Cuisinart BFP-10 Series - Manual (Page 20)

13
Quick Raspberry Sauce
Makes 2 cups
12 ounces fresh or fr ozen, thawed raspberries
1 cup red berry pr eserves
1 tablespoon sugar
1 tablespoon fresh lemon or lime juice
Place all ingredients in blender jar . Cover and blend on Purée until
smooth and completely puréed, 20 to 30 seconds. Strain mixtur e
through a fine sieve to r emove seeds; discard seeds. Stor e in an
airtight container in refrigerator . Serve with desserts, like Mango
Bread Pudding (page 15) pancakes or waf fles.
Nutritional information per ser ving (about ¼ cup):
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g
FO OD PR OCESSOR
APPET IZER S/DIPS /S PREADS
Artichoke & Olive T apenade
Makes about 1 cup
2 tablespoons almonds, toasted
1 clove garlic, peeled*
¼ teaspoon kosher salt
1 strip (2 x ½-inch) lemon peel (bitter white pith r emoved
and discarded)
1 can (14-ounce) artichoke hearts, drained
¼ cup brine cured gr een olives, pitted
1 green onion, trimmed and cut into ½-inch pieces
¼ cup fresh parsley , packed
1 teaspoon extra virgin olive oil
Place the almonds in the food processor work bowl fitted with the
metal chopping blade. Process the almonds on Food Pr ocessor
until chopped, about 10 seconds; remove and r eserve. Place the
garlic, salt, and lemon peel in the work bowl. Pulse on Food
Processor to chop finely , about 10 times. Add the remaining
ingredients and pulse on Food Pr ocessor until all ingredients ar e
chopped to form a coarse paste. Let stand for 30 minutes before
serving.
*For a less pungent garlic flavor, use r oasted garlic, or pour ½ cup
boiling water over the garlic and let it stand for 5 minutes. Drain
and dry completely before pr ocessing.
Nutritional information per ser ving (2 tablespoons):
Calories 73 (81% from fat) • carb. 2g • pro. 2g • fat 7g • sat. fat. 1g
• chol. 0mg • sod. 350mg • calc. 41mg • fiber 1g
Roasted Pepper T apenade
Makes 1 cup
1 small clove garlic, peeled
1 jar (12-ounce) roasted peppers, drained,
cut into 1-inch pieces
1 oil-packed sun dried tomato, drained
2 tablespoons green pimento-stuf fed olives
1 teaspoon thyme
½ teaspoon extra virgin olive oil
pinch salt
pinch pepper
Place the garlic in the work bowl fitted with the metal chopping
blade. Process the garlic on Food Pr ocessor until chopped, about
10 seconds. Place the roasted peppers, sun dried tomato, olives,
thyme, olive oil, salt, and pepper in the work bowl. Pulse on Food
Processor until all ingr edients are chopped to form a coarse paste.
Let stand for 30 minutes before serving. Serve with crackers or on
top of crostini.
This tapenade is also good spread over a log of chèvr e and served
with crackers, crostini, or sliced Fr ench bread.
Nutritional information per ser ving (2 tablespoons):
Calories 50 (42% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 48 mg • calc. 16mg • fiber 1g