Cuisinart SPB-7CH - Manual (Page 20)

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heat until heated through. Remove bay leaf before serving.
Nutritional information per serving:
Calories 208 (17% from fat) • carb. 36g • pro. 7g • fat 4g • sat. fat 2g
• chol. 8mg • sod. 290mg • calc. 93mg • fiber 3g
DESSERTS
ESPRESSO GRANITA
Makes six ½-cup servings
2 cups hot brewed espresso
½ cup granulated sugar
1 cup chilled coffee
Combine espresso and sugar in a small bowl until sugar
dissolves. Pour into ice cube trays, and freeze until solid, about
8 hours. Place chilled coffee and 10 espresso cubes in the
Cuisinart
® SmartPower ® blender jar. Place cover on jar. Turn
blender on and blend on Liquefy until thick, about 20 to 30
seconds. Turn blender off. Add remaining ice cubes. Turn
blender on and blend until thick, about 20 seconds. Turn blender
off. Serve immediately in well-chilled parfait cups. Top with a
dollop of whipped cream.
Nutritional information per serving:
Calories 68 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 1mg • calc. 3mg • fiber 0mg
FRESH LEMON GRANITA
Makes eight ½-cup servings
2 cups granulated sugar
2 cups water
1½ cups fresh lemon juice (juice of about 6 lemons)
1 tablespoon grated lemon zest*
Combine sugar and water in a medium saucepan, and bring to
a boil over medium-high heat. Reduce heat to low, and simmer
until sugar dissolves, about 3 to 4 minutes. Cool completely.**
When cool, add lemon juice and zest; stir to combine. Pour
into ice cube trays, and freeze until solid, about 8 hours. Place
10 frozen cubes in blender jar. Place cover on blender jar. Turn
blender on and press Ice Crush button 10 times or until ice is the
consistency of snow. Continue crushing 10 cubes at a time until
all are crushed. Turn blender off. Spoon into well-chilled parfait
cups and serve immediately.
* Zest is the colored part of the citrus rind. Do not use the white
pith. For best results, remove zest from the lemon with a
vegetable peeler.
** Place mixture in a covered container, and store in the
refrigerator overnight, or chill over an ice bath for 30 minutes.
Nutritional information per serving:
Calories 216 (0% from fat) • carb. 54g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 1mg • calc. 6mg • fiber 0mg
LEMON RICOTTA CHEESECAKE
WITH RASPBERRY SAUCE
Makes eight servings (one 9-inch cheesecake)
3 whole graham crackers
1 tablespoon cold unsalted butter, cut into 8 pieces
1 tablespoon granulated sugar
4 strips lemon zest, cut in half
½ cup liquid egg substitute
6 tablespoons fresh lemon juice
30 ounces part-skim ricotta cheese
½ cup granulated sugar, divided
Preheat oven to 325°F. Cover the outside of 9-inch springform
pan with foil.
Break each graham cracker into 8 pieces and add to the
Cuisinart
® SmartPower ® blender jar. Place cover on jar. Turn
blender on and blend on Mix until crushed, about 10 to 15
seconds. Add butter and 1 tablespoon sugar; blend on Mix
until combined, about 10 to 15 seconds. Turn blender off. Press
mixture into bottom of pan, and bake 10 minutes.