0
chopped, about 30 seconds . Add butter, oil,
salt and pepper; process until smooth, about
15 seconds . Scrape bowl as necessary .
Cut bread into two 8-inch pieces, cut each
piece in half lengthwise and spread each cut
side with garlic mixture . Place two pieces of
prepared bread directly on oven rack, cut
side up, and bake until toasted, about 10 to
12 minutes . Remove from toaster oven with
a spatula and repeat with remaining two
pieces of bread . Slice into 2-inch pieces and
serve warm .
Nutritional information per slice:
Calories 80 (90% from fat) • carb. 1g • pro. 1g • fat 8g
• sat. fat 3g • chol. 12mg • sod. 149mg
• calc. 29mg • fiber 1g
Lemon Blueberry Loaf
Cake
This delicious loaf can be served for dessert
or as a quick bread .
Makes 10 servings
vegetable oil cooking spray
2
cups all-purpose flour
¾
cup sugar
2
teaspoons grated lemon zest
1½
teaspoons baking powder
¼
teaspoon salt
2
large eggs, well beaten
½
cup butter, melted
½
cup lowfat milk
1
cup fresh or frozen blueberries
½
cup walnut halves, chopped
Place rack in the Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position
A and preheat oven to 350ºF on Bake
setting . Lightly coat an 8½ x 4½-inch loaf
pan with vegetable oil cooking spray .
Combine flour, sugar, zest, baking powder
and salt in a large mixing bowl . Combine
eggs, butter and milk in a 2-cup liquid
measure and mix to combine . Add egg
mixture to flour mixture; stir with wooden
spoon until just combined; do not overmix
(batter will not be smooth) . Add blueberries
and walnuts; mix until just blended (do not
overmix) .
Pour into prepared pan and bake until a
toothpick inserted in the center comes out
clean, about 1 hour 20 minutes . Remove
from oven and cook on wire rack for 10
minutes . Remove from pan and let cool
completely on wire rack .
Nutritional information per serving:
Calories 267 (37% from fat) • carb. 37g • pro. 5g
• fat 11g • sat. fat 6g • chol. 62mg • sod. 219mg
• calc. 32mg • fiber 1g
Chocolate Soufflé Cake
This rich cake is best served right out of the
oven . Top with freshly whipped cream and
sliced strawberries for an elegant addition .
Makes one 10" cake, 12 to 16 servings
2
tablespoons unsalted butter,
chopped, + more to prepare the
cake pan
8
ounces bittersweet chocolate,
chopped
9
large eggs, separated
1¼
cup granulated sugar, divided, +
more to dust cake pan
2
large egg whites
1
tablespoon water
1
pinch table salt
1
/
3
cup unbleached, all-purpose flour
whipped cream (optional)
fresh strawberries, hulled and
sliced (optional)
Preheat Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler to 375°F on the
Convection Bake or Bake setting with a rack
in position A .
Butter a 10x 3-inch round cake pan . Cut a
circle of parchment paper to line the bottom
of the pan; butter the parchment; dust entire
pan with sugar . Clean the lip of the pan so
no butter or sugar is on it . Reserve .
In a heat-proof bowl over a pot of simmering
water, melt the chocolate and 2 tablespoons
of butter . Keep warm; reserve .
In a large bowl, mix the egg yolks and ¾ cup
of sugar, using a Cuisinart
®
Hand Mixer fitted
with the whisk attachment, until pale and
thickened . Whisk in the cooled chocolate
mixture . Reserve .
