Cuisinart CB-9 CB-9 Manual - Page 10

MINTED YOGURT SAUCE Makes two cups 2 cups low-fat vanilla yogurt 1 tablespoon sugar 3 tablespoons fresh mint leaves Place ingredients in blender jar. Place cover on blender jar. Turn blender ON and process on Liquefy until well blended, about 10-15 seconds. Turn blender OFF. Serve chilled with fresh fruit. Nutritional analysis per tablespoon: Calories 16 (0% from fat) • carbo. 3g • prot. 1g • fat 0g sat. fat 0g • chol. 1mg • sod. 8mg Variation: Substitute fruit flavored yogurt. MEXICAN SALSA CRUDA Makes two cups 1 28-ounce can plum tomatoes, drained 1/4 cup cilantro leaves 2 jalapeño peppers, halved, seeded, cut into 1/2" pieces 1 small onion, peeled, cut into 1/2" pieces 1 teaspoon fresh lime juice 1 teaspoon salt Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender ON and pulse on Chop 5-6 times until coarsely chopped. Turn blender OFF. Allow to sit for 1-2 hours to develop flavor. Drain before serving if a thicker salsa is desired. Nutritional analysis per tablespoon: Calories 8 (0% from fat) • carbo. 2g • prot. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 76mg SPICY CRABMEAT DIP Makes 1-3/4 cups 1/3 cup milk 1 cup low-fat sour cream 1/4 cup low-fat mayonnaise 1 can (6 ounces) crabmeat, drained (about 3/4 cup) 1 tablespoon fresh chopped chives 1-1/2 teaspoons prepared horseradish 1/4 teaspoon ground white pepper Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender ON and process on Liquefy until well blended, about 2025 seconds. Turn blender OFF. Scrape blender jar with a spatula. Turn blender ON and process an additional 20-25 seconds until well combined. Turn blender OFF. Refrigerate 1-2 hours before serving to develop flavor. Nutritional analysis per tablespoon: Calories 34 (53% from fat) • carbo. 2g • prot. 2g • fat 2g sat. fat 1g • chol. 15mg • sod. 91mg CHUNKY GUACAMOLE Makes 1-1/2 cups 1/4 cup fresh cilantro leaves 1 medium garlic clove, peeled, quartered 1 small scallion, trimmed, cut into 1" pieces 1/2 small green chili, seeded and quartered 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" pieces 2 small ripe avocados, peeled, pits removed, cut into 1/2" pieces Place cilantro, garlic, scallion, chili, salt, and chili powder in blender jar. Place cover on blender jar. Turn blender ON and pulse on Stir until coarsely chopped, about 5-6 times. Add yogurt, lemon juice, and tomato pieces. Pulse on Stir until coarsely chopped (about 5 times), then run continuously on Stir until combined, about 10 seconds. Add avocado pieces, and pulse on Stir to combine, about 10 times. Turn blender OFF. Scrape blender jar with a spatula. Turn blender ON. Run continuously on Stir until combined, but still chunky, about 10 seconds. Turn blender OFF. Tip: To prevent browning, bury avocado pit in the center of the mixture for serving or storage. Nutritional analysis per tablespoon: Calories 39 (69% from fat) • carbo. 2g • prot. 1g • fat 3g sat. fat 0g • chol. 0mg • sod. 30mg 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 Liquefy until coarsely chopped, about 10-15 seconds. Add water, and process on Liquefy 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 10