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Place the cream, sugar, and vanilla in a large stainless or glass mixing
bowl. Insert the blender fitted with the whisk attachment. Start the blender
but be careful to have the whisk just skim the surface of the cream. Blend
until the cream gains some body and then move the blender in an up-
and-down motion throughout the bowl. Whipped cream will reach soft
peaks between 50–60 seconds.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories70 (86% from fat) • carb. 2g • pro. 0g • fat 7g
• sat. fat 4g • chol. 25mg • sod. 7mg • calc 12mg • fiber 0g
Variation:
Cocoa Whipped Cream: Place 1
1
⁄4 cups (300 ml) heavy cream, 3 table-
spoons (45 ml) granulated sugar, 1 tablespoon (15 ml) unsweetened
cocoa, and 1 teaspoon (5 ml) vanilla in mixing bowl. Whip as directed.
BERRY COULIS
This versatile dessert sauce could not be easier.
Makes 1
1
⁄4 cup (300 ml)
1 12-ounce (375 g) bag of frozen mixed berries thawed
1
⁄4 cup (50 ml) granulated sugar
1
⁄2 teaspoon (2 ml) fresh lemon juice
Place all ingredients in a 2
1
⁄2 quart (2.3 L) saucepan. Over medium heat
bring mixture to a simmer and cook for about 5 minutes to melt the sugar.
Insert the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 30–40 seconds. Strain the sauce through a fine
mesh strainer and serve.
Nutritional information per 1/4 cup (50 ml) serving:
Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g
• sat. fat 0g • chol. 0mg • sod. 25mg • calc. 14mg • fiber 4g
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DESSERTS
CHOCOLATE PISTACHIO MACAROONS
A change from the traditional almond macaroon.
Makes about 30 cookies
3
⁄4 cup (175 ml) granulated sugar
1
⁄2 cup (125 ml) shelled pistachios, unsalted
1
⁄4 cup (50 ml) Dutch processed cocoa
4 large egg whites
1 cup (250 ml) mini chocolate morsels
Preheat oven to 325°F (160°C). Line two 15 x 11
1
⁄2-inch (38 x 30 cm)
baking sheets with parchment paper.
Insert the blade assembly in the prep bowl. Place
1
⁄4 cup (50 ml) of the
sugar and the pistachios in the prep bowl and process for 30–40 seconds
until finely ground. Add cocoa and pulse 6 times to incorporate.
Place egg whites in a glass or stainless mixing bowl. Insert the blender
fitted with the whisk attachment and beat whites. After 1
1
⁄2 minutes add the
remaining
1
⁄2 cup (125 ml) of sugar. Whites should reach firm peaks after
3 minutes.
Fold the pistachio and cocoa mixture into the egg whites in three
increments with a rubber spatula. Gently fold in the chocolate morsels,
taking care not to deflate.
Drop the batter in spoonfuls [2 tablespoons (30 ml)] onto the prepared
baking sheets. Bake in preheated 325°F (160°C) oven for 35–40 minutes,
until the cookies lift easily from the baking sheet and cookie bottoms are
smooth.
Transfer the parchment with the cookies from the hot pan to a cool
surface. Peel off the paper and store in airtight container once cooled.
Nutritional information per macaroon:
Calories 76 (38% from fat) • carb. 11g • pro. 1g • fat 3g
• sat. fat 1g • chol. 0mg • sod. 11mg • calc. 4mg • fiber 2g
SWEET WHIPPED CREAM
Sweetened whipped cream is the perfect finish for just about any
dessert, or spoon a dollop over coffee or hot chocolate.
Makes 2 cups (500 ml)
1
1
⁄4 cups (300 ml) heavy cream, chilled
2 tablespoons (30 ml) granulated sugar
1
1
⁄2 teaspoons (7 ml) vanilla extract
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CSB-77C_IB_BILINGUAL 11/2/04 4:00 PM Page 28