Cuisinart CBT-500C - Manual (Page 11)

11
Place all ingredients in blender jar in order
listed. Place cover on blender jar. Blend on
High for 30 to 40 seconds until the mixture
is smooth and slushy in texture. Turn blender
off. Serve immediately.
Nutritional information per serving:
Calories 158 (1% from fat) • carb. 23g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod 5mg •
calc. 9mg • fiber 1g
Note: For an alcohol free “Margarita,”
substitute 8 ounces (235 ml) fruit juice
such as apricot nectar or cranberry
juice for the Tequila and Triple Sec.
FROZEN COSMOPOLITAN
Can you improve on a new classic? Of course,
try our Cuisinart Frozen Cosmopolitan.
Makes 8 servings.
2 cups (500 ml) cranberry juice
cocktail
10 ounces (295 ml) chilled vodka
(may use citrus flavoured)
2 ounces (60 ml) lime juice
2 ounces (60 ml) Triple Sec or
Cointreau lime twists for garnish
Pour the cranberry juice into ice cube trays
and freeze until solid. Place the vodka, lime
juice, Triple Sec and frozen cranberry cubes in
the blender jar in order given. Set on High and
blend for 25 to 30 seconds until completely
slushy. Serve immediately in chilled martini or
other stemmed glasses garnished with a twist
of lime.
Nutritional information per serving:
Calories 142 (1% from fat) • carb. 12g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg •
calc. 3mg • fiber 0g
FROZEN DAIQUIRI
A classic frozen cocktail.
Makes 4 servings
6 ounces (180 ml) frozen limeade
5 ounces (150 ml) light rum
3 cups (750 ml) ice cubes
Place ingredients in blender jar in order listed.
Cover blender jar. Set High. Turn blender jar
and process until smooth and slushy, about
30 to 40 seconds. Turn blender off. Serve
immediately.
Nutritional analysis per serving:
Calories 92 (0% from fat) • carb. 14g • pro. 0g •
fat 0g • Sat. fat 0g • chol. 0mg • sod. 2 mg
calc. 2mg • fiber 0g
For Frozen Fruit Daiquiris, add 2-3 cups (500-
750 ml) fruit (strawberries, peaches, melon,
etc.) cut into 1" (2.5 cm) pieces. For a more
pronounced fruit flavour, freeze additional fruit
in cubes and use in place of ice cubes.
DIPS/SPREADS/
APPETIZERS
For best results when blending fresh herbs, the
herbs, blender jar and cutting assembly must
be dry and clean.
TWO PEPPER HUMMUS
This popular Middle Eastern spread is simple to
make in your Cuisinart ® blender - we have
spiced it up just a bit. Serve with pita wedges
or use as a spread for sandwiches.
Makes 2-1/2 cups (625 ml)
2-3 cloves garlic, peeled
2-3 dried red chile peppers,
about 2" (5 cm) each
4 strips lemon zest, 2 x 1/2" (1.3 cm)
each (zest of 1/2 lemon), bitter white
pith removed, cut in 1/2" (1.3 cm)
pieces
2 teaspoons (10 ml) ground cumin
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) thyme
4 tablespoons (60 ml) fresh lemon
juice
2 tablespoons (30 ml) water
2 roasted red peppers (freshly roasted
or from a jar), cut in 8ths
1 can (19 ounces/560 ml) chick peas,
drained, rinsed and drained again
2 tablespoons (30 ml) tahini paste
1/4 teaspoon (1 ml) hot sauce such as
Tabasco ®
1 1 ⁄
2
tablespoons (22 ml) extra virgin olive
oil
Place the garlic cloves, chile peppers and
lemon zest in the blender. Set blender on Low
speed. Use Pulse button to chop, 10 pulses.
Scrape the sides of the blender jar and add
the cumin, salt and thyme. Blend for 10 sec-
onds. Scrape the sides of the blender jar and
add the lemon juice, water, roasted peppers,
chickpeas, tahini and hot sauce in that order.
Blend for 40 seconds; scrape the sides of the
blender jar if necessary. Add the olive oil in
a steady stream through the opening in the
blender jar lid while blending for 20 seconds.
Transfer the hummus to a bowl and let stand
for 30 minutes before serving to allow flavours
to develop. Hummus will keep covered in the
refrigerator for up to a week.