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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
⁄
cup semisweet chocolate chips
4
3
⁄
cup dried tart cherries
4
6
large eggs
1
12-ounce can lowfat evaporated milk
1
⁄
cup sugar
2
1
⁄
tablespoon vanilla extract
2
3
⁄
cup heavy cream
4
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
⁄
-cup servings
2
12 ounces semisweet chocolate
1 cup chocolate or vanilla soy milk
1
⁄
tablespoon pure vanilla extract
2
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
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
⁄
cups
2
3
⁄
cup water
4
3
⁄
cup granulated sugar
4
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.
1
Nutritional information per
⁄
4
Calories 72 (1% from fat) • carb. 19g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 5mg • fiber 1g
-cup serving:
-cup serving:
11
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