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In a 3-quart saucepan, combine the
sugar and lime juice over medium high
heat and let come to a boil. Continue to
cook until the mixture registers 239° F
on a candy thermometer (soft ball
stage), about 3 to 5 minutes. Transfer to
a stainless steel bowl. Sprinkle the
gelatin over the cold water and let soft-
en for 5 minutes. Stir into the hot sugar
mixture until dissolved. Allow to cool,
about 1 hour. While the sugar syrup
cools, make the crust.
Use the chef’s whisk to beat the egg
white on speed 7 until frothy, about 25
seconds. Using speed 1, stir in the gra-
ham cracker crumbs and butter until
crumbly in appearance, about 10 sec-
onds. Press the graham cracker mixture
firmly into the bottom and sides of the
prepared pie plate. Bake in the preheat-
ed 350° F oven for 10 minutes; cool
completely on a rack.
Use the chef’s whisk to blend the
reduced yogurt and zest into the cooled
sugar syrup on speed 1 until smooth,
about 30 seconds. Chill for 30 minutes.
Use the chef’s whisk to beat the heavy
cream on speed 5 until moderately stiff,
about 50 to 60 seconds. Using a large
rubber spatula, fold the whipped cream
into the chilled yogurt mixture. Spoon
into the prepared crust. Chill at least 4
hours before serving.
Nutritional information per serving:
Calories 243 (30% from fat) • carb. 39g • pro. 4g •
fat 8g • sat. fat 4g • chol. 24mg • sod. 120mg
• calc. 69mg • fiber 0g
Zabaglione
Zabaglione in Italy and Sabayon in France,
this ethereal sauce is beaten over simmering
water to create a light custard. It can be
served alone as a custard, or as a sauce
over fresh fruit, cake, or pastry.
large egg yolks
1/4 cup sugar
1/3 cup dry Marsala
(may also use champagne)
Combine ingredients in top of a
Cuisinart
®
double boiler. Using Chef’s
Whisk, beat on Speed 6 until foamy,
about 45 seconds. Heat water in
saucepan until simmering. Place double
boiler over medium heat and continue
beating on Speed 6 until thick, foamy,
tripled in volume, and warm, not hot, to
the touch, about 1-1/2 to 2 minutes.
Serve immediately, plain or over fruit.
Nutritional information per serving:
Calories 71 (32% from fat) • carb. 8g • pro. 1g
fat 3g • sat. fat 1g • chol. 106mg • sod. 78mg
calc. 12mg • fiber 0g
Variation:
For a Chilled Zabaglione: Prepare the
Zabaglione and place over a bowl partly
filled with ice cubes, whisking occasionally
until cooled. Whip 3/4 cup heavy cream with
the Chef’s Whisk on Speed 4, until it forms
firm peaks about 50 seconds. Gently fold the
whipped cream into the chilled Zabaglione.
Cover and chill for 1 hour before serving.
Can be made up to 6 hours ahead. Serving
suggestion: Spoon fresh fruit (berries, sliced
peaches, seedless grapes) into stemmed
goblets and spoon Zabaglione over the fruit.
Classic Yellow Cake
This is the basic yellow cake everyone
remembers and loves, and is nearly as
simple as making one from a package.
Pair with Chocolate Fudge Frosting to
make a great cake for any occasion.
Preparation: 10 – 15 minutes, plus baking and
cooling times
Makes two eight or nine-inch layers or one
13 x 9-inch rectangular cake/ twelve servings
1-3/4 cups all-purpose flour
teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cut in 16 pieces
1-1/3 cups granulated sugar
large eggs
2/3 cup evaporated fat free milk
(not reconstituted) or whole milk
tablespoon vanilla extract
Preheat oven to 350° F. Prepare baking
pan(s). Lightly butter or spray two
8 or 9-inch round cake pans with cook-
ing spray; cut rounds of parchment to fit
the bottoms of the pans and place in
pans; butter or spray again, or line 24
standard muffin cups with cupcake
liners, or lightly coat a 13 x 9 x 2-inch
pan with cooking spray.
Place flour, baking powder, and salt in a
medium bowl. Mix using Speed 1 for
15 seconds to combine and aerate.
Reserve.
Place butter and sugar in a large mixing
bowl. Mix on Speed 1 for 40 seconds,
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