Desserts and Tortes

Appears in
The New Food Processor Bible: 30th Anniversary Edition
The New Food Processor Bible

By Norene Gilletz

Published 2011

  • About
  • Processors are classified according to their dry ingredient capacity, ranging from 3 to 20 cups. As a general guideline, the liquid capacity is about half the dry ingredient capacity. Refer to your manual for guidelines.
  • The thicker the liquid, the more you can process in one batch. If liquid leaks out between the bowl and cover when the machine is running, you’ve added too much liquid. Some models have a maximum liquid fill line on the bowl, indicating the maximum amount of liquid that can be processed at a time.
  • To prevent liquids from leaking from the bottom of the bowl, remove the bowl and Steel Blade together as soon as you’ve finished processing. Do not remove the blade first, especially if liquids in the bowl are above the hub of the blade. Otherwise, liquids will leak out from the center opening in the bowl when you remove the blade.
  • NESTED WORK BOWLS: If your machine comes with nested bowls, choose the appropriate bowl and blade or disc for the task. For recipes that require multiple bowls, begin with the smallest one to minimize cleanups. Use the mini-bowl and mini-blade to chop nuts. Use the medium bowl and Slicer for fruit (e.g., apples, strawberries). Use the Grater/Shredding Disc for chocolate. Use the large bowl and Steel Blade for cheesecakes, tortes, mousses, smoothies, sherbets and fruit crisps.
  • The Cuisinart Elite 14-cup model can process larger amounts in one batch (8 to 10 cups, depending on thickness of liquid). The Steel Blade locks into place and the nested bowls have convenient pouring spouts. The nested bowls also include a locking feature to prevent them from coming out of position when pouring. You can also use the Steel Blade in the medium bowl (e.g., to make a crust for cheesecake), which minimizes cleanup. However, since most brands don’t have this capability, I didn’t suggest doing this in my recipes.
  • See “Quick Cleanups” for additional tips.
  • When a dessert recipe calls for sugar, you can usually reduce it by up to 25%.
  • Artificial sweeteners work best in dishes that don’t depend on sugar for color, texture or moistness (e.g., fruit crisps, crumb crusts, smoothies, sherbets and mousses). Replace 1 cup sugar with ½ cup sugar and ½ cup granular Splenda. Brown sugar can be replaced with half the amount of Splenda Brown Sugar Blend.
  • SUPERFINE/FRUIT SUGAR: Process granulated sugar for 1 to 2 minutes on the Steel Blade. Excellent in meringues to prevent them from weeping!
  • WHIPPING CREAM (35% CREAM): Whipping cream will turn to butter if it is warmer than 35°F when being whipped. To avoid this, chill whipping cream (and even the Steel Blade and work bowl) in the freezer for a few minutes before whipping. Whipped cream continues to stiffen as you work with it, so underwhip it slightly. Processor whipped cream is excellent as a garnish. However, it only increases 1½ times in volume and is firmer than cream that is whipped with an electric mixer, which doubles in volume.
  • Dessert topping can be whipped in the processor, but it won’t double in volume. See the Smart Chart entry for whipping cream for method. Nondairy topping needs to be whipped with an electric mixer.
  • You can use frozen light whipped topping instead of whipping cream to reduce calories and fat. It is convenient to use because it’s already whipped but it contains artificial ingredients.
  • ALMOST WHIPPING CREAM: Process 1 cup curd cottage cheese or ricotta cheese (low-fat or regular) on the Steel Blade for 2 to 3 minutes, until silky smooth. Add 2 Tbsp icing or granulated sugar (to taste) and ¼ tsp pure vanilla extract or orange liqueur. Chill; serve with fresh berries or cut-up fruit.
