Cuisinart SPB-7CHP1 User Manual - Page 18
Desserts
View all Cuisinart SPB-7CHP1 manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 18 highlights
Melt butter in a medium saucepan over medium heat. Add leek and onion; cook over medium heat for 3 minutes. Add celery, and sauté until soft, about 2 minutes. Add potato, broth, bay leaf, and thyme. Cover; bring to a boil over medium-high heat. Reduce heat to low, and cook, partially covered, until potato is tender, about 8 to 10 minutes. Place milk and 1 cup corn kernels in jar of Cuisinart® SmartPower® 7-Speed Electronic Blender. Place cover on jar. Turn blender on and blend on Liquefy until well combined, about 25 to 30 seconds. Turn blender off. Add milk mixture and remaining corn to saucepan. Season with salt and pepper, if desired. Cook gently over low heat until heated through. Remove bay leaf before serving. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Desserts Espresso Granita Makes six ½-cup servings 2 cups hot brewed espresso ½ cup granulated sugar 1 cup chilled coffee Combine espresso and sugar in a small bowl until sugar dissolves. Pour into ice cube trays, and freeze until solid, about 8 hours. Place chilled coffee and 10 espresso cubes in jar of Cuisinart® SmartPower® 7-Speed Electronic Blender. Place cover on jar. Turn blender on and blend on Liquefy until thick, about 20 to 30 seconds. Turn blender off. Add remaining ice cubes. Turn blender on and blend until thick, about 20 seconds. Turn blender off. Serve immediately in well-chilled parfait cups. Top with a dollop of whipped cream. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSNH Fresh Lemon Granita Makes eight ½-cup servings 2 cups granulated sugar 2 cups water 1½ cups fresh lemon juice (juice of about 6 lemons) 1 tablespoon grated lemon zest* Combine sugar and water in a medium saucepan, and bring to a boil over mediumhigh heat. Reduce heat to low, and simmer until sugar dissolves, about 3 to 4 minutes. Cool completely.** When cool, add lemon juice and zest; stir to combine. Pour into ice cube trays, and freeze until solid, about 8 hours. Place 10 frozen cubes in jar of Cuisinart® SmartPower® 7-Speed Electronic Blender. Place cover on jar. Turn blender on and press Ice Crush button 10 times or until ice is the consistency of snow. Continue crushing 10 cubes at a time until all are crushed. Turn blender off. Spoon into well-chilled parfait cups and serve immediately. *Zest is the colored part of the citrus rind. Do not use the white pith. For best results, remove zest from the lemon with a vegetable peeler. **Place mixture in a covered container, and store in the refrigerator overnight, or chill over an ice bath for 30 minutes. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCPHtQSPUHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSNH Lemon Ricotta Cheesecake with Raspberry Sauce Makes eight servings (one 9-inch cheesecake) 3 whole graham crackers 1 tablespoon cold unsalted butter, cut into 8 pieces 1 tablespoon granulated sugar 4 strips lemon zest, cut in half ½ cup liquid egg substitute 6 tablespoons fresh lemon juice 30 ounces part-skim ricotta cheese ½ cup granulated sugar, divided Preheat oven to 325°F. Cover the outside of 9-inch springform pan with foil. Break each graham cracker into 8 pieces and add to jar of Cuisinart® SmartPower® 7-Speed Electronic Blender. Place cover on jar. Turn blender on and blend on Mix until crushed, about 10 to 15 seconds. Add butter and 1 tablespoon sugar; blend on Mix until combined, about 10 to 15 seconds. Turn blender off. Press mixture into bottom of pan, and bake 10 minutes. Add lemon zest and 1 teaspoon sugar to clean, dry jar. Place cover on jar. Turn blender on and blend on Liquefy for 15 to 20 seconds. Add egg substitute and remaining ingredients in the order listed; blend on Mix for 60 to 75 seconds. (It may 18