KitchenAid KHM620 Instrucciones Y Recetas página 14

Whipped Cream
1 cup (250 mL) heavy
cream
2 tbs (25 mL)
powdered sugar
_/2 tsp (2 mL) vanilla
Place cream in medium bowl. Beat on Speed 6 about
30 seconds, or until soft peaks form. Continuing on
Speed 6, gradually add powdered sugar and vanilla.
Beat about 30 seconds, or until stiff.
Yield: 16 servings (2 tbs [25 mL] per serving).
Per serving: About 48 cal., 0 g protein, 1 g carb,
5 g total fat, 3 g saturated fat, 17 mg cholesterol, 5 mg
sodium.
VARIATIONS:
Amaretto Whipped Cream
Substitute 2 tbs (25 mL) amaretto liqueur for
the vanilla.
Per serving: About 54 cal., 0 g protein, 2 g carb,
5 g total fat, 3 g saturated fat, 17 mg cholesterol, 6 mg
sodium.
Cappuccino Whipped Cream
Add 2 tsp (10 mL) instant coffee granules or crystals to
cream before whipping. Increase powdered sugar to
_/4cup (50 mL).
Per serving: About 52 cal., 0 g protein, 2 g carb,
5 g total fat, 3 g saturated fat, 17 mg cholesterol, 6 mg
sodium.
Spiced
Whipped
Cream
Add _/4tsp (1 mL) cinnamon and _/8tsp (0.5 mL) nutmeg
with powdered sugar.
Per serving: About 48 cal., 0 g protein, 1 g carb,
5 g total fat, 3 g saturated fat, 17 mg cholesterol, 5 mg
sodium.
Lemon Pudding Cake
3 eggs, separated
% cup (175 mL)
towfat milk
% cup (50 mL) fresh
lemon juice
1 tsp (5 mL) grated
lemon peel
1 cup (250 mL) sugar
% cup (175 mL)
all-purpose flour
% tsp (1 mL) salt
Place egg whites in medium bowl. Beat on Speed 6 for
1 to 1_/2minutes, or until stiff peaks form. Set aside.
Place egg yolks in large bowl. Beat on Speed 2 about
30 seconds. Add milk, lemon juice, and grated peel.
Beat on Speed 2 about 30 seconds, or until combined.
Add remaining ingredients. Beat on Speed 1 about 10 to
20 seconds, or until blended. Beat on Speed 2 about
1 minute, or until smooth and frothy. Fold in egg whites
with spatula, just until combined.
Spoon batter into ungreased lY2 qt (1 _/2L) souffl_ or
casserole dish. Place dish in large, shallow baking pan.
Add hot water to pan to 1" (2.5 cm) depth. Place in oven.
Bake at 350°F (180°C) for 35 to 45 minutes, or until
golden brown. Cool slightly. Serve warm.
Yield: 6 servings.
Per serving: About 241 cal., 6 g protein, 48 g carb,
3 g total fat, 1 g saturated fat, 109 mg cholesterol,
143 mg sodium.
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