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Turn scallops and cook for 2- 3 minutes on the other side, until golden brown and just barely firm. Transfer scallops to a warm plate and cover loosely. – Do not overcook, scallops will continue to cook as they rest while sauce is prepared. Wipe the pan clean with double thickness of paper towel. Add wine, juice and chopped shallot to the pan. Cook over medium high heat to reduce liquid by half. When liquid is reduced, stir in heavy cream. Stir and cook until thickened and smooth. Pour half the sauce on each of two warm plates and arrange reserved scallops on the sauce to serve. Nutritional information per serving: Calories 408 (27% from fat) • carb. 20g • pro 39g fat 12g • sat. fat 4g • chol. 95mg • sod. 710mg calc. 91mg • Vit. C 36mg (60%DV) • fiber 0g 7 PINK GRAPEFRUIT Similar to a pound cake. fresh grapefruit syrup is poured over the warm cake, and when cool, cake finished with a grapefruit glaze. Makes 16 – 20 servings 3 cups (750ml) all-purpose flour 1/2 teaspoon (2.5ml) baking soda 1/2 teaspoon (2.5ml) salt Zest of 1 medium grapefruit, finely chopped 3 cups (750ml) granulated sugar, divided 1 cup (250ml) unsalted butter, cut in 1-inch pieces, at room temperature 6 large eggs 1 cup (250ml) plain non-fat or lowfat yogurt 1 teaspoon (5ml) almond extract 1/2 teaspoon (2.5ml) vanilla extract 3/4 cup (190ml) fresh pink grapefruit juice, divided 2 cups (500ml) powdered sugar Preheat the oven to 350°F (175°C). Butter and flour a 10-inch tube or Bundt pan. Place the flour, baking soda and salt in a medium bowl and stir to blend; reserve. Place the zest, 2-1/2 (625ml) cups of the granulated sugar, and the butter in a large bowl. Using a Cuisinart ® Hand Mixer, mix the sugar, butter and zest on low speed for 30 seconds to combine. Mix, using medium speed until creamed and light – about 3-1/2 to 4 minutes. Scrape the bowl. Add the eggs, yogurt, and extracts; mix on low speed until well blended, about 1 minute. Scrape the bowl. Add the dry ingredients and mix on low speed for 30 seconds. Scrape the bowl and mix until completely blended, about 30 to 40 seconds. Transfer the batter to the prepared pan and spread evenly. Bake in the preheated 350° F (175°C) oven until a tester inserted in the center comes out clean, 65 to 75 minutes. While the cake is in the oven, prepare the syrup by combin ing 1/2 cup (125ml) with the remaining 1/granulated sugar in a small Cook over medium heat until is dissolved, 3 to 5 minutes; keep and reserve. Cool cake in pan on a rack for 5 minutes, then turn out onto the rack; wash and dry the pan. Prick the top and sides of the cake with a cake tester and return it to the pan. Prick the bottom of the cake with the cake tester. Pour the warm grapefruit syrup slowly over the cake, allowing the cake to absorb the syrup. When the syrup has been absorbed, turn the cake out onto the rack to cool completely. Combine the powdered sugar with the remaining grapefruit juice and stir until blended and smooth. Drizzle the pink grapefruit glaze over the cooled cake. Let rest 30 minutes before cutting. Nutritional information per serving: Calories 344 (28% from fat) • carb. 58g • pro 5g fat 11g • sat. fat 6g • chol. 89mg • sod. 116mg calc. 37mg • Vit. C 4mg (6%DV) • fiber 1g LEMON PUDDING CAKES This dessert magically becomes 2 layers – pudding topped with a sponge cake when baked. Makes 8 servings. Cooking spray 4 large egg whites 1/4 teaspoon (1ml) cream of tartar Zest of 1 lemon, finely chopped 1 cup (250ml) granulated sugar 2 tablespoons (30ml) unsalted butter, at room temperature 1/3 cup (80ml) freshly squeezed lemon juice 1-1/2 cups (375ml) whole milk 3 large egg yolks 4 tablespoons (60ml) all-purpose flour 1/8 teaspoon (0.5ml) salt powdered sugar Preheat the oven F (175°C). Lightly coat eight 6-ounce cooking spray. Place the zest, 1/4 cup (60ml) sugar and the butter in a medium Using a Cuisinart ® Hand Mixer, mix on low speed until blended. Add remaining sugar, lemon juice, egg yolks, and milk. Mix on low speed until combined, about 30 to 40 seconds. The mixture may look curdled – that is okay. In a clean bowl, beat the egg whites with clean beaters/whisk attachment until stiff but not dry. Gently fold the egg whites into the lemon mixture. Divide the mixture among the prepared ramekins. Place the ramekins in a shallow pan and add boiling water until it reaches halfway up the sides of the ramekins. Place the pan in the preheated 350°F (175°C) oven and bake for 45 minutes. Remove carefully from the hot water bath and place on a rack to cool. May be served warm or cold. May be served in the ramekins or when chilled loosen the edges of the cake with a thin bladed knife and invert each portion onto dessert plates – the pudding will then be on top. Nutritional analysis per serving: Calories 207 (33% from fat) • carb. 30g • pro. 5g fat 8g • sat. fat 4g • chol. 98mg • sod. 103mg calc. 67mg • Vit. C 1mg (2% DV) • fiber 0g TANGY CITRUS Tangy Citrus Sorbet makes ending to a rich meal. Makes about 1 quart (1...