Cuisinart SPB-7CH - Manual (Page 15)

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Place cover on jar. Turn blender on and pulse on Stir until
coarsely chopped, about 5 times. Turn blender off. Scrape jar
with a spatula. Turn blender on and pulse on Stir 5 times. Add
milk, yogurt, lemon juice, mustard, and vinegar in order listed;
process on stir until well blended, about 15 to 20 seconds. Turn
blender off. Store in the refrigerator for up to 2 weeks in an
airtight container.
Nutritional information per tablespoon:
Calories 12 (0% from fat) • carb. 2g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 71mg • calc. 38mg • fiber 0g
TOMATO SAUCE
Makes four servings
1 can (28 ounces) Italian plum tomatoes, drained
2 medium shallots, peeled, cut into ½-inch pieces
½ teaspoon dried oregano
½ teaspoon table salt
½ teaspoon granulated sugar
Place ingredients in the Cuisinart ® SmartPower ® blender jar in
order listed. Place cover on jar. Turn blender on and process on
Purée until coarsely chopped, about 10 to 15 seconds. Turn
blender off. Transfer to skillet or saucepan; simmer over
medium-low heat, stirring occasionally, until thick, about 20 to
30 minutes.
NOTE: Purée 20 to 25 seconds for a smoother sauce.
Nutritional information per serving:
Calories 57 (16% from fat) • carb. 10g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 312mg • calc. 25mg • fiber 2g
PESTO SAUCE
Makes eight servings
3 ounces Parmesan cut into ½-inch pieces
3 small garlic cloves, peeled and quartered
¾ cup extra virgin olive oil
2 cups fresh basil leaves, loosely packed
¼ cup toasted pine nuts
Place cheese in the Cuisinart ® SmartPower ® blender jar. Place
cover on jar. Turn blender on and blend on Liquefy until finely
ground, about 30 seconds. Reserve. Add garlic, and blend
on Liquefy until minced, about 15 seconds. Add remaining
ingredients in order listed including reserved cheese; blend on
Liquefy until combined, about 45 to 50 seconds. Turn blender
off. Pesto may be stored in refrigerator, in an airtight container,
for up to 5 days. It also freezes well.
Nutritional information per serving:
Calories 262 (89% from fat) • carb. 2g • pro. 5g • fat 26g • sat. fat 5g
• chol. 8mg • sod. 202mg • calc. 137mg • fiber 1g
RASPBERRY SAUCE
Makes eight servings
12 ounces frozen raspberries, thawed, at room temperature
(about 1½ cups)
1 tablespoon granulated sugar
Place raspberries and sugar in blender jar. Place cover on
jar. Turn blender on and pulse 5 times on Purée, then run
continuously on purée until smooth, about 10 seconds. Turn
blender off. Strain mixture through a fine sieve. Store in an
airtight container in the refrigerator. Serve over ice cream or
cheesecake.
Nutritional information per serving:
Calories 52 (0% from fat) • carb. 13g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 0mg • calc. 6mg • fiber 2g
CLASSIC MAYONNAISE WITH COOKED EGGS
Makes 1 cup
1 large egg
1 large egg yolk
½ teaspoon granulated sugar
½ teaspoon unbleached, all-purpose flour
1 tablespoon white wine vinegar
1¼ teaspoons dry mustard
½ teaspoon table salt