Cuisinart CB-9 CB-9 Manual - Page 12

Add the cooled egg mixture to the blender jar along with the vinegar, dry mustard, salt, and pepper. Process on Stir to blend, about 15 seconds. With the machine running on Stir, add the 2/3 cup of the oil in a very slow, steady stream, taking about 2 minutes. Hold the measured pour lid over the opening while adding the oil to prevent splattering. The mayonnaise will thicken gradually. Stop processing once all the oil has been added and the mixture is emulsified. Chill for one hour or longer before serving for a thicker mayonnaise. Store in an airtight container in the refrigerator for up to 5 days. Variation: Cholesterol-Free Mayonnaise Substitute 1/2 cup pasteurized liquid egg substitute for the egg and egg yolk. Omit the cooking/cooling steps. Nutritional analysis per tablespoon of Classic Mayonnaise:Calories 93 (96% from fat) • carbo. 0g prot. 1g • fat 10g • sat. fat 1g • chol. 27mg • sod. 77mg LOW-FAT BLUE CHEESE DRESSING Makes one cup 1 cup fresh parsley 1/3 cup skim milk 1/2 cup nonfat yogurt 2 ounces blue cheese, in 1/2" pieces 1 tablespoon fresh lemon juice 1 tablespoon balsamic vinegar 1/4 teaspoon ground white pepper 1/4 teaspoon salt Place parsley in the blender jar. Place cover on blender jar. Turn blender ON and pulse on Stir until coarsely chopped, about 5 times. Add remaining ingredients in order listed, and blend on Stir until combined, about 15-20 seconds. Turn blender OFF. Store in the refrigerator in an airtight container for up to 2 weeks. 12 Nutritional analysis per tablespoon: Calories 17 (53% from fat) • carbo. 1g • prot. 1g • fat 1g sat. fat 1g • chol. 3mg • sod. 96mg CHOLESTEROL-FREE MAYONNAISE Makes 2/3 cup 1/2 cup liquid egg substitute 2 tablespoons red wine vinegar 1 tablespoon vegetable oil 1 teaspoon dry mustard 1/8 teaspoon ground white pepper 1/8 teaspoon salt 2/3 cup vegetable oil Place egg substitute, vinegar, 1 tablespoon vegetable oil, mustard, pepper and salt in the blender jar. Place cover on blender jar. Turn blender ON and process on Stir until blended, about 5 seconds. With blender running on Stir, lift the measured pour lid, and add the 2/3 cup oil in a slow, steady stream. Hold the measured pour lid over the opening while adding the oil to prevent splatter. The mayonnaise will thicken and emulsify as the oil is added. Turn blender OFF. For a thicker mayonnaise, chill for one hour before serving. Store in an airtight container in the refrigerator. Nutritional analysis per tablespoon: Calories 66 (94% from fat) • carbo. 0g • prot. 1g • fat 7g sat. fat 1g • chol. 0mg • sod. 22mg 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 Liquefy 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 at 100% power 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 and pulp in blender jar in that order. Place cover on blender jar. Turn blender ON and blend on Liquefy until smooth, about 15-20 seconds. Turn blender OFF. Scrape blender jar with a spatula. Turn blender ON and blend on Liquefy for 10-15 more seconds. 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.