Cuisinart BFP-703R Instruction and Recipe Booklet - Page 15

BANANA-PINEAPPLE FREEZE Makes two 8-ounce servings 1 cup unsweetened pineapple juice 1/2 medium banana, cut into 1" pieces 1/4 cup instant nonfat dry milk 1 cup ice cubes Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and process on food processor speed until smooth, about 25-30 seconds. Turn blender off. Serve immediately. Nutritional analysis per serving: Calories 152 (0% from fat) • carbo. 32g • prot. 6g • fat 0g • sat. fat 0g • chol. 3mg • sod. 87mg Sauces/Dressings/ Vinaigrettes CHOCOLATE SAUCE Makes six tablespoons 3 1-ounce squares semisweet chocolate, each broken into 8 pieces 1-1/2 teaspoons sugar 1/4 cup boiling water, cooled for 5 minutes Place chocolate and sugar in blender jar. Place cover on blender jar. Turn blender on and process on food processor speed until coarsely chopped, about 10-15 seconds. Add water, and process on food processor speed until smooth, about 10 seconds. Turn blender off. Serve immediately or cool and refrigerate in an airtight container for up to 4 weeks. Reheat before serving. Nutritional analysis per tablespoon: Calories 85 (53% from fat) • carbo. 9g • prot. 1g • fat 5g • sat. fat 3g • chol. 0mg • sod. 0mg TOMATO SAUCE Makes four 2-ounce servings 1 28-ounce can Italian plum tomatoes, drained 2 medium shallots, peeled, cut into 1/2" pieces 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon sugar Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and process on purée until coarsely chopped, about 10-15 seconds. Turn blender off. Transfer to skillet or saucepan; simmer over medium-low heat, stirring occasionally, until thick, about 20-30 minutes. Note: Purée 20-25 seconds for a smoother sauce. Nutritional analysis per serving: Calories 57 (16% from fat) • carbo. 10g • prot. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 312mg CLASSIC VINAIGRETTE Makes 3/4 cup 1 small garlic clove, peeled and quartered 3/4 cup vegetable oil 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 1/8 teaspoon ground white pepper 1/8 teaspoon salt Place garlic in blender jar. Place cover on blender jar. Turn blender on and process on food processor speed until finely chopped, about 10 seconds. Add remaining ingredients in order listed, and blend on stir until combined, about 15-20 seconds. Turn blender off. Store in refrigerator in an airtight container for up to 3 weeks. Nutritional analysis per tablespoon: Calories 126 (100% from fat) • carbo. 0g • prot. 0g • fat 14g • sat. fat 2g • chol. 0mg • sod. 56mg Baby Food PURÉED SQUASH Makes four 2-ounce servings 1 medium acorn squash about 1-1/4 pounds) 1/4 cup water Cut squash in half, and remove seeds. Place in a microwave-safe dish with 2 tablespoons of water, cover with plastic wrap, and cook until soft, about 12-14 minutes. Allow to cool, and scrape out pulp with a spoon. (There will be about 1-1/2 cups pulp.) Place water, then pulp in blender jar. Place cover on blender jar. Turn blender ON and blend on purée until smooth, about 15-20 seconds. Turn blender off. Scrape blender jar with a spat- ula. Turn blender ON and blend on purée for 10-15 seconds longer. Turn blender off. Store in an airtight container in the refrigerator for up to 1 week, or freeze in individual portions for up to 2 months. Nutritional analysis per serving: Calories 38 (0% from fat) • carbo. 9g • prot. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg OATMEAL WITH BANANAS Makes eight 2-ounce servings 1-1/2 cups milk 1/2 cup plus 2 tablespoons quick cooking oats 1/2 cup banana pieces, in 1" pieces (about 1/2 of a small banana) Place milk in a small saucepan over medium heat and warm for about 5 minutes (do not boil). Add oats, and stir to combine. Reduce heat to low, and cook, stirring frequently, until oatmeal thickens, about 1 minute. Place oatmeal mixture and banana in blender jar. Place cover on blender jar. Turn blender on and blend on purée until smooth, about 20-25 seconds. Turn blender off. Store in an airtight container in the refrigerator for 1-2 days. Add 1-2 tablespoons of milk if the oatmeal thickens too much during storage. Warm before serving. Nutritional analysis per serving: Calories 67 (26% from fat) • carbo. 10g • prot. 3g • fat 2g • sat. fat 1g • chol. 5mg • sod. 23mg Variation: Substitute other ripe fruits such as peaches, pears or fresh apricots. 13