Juiceman The Big Apple Manual Del Usuario página 10

NECTARINE BREAD PUDDING
2 nectarines
Milk
4 eggs, beaten
½ cup sugar
¼ tsp. grated nutmeg
1 tsp. almond extract
4 cups dried cubed egg bread*
¾ cup heavy cream
2 tbsp. sugar
¼ tsp. almond extract
Process nectarines through juice extractor. Set aside the pulp.
Add enough milk to the nectarine juice to make 2¼ cups. Combine with egg,
sugar, nutmeg and 1 tsp. almond extract; whisk to blend. Stir in reserved pulp.
Arrange bread cubes in an ungreased 2-quart shallow baking dish. Pour
nectarine mixture evenly over bread cubes. Press lightly to moisten bread.
Bake in a preheated oven at 350ºF for 40 minutes or until pudding is puffed and
golden. (A knife inserted into the center of the pudding should come out clean.)
Cool on a wire rack for several minutes. Meanwhile, combine heavy cream, sugar
and remaining ¼ tsp. of almond extract. Whip to soft peaks. Serve on top of warm
pudding.
Makes 6 to 8 servings.
Note: If desired, substitute peaches for nectarines.
* Toast bread cubes at 350ºF for about 10 minutes, stirring several times.
French bread may be substituted for egg bread.
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VITAMIN RICH CORNBREAD
1 cup loosely packed spinach leaves
3 green onions, trimmed
¼ medium red pepper
1 jalapeño, seeded
1¼ cups unsifted all-purpose flour
¾ cup yellow cornmeal
¼ cup sugar
2 tsp. baking powder
½ tsp. salt
Skim milk
¼ cup vegetable oil
2 egg whites, beaten
Process spinach, green onions, red pepper and jalapeño through juice extractor.
Set aside juice and pulp.
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.
Combine reserved vegetable juice with skim milk to make 1 cup. Add to dry
ingredients with oil, egg whites and reserved pulp.
Stir until all dry ingredients are moistened. Spoon into a greased 8" or 9" square
baking pan. Bake in a preheated oven at 400ºF until lightly browned and toothpick
inserted into the center comes out clean.
Serve warm.
Makes about 9 servings.
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