Cuisinart HM-70 HM-70 Manual - Page 15

HERBED CHEESE Instead of purchasing expensive herb-flavored cheeses, you can easily prepare your own. Makes about 2 cups Preparation: 10 minutes or less 8 ounces cream cheese (may use regular or lowfat) 5 ounces chèvre or other goat cheese (soft type, not aged) 1 clove garlic, peeled and minced 1 tablespoon finely minced shallot or green onion 1 tablespoon finely chopped fresh parsley 1 teaspoon herbes de Provence 1⁄2 teaspoon kosher salt 1⁄4 teaspoon white pepper dash hot sauce such as Tabasco®, to taste Place the cream cheese, chèvre, garlic, shallot, parsley, herbes de Provence, and salt in a medium bowl. Mix for 1 minute, on Speed 3, then increase speed to Speed 5 to whip for an additional 2 minutes until light and fluffy. Add white pepper and hot sauce to taste, whip on Speed 5 for 30 seconds longer. Allow cheese spread to stand at least 30 minutes before serving, to allow flavors to blend. Transfer to a resealable container and refrigerate. Remove from refrigerator 15 minutes before serving to soften. Serve with crackers, pita or bagel chips. It also makes a good topping for a baked potato. Nutritional information per serving (2 tablespoons, made with lowfat cream cheese): Calories 58 (69% from fat) • carb. 1g • pro. 3g • fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg • calc. 35mg • fiber 0g SMOKED SALMON SPREAD The ultimate spread for your bagel Makes 2 cups 8 ounces cream cheese, softened to room temperature 1⁄4 cup sour cream, reduced fat 2 teaspoons fresh lemon juice 4 ounces smoked salmon, chopped 2 tablespoons chopped fresh dill 2 teaspoons finely chopped green onion 1⁄2 teaspoon freshly ground pepper Mix the cream cheese with sour cream and lemon juice on Speed 3 until creamed and fluffy, about 1 minute. Add smoked salmon, dill, green onion and pepper and continue to mix on Speed 2 until evenly incorporated. Transfer to a decorative bowl to serve. Allow to rest in refrigerator for at least an hour to allow flavors to blend before serving. May be prepared a day ahead. Keep refrigerated in a covered container until ready to use. Nutritional information per serving (¼ cup): Calories 133 (81% from fat) • carb. 2g • pro. 5g • fat 12g • sat. fat 6g • chol. 36mg • sod. 215mg • calc. 31mg • fiber 0g ROASTED RED PEPPER AND SUN-DRIED TOMATO DIP Serve this dip with crackers, bagel chips or pita chips. Or, try it as a spread on sandwiches, or as a topping for baked potatoes. Makes 2 cups 8 ounces cream cheese (lowfat or regular), cut into 8 pieces 1⁄2 cup sour cream (lowfat or regular) 1 roasted red pepper, cut into 1-inch pieces 1⁄3 cup chopped sun-dried tomatoes (not oil-packed) 1 tablespoon chopped fresh parsley 1 clove garlic, chopped 1⁄2 teaspoon basil 1⁄8 teaspoon freshly ground black pepper Combine all ingredients in a medium bowl. Mix on Speed 3 until well blended and smooth, 2 minutes. Mix on Speed 5 to lighten, 1 minute. Transfer to a resealable container and refrigerate for 30 minutes or longer to allow flavors to blend before serving. Nutritional information per serving (2 tablespoons), made with lowfat products: Calories 54 (52% from fat) • carb. 4g • pro. 2g • fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg • calc. 43mg • fiber 0g 15