11
DESSERTS
Chocolate Cherry
Bread Pudding
For a warm dessert, mix and assemble
this bread pudding ahead of time and
bake while dinner is being served. Top
with sweetened whipped cream.
Makes 8 to 12 servings
3
tablespoons unsalted butter
6
cups firm bread cubes*
3
⁄
4
cup semisweet chocolate chips
3
⁄
4
cup dried tart cherries
6
large eggs
1
12-ounce can lowfat evaporated milk
1
⁄
2
cup sugar
1
⁄
2
tablespoon vanilla extract
3
⁄
4
cup heavy cream
sweetened whipped cream for topping
Butter a 2–quart shallow baking dish (9 x 9-inch-
es square or equivalent) with 1 tablespoon
unsalted butter and place inside a larger shallow
baking pan. Melt the remaining 2 tablespoons of
butter and toss in a large mixing bowl with bread
cubes, chocolate chips, and dried cherries.
Place the eggs, evaporated milk, sugar, vanilla,
and heavy cream in the blender jar. Place cover
with blending stick on the blender jar. Press On.
Turn blender on high and process for 10 seconds
until smooth. Press Off. Place mixing bowl with
bread cubes under the dispenser tap. With
blender on low, pull down the dispenser tap and
stir contents with the blending stick to dispense
all of the egg mixture over the bread.
Pour mixture into prepared pan. Let the mixture
stand for 45 minutes, or cover and refrigerate up
to 12 hours (if refrigerated, let come to room
temperature for 30 minutes before proceeding).
Ten minutes before baking, preheat oven to
325°F. Place the baking pans in the oven and
carefully pour hot water into the larger, outer pan
until the water comes up the sides of the inner
dish by 1 inch. Bake for 60 to 70 minutes; bread
pudding will be puffed and custard will be set.
Remove from oven and allow the bread pudding
to rest for 20 to 30 minutes on a rack before
serving. Serve with sweetened whipped cream.
*Bread pudding is best made from day-old or
slightly stale bread. Challah bread is an excellent
choice.
Nutritional information based on 12 servings:
Calories 343 (30% from fat) • carb. 25g • pro. 14g
• fat 16g • sat. fat 8g • chol. 139mg • sod. 74mg
• calc. 117mg • fiber 4g
Dairy-Free
Chocolate Mousse
This rich chocolate mousse is so good no
one would know that it is actually has
health benefits!
Makes six
1
⁄
2
-cup servings
12 ounces semisweet chocolate
1
cup chocolate or vanilla soy milk
1
⁄
2
tablespoon pure vanilla extract
1 14-ounce package silken tofu,
cut into cubes
Melt chocolate in a double boiler.
Attach the dispenser tap to the blender collar.
Place soy milk, vanilla, melted chocolate, and
tofu in blender jar in order listed. Place cover
with blending stick on the blender jar. Press On.
Turn blender on high and process, stirring
contents with blender stick for 25 to 30 seconds
until smooth. Press Off once it is smooth if not
dispensing immediately.To dispense mousse:
With blender on low, place a custard cup under
the dispenser tap. Pull down the dispenser tap
and stir contents with the blending stick and dis-
pense one custard cup full of mousse at a time.
Cover cups with plastic and refrigerate until set,
about 8 to 12 hours.
Nutritional information per
1
⁄
2
-cup serving:
Calories 361 (50% from fat) • carb. 38g • pro. 6g
• fat 20g • sat. fat 9g • chol. 0mg • sod. 9mg
• calc. 71mg • fiber 9g
Mango Coulis
This sauce makes a delicious dessert topping,
especially on ice cream and sorbet.
Makes 3
1
⁄
2
cups
3
⁄
4
cup water
3
⁄
4
cup granulated sugar
4
cups cubed mango (approximately 3
medium mangoes)
Place the water and sugar in a saucepan and
bring to a boil. Remove from heat when sugar is
dissolved (about 2 to 3 minutes after the mixture
comes to a boil).
Allow to cool.
Attach the dispenser tap to the blender collar.
Once simple syrup is cool, place it in the blender
jar with the cubed mango. Place cover with
blending stick on the blender jar. Press On. Turn
blender on high and process for 15 to 20 sec-
onds until smooth. Press Off once it is smooth, if
not dispensing immediately.
To dispense coulis: With blender on low, place
pitcher under the dispenser tap. Pull down the
dispenser tap and stir contents with the blending
stick as coulis is dispensing.
Nutritional information per
1
⁄
4
-cup serving:
Calories 72 (1% from fat) • carb. 19g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 5mg • fiber 1g
10
may need to be brightened up with a little lemon,
salt, and pepper.
