritional information per serving:
Calories 450 (71% from fat) • carb. 29g • pro. 5g • fat 36g • sat. fat 23g • chol. 131mg
• sod. 101mg • calc. 85mg • fiber 0g