Recipe Booklet
Instruction
Booklet
Reverse Side
PowerBlend 500™ 7-Speed Electronic Blender
SPB-10 Series
U IB-6723
RECIPES
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Smoothies, Frappés, Shakes, etc.
Fresh Fruit Smoothie. . . . . . . . . . . . . . . . . . . . . . . . . . 4
To-Fruitti Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Tropical Sunshine Fruit Smoothie . . . . . . . . . . . . . . . . 5
Apricot Berry Smoothie. . . . . . . . . . . . . . . . . . . . . . . . 5
Pineapple, Kiwi, Melon Smoothie . . . . . . . . . . . . . . . . 6
Banana Berry Smoothie . . . . . . . . . . . . . . . . . . . . . . . 6
Strawberry & Papaya Smoothie . . . . . . . . . . . . . . . . . 7
Mocha Frappé. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Orange Mango Peach Frappé . . . . . . . . . . . . . . . . . . 7
Chocolate Peppermint Shake . . . . . . . . . . . . . . . . . . . 8
Dulce de Leche Shake . . . . . . . . . . . . . . . . . . . . . . . . 8
Monkey Doodle Shake . . . . . . . . . . . . . . . . . . . . . . . . 8
Berry Berry Berry Daiquiris . . . . . . . . . . . . . . . . . . . . . 8
Frosty Fresh Strawberry Margaritas . . . . . . . . . . . . . . 9
Campari & Grapefruit Frosty . . . . . . . . . . . . . . . . . . . . 9
Frozen Rum Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Grasshoppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Salad Dressings, Vinaigrettes,
Savory Sauces
Basic Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Raspberry Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . 15
Creamy Bleu Cheese Dressing . . . . . . . . . . . . . . . . . 15
Creamy Feta & Yogurt Dressing . . . . . . . . . . . . . . . . 16
Rustic Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . 16
Mole Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Molasses Rosemary Marinade . . . . . . . . . . . . . . . . . 17
Desserts/Dessert Sauces
Chocolate Pots de Crème. . . . . . . . . . . . . . . . . . . . . 18
Classic Cherry Clafoutis . . . . . . . . . . . . . . . . . . . . . . 19
Coconut Cream Pie. . . . . . . . . . . . . . . . . . . . . . . . . . 19
Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Quick Raspberry Sauce . . . . . . . . . . . . . . . . . . . . . . 20
Soups, Savories
Cool, Creamy Avocado and Cucumber Soup . . . . . . 10
Classic Chilled Gazpacho . . . . . . . . . . . . . . . . . . . . . 11
Creamy Roasted Pepper & Corn Soup . . . . . . . . . . . 11
Cream of Asparagus Soup . . . . . . . . . . . . . . . . . . . . 12
Chipotle Roasted Tomato Soup . . . . . . . . . . . . . . . . 12
Curried Butternut Squash & Apple Soup . . . . . . . . . 13
Perfect Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Welsh Rarebit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
2
RECIPE TIPS
The simple recipes that follow include some Cuisinart favorites
as well as some new, creative combinations that are sure to
please your friends and family. Thanks to the superior ice
crushing power of the PowerBlend 500™ Electronic Blender,
you’ll also be able to make delicious frozen drinks.
Chopping Nuts: Pulse ½ cup of nuts (shells removed) on
•
Chop 4 to 5 times. Turn blender off; scrape blender jar with
spatula. Turn blender on and pulse on Chop 2 to 3 times.
Turn blender off. Pulse fewer times for more coarsely
chopped nuts. For best results, process no more than
1 cup at a time.
Bread, Cookie or Cracker Crumbs: For best results, use
•
day-old bread (drier bread works best). Break bread slices
into ½-inch pieces, and process no more than 1 cup of
pieces at a time on Mix for 5 to 10 seconds. Crackers and
cookies should also be broken into ½-inch pieces; process
1 cup at a time on Mix for 10 to 15 seconds. Turn blender off.
Crushing Ice: Add up to 10 large ice cubes to blender jar.
•
Press the Ice Crush button, using short bursts, 10 times, or
until cubes are the consistency of snow. Turn blender off.
Pulse fewer times if coarsely chopped ice is desired.
Grating Citrus Zest: For best results, blender jar and cutting
•
assembly must be clean and dry. Remove zest from fruit in
strips (using vegetable peeler). Use no more than 8 strips at
a time (zest of one medium lemon). Cut strips in half. Add
strips and 1 teaspoon sugar (from recipe) to the blender jar.
Blend on Liquefy for 15 to 20 seconds. Turn blender off.
•
Grinding Hard Cheese: Cut cheese into ½-inch pieces.
Blend on Liquefy for 30 seconds. Turn blender off. For best
results, grind no more than 3 ounces of cheese at a time.
Whipping Cream: Whip 1 cup of cream (whipping or heavy
•
cream) at a time. Blend on Mix, and process for 45 to 60
seconds or until creamy and smooth. If making sweetened
cream, add sugar after 10 seconds. Turn blender off. Makes
about 1 cup.
•
Puréeing Sun-Dried Tomatoes: Rehydrate 1 ounce of
tomatoes in 1 cup boiling water. Allow to sit for 10 minutes
or until softened. Add tomatoes and water to blender jar.
Cover and pulse on Liquefy 5 times; then run continuously
on Liquefy for 15 to 20 seconds. Turn blender off. Drain in
fine strainer if desired. Makes about ½ cup of puréed
tomatoes.
• Baby Food: Combine ½ cup cooked vegetables, fruit or
meat with 3 tablespoons liquid (water, milk or fruit juice) in
the blender jar. Blend on purée for 15 to 20 seconds. Add
more liquid if necessary and process again.
3
SMOOTHIES, FRAPPÉS, SHAKES, ETC.
Fresh Fruit Smoothie
Layers of fresh fruit blend in just seconds to make this
½ cup orange juice
1 cup cantaloupe, cut into 1-inch pieces
1 cup raspberries (fresh or frozen)
1 cup pineapple chunks (1-inch pieces)
(fresh or canned, drained)
1 cup navel orange segments, cut into 1-inch pieces
1 cup strawberries, hulled and halved
1 cup mango chunks (1-inch pieces) or peach slices
1 medium banana, cut into ½-inch slices
1 cup ice cubes (about 6 standard size)
Layer the ingredients in the blender jar in the order listed.
