PEAR FROZEN YOGURT
Makes 6 servings
4
medium pears, peeled and cored
1
⁄
3
cup confectioners' sugar
2
⁄
3
cup yogurt
1
1
⁄
2
tablespoons lemon juice
At least 5 hours before serving, prepare fruit by
cutting it into 1-inch pieces. Freeze all of fruit in
a single layer on baking sheet.
A few minutes before serving, process frozen
fruit and sugar with metal blade, pulsing about
8 times. Then process continuously until fruit is
finely chopped, scraping work bowl and cover
as necessary.
Add yogurt and lemon juice; process just
until mixture becomes smooth and creamy,
scraping down work bowl as necessary.
Taste for sweetness, adding more sugar
if necessary.
Serve immediately, or freeze for later use.
To prepare frozen mixture for serving, cut into
1-inch chunks. Process with metal blade just
until mixture becomes smooth and creamy.
Nutritional information per serving:
Calories 107 (6% from fat) • carb. 25g • pro. 2g
• fat 1g • sat. fat 0g • chol. 2mg • sod. 18mg
• calc. 58mg • fiber 3g
COFFEE CAKE
This makes an excellent breakfast or brunch
cake. Also serve as a sweet addition
to lunch or supper.
Makes 16 servings
1
package dry yeast
2
tablespoons sugar, divided
1
⁄
4
cup warm water
1
⁄
3
cup sour cream
1
⁄
4
cup cold milk
1
large egg
1
teaspoon vanilla
3
cups flour
4
tablespoons cold unsalted butter, in
1-inch pieces
1
⁄
2
teaspoon salt
2
tablespoons melted unsalted
butter, divided
1
⁄
2
cup light brown sugar
1
⁄
2
cup dates, cut into 1-inch pieces
1
⁄
2
cup pecans
1
teaspoon cinnamon
In a 2-cup liquid measure, dissolve yeast and
1 tablespoon sugar in warm water. Let stand
until foamy. Stir together the sour cream, milk,
egg and vanilla and add to the yeast mixture.
Using the metal blade, process flour, cold
butter, salt and remaining sugar for 10 seconds.
With machine running, add yeast mixture
through feed tube in steady stream as fast
as flour absorbs it. After dough cleans inside
of work bowl, continue processing 40 seconds
more to knead it.
Shape dough into ball and place it in lightly
floured plastic food storage bag. Squeeze out
air and close top with wire twist, allowing space
for dough to rise. Let rise in warm place until
double in size, about 1 hour.
Roll dough on lightly floured surface into
20x12-inch rectangle. Brush with 1 tablespoon
of melted butter. With remaining butter, brush
inside of a 9x13-inch pan.
Use metal blade to combine brown sugar, dates,
pecans and cinnamon until coarsely chopped,
about 45 seconds. Spread over dough. Roll
dough up, jelly-roll fashion, from long side.
Use sharp knife to cut rolled dough into
3
⁄
4
-inch
slices. Place slices in pan, cut side up, and let
rise until doubled in size.
Fifteen minutes before baking preheat oven to
375°F. Bake coffee cake until golden and
bubbly, about 20 to 25 minutes. Serve warm.
Nutritional information per serving:
Calories 204 (33% from fat) • carb. 33g • pro. 4g
• fat 8g • sat. fat 3g • chol. 22mg • sod. 84mg
• calc. 28mg • fiber 1g
PASTRY CREAM
Spread about one cup of this cream in
a cooked 9-inch tart shell and arrange
sliced fresh fruit on top.
Makes 1
1
⁄
2
cups
1
1
⁄
4
cups milk
2
large egg yolks
1
⁄
4
cup sugar
34
