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Wash and dry the whisk attachment well and
whip all the egg whites, water and salt until
foamy, about 1 to 2 minutes. Slowly add the
remaining sugar and whip to a medium-stiff
peak, about 3 to 4 minutes.
Stir a very small amount of the meringue into
the chocolate/yolk mixture. Gently fold ¾ of
the meringue into the lightened chocolate/
yolk mixture, using a large rubber spatula
until the ingredients are incorporated. Sift in
the flour and gently fold into mixture. Gently
fold the remaining meringue.
Pour into prepared pan and bake in the
preheated oven for 35 to 45 minutes, until
cake has puffed and appears dry, but still
soft to the touch.
Turn cake out onto serving plate and remove
pan and parchment. Top with whipped
cream and strawberries, if desired. Serve
immediately.
Nutritional information per serving:
Calories 194 (43% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg • sod. 43mg
• calc. 23mg • fiber 1g
Heath
®
Bar Blondies
Both kids and grown-ups will love these bar
cookies.
Makes 16 squares
vegetable oil cooking spray
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
8 tablespoons butter, softened
1 cup firmly packed light brown
sugar
2 large eggs
1 teaspoon vanilla extract
1 cup coarsely chopped Heath
®
Bars
(about four 1.4-ounce bars)
Place rack in Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position
B and preheat oven to 350ºF on Bake
setting. Lightly coat an
8 x 8-inch square
baking pan with vegetable oil cooking spray.
Combine flour, baking powder and salt in a
small bowl; reserve.
Place butter and sugar in a large mixing
bowl. Using a Cuisinart
®
SmartPower
™
7-Speed Electronic Hand Mixer, beat on
speed 2 until light and fluffy, about 30
seconds. Add eggs and vanilla. Beat on
speed 4 until well combined, about 30
seconds. Add flour mixture and beat on
speed 1 until combined, about 30 seconds.
Scrape bowl and add Heath
®
Bars; mix on
speed 1 until combined, about 15 seconds.
Spread in prepared pan and bake until
golden brown, and a toothpick inserted in
the center comes out clean, about 20 to 25
minutes.
Remove from oven and cool on wire rack for
20 minutes. Cut into squares and remove
from pan.
Nutritional information per square:
Calories 223 (44% from fat) • carb. 29g • pro. 2g
• fat 11g • sat. fat 7g • chol. 54mg • sod. 137mg
• calc. 9mg • fiber 1g
Banana Whole Wheat
Muffins
Oats, raisins and nuts add flavor and texture
to these delicious breakfast treats.
Makes 6 muffins
½ cup golden raisins
½ cup old-fashioned oats
½ cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon ground cinnamon
1
/8 teaspoon ground allspice
1
/8 teaspoon baking soda
1
/8 teaspoon salt
1 medium banana, peeled and
mashed
1 large egg
¼ cup honey
2 tablespoons canola oil
1
/3 cup walnuts, coarsely chopped
1 teaspoon sugar
Place rack in Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position
B and preheat oven to 425ºF on Convection
Bake setting. Line 6 muffin cups with paper
liners or foil baking cups.