Cover and blend on Liquefy for 25 to 35 seconds,
until smooth.
Note: The riper the fruit, the sweeter the smoothie.
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g
all-fruit smoothie.
Makes six 8-ounce servings
Nutritional information per serving:
To-Fruitti Smoothie
The much-maligned tofu is a good source of protein and a nice
alternative to using dairy products in smoothies.
Change the fruits to suit your own taste.
Makes 48 ounces
2 cups mango chunks (1-inch pieces),
about 12 ounces
1 medium banana, cut into 1-inch pieces
1 cup orange, apple or other fruit juice
1 cup soy milk/beverage
1 tablespoon vanilla extract
1 cup silken tofu, cut into 1-inch pieces
2 cups frozen strawberries (do not thaw)
Place all ingredients in blender jar in order listed. Cover and
blend on Liquefy until smooth and creamy, about 20 seconds.
Serve immediately or refrigerate.
Nutritional information per serving (based on 6 servings):
Calories 135 (18% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 10mg • calc. 63mg • fiber 4g
4
Tropical Sunshine Fruit Smoothie
Refreshing and tangy, this smoothie is a great way to start the day.
Apricot Berry Smoothie
Makes about 6 cups
Makes 4 cups
1 large banana, peeled, cut into ½-inch pieces
1 cup orange juice (use calcium-enriched for greater
nutritional value)
2 cups mango chunks (¾-inch pieces)
1½ cups frozen pineapple chunks (1-inch pieces)
Place ingredients in blender jar in order listed. Cover and
blend on Liquefy for about 30 seconds until completely
smooth and blended. Serve immediately.
Garnish with sliced strawberries, sliced kiwi, fresh berries
on a skewer, orange wedge, and/or coconut.
Calories 164 (2% from fat) • carb. 40g • pro. 1g • fat 0g • sat. fat 0g
Notes
• Ingredients can be increased by 50% to make 6 cups
of smoothie.
• For a “colada” flavor, add ½ cup light coconut milk with
the orange juice before blending.
Nutritional information per serving (one cup):
• chol. 0mg • sod. 13mg • calc. 11mg • fiber 4g
2 cups fresh strawberries or raspberries
(or 1 cup each)
1 cup apricot or peach juice*
(can substitute orange juice)
1 cup orange sections
1 cup fat free vanilla yogurt
2 cups frozen apricot, peach or mango slices
Place ingredients in blender jar in order listed. Cover and
blend on Liquefy for about 30 seconds until completely
smooth and blended. Serve immediately.
*Be sure to get pure juice, not juices made with corn syrup.
These can usually be found in the natural foods sections of
most well-stocked grocery stores or in specialty/gourmet
grocery stores.
Nutritional information per serving (one cup):
Calories 85 (4% from fat) • carb. 19g • pro. 3g • fat 0g • sat. fat 0g
• chol. 1mg • sod. 22mg • calc. 84mg • fiber 4g
5
Pineapple, Kiwi, Melon Smoothie
Makes about 5 cups
1 large banana, peeled, cut into ½-inch pieces
1 cup orange juice
2 cups honeydew melon chunks, about ¾-inch
10 ounces (2 large or 3 medium) kiwi,
peeled and cut into ¾-inch pieces
2 cups frozen pineapple chunks
Place ingredients in blender jar in order listed. Cover and
blend on Liquefy for about 30 seconds until completely
smooth and blended. Serve immediately.
Garnish with sliced strawberries or orange slices and a wedge
of pineapple.
Nutritional information per serving (one cup):
Calories 142 (5% from fat) • carb. 36g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 8mg • calc. 37mg • fiber 4g
Banana Berry Smoothie
This smoothie provides potassium and is full of vitamin C
and antioxidants.
1 large banana, peeled and cut into ½-inch slices
2 cups fresh strawberry halves
1 cup fresh pomegranate juice*
1 cup fat free vanilla yogurt
2 cups frozen raspberries or blueberries
(or 1 cup each) sugar or honey to taste if needed
(will depend on tartness of fruit and personal taste)
Place ingredients in blender jar in order listed. Cover and
blend on Liquefy for about 30 seconds until completely
smooth and blended. Serve immediately.
Nutritional information per serving (one cup):
Calories 141 (2% from fat) • carb. 33g • pro. 4g • fat 0g • sat. fat 0g
• chol. 1mg • sod. 35mg • calc. 84mg • fiber 4g
*You may use either freshly made pomegranate juice or
purchased pomegranate juice. To prepare fresh pomegranate
juice in your Cuisinart® blender, remove the seeds from a fresh
pomegranate. Place in blender jar. Select Purée and blend
until puréed. Press purée through a fine mesh strainer to
remove seed particles. One average pomegranate will yield
about ½ cup fresh pomegranate juice.
Makes 5 cups
6
Strawberry & Papaya Smoothie
Using a cup of frozen fruit chills and thickens the smoothie without
diluting the fruit flavors.
Makes about 5 cups
2 cups fresh strawberry halves
3 cups fresh papaya chunks, about ¾-inch
1 cup orange, tangerine or guava juice
1 cup frozen strawberries
Place ingredients in blender jar in order listed. Cover and
blend on Liquefy for 30 seconds until completely smooth
and blended. Serve immediately.
Nutritional information per serving (one cup):
Calories 96 (5% from fat) • carb. 23g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 45mg • fiber 5g
Mocha Frappé
Why go out for special coffee drinks when you can prepare them
easily at home in your Cuisinart® PowerBlend 500™?
Makes 2 servings
8 ounces espresso or double strength coffee, chilled*
¼ cup chocolate sauce
2 tablespoons flavored syrup – vanilla, hazelnut,
almond, raspberry, etc.
15 ice cubes
Orange Mango Peach Frappé
Make your orange juice ice cubes ahead and be ready to make this
or other smoothies when you want a refreshing treat.
