Cuisinart SPB-7PK SPB-7CH Manual - Page 15

Place cover on jar. Turn blender on and pulse on Stir until coarsely chopped, about 5 times. Turn blender off. Scrape jar with a spatula. Turn blender on and pulse on Stir 5 times. Add milk, yogurt, lemon juice, mustard, and vinegar in order listed; process on stir until well blended, about 15 to 20 seconds. Turn blender off. Store in the refrigerator for up to 2 weeks in an airtight container. Nutritional information per tablespoon: Calories 12 (0% from fat) • carb. 2g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 71mg • calc. 38mg • fiber 0g Place cheese in the Cuisinart® SmartPower® blender jar. Place cover on jar. Turn blender on and blend on Liquefy until finely ground, about 30 seconds. Reserve. Add garlic, and blend on Liquefy until minced, about 15 seconds. Add remaining ingredients in order listed including reserved cheese; blend on Liquefy until combined, about 45 to 50 seconds. Turn blender off. Pesto may be stored in refrigerator, in an airtight container, for up to 5 days. It also freezes well. Nutritional information per serving: Calories 262 (89% from fat) • carb. 2g • pro. 5g • fat 26g • sat. fat 5g • chol. 8mg • sod. 202mg • calc. 137mg • fiber 1g TOMATO SAUCE Makes four servings 1 can (28 ounces) Italian plum tomatoes, drained 2 medium shallots, peeled, cut into ½-inch pieces ½ teaspoon dried oregano ½ teaspoon table salt ½ teaspoon granulated sugar Place ingredients in the Cuisinart® SmartPower® blender jar in order listed. Place cover on jar. Turn blender on and process on Purée until coarsely chopped, about 10 to 15 seconds. Turn blender off. Transfer to skillet or saucepan; simmer over medium-low heat, stirring occasionally, until thick, about 20 to 30 minutes. NOTE: Purée 20 to 25 seconds for a smoother sauce. Nutritional information per serving: Calories 57 (16% from fat) • carb. 10g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 312mg • calc. 25mg • fiber 2g Makes eight servings PESTO SAUCE 3 ounces Parmesan cut into ½-inch pieces 3 small garlic cloves, peeled and quartered ¾ cup extra virgin olive oil 2 cups fresh basil leaves, loosely packed ¼ cup toasted pine nuts RASPBERRY SAUCE Makes eight servings 12 ounces frozen raspberries, thawed, at room temperature (about 1½ cups) 1 tablespoon granulated sugar Place raspberries and sugar in blender jar. Place cover on jar. Turn blender on and pulse 5 times on Purée, then run continuously on purée until smooth, about 10 seconds. Turn blender off. Strain mixture through a fine sieve. Store in an airtight container in the refrigerator. Serve over ice cream or cheesecake. Nutritional information per serving: Calories 52 (0% from fat) • carb. 13g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 0mg • calc. 6mg • fiber 2g CLASSIC MAYONNAISE WITH COOKED EGGS Makes 1 cup 1 large egg 1 large egg yolk ½ teaspoon granulated sugar ½ teaspoon unbleached, all-purpose flour 1 tablespoon white wine vinegar 1¼ teaspoons dry mustard ½ teaspoon table salt 15