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combined, about 30 seconds. Place the
heavy cream in a chilled medium bowl.
Whip on speed 4 using the chef’s whisk
until the cream holds stiff peaks. Use a
spatula to fold the whipped cream
into the raspberry mascarpone mixture.
Cover and keep chilled until ready
to serve.
Spoon or pipe into stemmed glasses
or meringue nests. Garnish with fresh
raspberries and a mint leaf, or crush
several chocolate sandwich cookies
and use the crumbs to “dust” the
mousse.
Nutritional information per serving:
Calories 239 (67% from fat) • carb. 17g • pro. 2g
fat 18g • sat. fat 10g • chol. 57mg • sod. 20mg
• calc. 43mg • fiber 0g
*May substitute cream cheese if mascarpone
is unavailable. The mousse will have more of
a cheesecake flavor.
Apple Cranberry Coffee Cake
This versatile cake can be served as a
breakfast or brunch cake, or warmed for
dessert and topped by a scoop of vanilla
ice cream or softly whipped cream.
Preparation: 15 minutes, plus baking time
Makes 18 – 24 servings
3 cups sliced apples *
(peel, core, quarter apples, cut into
1/8-inch slices)
Juice of 1 lemon
3/4 cup brown sugar, firmly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, cut into
1/2-inch pieces
4 large eggs
2 teaspoons vanilla extract
1/2 cup dried cranberries
(may substitute dried cherries,
blueberries or raisins)
Preheat oven to 350° F. Lightly coat a
13 x 9 x 2-inch rectangular baking pan
(15 cup) with cooking spray.
Place the apples, lemon juice, brown
sugar, cinnamon, nutmeg, and dried
cranberries in a medium bowl. Toss
gently to combine; reserve.
Place the flour, baking powder, and salt
in a medium bowl. Mix on speed 1 to
blend and aerate, 15 seconds; reserve.
Place the sugar and butter in a large
bowl. Mix on speed 3 to cream until
well blended, 1 minute. Add eggs and
vanilla; mix on speed 3 until smooth
and creamy, about 50 seconds. Add the
flour mixture; mix on speed 1 until com-
bined and smooth, 1 minute. Batter will
be very thick. Spread 2/3 of the batter
in the prepared pan. Top evenly with
the apple and cranberry mixture. Spoon
the remaining batter randomly over the
top of the apples. Bake in the preheated
oven for 55 to 60 minutes, until a tester
inserted in the center comes out clean.
Cool in pan on a wire rack for at least
30 minutes before cutting.
* About 1-1/2 pounds apples before trimming.
Nutritional information per serving (24 pieces):
Calories 253 (31% from fat) • carb. 56g • pro. 3g •
fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg
• calc. 31mg • fiber 2g
Key Lime Cream Pie
Tart and refreshing – the perfect
summer dessert.
Preparation: 15 – 20 minutes, plus chilling time.
Makes 12 servings
Cooking spray
2 cups fat free vanilla yogurt
(without cornstarch or gelatin)
1-1/4 cups sugar
1/2 cup key lime juice
2 teaspoons unflavored gelatin
1/3 cup cold water
1 large egg white
1-1/2 cups graham cracker crumbs (about
14 whole graham crackers)
2 tablespoons unsalted butter, melted
and cooled
2 teaspoons finely chopped lime zest
2/3 cup heavy cream
Lightly coat a 9-inch pie plate with cook-
ing spray. Preheat oven to 350° F.
Place yogurt in a yogurt strainer or a
sieve lined with a coffee filter; set over
a bowl to drain until it measures 1-1/2
cups, about 1 hour.
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