Makes 4 drinks
¾ cup orange juice
2 mangoes, peeled, cut in cubes
¾ cup peach slices (may use frozen)
½ cup peach or apricot nectar or juice
¼ cup lime juice
½ cup white grape juice
orange slices and fresh mint for garnish
Freeze orange juice in ice cube trays (¾ cup will make 7 to 8
standard size ice cubes).
Place all ingredients in the blender jar in the order listed.
Cover and blend on Liquefy until smooth, 20 to 30 seconds.
Serve immediately.
Serve in chilled glasses garnished with orange slices and fresh
mint sprigs.
Calories 135 (3% from fat) • carb. 35g • pro. 1g • fat 0g • sat. fat 0g
Nutritional information per serving:
• chol. 0mg • sod. 5mg • calc. 23mg • fiber 3g
Note: For a frappé with a kick, substitute vodka or light rum
for the white grape juice.
Place all ingredients in blender jar in order listed. Cover and
blend on Liquefy until smooth and slushy, about 30 to 40
seconds. Serve immediately in tall glasses. Garnish with a
dollop of whipped cream if desired.
Calories 138 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g
Nutritional information per serving:
• chol. 0mg • sod. 37mg • calc. 6mg • fiber 0g
Note: For a creamy frappé, add 2 tablespoons half-and-half
before blending.
*May be prepared from instant espresso powder.
7
Chocolate Peppermint Shake
Add a candy cane stirrer for a festive garnish.
Makes 6 servings
½ cup chocolate syrup
4 cups chilled lowfat milk
3 cups chocolate ice cream
1 teaspoon peppermint extract
Place all ingredients in blender jar in order listed. Cover and
blend on Liquefy until thick, smooth, and creamy, about 30 to
40 seconds. Serve immediately in tall glasses with straws.
Calories 301 (31% from fat) • carb. 44g • pro. 10g • fat 10g • sat. fat 7g
Nutritional information per serving:
• chol. 35mg • sod. 163mg • calc. 307mg • fiber 0g
Dulce de Leche Shake
Makes about 6 cups
3 cups vanilla bean or French vanilla ice cream
1½ cups milk (whole or reduced fat)
¹⁄
cup dulce de leche (a very thick, Spanish/South
³
American “caramel sauce” which can be found in
well-stocked grocery and specialty food markets)
Place ice cream, milk, and dulce de leche in blender jar in that
order. Cover and blend on Liquefy until smooth, creamy,
and homogenous, about 30 to 40 seconds.
Serve in chilled martini glasses as a dessert drink. Garnish
with chopped sugared pecans and a slice of fresh peach
or strawberry.
Note: For an adult dessert drink, add bourbon, rum, brandy or
liqueur such as Amaretto or Frangelico® – about ½ ounce per
¾ cup shake.
Nutritional information per serving (one cup):
Calories 262 (48% from fat) • carb. 29g • pro. 5g • fat 14g • sat. fat 8g
• chol. 48mg • sod. 114mg • calc. 186mg • fiber
Monkey Doodle Shake
Chocolate, bananas and peanut butter are combined
to make this creamy shake.
Makes 4 servings
2 cups lowfat milk
2 ripe bananas, cut into 1-inch pieces
2 cups lowfat chocolate frozen yogurt
3 tablespoons peanut butter
3 tablespoons chocolate syrup
Place all ingredients in blender jar in order listed. Cover and
blend on Liquefy until smooth, creamy and thickened, about
1 minute. Serve immediately in tall glasses with straws.
Nutritional information per serving:
Calories 356 (28% from fat) • carb. 54g • pro. 11g • sat. fat 5g
• chol. 19mg • sod. 104mg • calc. 221mg • fiber 3g
Berry Berry Berry Daiquiris
Makes 4 servings
4 ounces amber rum
1½ ounces Triple Sec
2 tablespoons superfine sugar
¼ cup fresh lime juice
1½ cups frozen strawberries
¾ cup frozen blueberries
¾ cup frozen raspberries
Place all ingredients in blender jar in order listed. Cover and
blend on Liquefy until thick and smooth, about 30 to 40
seconds. Pour into stemmed glasses and serve. May be
garnished with fresh berries on a skewer.
Nutritional information per serving:
Calories 205 (1% from fat) • carb. 30g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0g • sod. 6mg • calc. 26mg • fiber 4g
8
Frosty Fresh Strawberry Margaritas
These are best made with fresh summertime strawberries.
You may vary your fruit to make other flavors such as mango,
1 pint fresh strawberries, hulled and halved (2 cups)
3 ounces tequila (6 tablespoons)
2 ounces Triple Sec or Cointreau
2 ounces fresh lime juice (4 tablespoons)
3 tablespoons superfine sugar
2 cups ice cubes
Place all ingredients in blender jar in order listed. Cover and
blend on Liquefy until thick and smooth, about 30 to 40
seconds. Pour into stemmed glasses and serve. May be
garnished with a whole strawberry and a lime slice.
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g
Note: For a nonalcoholic margarita, substitute 5 ounces fruit
juice such as cranberry juice or pomegranate juice for the
tequila and Triple Sec.
watermelon or fresh peach.
Makes 4 servings
®
(4 tablespoons)
Nutritional information per serving:
• chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g
Campari & Grapefruit Frosty
Once you acquire a taste for this slightly bitter beverage chances
6 pink grapefruits, peeled, sectioned, juices reserved
½ cup Campari
¼ cup Grand Marnier
6 ice cubes
Place ingredients in blender jar in order listed. Cover and
blend on Liquefy for 30 to 40 seconds until smooth, thick
and frosty. Serve immediately. Can be garnished with a slice
of pink grapefruit.
Calories 73 (1% from fat) • carb. 11g • pro. 0g • fat 0g • sat. fat 0g
are you will be hooked.
Makes about 6 cups
®
®
Nutritional information per serving (½ cup):
• chol. 0mg • sod. 1mg • calc. 9mg • fiber 1g
Frozen Rum Punch
Makes 5 cups
1 cup frozen pineapple
1 cup canned pineapple in juice
1 cup mango sorbet
¾ cup rum
1½ tablespoons grenadine
¼ cup lime juice (approximately 4 limes)
8 ice cubes
Place ingredients in blender jar in order listed. Cover and
blend on Liquefy for 30 to 40 seconds until smooth.
