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9
8
liberally with kosher salt. Preheat
oven to 400°F.
4. Roast for about 1 hour to 1 hour,
10 minutes, until juices run clear.
The internal temperature of the
thickest part of the thigh should
reach 170°F.
5. Allow chicken to rest for about 5
minutes before carving.
Nutritional information per serving
(based on 6 servings):
Calories 311 (49% from fat) • carb. 7g
• pro. 32g • fat 17g • sat. fat 3g
• chol. 89mg • sod. 679mg • calc. 37mg
• vit. C 21mg (35%DV) • fiber 1g
Prosecco-Grapefruit Sorbet
This refreshing dessert could also
double as a frozen cocktail.
Makes about 4 cups (eight ½-cup
servings)
¾ cup water
¾ cup granulated sugar
1 tablespoon grapefruit zest
Pinch kosher salt
2 cups fresh grapefruit juice
¾ cup Prosecco
(Italian sparkling wine)
1. Combine the water, sugar, zest
and salt in a small to medium
saucepan set over medium-low
heat. Cook mixture until the sugar
is fully dissolved.
2. Pour the grapefruit juice into the
sugar/zest mixture and whisk
together. Cool to room temperature,
cover and refrigerate at least 2
hours, or overnight. Strain mixture,
and then whisk in Prosecco prior
to pouring into ice cream maker.
3. Turn on an ice cream maker; pour
the mixture into the frozen freezer
bowl and let mix until thickened,
about 15 to 20 minutes. The ice
cream will have a soft, creamy
texture. If a firmer consistency is
desired, transfer the ice cream
to an airtight container and place
in freezer for about 2 hours.
Remove from freezer about 15
minutes before serving.
Nutritional information per serving
(based on ½ cup):
Calories 114 (0% from fat) • carb. 25g
• pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 18mg • calc. 7mg
• vit. C 24mg (41% DV) • fiber 0g
Lemon Pudding Cakes
This dessert magically becomes two
layers when baked; it’s a pudding
topped with a sponge cake.
Makes 8 servings
Cooking spray
Zest of 1 lemon, finely
chopped
1 cup granulated sugar,
divided
2 tablespoons unsalted
butter, room temperature
¹∕
³
cup fresh lemon juice
3 large egg yolks
1½ cups whole milk
4 large egg whites
¹∕8 teaspoon salt
¹∕
³
teaspoon cream of tartar
4 tablespoons
all-purpose flour
Powdered sugar
for dusting
1. Preheat the oven to 350°F. Lightly
coat eight 6-ounce ramekins with
cooking spray.
2. Put the zest, ¼ cup of the sugar
and the butter in a medium bowl.
Using a 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.
3. In a clean bowl, beat the egg
whites, salt and cream of tartar
with a clean whisk attachment
until stiff, but not dry. Gently fold
the egg whites into the lemon
mixture, followed by the flour.
Divide the mixture among the
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