Cuisinart ReMix6.0, SPB-8C Instruction And Recipe Booklet

Download

Page 1

ReMix6.0 600-Watt Blender

SPB-8C Series

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

INSTRUCTION AND RECIPE BOOKLET

Page 2

2 3

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

NOTICE:

This appliance has a polarized plug (one prong is wider than the other). To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a quali

fied electrician. Do not modify the plug in any way. This appliance comes with a resettable thermal fus

e to prevent damage to the motor in the case of extreme overload. Should the unit shut off unexpectedly, unplug it and let it cool for at least 15 minutes before continuing (see “To reset the unit,” on page 6).

UNPACKING INSTRUCTIONS

1. Place the gift box containing your Cuisinart®

ReMix6.0 600-Watt Blender on a flat, sturdy surface before unpacking.

2. Remove instruction booklet and other printed

materials from top of pulp mold.

3. Carefully lift blender base from box and set aside.

4. Remove the lower pulp mold containing the

blender jar assembly. Be careful not to tip the jar when removing.

To assemble the blender, follow the Assembly instructions on page 5 in this instruction booklet. Replace all pulp mold inserts in the box and save the box for repackaging.

Before using for the first time: Wash all parts according to the Cleaning and Maintenance section on page 6 of this booklet to remove any dust or residue.

TABLE OF CONTENTS

Important Safeguards ....................... 2

Unpacking Instructions ...................... 3

Features and Benefits ....................... 4

Assembly ................................ 5

Helpful Reminders ..........................5

Operation ................................ 5

Cleaning and Maintenance ................... 6

DOs and DON’Ts .......................... 7

Quick Reference Guide (recipe booklet) .........8

Recipe Tips ............................... 9

Recipes ................................. 10

Warranty Information....................... 19

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be followed, including the following:

1. READ ALL INSTRUCTIONS BEFORE USING.

2. To protect against the risk of electrical shock, do not put motor base of blender in water or other liquids.

3. Close supervision is necessary when any appliance is used by or near children.

4. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning or removing contents from blender jar. Never put hands into the blender jar, or

handle the blades with appliance plugged in.

5. Avoid contact with moving par ts.

6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or is dropped or damaged in any manner. Return appliance to nearest Cuisinart service facility for examination, repair, and/or mechanical or electrical adjustment.

7. The use of attachments, including canning or ordinary jars, not recommended or sold by Cuisinart may cause fire, electrical shock, or risk of injury to persons.

8. Do not use outdoors.

9. Do not let cord hang over edge of counter or table or touch hot sur faces.

10. Keep hands and utensils out of jar while

blending, to reduce the risk of severe injur y to persons or damage to blender itself. A

rubber or plastic spatula may be used but must be used only when the blender is turned of f.

11. When blender is on, and LED lights are illuminated or flashing, do not touch cutting assembly, interfere with blade movement, or remove blender jar cover. Accidentally touching a speed button may activate the blender.

12. BLADES ARE SHARP. HANDLE CAREFULLY.

13. To reduce the risk of injury, never place cutting assembly on base unless the blender jar is properly attached.

14. Always operate blender with the cover in place.

15. Never leave your blender unattended while it is running.

16. Twist removable blade assembly firmly to blender jar. Injury can result if moving blades accidentally become exposed.

17. Regarding your cord set: A longer cord has

been provided so that you will have flexibility in positioning your Cuisinart ReMix6.0 600-Watt Blender. Exercise care when using the longer cord to avoid entangling or tripping over the cord. The longer cord should be arranged so that it will not drape over the counter or tabletop, where it can be pulled on by children or tripped over. Excess cord should be stored in the cord storage area at the back of the blender base to avoid injury caused by the longer cord.

18. Wash the blender jar, blade assembly, and cover before first use.

19. WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK OR FIRE, DO NOT REMOVE THE BASE PANEL. NO USERSERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE DONE ONLY BY AUTHORIZED PERSONNEL.

20. WARNING: FLASHING LIGHT INDICATES READY TO OPERATE. DO NOT TOUCH BLADES.

21. When blending hot liquids in blender jar, remove measured pour lid to allow steam to escape.

22. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in

an appliance garage always unplug the unit from the electrical outlet. Not doing so could

create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

Page 3

4 5

ASSEMBLY

To use your Cuisinart® ReMix6.0 600-Watt Blender, begin by assembling the blender jar.

