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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
2
⁄
3
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.