Cuisinart CMW-55 CMW-55 Manual - Page 18

Spoon into a prepared 9-inch cookie crumb crust, chill and serve as a pie. Nutritional information per serving (one-half cup): Calories 331 (58% from fat) • carb. 33g • pro. 2g • fat 22g • sat. fat 12g • chol. 43mg • sod. 200mg • calc. 62mg • fiber 5g Cranberry Poached Pears Makes 4 servings 1 cup cranraspberry or cranberry juice ¼ cup dried cranberries 4 strips lemon zest (each about 2-x-½ inches), bitter white pith removed 2 pears (about 8 ounces each), ripe but still firm 1 tablespoon fresh lemon juice Combine juice, dried cranberries and zest in a microwave-safe 1½-quart casserole and cover with a sheet of waxed paper or casserole lid. Place in the Cuisinart® Compact Microwave and microwave on high (PL 10) for 3 minutes. Peel the pears, cut in half and core. Brush with lemon juice. Arrange the pears with the narrow stem ends to the center in the hot liquid, cut side down. Spoon some of the liquid over each. Cover with waxed paper or lid and microwave on high for 3 minutes. Turn cut side up, cover and microwave on high for 1½ minutes. Let pears cool in the poaching liquid, turning and basting now and then. Remove and discard lemon zest. When cool, remove pears. If desired, poaching liquid can be reduced to a syrup by microwaving uncovered on high for 4 to 5 minutes until reduced to about 2 tablespoons. Pears can be served at room temperature or chilled. Arrange pear halves on dessert plates, spoon cranberries into the hollow of the pear. Top with syrup if made and freshly whipped cream or vanilla yogurt. Nutritional information per serving: Calories 129 (3% from fat) • carb. 33g • pro. 0g • fat 1g • sat. fat 0g • chol. 0mg • sod. 1mg • calc. 17mg • fiber 3g Creamy Rice Pudding with Raisins Old-fashioned rice pudding in minutes instead of hours. Makes 4 cups 3 cups cooked short grain rice* 2⁄3 cup regular or golden raisins 1⁄3 cup granulated sugar 1 tablespoon cornstarch ½ teaspoon ground cinnamon 1⁄8 teaspoon salt 2¾ cups reduced fat milk (for creamier, richer pudding, use whole milk) 3 large eggs, beaten 1 tablespoon pure vanilla extract Place rice and raisins in a 1½-quart microwave-safe casserole or bowl. Stir and reserve. Combine sugar, cornstarch, cinnamon, and salt in a mixing bowl; stir to blend. Whisk milk and egg together. While whisking, gradually add milk mixture to dry mixture, whisk well until smooth. Pour mixture into a microwave safe bowl and place in the Cuisinart® Compact Microwave and microwave on high (PL 10) for 7 to 8 minutes, stirring once every minute, until mixture is thick, bubbly and similar to a custard sauce in appearance. Stir in vanilla. Add to rice mixture and stir well. Cover the casserole with waxed paper and microwave on high for 3 minutes, then on medium-high (PL 7) for 2 to 3 minutes longer, until thick and creamy. Let stand 5 minutes before serving, or cover with a sheet of waxed paper or plastic wrap placed directly on the pudding to prevent a skin from forming, let cool, cover and refrigerate until ready to serve. *Short grain rice will yield a creamier rice pudding. Nutritional information per serving (one-half cup): Calories 224 (16% from fat) • carb. 40g • pro. 7g • fat 4g • sat. fat 2g • chol. 86mg • sod. 104mg • calc. 127mg • fiber 2g 23