Serve immediately. May be garnished with a quarter slice of
fresh pineapple and a maraschino cherry.
Nutritional information per serving (½ cup):
Calories 91 (1% from fat) • carb. 14g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 4mg • calc. 7mg • fiber 1g
9
Grasshoppers
Serve grasshoppers as an after-dinner treat in a chilled martini
glass. For a nonalcoholic version, use mint and clear chocolate
syrups found in coffee bars.
Makes about 3 cups – 6 servings
2 cups vanilla ice cream
¼ cup heavy cream
4 ounces green crème de menthe
4 ounces white crème de cacao
6 ice cubes
Place all ingredients in blender jar of in order listed.
Cover and blend on Liquefy until smooth, creamy and
completely homogenous – about 40 seconds.
Serve in chilled martini glasses. Garnish with chocolate
cookies or mini morsels and a fresh mint leaf.
Nutritional information per serving (½ cup):
Calories 369 (38% from fat) • carb. 38g • pro. 2g • fat 16g • sat. fat 10g
• chol. 58mg • sod. 63mg • calc. 84mg • fiber 0g
SOUPS, SAVORIES
Cool, Creamy Avocado
and Cucumber Soup
This chilled soup requires no cooking
and is perfect for a hot summer day.
Makes 6 cups
1 medium-large cucumber, peeled, seeded, and cut
into ½-inch pieces
3 medium avocados (7-8 ounces each), peeled,
seeded, and cut into ¾-inch pieces
2 ounces chopped shallot (about 6 tablespoons)
1 medium jalapeño pepper, stemmed, seeded, and cut
into ½-inch pieces
2½ cups buttermilk
¾ cup chicken or vegetable stock (cool)
3 tablespoons fresh lime juice
½-1 teaspoon kosher salt (to taste)
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground white pepper
Place all ingredients in the blender jar in the order listed.
Cover and blend on Purée for 35 to 45 seconds until smooth,
creamy and homogenous. Chill with plastic wrap pressed
directly on the top surface of the soup if not serving
immediately.
10
Garnish with diced tomato, chopped jalapeño peppers
and slices of avocado.
Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g • sat. fat 2g
Nutritional information per serving (½ cup):
• chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g
Classic Chilled Gazpacho
A Cuisinart favorite, made with fresh, ripe summer tomatoes, Chilled
1 – 2 cloves garlic, peeled
3 cups tomato or vegetable juice cocktail, divided
1 large rib celery, peeled, cut into 1-inch pieces
1 large cucumber, peeled, halved lengthwise,
½ medium green bell pepper, cored, seeded, cut into
½ medium red bell pepper, cored, seeded,
1 large jalapeño pepper, cored, seeded,
6 green onions, trimmed, cut into ½-inch pieces
4 medium tomatoes, cored, seeded,
3 tablespoons sherry vinegar or lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Place garlic in blender jar; cover jar. Pulse on Chop, 10 times.
Add 1 cup tomato juice/vegetable juice cocktail to blender
jar along with celery, cucumber, green pepper, red pepper,
jalapeño pepper, and green onions. Blend on Mix until
vegetables are medium-finely chopped, about 5 to 10
seconds. Transfer to a large serving bowl. Add remaining
tomato juice/vegetable cocktail to blender jar with fresh
tomatoes. Pulse 10 times on Chop, or blend continuously if a
smoother gazpacho is preferred. Add to the bowl of
vegetables with the remaining juice. Season with sherry
vinegar or lemon juice, salt and pepper. Chill before serving.
Gazpacho is perfect on a hot, summer night.
Makes 8 servings, about 6 ounces each
seeded, cut into 1-inch pieces
1-inch pieces
cut into 1-inch pieces
cut into ½-inch pieces
cut into 1-inch pieces
Nutritional information per serving:
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 429mg • calc. 28mg • fiber 2g
Creamy Roasted Pepper
& Corn Soup
This soup can be served chilled in the summer, or hot the rest of the
year. Garnish with a swirl of sour cream or crème fraîche, croutons
3 ears corn, about 6 to 7 inches in length,
1 tablespoon extra virgin olive oil
1 cup diced (½-inch pieces) onion
1 clove garlic, peeled and sliced
½ teaspoon thyme
2 jars (12-ounce) roasted red peppers, drained,
2½ cups low sodium chicken broth/stock
4 ounces diced (½-inch pieces) russet potato
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
Cut corn from cobs, reserving cobs. Heat oil in a large
(4-quart) saucepan over medium heat. Add cut corn, onions,
garlic, and thyme. Cook, stirring often, for 3 to 4 minutes, until
onions are translucent and have begun to soften. Add reserved
corn cobs, roasted peppers, chicken broth/stock, ¾ cup of the
roasted red pepper juices, the potato, salt, and pepper. Bring
to a boil, then reduce heat and simmer for 20 to 25 minutes.
Remove and discard the corn cobs; let stand for
5 minutes.
Strain the solids from the liquid, reserving the liquid. Place the
solids in the blender jar with 1¼ cups of the liquid. Cover and
blend on Liquefy for 30 to 40 seconds, until the solids are
completely puréed and smooth. Transfer to a clean saucepan
and add remaining reserved cooking liquid. Reheat soup over
low heat if serving hot, or cool and refrigerate if serving cold.
made from cornbread or chopped fresh chives.
Makes 6 cups
husks removed
juices reserved
Nutritional information per serving (one cup):
Calories 131 (23% from fat) • carb. 21g • pro. 5g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 853mg • calc. 24mg • fiber 3g
11
Cream of Asparagus Soup
Makes eight 6-ounce servings
¾ cup Italian parsley leaves, washed and dried
3 tablespoons unsalted butter
²⁄
cup chopped onion or leek
³
1 pound asparagus, trimmed, cut into 1-inch pieces
3 cups fat free, low-sodium chicken or vegetable
stock or broth
1 cup half-and-half
1 tablespoon cornstarch
1½ cups cold water
1 teaspoon kosher salt
½ teaspoon white pepper
Place the parsley in the blender jar. Cover and pulse on
Chop until coarsely chopped, about 4 to 5 times. Remove
and reserve.
Melt the butter in medium saucepan over medium heat. Add
onion and cook until soft but not brown, about 2 to 3 minutes.