Nutritional information per
1
⁄
2
-cup serving:
Calories 74 (41% from fat) • carb. 7g • pro. 3g
• fat 3g • sat. fat 2g • chol. 11mg • sod. 330mg
• calc. 49mg • fiber 1g
Sweet Potato Soup
This simple yet satisfying soup makes
a perfect meal on a cold wintry night.
Makes about 5 cups
1
⁄
2
tablespoon olive oil
1
teaspoon unsalted butter
1
shallot, sliced (about 1 ounce)
1
3-inch piece of leek, white part only,
cleaned and sliced
1
⁄
4
cup white wine
2
1
⁄
2
pounds yam or sweet potato, about
6 cups,
1
⁄
2
-inch dice
3
cups chicken stock
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon nutmeg
Place the olive oil and butter in a 3-quart sauté
pan over medium-low heat. Add the sliced shal-
lot and leek. Stir to soften, then cover pan and
allow the shallot and leek to sweat and become
very soft, about 10 to 15 minutes. Uncover and
stir, allowing any liquid to evaporate. Add the
white wine and stir until completely evaporated,
about 3 minutes. Add sweet potatoes and stir.
Add chicken stock (add more stock if the pota-
toes are not completely submerged), salt, and
nutmeg and simmer until potatoes are very soft,
about 25 minutes.
Place contents of pan in blender jar. Place cover
with blending stick on the blender jar. With your
hand and a dishtowel FIRMLY securing the
blender lid, press On. Blend on low for 10 sec-
onds. Switch to high and blend for an additional
20 to 30 seconds, until soup is completely
puréed.
Press Off once it is smooth. Taste and adjust
seasoning accordingly. Serve immediately.
Nutritional information per
1
⁄
2
-cup serving:
Calories 131 (9% from fat) • carb. 27g • pro. 2g
• fat 1g • sat. fat 0g • chol. 1mg • sod. 228mg
• calc. 20mg • fiber 4g
Roasted Parsnip
and Apple Soup
Makes 6 cups
2
1
⁄
2
tablespoons olive oil
2
pounds parsnips, cut into 1" rounds
1
⁄
4
teaspoon salt
1
tablespoon unsalted butter
1
shallot (about 1
1
⁄
2
ounces), minced
1
medium apple, cut into 1" dice
(about 6 ounces)
1
⁄
4
cup white wine
3
cups chicken or vegetable stock
1
cup 1-percent milk
Preheat oven to 400°F.
In a mixing bowl, toss together 1
1
⁄
2
tablespoons
olive oil, parsnips, and salt. Place on baking tray
and roast for 30 to 35 minutes. The parsnips
should be slightly browned and soft – be careful
not to get them too dark.
While parsnips are roasting, heat the remaining
tablespoon of oil and the butter together in a
3
1
⁄
2
-quart sauté pan over medium-low heat. Add
the shallot and sweat for about 3 minutes. Add
the apple and cover. Apple should soften in
about 8 to 10 minutes. Once apple is soft, stir in
the parsnips. Add the wine and reduce until just
a touch remains. Add chicken/vegetable stock
and bring to a boil. Reduce to simmer for about 5
to 8 minutes to ensure all vegetables are tender.
Place contents of pan into blender jar. Add milk.
Place cover with blending stick on the blender
jar. With your hand and a dishtowel FIRMLY
securing the blender lid, press On. Blend on low
and then high for 30 seconds. Press Off once it is
smooth.
Serve soup immediately or keep in refrigerator for
up to 5 days.
Nutritional information per
1
⁄
2
-cup serving:
Calories 117 (33% from fat) • carb. 18g • pro. 3g
• fat 4g • sat. fat 1g • chol. 4mg • sod. 174mg
• calc. 59mg • fiber 4g
Two-Berry Summer Soup
Makes about 5 cups
1
cup fresh strawberries
1
cup frozen strawberries
1
cup frozen raspberries
2
1
⁄
2
cups lowfat vanilla yogurt
8
ounces crème fraîche
1
⁄
2
cup water
2
tablespoons superfine sugar
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender
jar. Press On. Turn blender on high and process
for 20 to 30 seconds until smooth. Press Off
once it is smooth if not dispensing immediately.
To dispense soup: With blender on low, place a
serving bowl or pitcher under the dispenser tap.
Pull down the dispenser tap and stir contents
with the blending stick as soup is dispensing.
Serve soup immediately or keep in refrigerator for
up to 4 days.
Nutritional information per
1
⁄
2
-cup serving:
Calories 164 (53% from fat) • carb. 16g • pro. 3g
• fat 10g • sat fat 6g • chol. 35mg • sod. 48mg
• calc. 107mg • fiber 2g
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