Cuisinart CB-18BKSS - Manual (Page 13)

13
SPINACH PESTO AND WHITE BEAN DIP
Serve this dip with crudités or pita chips as dippers.
Makes about 2 cups
1 tablespoon fresh lemon juice or white balsamic vinegar
1 ⁄
2
cup pesto (page 17), made with spinach
1 can white beans (15 ounces), rinsed and drained
Place ingredients in blender jar in order listed. Cover blender jar. Set on
Speed 10 and blend until smooth and creamy, about 30 to 40 seconds.
Nutritional information per serving (2 tablespoons):
calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g •
sat. 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g
SUN-DRIED TOMATO, GARLIC
AND HERB CHEESE SPREAD
Serve with crackers, crudités, use as a sandwich
spread or topping for baked potatoes.
Makes about 1- 3 ⁄
4
cups
3 sun-dried tomatoes (dry, not oil packed)
2 cloves garlic, peeled
1 ⁄
2
cup boiling water
3 green onions, trimmed, cut into 1-inch pieces
1 package lowfat cream cheese, cut in 1-inch pieces
1 ⁄
2
cup fat-free cottage cheese
2 teaspoons herbs de Provence
Place sun-dried tomatoes and garlic cloves in a small bowl and cover
with boiling water; let stand 5 minutes. Drain, reserving soaking liquid,
and place tomatoes and garlic in blender jar; cover blender jar. Set on
Speed 12; Pulse to chop, 10 times. Add green onions; Pulse to chop,
10 times. Add remaining ingredients in order listed. Blend for 10 to 15
seconds. Scrape blender jar as needed. Add a teaspoon or two of the
reserved soaking liquid if mixture seems thick, blend for an additional
15 to 20 seconds, until mixture is smooth and creamy. Let stand 30
minutes before serving to allow flavors to develop. Place in an airtight
container and cover to refrigerate. Allow to come to room temperature
for 15 to 20 minutes before serving.
Nutritional information per serving (2 tablespoons):
Calories 48 (56% from fat) • carb. 2g • pro. 3g • fat 3g •
sat. fat 2g • chol. 6mg • sod. 135mg • calc. 39mg • fiber 0g
HOT AND COLD SOUPS
CHILLED GAZPACHO
A Cuisinart favorite, made with fresh, ripe summer tomatoes,
Chilled Gazpacho is perfect on a hot summer night.
Makes 8 servings, about 6 ounces each
1-2 cloves garlic, peeled
3 cups tomato or vegetable juice cocktail, divided
1 large rib celery, peeled, cut into 1-inch pieces
1 large cucumber, peeled, halved lengthwise, seeded, cut into
1-inch pieces
1 ⁄
2
medium green bell pepper, cored, seeded, cut into
1-inch pieces
1 ⁄
2
medium red bell pepper, cored, seeded, cut into 1-inch pieces
1 large jalapeño pepper, cored, seeded, cut into 1 ⁄
2
-inch pieces
6 green onions, trimmed, cut into 1 ⁄
2
-inch pieces
4 medium tomatoes, cored, seeded, cut into 1-inch pieces
3 tablespoons sherry vinegar or lemon juice
1 ⁄
2
teaspoon kosher salt
1 ⁄
4
teaspoon freshly ground black pepper
Place garlic in blender jar; cover jar. Set on Speed 14; Pulse to chop
garlic, 10 times. Add 1 cup tomato juice/vegetable juice cocktail to
blender jar along with celery, cucumber, green pepper, red pepper,
jalapeño pepper, and green onions. Blend on Speed 14 until vegetables
are medium-finely chopped, about 5 to 10 seconds. Transfer to a large
serving bowl. Add remaining tomato juice/vegetable cocktail to blender
jar with fresh tomatoes. Pulse 10 times to chop, or blend continuously
if a smoother gazpacho is preferred. Add to the bowl of vegetables with
the remaining juice. Season with sherry vinegar or lemon juice, salt and
pepper. Chill before serving.
Nutritional information per serving:
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g