Add asparagus, stock, and all but 1 tablespoon of the reserved
parsley. Cover and bring to a boil over medium-high heat.
Reduce heat to low and simmer, partially covered, until
asparagus is tender, about 10 to 12 minutes.
Pour the soup through a strainer, reserving the solids and
liquids. Allow to cool 5 minutes. Place the solids in the blender
jar with 1 cup of the cooking liquid; return the remaining liquid
to the saucepan. Cover blender jar and blend on Purée until
creamy and smooth, about 30 to 40 seconds. Turn blender off.
Returned puréed vegetable mixture to the saucepan and stir to
combine. Stir in half-and-half. Stir cornstarch into water, and
add to soup. Add salt and pepper. Cook, stirring often, over
medium heat, until soup thickens, about 6 to 8 minutes. Do not
let boil. Taste and adjust seasonings as needed. Serve in
warmed bowls garnished with the remaining parsley.
Nutritional information per serving:
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g • sat. fat 4g
• chol. 19mg • sod. 510g • calc. 56mg • fiber 2g
Chipotle Roasted Tomato Soup
This slightly spicy, slightly smoky tomato soup
would be great with a grilled cheese sandwich.
Makes 6 cups
1 can (35-ounce) plum tomatoes in heavy sauce
2 tablespoons extra virgin olive oil, divided
1 tablespoon unsalted butter
1 cup chopped (½-inch) onion
½ cup sliced carrots (½-inch)
¼ cup sliced celery (½-inch)
1 teaspoon oregano
½ teaspoon ground coriander
½ teaspoon ground cumin
2½ cups chicken stock
¼ cup white rice
1 teaspoon kosher salt
1-2 teaspoons chipotle peppers with adobo sauce
(from a can)
Preheat oven to 300°F. Line a baking sheet and sides with
parchment. Drain tomatoes and reserve sauce. Cut tomatoes
in half lengthwise and place cut side up in a single layer on
prepared baking sheet. Drizzle with 1 tablespoon olive oil and
roast for 1½ hours.
Place remaining olive oil in a large saucepan with butter. Heat
on medium high until butter is melted. Add onions, carrots,
and celery. Reduce heat to low and cook until vegetables are
softened and translucent, about 4 to 5 minutes. Add oregano,
coriander and cumin. Cook for 2 to 3 minutes until herbs are
aromatic. Add reserved tomato liquid, roasted tomato halves,
chicken stock, rice, and salt. Bring to a boil, then reduce heat
to low and simmer, loosely covered, for 20 minutes.
Strain the solids from the cooking liquid, reserving liquid.
Place solids and 1 cup of the cooking liquid in the blender jar
with the chipotle peppers. Cover and blend on Purée for 20 to
30 seconds until completely emulsified, smooth and
homogenous. Return purée to clean saucepan and stir in
reserved cooking liquid. Reheat if necessary.
12
Note: Recipe may be doubled – purée in 2 batches.
Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g • sat. fat 3g
Nutritional information per serving (one cup):
• chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g
Curried Butternut Squash
& Apple Soup
A delicious autumn or winter soup –
this one is a perfect first course for a holiday dinner.
Makes about 10 cups
2 tablespoons unsalted butter
1½ cups chopped onions
¹⁄
cup thinly sliced celery
³
(approximately 1 medium stalk)
2 teaspoons curry powder
¼ teaspoon ginger
2 pounds 1-inch butternut squash cubes
(weigh after peeling, seeding and cubing)
12 ounces apples, peeled, cored and cut into wedges
3 tablespoons white rice
5 cups chicken stock
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Melt the butter over medium heat in a 6-quart sauté pan.
Add the onions and celery, cook for 2 to 3 minutes, until the
vegetables are translucent. Add the curry powder and ginger,
cook for 5 to 6 minutes longer over low heat until the
vegetables are softened and the spices are fragrant. Add the
butternut squash, apples, and rice to the pan. Stir to coat with
the butter and spices and cook for about 1 minute. Add the
chicken stock, salt, and pepper. Bring soup to a boil and then
reduce to simmer. Simmer for about 40 to 45 minutes, until
vegetables are very tender.
Strain the solids from the liquid, reserving all liquid. Have a
clean large saucepan ready.
Place half the solids in blender jar with 1½ cups of the liquid.
Cover and blend on Purée until smooth, creamy and
homogenous, about 30 seconds. Transfer to the clean
saucepan and repeat with remaining solids and liquid.
Garnish with chopped sugared nuts and minced apple.
Nutritional information per serving (one cup):
Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g
Perfect Popovers
Impress your guests with these deceivingly simple popovers that
are mixed in a matter of seconds in your Cuisinart® blender.
Our 56-ounce blender is large enough that you may increase
this recipe by 50 percent to make a larger batch.
Makes 18 popovers
cooking spray or melted butter for pan
6 large eggs
2 cups all-purpose flour
2 cups evaporated fat free milk, not reconstituted
½ teaspoon kosher salt
5 tablespoons unsalted butter, melted
Preheat oven to 375°F. Thoroughly coat eighteen ½-cup popover,
custard, or muffin cups with cooking spray or melted butter.
Place the eggs, flour, milk and salt in the blender jar in the
order listed; cover blender jar. Blend on Mix for 10 seconds.
Scrape the sides of the jar if needed. With the blender running,
add the melted butter in a steady stream and blend for 10
seconds. Let batter rest for 10 to 15 minutes.
Divide the batter evenly among the prepared pans. Bake in the
preheated oven until puffy and nicely browned, about 40
minutes. Use a cake tester to pierce each popover several
times and bake for an additional 5 minutes. Remove from oven,
loosen from pans with a thin-blade knife and gently lift out.
Serve hot.
Nutritional information per popover:
Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g • sat. fat 3g
• chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g
13
Welsh Rarebit
Also known as Welsh Rabbit, this cheese sauce is traditionally
served over toast points or toasted English muffin. A slice of tomato
can be placed on the toast first for high tea and it can also be put
under the broiler for a few moments. We have also found that this
recipe is delicious served over steamed broccoli or cauliflower, a
baked potato, or it could be tossed with cooked pasta shapes to
make a macaroni and cheese dish.
