Cuisinart CPB-300 CPB-300 Manual - Page 11
Summertime Cooler, Super Veggie Juice, Chai Tea - lid
UPC - 086279029898
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Summertime Cooler Refreshing and light, a perfect summertime drink. Makes about 12 ounces 2 tablespoons packed fresh mint leaves 1½ cups 1-inch cubed honeydew and cantaloupe (chilled) ¼ cup raspberries 1½ tablespoons fresh lime juice 2 ounces pineapple juice 1. Put all of the ingredients in the order listed into the travel cup. Fit with the blending blade. 2. Run on High until smooth, about 15 to 20 seconds. 3. Serve immediately. If not consuming out of the travel cup, pour over ice into individual cups. Nutritional information per serving (12 ounces): Calories 148 (3% from fat) • carb. 38g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 51mg • calc. 34mg • fiber 4g Super Veggie Juice Get your veggies for the day to-go in this quick, fresh vegetable juice. Makes about 16 ounces 4 to 5 2 ¾ 1½ 1 to 2 ice cubes cup cherry tomatoes, halved red pepper, roughly chopped (about ½ cup) celery stalk, cut into ½-inch pieces cup cucumber, peeled, seeded and roughly chopped tablespoons fresh parsley cup vegetable juice, low-sodium teaspoons fresh lime juice (from about ½ lime) dashes hot pepper sauce, or to taste 1. Put all of the ingredients, in the order listed, into the travel cup. Fit with the blending blade. 2. Run on High until smooth, about 25 to 30 seconds. If a thinner consistency is desired, add additional ice cubes, one at a time, through the removable pour lid. 3. Adjust seasonings to taste and serve immediately. Nutritional information per serving (16 ounces): Calories 67 (5% from fat) • carb. 14g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 134mg • calc. 51mg • fiber 4g Chai Tea The chopping cup grinds the spices perfectly for this traditional milky tea beverage. While it is delicious hot, use our recipe for a tasty iced version. Makes about 16 ounces ½ teaspoon whole black peppercorns ¼ teaspoon whole cloves 1 whole cinnamon stick 1 star anise pod 2½ cups half-and-half (for a non-dairy version, use soy milk) ¾ cup water ½ teaspoon pure vanilla extract 1 ½ x ½-inch piece of fresh ginger, peeled ¼ teaspoon orange zest 6 black tea bags (Darjeeling or Ceylon is recommended) 2 tablespoons honey 1. Put the peppercorns, cloves, cinnamon stick and star anise into the chopping cup fitted with the grinding blade. Pulse 2 to 3 times to chop on High, and then process on High until finely ground, about 45 seconds. Reserve. 2. In a small saucepan set over medium-low heat, bring the half-and-half, water, vanilla and ground spices to a boil. Once mixture comes to a boil, stir in the ginger and orange zest. Let mixture simmer 10 to 15 minutes. Add the tea and let simmer 5 to 6 minutes. Strain the mixture, squeezing all of the liquid out of the tea bags, and then stir the honey into the strained liquid. If serving as a hot tea, serve immediately. 3. If serving the chai as an iced beverage, first bring the tea to room temperature. Stir to combine and then fill one standard (12 to 14 cube) ice cube tray with the chai. Reserve the remaining chai (about ¾ cup) in the refrigerator until chai ice cubes are frozen (at least four hours, or overnight). 4. Once chai ice cubes are frozen, put half* of them into the travel cup and then add the reserved chai. Fit with the blending blade. Run on High for about 25 to 30 seconds, or until homogenous. Serve immediately. *Keep the remaining chai ice cubes in a resealable plastic bag in the freezer for the next time. Nutritional information per serving (16 ounces): Calories 471 (65% from fat) • carb. 33g • pro. 9g • fat 35g • sat. fat 22g • chol. 112mg • sod. 128mg • calc. 355mg • fiber 2g 6