1. Turn the blender jar (a) upside down, and place it flat on a sturdy surface.

Note: You may need to position the rubber gasket (b) into the groove of the blade assembly if not tightly in place.

2. Turn the blade assembly (c) upside down, and place the blade end in the blender jar opening.

Note: Blades are sharp… handle carefully.

3. Twist blade assembly (c) clockwise until secure.

HELPFUL REMINDERS

• Once the cover is in position, additional ingredients can be added during blending by simply lifting the measured pour lid, adding ingredients, and replacing the measured pour lid.

•

Cover should always be in place while the unit is on

• Warning: Do not place blender jar on base while motor is running.

• Do not remove blade assembly from blender jar when removing blender jar from base. Simply lift blender jar from motor base.

•

Boiling liquids or solid frozen foods (with the exception of ice cubes or ½-inch [1.3 cm] pieces of frozen fruit) should never be put into the blender jar.

• Do not put ice, frozen foods or very cold liquids into a blender jar that has come directly from a hot dishwasher.

• Do not put very hot liquids or foods into a blender jar that has come directly from the freezer. Boiling liquids should cool for 5 minutes before being poured into blender jar.

• Follow Cleaning and Maintenance instructions on page 6, prior to your first use.

OPERATION

1. Place the motor base of your Cuisinart® ReMix6.0 600-Watt Blender on a flat, sturdy surface. It is important that the surface be clean and dry. Assemble the blender jar by following the Assembly Instructions. Once the jar is assembled and is in position on the motor base, plug the unit into an electrical outlet.

Put all necessary ingredients into the blender jar and replace the cover. You may add more ingredients by lifting the measured pour lid and dropping ingredients through the fill area. Replace the measured pour lid after adding ingredients. Do not put hands into blender jar with blender plugged in.

Note: Add liquid ingredients first, then follow with solid ingredients. This will provide more consistent blending and prevent unnecessary stress on the motor.

Note: To remove blender jar cover, lift edge of cover upward. Lifting measured pour lid will not remove cover.

3. Start blending:

Press the I/O button. The red LED indicator light will illuminate and flash, indicating that the blender is turned on but no speed has been selected.

4. Choose blending speed:

Press High, Low or Ice Crush buttons to determine the speed at which you would like to blend the ingredients. Both the On (I/O) indicator light and the activated speed indicator lights will glow. The blender will now be functioning at the desired speed. It is possible to switch speeds without pressing the I/O button, by simply pushing another speed button.

WARNING: FLASHING RED LIGHT INDICATES READY TO OPERATE. DO NOT TOUCH BLADES.

Pulse mode: The Pulse mode allows you to create a burst of power for quick, efficient blending. To use the Pulse function, push the I/O button and the red LED indicator light will illuminate. Push the Pulse button and the blue Pulse LED indicator light will blink. Push and release the desired speed button. Repeat as desired. You determine the duration of each pulse. While pulsing, the blue LED indicator light will glow. The Pulse function can be used to break apart larger pieces of food or to control the texture of food when chopping. The Pulse function is also effective in starting the blending process when you do not want continuous power, or when processing items that do not require an extended amount of blending.

FEATURES AND BENEFITS

1. Cover

Just press on. Tightfitting seal resists leakage.

2. Measured Pour Lid

Allows you to measure and add ingredients without removing the cover.

3. 48-oz. (1.25 L) BPA Free Tritan

Co-polyester Jar

Has a unique, sturdy, wide-mouth design.

4. High-quality Blade Assembly with Patented Stainless Steel Blades

Is strong enough for all blending tasks, including tough jobs like crushing ice.

5. Electronic Touchpad Controls a. I/O Button

Turns blender on or off.

b. High Button

Choose High speed to blend ingredients to the desired consistency. Blue LED lights will indicate which speed you are using.

c. Low Button

Choose Low speed to blend ingredients to the desired consistency. Blue LED lights will indicate which speed you are using.

d. Ice Crush Button

Press Ice Crush and begin crushing. This button is pre-programmed and will stop blending when cycle is complete.

e. Pulse Button

Allows you to pulse at High or Low speeds, so you can blend ingredients only as much as needed.

