Cuisinart CBT-500C - Manual (Page 12)

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Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 34mg •
calc. 8mg • fiber 1g
SUN-DRIED TOMATO, GARLIC &
HERB CHEESE SPREAD
Serve with crackers, crudités, as a sandwich
spread or a topping for baked potatoes.
Makes about 1-3/4 cups (440 ml)
3 sun-dried tomatoes
(dry, not oil packed)
2 cloves garlic, peeled
1/2 cup (125 ml) boiling water
3 green onions, trimmed, cut into 1"
(2.5 cm) pieces
1 package lowfat cream cheese,
cut in 1" (2.5 cm) pieces
1/2 cup (125 ml) fat free cottage cheese
2 teaspoons (10 ml) herbs de Provence
Place sun-dried tomatoes and garlic cloves in
a small bowl and cover with boiling water; let
stand 5 minutes. Drain, reserving soaking
liquid, and place tomatoes and garlic in
blender jar; cover blender jar. Set on Low;
Pulse to chop, 10 times. Add green onions,
Pulse to chop, 10 times. Add remaining
ingredients in order listed. Set blender on
High. Blend for 10 to 15 seconds. Scrape
blender jar as needed. Add a teaspoon or
two of the reserved soaking liquid if mixture
seems thick, blend for an additional 15 to 20
seconds, until mixture is smooth and creamy.
Let stand 30 minutes before serving to allow
flavors to develop. Place in an airtight
container and cover to refrigerate. Allow
to come to room temperature for 15 to 20
minutes before serving.
Nutritional information per serving (2 tablespoons):
Calories 48 (56% from fat) • carb. 2g • pro. 3g •
fat 3g • sat. fat 2g • chol. 6mg • sod. 135mg •
calc. 39mg • fiber 0g
CHILLED GAZPACHO
A Cuisinart favourite, made with fresh,
ripe summer tomatoes. Chilled Gazpacho
is perfect on a hot, summer night.
Makes 8 servings, about 6 oz (180 ml) each
1-2 cloves garlic, peeled
3 cups (750 ml) tomato or vegetable
juice cocktail, divided
1 large rib celery, peeled, cut into 1"
(2.5 cm) pieces
1 large cucumber, peeled, halved
lengthwise, seeded, cut into 1"
(2.5 cm) pieces
1/2 medium green bell pepper, cored,
seeded, cut into 1" (2.5 cm) pieces
1/2 medium red bell pepper, cored,
seeded, cut into 1" (2.5 cm) pieces
1 large jalapeño pepper, cored, seeded,
cut into 1/2" (1.3 cm) pieces
6 green onions, trimmed, cut into
1/2" (1.3 cm) pieces
4 medium tomatoes, cored, seeded,
cut into 1" (2.5 cm) pieces
3 tablespoons (45 ml) sherry vinegar or
lemon juice
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground black
pepper
Place garlic in blender jar; cover jar. Set on
Low; Pulse to chop garlic, 10 times. Add 1
cup (250 ml) tomato juice/vegetable juice
cocktail to blender jar along with celery,
cucumber, green pepper, red pepper, jalapeño
pepper, and green onions. Blend on Low until
vegetables are medium-finely chopped, about
5 to 10 seconds. Transfer to a large serving
bowl. Add remaining tomato juice/vegetable
cocktail to blender jar with fresh tomatoes.
With blender set on Low, Pulse 10 times to
chop, or blend continuously if a smoother
gazpacho is preferred.
Add to the bowl of vegetables with the
remaining juice. Season with sherry vinegar or
lemon juice, salt and pepper. Chill before
serving.
Nutritional information per serving:
Calories 51 (5% from fat) • carb. 11g • pro. 2g •
fat 0g • sat. fat 0g chol. 0mg • sod. 429mg •
calc. 28mg • fiber 2g
CHILLED MELON AND
MANGO SOUP
Sweet cantaloupe and mango combine with
orange juice for this refreshing cold soup.
Perfect for a summer brunch or as a refreshing,
cool ending to a warm-weather meal.
Makes 8 servings
2-3 slices fresh ginger (each about the
size of a quarter)
1 mango, about 12–14 ounces,
peeled, seeded, cut into 1" (2.5 cm)
pieces
1 cantaloupe, about 3 pounds,
peeled, seeded, cut into 1" (2.5 cm)
pieces
1/2-1 cup (125-250 ml) orange juice
Place ginger, mango, melon and 1/2 cup (125
ml) orange juice in the blender jar; cover
blender jar. Set on Low and blend until