1
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 .
