Cuisinart BFP-703R Instruction and Recipe Booklet - Page 19

Place cover on blender jar. Turn blender on and blend on mix until crushed, about 10-15 seconds. Add butter and 1 tablespoon sugar; blend on Mix until combined, about 10-15 seconds. Turn blender off. Press mixture into bottom of pan, and bake 10 minutes. Add lemon zest and 1 teaspoon sugar to clean and dry blender jar. Place cover on blender jar. Turn blender on and blend on food processor speed for 15-20 seconds. Add egg substitute and remaining ingredients in the order listed; blend on Mix for 60-75 seconds. (It may look as if the ingredients are not mixing; however, the blender is working. After about 30 seconds, the mixture will start to circulate in the blender jar.) Turn blender off. Pour into prebaked crust, and bake until firm, about 1 hour. Cool completely on a wire rack, and then refrigerate at least 6 hours before serving. Serve with raspberry sauce (see page 18). Nutritional analysis per serving (cheesecake only): Calories 251 (39% from fat) • carbo. 24g • prot. 14g • fat 11g • sat. fat 6g • chol. 37mg • sod. 211mg BAKED ALMOND CUSTARD Makes six servings 3 large eggs 1-1/2 cups reduced fat milk 1 cup evaporated fat free milk 1/2 cup sugar 1 teaspoon almond extract 6 teaspoons finely chopped or slivered almonds Preheat oven to 325°F. Add first five ingredients to blender jar (not almonds). Place cover on blender jar. Turn blender on and blend on mix until combined, about 10 seconds. Turn blender off. Divide mixture among six 6-ounce ramekins or custard cups, filling each about 3/4 full. Top each with 1 teaspoon almonds. Place ramekins in a 9" x 13" baking dish and add hot water to reach 1" up the sides of the ramekins. Bake until a knife inserted in the center comes out clean, about 1 hour. Remove ramekins from water bath and cool on a wire rack. Cover and chill in the refrigerator before serving. Nutritional analysis per serving: Calories 181 (25% from fat) • carbo. 25g • prot. 9g • fat 5g • sat. fat 2g • chol. 112mg • sod. 111mg Recipes For use with SmartPower Duet® Food Processor Only HUMMUS Makes 2-1/4 cups 2 cups canned garbanzo beans, drained 1/2 cup fresh lemon juice 4 tablespoons tahini 4 garlic cloves, peeled 1-1/2 tablespoons olive oil 2 teaspoons salt Parsley sprig Place first 6 ingredients in the SmartPower Duet® work bowl fitted with the chopping blade. Place cover on work bowl. Press the on button and process on food processor speed until smooth, about 30-40 seconds. Press off button. Transfer to a serving dish and garnish with parsley. Serve at room temperature. Nutritional information per tablespoon: Calories 40 (27% from fat) • carbo. 6g • prot. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 69mg FRESH TOMATO SALSA Makes 1 cup 1/4 cup fresh cilantro leaves 1 small garlic clove, peeled 1 jalapeno pepper, halved, seeded, cut into 1/2-inch pieces 1 small onion, cut into 3/4-inch pieces 3 plum tomatoes, cut into 1/2-inch pieces 1 teaspoon fresh lime juice 1 teaspoon salt Place cilantro in the SmartPower Duet® work bowl fitted with the chopping blade. Place cover on bowl and press the "On" button. With the food processor running on food processor speed, add garlic through the feed tube and process until finely chopped, about 5 seconds. Scrape work bowl. Add jalapeno, onion, tomatoes, lime juice and salt. Press the "Pulse" button and pulse on food processor speed until coarsely chopped, about 8 - 10 times. Press "Off" button. Nutritional information per tablespoon: Calories 20 (0% from fat) • carbo. 4g • prot. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 271mg SPICY CRAB DIP Makes 1-3/4 cups 1 tablespoon fresh chives 1 cup lowfat sour cream 1/3 cup fat free milk 1/4 cup lowfat mayonnaise 1-1/2 teaspoons prepared horseradish 1/4 teaspoon ground white pepper 1 can (6 ounces) crabmeat, drained (about 3/4 cup) Place chives in the SmartPower Duet® food processor work bowl fitted with the chopping blade. Place cover on work bowl and press the "On" button. Process on food processor speed until finely chopped, about 5 seconds. Leave in bowl. Add remaining ingredients to work bowl and press Pulse button. Pulse on food processor speed until combined, about 6 times. Press "Off" button. Refrigerate for 1 - 2 hours before serving to develop flavor. Nutritional information per tablespoon: Calories 64 (53% from fat) • carbo. 2g • prot. 2g • fat 2g • sat. fat 1g • chol. 15mg • sod. 91mg CREAMY GUACAMOLE Makes 1-1/2 cups 1/4 cup fresh cilantro leaves 1 medium garlic clove, peeled 1 small scallion, trimmed, cut into 1-inch pieces 1/2 small green chili, seeded 1/4 teaspoon salt 1/8 teaspoon chili powder 1/2 cup nonfat plain yogurt 2 tablespoons fresh lemon juice 1 small plum tomato, cut into 1/2-inch pieces 2 small ripe avocados, peeled, pits removed, cut into 1/2-inch pieces 17