  • YOGURT CHEESE: To make yogurt cheese, use plain yogurt without added gelatin, starches or stabilizers. Line a strainer with a double layer of cheesecloth and place over a large bowl. Spoon 3 cups low-fat or fat-free yogurt into strainer, wrap with cheesecloth and refrigerate. Let drain 2 to 24 hours—the longer it drains, the firmer the cheese. After 2 to 3 hours, you’ll have 2 cups soft yogurt cheese. After 24 hours, you’ll have 1½ cups firm yogurt cheese.
  • Use soft yogurt cheese instead of whipped cream (no whipping necessary). Blend in 3 to 4 Tbsp icing sugar or granular Splenda and ½ tsp pure vanilla extract. Use firm yogurt cheese instead of cream cheese or cottage cheese in sweet or savory dishes. Use the drained whey instead of buttermilk or yogurt in cakes, muffins and smoothies.
  • Blended Tofu (see Smart Chart) can replace uncooked eggs in mousses or is delicious in smoothies (e.g., Tofu Smoothie).
  • Keep frozen fruit handy for sherbets, smoothies or fruit purées. Your processor will whip them up in moments!
  • STRAWBERRY OR RASPBERRY PURÉE: Thaw 2 packages (10 oz/284 mL each) of frozen strawberries or raspberries; drain, reserving juice. (Or use 2 cups of fresh, ripe berries.) Purée briefly on the Steel Blade. Raspberries should be strained to remove seeds. If necessary, thin with some of the reserved juices. Sweeten with 2 to 3 Tbsp sugar or honey. Serve chilled.
  • For fruit coulis or purées, cut peeled and pitted fruit in chunks (e.g., peaches, nectarines, mangoes, apricots). Process on the Steel Blade until smooth. Add a few drops of lemon juice to prevent discoloration. Sweeten with honey or sugar. Serve chilled. Canned, drained fruits also make delicious purées. Don’t fill the bowl more than one-third to one-half full. For larger quantities, process food in batches.
  • Cookies or wafers broken into chunks, then processed on the Steel Blade until fine, are ideal for cookie crumb crusts. See the Smart Chart under “Crumbs (Cookies, Crackers, Corn Flakes)” for yields.
  • Process nuts on the Steel Blade with quick on/off pulses (see “Nuts” in the Smart Chart). You can also “chop” nuts with the Grater, using medium pressure.
  • Grind cookie crumbs (and nuts) for cheesecake in your processor, then process with remaining crust ingredients. Wipe out the processor bowl with paper towels. (If you have the Cuisinart 14-Cup Elite, you can use the medium bowl and Steel Blade to make the crust, then make the cheesecake batter in the large bowl.) It will take less than a minute to whip up your cheesecake!
  • To prevent cheesecake from cracking, place a pie plate half filled with water on the bottom rack of the oven. Place the cheesecake on the middle rack and bake as directed in your recipe.
  • DAIRY-FREE CHEESECAKE: Substitute Tofutti imitation cream cheese for cream cheese or dry cottage cheese. Use imitation sour cream instead of sour cream or yogurt in the filling or topping. Use margarine instead of butter in the crust. Delicious!
  • Chop chocolate for mousses, sauces and desserts on the Steel Blade or grate on the Grater (see “Chocolate” in the Smart Chart). For melted chocolate, pour hot liquid called for in your recipe through feed tube while machine is running; chopped chocolate will melt instantly! See also “About Chocolate” in the Cakes and Frostings chapter.
  • CHOCOLATE CURLS: Temperature is the key. If the chocolate is cold, you will get flakes or small curls. For larger curls, the surface of the chocolate should be slightly warm. Place it briefly under a desk lamp or quickly pass a blow dryer across the surface. Do not melt the chocolate. Then take long strokes along the flat side of the chocolate with a sharp knife, vegetable peeler, melon baller or spoon. Lift the curls carefully with a metal spatula or toothpick.
  • PORTIONS, PORTIONS! To keep calories, carbohydrates and fat content more reasonable, I’ve reduced the serving size in many of my dessert recipes, used lighter versions of ingredients and offered tips on ways to lighten up recipes. Please use the nutrient analysis as a guide to help you make healthier choices and save rich desserts for special occasions!