6. Powerful Motor Base Power to handle a wide variety of blending tasks.

7. Slip-proof Feet (not shown) Prevent movement during use and prevent damaging marks on countertops or tables.

8. Cord Storage (not shown) Keeps countertop safe and neat by conveniently storing excess cord.

*Tritan is a registered trademark of Eastman Chemical Company.

Note: Blades are sharp.

Handle carefully.

Page 4

6 7

To crush ice: The ReMix6.0 600-Watt Blender motor is strong enough to crush ice without liquid at any speed; however, for your convenience, we have preset the best speed for ice crushing. To crush ice, place ice cubes in the blender jar. Press the I/O button. The On (I/O) indicator light will illuminate. Press the Ice Crush button until ice is crushed to desired consistency. Blender will cycle through function and shut off when complete.

To pause or stop blending process:

a. To pause blending process:

Push the button corresponding to the speed at which you are currently blending. For example: If you are blending on High speed, push the High speed button and the blender will stop blending but the unit will remain on.

b. To stop blending process:

Push the I/O button when you are finished with your recipe and would like to turn the blender off.

c. To prevent excessive stress to the motor:

Your blender incorporates an auto-stop feature. After running continuously for two minutes, the blender will automatically revert to Standby mode. To continue blending, press the desired function.

To dislodge food: Use a rubber or plastic spatula to help remove food lodged around the removable blade assembly. Do not use spatula until you have turned the blender off. Replace the cover and measured pour lid and continue blending, if necessary. Make sure spatula is not inside the blender jar before blending.

To reset the unit: This appliance features an advanced resettable thermal fuse. In the event of an overload condition, the unit will shut down to protect the motor from overheating. To reset the appliance when this happens, unplug the unit and let it cool for a minimum of 15 minutes. Then, reduce the contents of the blender jar and/or clear any jams. Restart the unit as noted in the operating directions.

When finished blending: Press the I/O button and unplug the blender from the electrical outlet. Never remove the blender jar from the motor base until the blender is off. Do not remove blade assembly from blender jar when removing jar from motor base. Simply lift blender jar from motor base. Do not put hands into blender jar with blender plugged in.

CLEANING AND MAINTENANCE

Always unplug your Cuisinart® ReMix6.0 600-Watt Blender from the electrical outlet before cleaning. The blender is made of corrosion-resistant parts that are easy to clean. Before first use and after every use, clean each part thoroughly. Periodically check all parts before reassembly. If any part is damaged or blender jar is chipped or cracked, DO NOT USE BLENDER.

Remove the blender jar from the motor base by lifting straight up and away. Remove blade assembly by turning counterclockwise.

Remove the blade assembly. Wash in warm soapy water, rinse, and dry thoroughly.

CAUTION: Handle the blade assembly carefully. It is SHARP and may cause injury. Do not attempt to remove blades from assembly.

Remove the blender jar cover and the measured pour lid. Wash in warm, soapy water; rinse and dry thoroughly, or place in upper rack of dishwasher. The blender jar must be washed in warm, soapy water and rinsed and dried thoroughly. The blender jar can also be placed upside down in dishwasher.

Finally, wipe the motor base clean with a damp cloth to remove any residue, and dry thoroughly. Never submerge the motor base in water or other liquid, or place in a dishwasher.

Tip: You may wish to clean your blender blade assembly as follows: Squirt a small amount of dishwashing liquid into assembled blender jar and fill halfway with warm water. Run on Low for 15 seconds. Repeat, using clean tap water. Rinse and dry all parts thoroughly.

Any other servicing should be performed by an authorized service representative.

DOs and DON’Ts WHEN USING YOUR BLENDER

DO:

• Make sure the electrical outlet is rated at the same voltage as that stated on the bottom of the blender motor base.

• Always use the blender on a clean, sturdy and dry surface.

• Always add liquid ingredients to the blender

jar first, then add remaining ingredients. This will ensure that ingredients are uniformly mixed.

• Cut most foods into cubes approximately ½ inch (1.3 cm) to 1 inch (2.5 cm) to achieve a more uniform result. Cut all cheeses into pieces no larger than ½ inch (1.3 cm).

• Use the measured pour lid to measure liquid ingredients such as alcohol. Replace measured pour lid after ingredients have been added.

• Use a rubber or plastic spatula as needed, only when the blender is turned off. Never use metal utensils, as damage may occur to the blender jar or blade assembly.

