Cuisinart DFP-3 DFP-3 Manual - Page 18
Vinaigrette, Creamy Ricotta Herb Dressing/Dip - blade
UPC - 086279004413
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Gently spoon some of the cheese mixture over the bottom of the bowl, pressing down gently. Spoon in the remaining cheese mixture and smooth over the top. Cover with plastic wrap and refrigerate until ready to use. To unmold: remove plastic wrap. Arrange fresh herbs or other greens over the exposed "top" of the molded cheese, so that some will come out from the edges. Place a flat plate or server over the bowl and invert so that the "top" becomes the "bottom". Carefully lift up the bowl and gently remove the plastic wrap. Serve with crackers, pita wedges, bagel chips or baguette slices. Nutritional information per serving (2 tablespoons): Calories 104 (73% from fat) • carb. 2g • pro. 5g • fat 9g • sat. fat 5g • chol. 16mg • sod. 165mg • calc. 87mg • fiber 0g Vinaigrette Makes 1-1/2 cups This basic vinaigrette can be easily changed by using a flavored vinegar or oil, or by adding fresh or dried herbs. Add a touch of sugar for a little sweetness. 1 small garlic clove, peeled 1/3 cup wine vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 cup vegetable oil (may use half olive oil) Insert metal blade and turn on machine. Drop garlic through feed tube and process until minced about 5 seconds. Add vinegar, mustard, salt and pepper to work bowl. While machine is running, pour oil through feed tube in thin stream and process until completely mixed and emulsified, about 5 to 10 seconds. Nutritional information per serving (1 tablespoon): Calories 81 (98% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g • chol. 0mg • sod. 43mg • calc. 1mg • fiber 0g Creamy Ricotta Herb Dressing/Dip This is a good light dressing for potato salad or other fresh vegetable salads. It also makes a nice dip for fresh crudités. Makes about 1-1/2 cups 2 shallots, peeled and halved 3/4 cup part skim ricotta cheese 1 clove garlic, peeled (optional) 3/4 cup buttermilk or fat free plain yogurt 1/4 cup fresh flat-leaf parsley 1/2 teaspoon dry mustard 1 tablespoon fresh tarragon leaves 1 teaspoon fresh thyme leaves 1/2 teaspoon each kosher salt and freshly ground pepper 2-3 fresh basil leaves Insert metal blade. With machine running, drop shallots and garlic (if using) through feed tube and process to chop, 5 seconds. Scrape work bowl. Add fresh herbs; pulse to chop, 5 times. Add ricotta, yogurt, dry mustard, salt, pepper. Process until creamy and smooth, about 20 seconds. 17