Cuisinart SPB-8 Instruction Manual - Page 13

Frozen Hot Chocolate with Baileys The ultimate chocolate indulgence, this will satisfy the most serious of chocolate cravings. Go the extra mile with whipped cream and chocolate shavings. Makes about 5 cups 2 cups whole milk 4 ounces semisweet chocolate chips (about ½ cup) 1 tablespoon cocoa powder 1⁄3 cup granulated sugar 2 tablespoons Liqueur Irish Cream 3 cups ice (about 21 cubes) Freshly whipped cream, for topping Grated chocolate, for garnish 1. Put the milk in a medium saucepan and set over medium heat to bring to just a boil. 2. While the milk is heating, put the chocolate chips, cocoa powder and sugar into a small heatproof mixing bowl. Once milk has just come to a boil, pour over the chocolate mixture and let sit for a few minutes. After resting, whisk to fully combine and then cool to room temperature. 3. Once the milk/chocolate mixture has cooled, transfer to the blender jar. Add the Baileys and the ice. 4. Blend on High until well blended, about 35 seconds. Transfer to serving glasses and top with whipped cream and sprinkle with chocolate. Serve immediately. Nutritional information per serving (4 ounces Calories 235 (36% from fat) • carb. 33g • pro. 4g • fat 10g • sat. fat 6g • chol. 10mg • sod. 47mg • calc. 120mg • fiber 2g 1. Put 1 cup of the milk and the ice cream into the blender jar. 2. Blend on Low until well blended, about 15 to 20 seconds, adding more milk through the opening in the lid to reach desired consistency. 3. Divided among glasses and sprinkle with chopped pistachios for garnish. Nutritional information per serving (6 ounces): Calories 327 (61% from fat) • carb. 25g • pro. 7g • fat 22g • sat. fat 12g • chol. 116mg • sod. 106mg • calc. 169mg • fiber 1g Curried Coconut and Butternut Squash Soup The coconut milk and puréed butternut squash make this a rich-tasting and creamy soup without the added calories of heavy cream. Makes about 5½ cups 2 tablespoons butter or ghee* 1 small onion, chopped 1 jalapeño, seeded and finely chopped 1 1-inch piece of ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 tablespoon curry powder 1 butternut squash, about 2½ pounds, peeled, seeded and cut into 2-inch cubes 1 can (13.5 ounces) coconut milk 1½ cups chicken broth, reduced sodium ½ teaspoon kosher salt Pistachio Milkshake While any flavor will do, we in the test kitchen are partial to pistachio. Do not skimp on ingredients - seek out the best quality ice cream that you can find - this is dessert, after all! Makes about 3 cups 1 to 1¼ cups whole milk 2 cups (1 pint) pistachio ice cream Toasted, chopped pistachios, for garnish 1. Heat the butter or ghee in a 6-quart saucepan set over medium-low heat. Once melted, add the onion, jalapeño, ginger and garlic; stir. Add the curry powder and let sauté very gently for about 5 minutes; be careful to keep the heat low enough so that it will gently heat, but the mixture will not burn. 2. Stir in the squash, mix well to ensure that the ingredients are well coated. Add the coconut milk, broth and salt and bring mixture to a boil. Reduce to a simmer and continue cooking uncovered, stirring occasionally, until squash is tender, about 30 minutes. 3. Once tender, separate the solids from liquids. Put about half of the broth and half of the solids into 13