Cuisinart BFP-703 Series - Manual (Page 19)

Place cover on blender jar. Turn blender
on and blend on mix until crushed, about
10-15 seconds. Add butter and 1 table-
spoon sugar; blend on Mix until combined,
about 10-15 seconds. Turn blender off.
Press mixture into bottom of pan, and
bake 10 minutes.
Add lemon zest and 1 teaspoon sugar to
clean and dry blender jar. Place cover on
blender jar. Turn blender on and blend on
food processor speed for 15-20 seconds.
Add egg substitute and remaining ingredi-
ents in the order listed; blend on Mix for
60-75 seconds. (It may look as if the
ingredients are not mixing; however, the
blender is working. After about 30 sec-
onds, the mixture will start to circulate in
the blender jar.) Turn blender off. Pour
into prebaked crust, and bake until firm,
about 1 hour. Cool completely on a wire
rack, and then refrigerate at least 6 hours
before serving. Serve with raspberry
sauce (see page 18).
Nutritional analysis per serving
(cheesecake only):
Calories 251 (39% from fat) • carbo. 24g
• prot. 14g • fat 11g • sat. fat 6g
• chol. 37mg • sod. 211mg
BAKED ALMOND
CUSTARD
Makes six servings
3 large eggs
1-1/2 cups reduced fat milk
1
cup evaporated fat free milk
1/2 cup sugar
1
teaspoon almond extract
6 teaspoons finely chopped or
slivered almonds
Preheat oven to 325°F. Add first five
ingredients to blender jar (not almonds).
Place cover on blender jar. Turn blender
on and blend on mix until combined,
about 10 seconds. Turn blender off.
Divide mixture among six 6-ounce
ramekins or custard cups, filling each
about 3/4 full. Top each with 1 teaspoon
almonds.
Place ramekins in a 9" x 13" baking dish
and add hot water to reach 1" up the
sides of the ramekins. Bake until a knife
inserted in the center comes out clean,
about 1 hour. Remove ramekins from
water bath and cool on a wire rack.
Cover and chill in the refrigerator before
serving.
Nutritional analysis per serving:
Calories 181 (25% from fat) • carbo. 25g
• prot. 9g • fat 5g • sat. fat 2g
• chol. 112mg • sod. 111mg
Recipes
For use with SmartPower
Duet
® Food Processor Only
HUMMUS
Makes 2-1/4 cups
2 cups canned garbanzo beans,
drained
1/2 cup fresh lemon juice
4 tablespoons
tahini
4 garlic cloves, peeled
1-1/2 tablespoons olive oil
2 teaspoons
salt
Parsley sprig
Place first 6 ingredients in the
SmartPower Duet
® work bowl fitted
with the chopping blade. Place cover
on work bowl. Press the on button and
process on food processor speed until
smooth, about 30-40 seconds.
Press off button. Transfer to a serving
dish and garnish with parsley. Serve at
room temperature.
Nutritional information per tablespoon:
Calories 40 (27% from fat) • carbo. 6g •
prot. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 69mg
FRESH TOMATO SALSA
Makes 1 cup
1/4 cup fresh cilantro leaves
1
small garlic clove, peeled
1 jalapeno pepper, halved,
seeded, cut into 1/2-inch pieces
1 small onion, cut into 3/4-inch
pieces
3 plum tomatoes, cut into
1/2-inch pieces
1 teaspoon fresh lime juice
1 teaspoon salt
Place cilantro in the SmartPower Duet ®
work bowl fitted with the chopping
blade. Place cover on bowl and press
the “On” button. With the food proces-
sor running on food processor speed,
add garlic through the feed tube and
process until finely chopped, about 5
seconds. Scrape work bowl. Add
jalapeno, onion, tomatoes, lime juice
and salt.
Press the “Pulse” button and pulse
on food processor speed until
coarsely chopped, about 8 - 10 times.
Press “Off” button.
Nutritional information per tablespoon:
Calories 20 (0% from fat) • carbo. 4g
• prot. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 271mg
SPICY CRAB DIP
Makes 1-3/4 cups
1 tablespoon fresh chives
1 cup lowfat sour cream
1/3 cup fat free milk
1/4 cup lowfat mayonnaise
1-1/2 teaspoons prepared
horseradish
1/4 teaspoon ground white pepper
1
can (6 ounces) crabmeat,
drained (about 3/4 cup)
Place chives in the SmartPower Duet ®
food processor work bowl
fitted with the chopping blade. Place
cover on work bowl and press the “On”
button. Process on food processor
speed until finely chopped, about 5
seconds. Leave in bowl. Add remaining
ingredients to work bowl and press
Pulse button. Pulse on food processor
speed until combined, about 6 times.
Press “Off” button. Refrigerate for 1 - 2
hours before serving to develop flavor.
Nutritional information per tablespoon:
Calories 64 (53% from fat) • carbo. 2g
• prot. 2g • fat 2g • sat. fat 1g
• chol. 15mg • sod. 91mg
CREAMY GUACAMOLE
Makes 1-1/2 cups
1/4 cup fresh cilantro leaves
1
medium garlic clove, peeled
1 small scallion, trimmed, cut into
1-inch pieces
1/2 small green chili, seeded
1/4 teaspoon
salt
1/8 teaspoon chili powder
1/2 cup nonfat plain yogurt
2
tablespoons fresh lemon juice
1 small plum tomato, cut into
1/2-inch pieces
2 small ripe avocados, peeled,
pits removed, cut into 1/2-inch
pieces
17