Cuisinart SMARTPOWER DUET BFP-603 - Manual (Page 21)

8
Crêp es wit h Y og urt a nd W alnuts
Tan gy and sw eet b len d w ell tog eth er in this d elic iou s b rea kfa st trea t.
Mak es ab out 1 cu p (e no ug h to fill 20 ei ght -in ch crê pes )
16 ou nc es Gre ek yo gu rt (re du ce d-f at wo rk s fi ne )
pin ch ko sh er sa lt
½ te asp oo n p ure va nill a e xtr ac t
3 ta ble sp oo ns ho ne y
1¼ cu ps to ast ed wa ln uts , fi ne ly ch op pe d
2 ta ble sp oo ns pa cke d lig ht bro wn su ga r
2 ta ble sp oo ns un sa lte d b utt er, so fte ne d
1 re cip e p re pa re d c rê pe s (s ee pre vio us re cip e)
1. In a small mixing bowl, whisk the first four ingredients together until fully
combined. Reserve.
2. Insert the chopping blade into the food processor; fit onto motor base.
3. Put the walnuts into the work bowl. Pulse 4 to 5 times on High until finely
chopped. Add the brown sugar, butter and salt. Pulse until well combined.
4. To assemble, spread about 2 tablespoons of the yogurt mixture on each
crêpe. Top with about 1 tablespoon of the nut mixture. Fold in half, and then
half again. Serve with fresh berries and a drizzle of honey on top.
Nu tritio na l in fo rm ation pe r f ille d c rê pe:
Cal ori es 186 (45 % fr om fat ) • car b. 2 1g • p ro . 4g • fa t 10 g • sat . fa t 6 g
• ch ol. 79m g • so d. 1 38m g • cal c. 6 2m g • fib er 1g
Fri tta ta Pri mav era
Frit tat as are a gre at alte rna tive to tr ad itio nal o mel ets .
Try th is one – you w ill not b e d isa pp oin ted .
Mak es t en t o tw elv e s erv ing s
3 ou nc es Pa rm esa n, cu t in to ½-i nc h p ie ce s
1 sm all zu cc hin i (a bo ut 4 o un ce s)
1 me diu m to la rg e c arr ot
1 me diu m re d b ell pe pp er
6 me diu m m ush ro om s (f irm wh ite mu sh ro om s w ork we ll)
1 sm all on io n
1 ta ble sp oo n e xtr a vi rg in oliv e o il
½ te asp oo n ko sh er sa lt, div id ed
10 la rg e e gg s
¼ cu p w ho le or re du ce d-f at milk
¼ te asp oo n fr esh ly gro un d b la ck pe pp er
no nst ic k c oo kin g sp ra y
6 la rg e b asi l le ave s, to rn in to pie ce s
1. Preheat oven to 375°F.
2. Insert the chopping blade into the food processor; fit onto motor base.
3. Put the Parmesan into the work bowl. Pulse 2 to 3 times on High, then pro-
cess 20 to 30 seconds until finely ground. Remove and reserve.
4. Carefully remove the chopping blade and fit the reversible shredding/slicing
disc, with the shredding side facing up. First shred the zucchini, and then the
carrot. Remove and reserve in a medium mixing bowl.
5. Flip the reversible disc over to use the slicing side. Slice the pepper,
mushrooms and onion. Add to the bowl with the other vegetables.
6. Put 1 tablespoon of oil into a 12-inch, oven-proof, nonstick skillet (the
Cuisinart
®
GreenGourmet
®
Skillet is the perfect pan for this recipe). Set over
medium heat. Once oil is hot, add the vegetables with 1 to 2 pinches of the
salt. Sauté until softened.
7. While the vegetables are cooking, put the eggs, milk, remaining salt and
pepper into the blender jar. Run on High until well combined and frothy.
8. After the vegetables are cooked, remove and reserve in the same bowl as
before. Lightly coat the same pan with the nonstick cooking spray. Return
the sautéed vegetables to the pan, pour the egg mixture over the vegetables,
and then top with the cheese and basil. Let cook over medium-low heat until
bottom is just set. Transfer to the preheated oven and cook until frittata is
puffed and browned on top, about 20 to 25 minutes.
9. After baking, let frittata sit for 5 minutes before slicing and serving.
Nutr iti on al i nfo rm ati on p er s erv in g ( ba se d o n 1 2 s erv in gs) :
Cal ori es 117 (58 % fr om fat ) • car b. 3 g • pro . 9 g • fat 8g • sa t. f at 3g
• ch ol. 183 mg • so d. 2 64m g • cal c. 1 14m g • fib er 1g
Butter nut S qu ash B isq ue wit h B aco n S age But ter
Thi s s ooth ing w int er so up is g ive n a d elic iou s f ini sh
with the bac on sag e b utt er.
Mak es 8 cu ps
So up :
1 me diu m sh allo t (a bo ut ¾ o un ce ), h alv ed
3 sm all le ek s, cle an ed we ll, wh ite an d lig ht gre en pa rts on ly
(a bo ut 6 o un ce s tr im me d), cu t in to 1-i nc h p ie ce s