Cuisinart SPB-7 Series - Manual (Page 12)

1
MINTED YOGURT SAUCE
Makes two cups
2
cups lowfat vanilla yogurt
1 tablespoon granulated sugar
3 tablespoons fresh mint leaves
Place ingredients in blender jar. Place cover on blender jar. Turn
blender on and process on purée until well blended, about 10 to
15 seconds. Turn blender off. Serve chilled with fresh fruit.
Nutritional information per tablespoon:
Calories 16 (0% from fat) • carb. 3g • pro. 1g • fat 0g • sat. fat 0g
• chol. 1mg • sod. 8mg • calc. 27mg • fiber 0mg
variation: Substitute fruit-flavored yogurt.
MExICAN SALSA CRUDA
Makes two cups
1
(28-ounce cans) plum tomatoes, drained
¼ cup fresh cilantro leaves
2 jalapeño peppers, halved, seeded, cut into ½-inch pieces
1 small onion, peeled, cut into ½-inch pieces
1 teaspoon fresh lime juice
1 teaspoon table salt
Place ingredients in blender jar in order listed. Place cover on
blender jar. Turn blender on and pulse on Mix 5 to 6 times until
coarsely chopped. Turn blender off. Allow to sit for 1 to  hours
to develop flavor. Drain before serving if a thicker salsa
is desired.
Nutritional information per tablespoon:
Calories 8 (0% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g
SPICY CRABMEAT DIP
Makes 1¾ cups
¹/³
cup whole or reduced fat milk
1 cup lowfat sour cream
¼ cup lowfat mayonnaise
1 can (6 ounces) crabmeat, drained (about ¾ cup)
1 tablespoon fresh chopped chives
1½ teaspoons prepared horseradish
¼ teaspoon ground white pepper
Place ingredients in blender jar in order listed. Place cover on jar.
Turn blender on and process on Purée until well blended, about
0 to 5 seconds. Turn blender off. Scrape blender jar with a
spatula. Turn blender on and process an additional 0 to 5 sec-
onds until well combined. Refrigerate 1 to  hours before serving
to develop flavor.
Nutritional information per tablespoon:
Calories 34 (53% from fat) • carbo. 2g • prot. 2g • fat 2g • sat. fat 1g
• chol. 15mg • sod. 91mg • calc. 23mg • fiber 0g
CHUNKY GUACAMOLE
Makes 1½ cups
¼
cup fresh cilantro leaves
1 medium garlic clove, peeled, quartered
1 small scallion, trimmed, cut into 1 inch pieces
½ small green chili, seeded and quartered
¼ teaspoon table salt
¹∕
8
teaspoon chili powder
½ cup nonfat plain yogurt
2 tablespoons fresh lemon juice
1 small plum tomato, cut into ½ inch pieces
2 small ripe avocados, peeled, pits removed, cut into ½-
inch pieces
Place cilantro, garlic, scallion, chili, salt, and chili powder in jar.
Place cover on blender jar. Turn blender on and pulse on Stir until
coarsely chopped, about 5 to 6 times. Add yogurt, lemon juice,
and tomato pieces. Pulse on stir until coarsely chopped (about
5 times), then run continuously on stir until combined, about 10
seconds. Add avocado pieces, and pulse on stir to combine,
about 10 times. Turn blender off. Scrape blender jar with a spatu-
la. Turn blender on. Run continuously on Stir until combined,
but still chunky, about 10 seconds. Turn blender off.
Tip: To prevent browning, bury the pit in the center of the mixture
for serving or storage.
Nutritional information per tablespoon:
Calories 39 (69% from fat) • carbo. 2g • prot. 1g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 30mg • calc. 13mg • fiber 1g