Makes 4 cups
SALAD DRESSINGS,
VINAIGRETTES, SAVORY SAUCES
Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad.
Makes about 1½ cups, can be doubled or tripled
2¼ cups whole milk or evaporated lowfat milk
(not reconstituted)
2 large eggs
3 tablespoons unbleached all-purpose flour
1 tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
1 pound shredded sharp or extra-sharp Cheddar
cheese
paprika (for dusting on top)
Heat the milk in a saucepan until simmering (bubbles are
just breaking at the surface) – this may also be done in a
microwave.
Place the eggs, flour, mustard, Worcestershire sauce, and salt
in the blender jar. Cover and blend on Mix for 15 to 20
seconds. Scrape the sides of the blender jar. Add the
shredded cheese and blend on Purée. With the blender
running, add the hot milk in a slow steady stream through the
opening in the lid. Blend on Purée until smooth and
homogenous, about 30 to 40 seconds.
Pour the mixture into a medium (2¾-quart) saucepan. Place
over medium heat, and cook, stirring constantly with a whisk
until creamy, smooth and thickened, about 15 to 20 minutes.
Serve over toast points or toasted English muffin halves.
Dust with paprika before serving.
Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g • sat. fat 7g
Nutritional information per serving (¼ cup):
• chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g
1 clove garlic, peeled
2 tablespoons Dijon-style mustard
½ cup wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
²⁄
cup extra virgin olive oil
³
²⁄
cup vegetable oil
³
Place the garlic, mustard, vinegar, salt, and pepper in the
blender jar. Cover and blend on Liquefy for 10 to 15 seconds.
With the machine on, add the oils in a slow, steady stream
through pour lid. Continue to blend for an additional 20 to 30
seconds until completely emulsified.
Note: You may change the Basic Vinaigrette by using different
flavors of vinegar, mustard or oil. Try using fresh lemon juice
and a little honey for a honey-mustard vinaigrette. Add fresh
herbs, sun-dried tomatoes, or pesto for other flavor changes.
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 2g
Nutritional information per tablespoon:
• chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
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Raspberry Vinaigrette
Try this pink dressing on a salad of baby spinach. Sprinkle with
some crumbled chèvre and dried cranberries to finish.
Makes about 3 cups
zest of ½ lemon (color only – no bitter white pith)
1 clove garlic, peeled
1 small shallot, peeled, quartered
1½ teaspoons kosher salt
1 teaspoon thyme
½ teaspoon freshly ground pepper
²⁄
cup raspberry vinegar
³
¼ cup fresh lemon juice
½ cup fresh or frozen thawed raspberries
2 tablespoons honey
1 teaspoon xanthan* (optional – but helps keep
vinaigrette from separating)
1 cup walnut oil
¾ cup canola oil
Place the zest, garlic, shallot, salt, thyme, and pepper in the
blender jar. Pulse using Chop, 5 to 10 times to begin chopping
garlic, shallot and zest. Add remaining ingredients in order
listed. Cover and blend on Liquefy until completely emulsified
and homogenous, about 20 to 30 seconds. Transfer to a
resealable storage container. Let stand 30 minutes before
using to allow flavors to develop and blend. If not using
immediately, refrigerate. Remove from refrigerator 30 minutes
before using.
Creamy Bleu Cheese Dressing
Thick and creamy, this dressing is wonderful served over a wedge
of chilled iceberg lettuce, and is thick enough that it can be used
as a dip for crudités.
Makes 3½ cups
¼ ounce shallot (about ½ shallot),
cut into ¼-inch pieces
½ cup buttermilk
1 cup sour cream
1 cup mayonnaise
1 tablespoon lemon juice
6 ounces crumbled bleu cheese
½ teaspoon kosher salt
freshly ground pepper
Place shallot pieces in blender jar. Pulse on chop 4 to 5 times.
Add remaining ingredients to the blender jar. Cover and blend
on Purée until smooth and homogenous, about 15 to 20
seconds. Serve immediately or store in refrigerate for up to
one week. If desired, reserve half the crumbled blue cheese
and stir in for texture.
Nutritional information per serving (2 tablespoons):
Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g • sat. fat 3g
• chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g
*Can be found in most well-stocked natural foods or health
food stores. Xanthan gum is a naturally derived stabilizer that
is produced from the fermentation of corn syrup. Often used in
baking breads, xanthan gum will help stabilize marinades,
vinaigrettes and salad dressings and prevent them from
separating. It is an optional ingredient.
Nutritional information per serving (one tablespoon):
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g • sat. fat 1g
• chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g
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Creamy Feta & Yogurt Dressing
Makes 1¼ cups (can be doubled)
1 clove garlic, peeled and crushed
1 teaspoon oregano
½ teaspoon basil
¹⁄
cup red wine vinegar
³
¼ cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
4 ounces crumbled feta cheese
¼ cup lowfat or fat free plain yogurt
Place garlic, oregano, and basil in the blender jar and cover.
Pulse 5 times on Chop to chop garlic. Add remaining
ingredients in order listed. Blend for 15 seconds using Mix.
Scrape blender jar. Blend 15 seconds longer on Mix. Let
dressing stand for 20 to 30 minutes to allow flavors to blend.
Transfer to a resealable container and refrigerate until ready to
use.
Nutritional information per serving (one tablespoon):
Calories 43 (81% from fat) • carb. 1g • pro. 1g • fat 1g • sat. fat 1g
• chol. 5mg • sod. 65mg • calc. 36mg • fiber 0g
Rustic Tomato Sauce
This is a great basic tomato sauce that is ready in less than an hour.
Makes about 8 cups
1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut into ½-inch pieces
2 carrots (4 ounces), peeled and cut into ½-inch
pieces
2 ribs celery, trimmed and cut into ½-inch pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers, cut into 1-inch pieces
½ cup dry white wine (such as vermouth)
2 tablespoons tomato paste
3 cans (15-ounce) recipe ready diced tomatoes
with juices
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Heat the olive oil in large saucepan over medium heat. Add the
onion, carrot, celery, garlic, oregano and basil. Cover loosely
and cook until the vegetables are softened, 6 to 8 minutes. Stir
in the roasted red pepper, wine, tomato paste, and tomatoes.
