Cuisinart HM-70 - Manual (Page 15)

HERBED CHEESE
Instead of purchasing expensive
herb-flavored cheeses, you can easily
prepare your own.
Makes about 2 cups
Preparation: 10 minutes or less
8 ounces cream cheese (may use
regular or lowfat)
5 ounces chèvre or other goat
cheese (soft type, not aged)
1 clove garlic, peeled and minced
1 tablespoon finely minced shallot
or green onion
1 tablespoon finely chopped fresh
parsley
1
teaspoon herbes de Provence
1 ⁄
2
teaspoon kosher salt
1 ⁄
4
teaspoon white pepper
dash hot sauce such as
Tabasco ® , to taste
Place the cream cheese, chèvre, garlic,
shallot, parsley, herbes de Provence, and
salt in a medium bowl. Mix for 1 minute,
on Speed 3, then increase speed to Speed
5 to whip for an additional 2 minutes until
light and fluffy. Add white pepper and hot
sauce to taste, whip on Speed 5 for 30
seconds longer. Allow cheese spread to
stand at least 30 minutes before serving,
to allow flavors to blend. Transfer to
a resealable container and refrigerate.
Remove from refrigerator 15 minutes before
serving to soften. Serve with crackers, pita
or bagel chips. It also makes a good top-
ping for a baked potato.
Nutritional information per serving
(2 tablespoons, made with lowfat cream cheese):
Calories 58 (69% from fat) • carb. 1g • pro. 3g
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg
• calc. 35mg • fiber 0g
SMOKED SALMON SPREAD
The ultimate spread for your bagel
Makes 2 cups
8 ounces cream cheese, softened to
room temperature
1 ⁄
4
cup sour cream, reduced fat
2 teaspoons fresh lemon juice
4 ounces smoked salmon, chopped
2 tablespoons chopped fresh dill
2 teaspoons finely chopped
green onion
1 ⁄
2
teaspoon freshly ground pepper
Mix the cream cheese with sour cream and
lemon juice on Speed 3 until creamed and
fluffy, about 1 minute. Add smoked salmon,
dill, green onion and pepper and continue
to mix on Speed 2 until evenly incorporat-
ed. Transfer to a decorative bowl to serve.
Allow to rest in refrigerator for at least an
hour to allow flavors to blend before serv-
ing. May be prepared a day ahead. Keep
refrigerated in a covered container until
ready to use.
Nutritional information per serving (¼ cup):
Calories 133 (81% from fat) • carb. 2g • pro. 5g
• fat 12g • sat. fat 6g • chol. 36mg • sod. 215mg
• calc. 31mg • fiber 0g
ROASTED RED PEPPER AND
SUN-DRIED TOMATO DIP
Serve this dip with crackers, bagel
chips or pita chips. Or, try it as a spread
on sandwiches, or as a topping
for baked potatoes.
Makes 2 cups
8 ounces cream cheese (lowfat or
regular), cut into 8 pieces
1 ⁄
2
cup sour cream (lowfat or regular)
1 roasted red pepper, cut into 1-inch
pieces
1 ⁄
3
cup chopped sun-dried tomatoes
(not oil-packed)
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
1 ⁄
2
teaspoon basil
1 ⁄
8
teaspoon freshly ground black
pepper
Combine all ingredients in a medium bowl.
Mix on Speed 3 until well blended and
smooth, 2 minutes. Mix on Speed 5 to
lighten, 1 minute. Transfer to a resealable
container and refrigerate for 30 minutes
or longer to allow flavors to blend before
serving.
Nutritional information per serving (2 tablespoons),
made with lowfat products:
Calories 54 (52% from fat) • carb. 4g • pro. 2g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg
• calc. 43mg • fiber 0g
15