• Place cover on firmly. Always operate the blender with the cover on.

• Make sure removable blade assembly is tightly attached to blender jar.

• Always remove blade assembly before cleaning.

• When scraping the blender jar with a spatula, remove the food from the sides of the blender jar and place food in the center of the blender jar, over the blade assembly.

• When chopping fresh herbs, garlic, onion, zest, bread crumbs, nuts, spices, etc., make sure the blender jar and blade assembly are completely dr y.

• If food tends to stick to the sides of the blender jar when blending, pulse in short bursts.

• Pulses should be short bursts. Space the pulses so the blades stop rotating between pulses.

DON’T:

• Don’t store food or liquids in your blender jar.

• Don’t place blade assembly on motor base without the blender jar attached.

• Don’t attempt to mash potatoes, knead heavy dough, or beat egg whites.

• Don’t remove blender jar while unit is on. Keep the blender jar cover on the blender jar while blending.

• Don’t twist removable blade assembly from blender jar when removing blender jar from motor base. Simply lift blender jar from motor base.

• Don’t overprocess foods. Blender will achieve most desired results in seconds, not minutes.

• Don’t overload blender. If the motor stalls, turn the blender off immediately, unplug the unit and remove a portion of the food, then continue.

• Don’t use any utensil inside the blender jar while the motor is on.

• Don’t use any container or accessories not recommended by Cuisinart. Doing so may result in injury.

• Don’t put hands inside the blender jar when blender is plugged in.

• Don’t add boiling liquids or frozen foods (except ice cubes or ½-inch pieces of frozen fruit) to glass blender jar. Boiling liquids should cool for 5 minutes before being poured into blender jar.

• Don’t run blender when jar is empty.

Page 5

8 9

RECIPE TIPS

The simple recipes that follow include some old Cuisinart favourites as well as some creative combinations that are sure to please your friends and family. Thanks to the superior ice crushing power of the ReMix6.0 600-Watt Blender, you’ll also be able to make delicious frozen drinks.

Chopping Nuts Put ½ cup (125 ml) shelled nuts into the blender jar and cover blender. Pulse on Low or High until desired chop is achieved. Pulse fewer times for coarsely chopped nuts. For best results process small amounts, ½ cup (125 ml) or less.

Bread, Cookie or Cracker Crumbs Break or cut bread, cookies or crackers into pieces ½ inch (1.25 cm) or less in size. For best bread results, use day-old bread (drier bread works best). Put bread, cookie or cracker pieces in blender jar. Set on Low or High and pulse to chop, then run continuously until desired texture of crumbs is achieved. For best results, process 1 cup (250 ml) or less at a time.

Crushing Ice Put up to 10 standard ice cubes into the blender jar. Cover. Select pre-program Ice Crush function. Blender will cycle through function and stop blending when complete.

Grating Fresh Citrus Zest For best results, blender jar and cutting assembly must be clean and dry. Remove zest from fruit in strips using a vegetable peeler; use a sharp knife to remove the bitter white pith from the underside of the zest. Process no more than 8 strips at a time (zest of 1 medium lemon). Cut strips in half. Put strips and 1 teaspoon (5 ml) sugar or coarse salt (from recipe) into the blender jar. Cover blender jar. Run on Low for 15 to 20 seconds.

Baby Food Combine ½-cup (125 ml) cooked vegetables, fruit or meat with 3 to 4 tablespoons (45 - 60 ml) liquid (water, milk, fruit juice, broth, or cooking liquid) in the blender jar. Run on Low for 15 to 20 seconds until a smooth purée is reached. Add more liquid as necessar y and process further until desired

texture is reached. Always consult with your pediatrician/family physician concerning the best foods for your baby and when to introduce new foods to his/her diet.

Grinding Hard Cheese Cut cheese into ½-inch (1.25 cm) pieces; remove all outer hard rind. Put cheese into blender jar. Pulse on Low to chop cheese, 10 to 12 times, then run until desired grind is reached. For best results, grind no more than 3 ounces (85 g) of cheese at a time.

Grinding Spices For best results, blender jar and cutting assembly must be clean and dry. Put ¼ to ½ cup (60-125 ml) of spices/seeds/peppercorns into blender jar. Pulse on Low or High to break up, then run for 20 to 40 seconds.