Bring to a boil, then reduce heat and simmer for 35 to 40
minutes, loosely covered. Uncover and simmer for 15 to 20
minutes longer to thicken. Turn off heat and let sit 5 minutes.
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Strain the solids from the liquids, and return the liquid to the
saucepan. Place the solids in the blender jar with ½ cup of the
cooking liquid. Cover the blender jar. Pulse on Liquefy 10
times to chop. Use a plastic spatula to scrape the sides of the
blender jar. Blend for 30 to 40 seconds, until smooth. Return
the puréed tomato mixture to the liquid in the saucepan and
reheat gently over medium low heat. Add salt and pepper.
Nutritional information per serving (½ cup):
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
Mole Sauce
This traditional Mexican dark reddish-brown sauce is most often
served with chicken, but is also delicious with pork and turkey.
Makes 4 cups
2 tablespoons olive oil
1 medium onion (about 5 ounces), diced
3 cloves garlic,chopped
2 tablespoons chili powder
¼ teaspoon cinnamon
¼ teaspoon cumin
¼ teaspoon ground coriander
1 teaspoon kosher salt
1 corn tortilla, cut into small pieces
¼ cup toasted almonds
2 tablespoons natural peanut butter
2 cans (4.5-ounce) of chopped green chiles
1 can (28-ounce) of diced tomatoes, liquid drained
1¼ cups chicken stock
¼ cup raisins
1 teaspoon granulated sugar
2 tablespoons unsweetened cocoa
Heat the olive oil in a 3½-quart sauté pan over medium heat.
Add the diced onions and sauté gently until the onions are soft
and translucent, about 5 to 8 minutes. Turn heat to low and
add chopped garlic, stirring until coated with oil, and fragrant.
Add the chili powder, cinnamon, cumin, coriander, and salt.
Stir until the spices are well distributed and the onions and
garlic are coated, about 1 minute.
Stir in the chopped tortilla, almonds and peanut butter. Add
the green chiles, diced tomatoes, chicken stock, raisins,
sugar, and cocoa and stir. Simmer over low heat for about
45 minutes.
Place all ingredients in blender jar. Cover and blend on Purée
for about 40 seconds until completely smooth and
homogenous. Use immediately or keep in refrigerator in an
airtight container for up to one week.
Stir leftover shredded turkey or chicken into Mole Sauce, heat
through, and serve over rice garnished with diced avocado
and shredded Monterey Jack cheese.
Mole Sauce can be also be served as a sauce for cooked
(sautéed or grilled) chicken or pork.
Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g • sat. fat 1g
Nutritional information per serving (¹⁄³ cup):
• chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g
Molasses Rosemary Marinade
This marinade is very good with chicken, duck or pork, as well as
shrimp, scallops, salmon (roasted or grilled), tuna or swordfish for
the grill. It also makes a nice “finishing sauce” for sautéed cipollini
1 ounce peeled shallot, cut into ½-inch pieces
1 clove garlic, peeled and halved
¼ teaspoon freshly ground black pepper
2 tablespoons dry rosemary, divided
1 tablespoon chipotle chile peppers,
with adobo sauce
½ cup maple syrup
½ cup molasses
½ cup soy sauce
¹⁄
cup canola or grapeseed oil
³
1 teaspoon xanthan gum*
Place the shallot, garlic and pepper in the blender jar. Pulse on
Chop about 3 to 4 times. Add 1 tablespoon of the rosemary
and the remaining ingredients in the order listed. Blend on
Liquefy for 20 to 30 seconds until smooth, thick and
homogenous. Transfer to a resealable jar or bowl and stir
in the remaining tablespoon of rosemary. Let stand refrigerated
for 30 minutes or longer for flavors to blend before using.
Keep marinade properly refrigerated until ready to use. Use to
marinate meats and vegetables for grilling or roasting.
onions or other sautéed root vegetables.
Makes about 2 cups marinade
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*Can be found in most well-stocked natural foods or health
food stores. Xanthan gum is a naturally derived stabilizer that
is produced from the fermentation of corn syrup. Often used in
baking breads, xanthan gum will help stabilize marinades,
vinaigrettes and salad dressings and prevent them from
separating. It is an optional ingredient.
Calories 94 (42% per serving) • carb. 13g • pro. 1g • fat 5g • sat. fat 0g
Nutritional information per 2 tablespoons:
• chol. 0mg • sod. 338mg • calc. 89mg • fiber 0g
DESSERTS/DESSERT SAUCES
Chocolate Pots de Crème
Makes 8 servings
3 cups heavy cream
8 ounces semisweet chocolate morsels or
chocolate chunks (½-inch)
2 tablespoons granulated sugar
1 teaspoon instant espresso powder
7 large egg yolks, lightly beaten
2 teaspoons pure vanilla extract
Have ready eight 5-ounce ramekins or pots de crème dishes.
Place in a 13x9x3-inch pan. Bring 4 cups of water to a boil;
keep hot and reserve. Arrange rack in center of oven. Preheat
oven to 325°F.
With the blender running on Purée, add the hot heavy cream
through the pour lid in a slow steady stream and blend until
chocolate is completely melted, about 45 seconds.
Spoon off foam and discard (may also put in a fat separator
and pour off liquid until just foam remains). Stir in vanilla.
Pour equal amounts of the chocolate mixture into each of the
ramekins. Place pan in oven and add hot water to reach
halfway up the sides of the ramekins. Bake in preheated 325°F
oven for 55 to 60 minutes. Edges will be set, centers may still
be slightly jiggly.
Transfer ramekins to a rack to cool completely, uncovered,
about 1 hour. (They will set as they cool.) Serve warm, or chill,
covered, until cold, at least 3 hours. Chocolate Pots de Crème
may be garnished with freshly whipped cream and/or
chocolate curls.
Nutritional information per serving:
Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g • sat. fat 26g
• chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g
Place heavy cream in a saucepan and bring to a simmer over
medium heat – do not boil.
Place the chocolate morsels/chunks, granulated sugar, and
espresso powder in the blender jar. Pulse on Chop 10 to 15
times to chop the chocolate somewhat finely.
