Cuisinart SPB-650 Instruction Manual - Page 12
Vitamin C Smoothie, Frozen Rum Punch, Mocha Shake, Carrot and Ginger Soup
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Vitamin C Smoothie Mocha Shake Enjoy this smoothie when you need the ultimate cold-fighting punch. Plus, the tropical flavors will instantly whisk you away to warmer climates. Makes about 5 cups 1 cup orange juice 2 cups fresh strawberries, hulled 1 small to medium orange, cut into s egments (about ¾ cup) 1 cup chopped papaya (¼ large papaya, cut into 1-inch dice) 1 cup chopped mango (about 1 small mango, cut into 1-inch dice 2 cups frozen strawberries 1. Put the ingredients, in the order listed, into the blender jar. 2. Blend on the Smoothie function. 3. Serve immediately. This chocolate-coffee treat will quickly satisfy your sweet tooth. Makes about 4½ cups 3 cups coffee ice cream 2¼ cups reduced-fat milk ¼ cup chocolate syrup 1. Put the ingredients, in the order listed, into the blender jar. 2. Blend on Low, 30 to 40 seconds, until smooth. 3. Serve immediately. Nutritional information per serving (4 ounces): Calories 203 (58% from fat) • carb. 17g • pro. 5g • fat 13g • sat. fat 8g • chol. 83mg • sod. 65mg • calc. 145mg • fiber 0g Carrot and Ginger Soup Nutritional information per serving (8 ounces): Calories 106 (3% from fat) • carb. 26g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 42mg • fiber 4g A small amount of fresh ginger goes a long way. You'll love how it brightens up the warm flavors in this silky-smooth soup. Makes about 5 cups Frozen Rum Punch Your friends may never leave if you prepare this for them at your next get-together. Makes about 6 cups ½ cup orange juice 3 tablespoons fresh lime juice (the juice of approximately 2 limes) ¾ cup rum 1 tablespoon grenadine 3 cups chopped fresh pineapple (cut into 2-inch pieces) 2 cups (1 pint) mango sorbet 6 ice cubes 1. Put the ingredients, in the order listed, into the blender jar. 2. Blend on High for 1 minute, or until fully blended. 2 tablespoons unsalted butter or olive oil 1 small onion, chopped ½ ounce fresh ginger, peeled and finely chopped 1 garlic clove, finely chopped 1 pound carrots, peeled and cut into 1-inch slices ½ teaspoon kosher salt ¼ teaspoon ground cinnamon 1⁄8 teaspoon ground allspice Pinch freshly ground nutmeg 1 thyme sprig 4 cups chicken broth, low sodium 1. Put the butter or oil into a 6-quart saucepan set over medium heat. Once heated, stir in the onion, ginger and garlic and sauté gently. 2. Add the carrots, salt, cinnamon, allspice, nutmeg and thyme. Stir to coat ingredients well and allow to heat through. 3. Serve immediately. Nutritional information per serving (4 ounces): Calories 111 (0% from fat) • carb. 22g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 107mg • calc. 1mg • fiber 1g 3. Add the chicken broth. Increase heat and bring to a boil. Once soup comes to a boil, reduce the heat so that it is barely simmering. Cover and simmer until the carrots become tender, about 50 to 60 minutes. 12