Cuisinart EPC-1200PC Instructions and Recipes - Page 32

Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a "cradle." Place on counter and set filled springform pan in the center. Cover cheesecake with a piece of buttered aluminum foil - making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward. Use the cradle to help lower the cheesecake into the cooking pot of the Cuisinart® Electric Pressure Cooker and place on the trivet. Cover and lock lid in place. Select High Pressure and set timer for 8 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. Remove cheesecake from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil and plastic wrap. If moisture has accumulated on the top, dab gently with a paper towel to remove. Let cool to room temperature, then cover and refrigerate. Before serving, remove from springform pan and garnish if desired. Nutritional information per serving (based on 8 servings): Calories 299 (67% from fat) • carb. 19g • pro. 6g • fat 23g • sat. fat 14g • chol. 119mg • sod. 214mg • calc. 59mg • fiber 0g Mango Coconut Bread Pudding For a warm dessert, bread pudding can be mixed and assembled ahead, then baked while dinner is being served. Serve with fresh raspberries or Simple Raspberry Sauce (page 35), and top with sweetened softly whipped cream, or ice cream - vanilla, ginger or coconut. Makes 8 to 12 servings 1 tablespoon unsalted butter, melted 6 cups bread cubes made from challah bread or other bread with dense texture 1 mango (about 1 pound), firm but ripe, peeled and cut into ½-inch cubes (2 cups) ¹⁄³ cup sweetened flaked/shredded coconut 5 large eggs 1½ cups (one 12-ounce can) lowfat evaporated milk (not reconstituted) 1½ cups coconut milk ½ cup packed brown sugar 2 teaspoons pure vanilla extract ½ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground allspice 2 cups cold water Coat a 2-quart ceramic soufflé dish (8inch diameter) with the melted butter and reserve. Cut a piece of aluminum foil 16 inches square and lightly butter an 8-inch round in its center. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a "cradle" and reserve. Place the bread cubes, mango and coconut in a large bowl. Place the eggs in a medium bowl. Whisk until smooth. Add evaporated milk, coconut milk, brown sugar, vanilla, cinnamon, ginger, and allspice. Whisk to combine. Pour over the bread cube mixture and stir gently. Pour into prepared soufflé dish and let stand at room temperature for 30 minutes. Cover with prepared sheet of foil, buttered side down, so that the foil allows for the top of the bread pudding to expand, but fits tightly around the sides of the soufflé dish. Set the dish in the center of the long strip of folded foil and bring up the sides to meet - twist together to form a handle. Place trivet/rack in the cooking pot and add 2 cups of cold water. Using the foil cradle to help lift the dish, carefully lower the dish into the pot and place on the trivet/rack. Cover and lock lid in place. Select High Pressure and set timer for 25 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Remove bread pudding from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil. Let stand 10 minutes before serving, or cool to room 32