Add the egg yolks and blend for 20 seconds on Mix.
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Classic Cherry Clafoutis
This traditional country French dessert can be made with cherries,
plums, peaches, pears or any berry. We have added finely ground
almonds or hazelnuts for that certain “je ne sais quoi.”
Coconut Cream Pie
A cross between a custard pie and a cheesecake, this pie is
delicious and simple to prepare. Serve with a dollop of freshly
whipped cream for pure indulgence.
Makes 8 servings
2 teaspoons unsalted butter, melted
¼ cup + 4 teaspoons granulated sugar, divided
1 ounce almonds or hazelnuts
(toasted gives best flavor)
¾ cup evaporated low fat milk (not reconstituted)
¼ cup heavy cream
3 large eggs
1 tablespoon vanilla extract
1 tablespoon brandy or amaretto
¹⁄8 teaspoon salt
½ cup all-purpose flour
¼ teaspoon ground cinnamon
12 ounces pitted cherries (thawed if using frozen)
Arrange the rack in the middle of the oven. Preheat oven to
325°F. Brush a six-cup oval baker or gratin dish with the
melted butter. Dust with 2 teaspoons of the granulated sugar.
Place ¼ cup of the sugar and the nuts in the blender jar.
Cover and pulse 15 times on Chop to chop the nuts. Add the
evaporated milk, cream, eggs, vanilla, brandy, salt, flour, and
cinnamon. Blend for 10 seconds on Liquefy; mixture will be
smooth and creamy – do not overblend.
Arrange the cherries in the bottom of the prepared baking
dish. Carefully pour the batter over the cherries. Place in the
preheated oven and bake for 35 minutes. After 35 minutes,
sprinkle evenly with the remaining 2 teaspoons of sugar.
Continue to bake for an additional 15 to 20 minutes, until the
clafoutis is puffed and golden brown. Remove from the oven
and cool for 10 minutes before serving. Serve with sweetened
whipped cream, vanilla ice cream or frozen yogurt.
Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g • sat. fat 3g
Nutritional information per serving:
• chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g
Makes 8 to 12 servings
4 ounces vanilla wafers or gingersnaps,
broken into quarters
4 tablespoons unsalted butter, melted
2½ cups shredded sweetened coconut, divided
3 large eggs
¾ cup granulated sugar
12 ounces lowfat cream cheese, cut into 1-inch
(or smaller) pieces
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
½ teaspoon coconut extract
Arrange rack in lower third of oven. Preheat oven to 350°F.
Place cookies in blender jar. Cover and pulse 10 times on
Chop. Scrape the jar. Using Mix, blend for 20 to 30 seconds
until pulverized. Transfer to a small bowl. Add the melted
butter and ¾ cup of the shredded coconut; stir to combine
thoroughly. Press evenly into the bottom and sides of a 9-inch
deep-dish pie plate. Place in oven and bake for 10 minutes.
Let cool on a rack 5 minutes before continuing.
Place eggs, sugar, cream cheese, lemon juice, and extracts in
the blender jar. Blend on Purée for 15 seconds; scrape blender
jar. Blend again for 15 seconds. Add the remaining coconut
and pulse on Mix until combine, 6 to 8 pulses. Pour into the
prepared pie shell and place in the preheated 350°F oven.
Bake for about 30 to 40 minutes, until slightly puffed and set
at edges – may be slightly jiggly in the center. Cool on a rack
completely. Refrigerate pie for at least 2 hours before serving.
Nutritional information per serving (based on 12 servings):
Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g • sat. fat 10g
• chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g
19
Pumpkin Pie with
Graham Pecan Crust
The traditional holiday favorite is made is a cookie crumb crust
Crust
½ cup pecan halves
6 graham cracker squares, broken into 1-inch pieces
3 tablespoons granulated sugar
¼ cup unsalted butter, melted
Pumpkin Filling
2 large eggs
½ cup brown sugar
1 can (12-ounce) evaporated fat free milk
1 can (15–16 ounces, 1½ cups) solid pack pumpkin
(not pie filling)
1 tablespoon cornstarch
¼ cup maple syrup
1 tablespoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¹⁄8 teaspoon freshly grated nutmeg
Preheat the oven to 375°F.
Place the pecans in the blender jar and cover. Pulse on Chop
8 to 10 times to chop finely. Remove and reserve. Place
graham cracker pieces in the blender jar; cover the blender jar.
Pulse on Chop 5 times to break up the cookies, then blend on
Chop for 10 seconds to pulverize.
Add the reserved chopped nuts and granulated sugar. Blend
on Mix until nuts are evenly and finely ground. Transfer to a
9-inch deep-dish pie plate. Add the melted butter and stir to
combine. Press the cookie/nut mixture evenly onto the sides
and bottom of the pie plate.
for a crunchy change.
Makes 8 to 12 servings
Bake in the preheated 375°F oven for 5 minutes. Remove and
let cool on a rack while continuing. Lower the oven
temperature to 350°F.
Place the eggs and remaining ingredients in the blender jar in
the order listed; cover the blender jar. Blend on Mix until
smooth, about 10 to 15 seconds. Pour the pumpkin mixture
into the prepared pecan graham crust. Bake in the preheated
350°F oven for 55 to 60 minutes. Center of the pie may appear
slightly jiggly – it will continue to set as the pie cools. Place
the pie on a rack and cool completely before serving.
Refrigerate after completely cool.
Nutritional information per serving (based on 12 servings):
Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g • sat. fat 4g
• chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g
Quick Raspberry Sauce
Makes 2 cups
12 ounces fresh or frozen, thawed raspberries
1 cup red berry preserves
1 tablespoon sugar
1 tablespoon fresh lemon or lime juice
Place all ingredients in blender jar. Cover and blend on Purée
until smooth and completely puréed, 20 to 30 seconds. Strain
mixture through a fine sieve to remove seeds; discard seeds.
Store in an airtight container in refrigerator. Serve with
desserts, pancakes or waffles.
Nutritional information per serving (2 tablespoons):
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g
©2006
Cuisinart® is a registered trademark of Cuisinart
Any trademarks or service marks of third parties used herein are the trademarks or
service marks of their respective owners.
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