Whipping Cream If possible, chill blender jar and cutting assembly in refrigerator for 15 minutes. Put 1 cup (250 ml) heavy or whipping cream into blender jar. Cover jar. Pulse on Low 20 to 30 times until cream is thickened. (Do not overblend – bits of butter will begin to form.) If desired, add 1 tablespoon (15 ml) sugar and 1 to 2 teaspoons (5-10 ml) of vanilla or other flavouring. Consistency with be that of a thickened but not fluffy whipped cream, and is most appropriate for topping desserts or coffee drinks.

When using the blender to purée hot mixtures such as creamed soups and baby foods, strain the solids from the liquid, reserving the cooking liquid. Then put ½ to 1 cup (125-250 ml) of the reserved cooking liquid into the blender jar along with the cooked solids. Pulse on Low to chop, then run on Low or High until desired consistency/purée is reached.

Allow hot foods to cool slightly before blending to prevent steam buildup, which may cause the lid to lift up from the blender jar.

Keep your blender out on the counter within easy reach, and you will be surprised how often you will use it.

Keep ice cubes made of juices, yogurt, milk or fruit purées on hand to substitute for plain ice when making smoothies and frosty beverages to prevent diluting the drink.

QUICK REFERENCE GUIDE

To activate blender Press I/O - The blender is in Standby mode

To begin blending Press desired speed button

To change speeds Press desired speed button

To pulse In Standby mode press Pulse, then press and release desired

speed button as needed

To crush ice In Standby mode, press Ice Crush button

To stop blending (and deactivate blender)

Press I/O button

To stop blending (in High, Low or Ice Crush speeds)

Press any speed button

To stop blending (in Pulse) Release speed button

SPEED SELECTION GUIDE

Refer to this guide to choose the best blender speed for your desired result.

Ingredient/Recipe Speed Result

Reconstituting frozen juice concentrate

Low Smooth and full-bodied

Mayonnaise Low Thick and creamy

Salad dressings Low or High Completely blended and

emulsified

Nuts [shelled, ½ cup (125 ml) or less at a time]

High – Pulse to chop Coarse to fine

Heavy or whipping cream Low – Pulse Thick, creamy

topping

Bread, cookies or crackers [add ½-inch (1.25 cm) pieces, 1 cup (250 ml) or less at a time]

High – Pulse first, then blend Coarse to fine as desired

Grating/chopping citrus zest [add 1 to 2 teaspoons (5 - 10 ml) sugar or salt from recipe]

Low – Pulse first, then blend Uniformly fine

Smoothies, shakes, health drinks Low or High Smooth, creamy and thick

Baby food/fruit and vegetable purée High Smooth and creamy

Frozen cocktails High Thick and slushy

Hard cheeses High – Pulse first, then blend Coarse to fine

Spices Low or High – Pulse first, then

blend

Coarse to fine

Page 6

10 11

Berry Cherry Smoothie

This kid- friendl y smoothie i s a vitamin -packe d way

to start th e day.

Makes about 4 cups (1 L)

½ cups (125 ml) orange juice ½ cup (125 ml) plain yogurt 2 ripe bananas, quartered 1 cup (250 ml) fresh strawberries,

hulled and halved 1 cup (250 ml) frozen blueberries 2 cups (500 ml) frozen cherries 1 to 2 tablespoons (15 to 30 ml) honey (optional)

1. Put ingredie nts into the blender jar in order

listed.

2. Blend on High until smooth, about 1 minute.

3. Serve imme diately.

Nutriti onal info rmation p er ser ving [8 oun ces (230 g ]:

Calori es 160 (9% from fa t) • carb. 37g • pro. 3g • f at 1g

• sat. fat 0g • c hol. 4mg • so d. 20mg

• calc. 70mg • f iber 4g

Power Blast Protein Smoothie

Blend up th is smoothi e for a post-wor kout boost.

Makes about 5 cups (1.25 L)

2 cups (500 ml) soy, almond or hemp milk

(cow’s milk may also be used) ½ cup (125 ml) plain or vanilla yogurt 2 tablespoons (30 ml) protein powder 3 tablespoons (45 ml) almond butter (any nut

butter may be substituted) 2 tablespoons (30 ml) honey 2 ripe bananas, quartered 1 cup (250 ml) frozen peaches 1 cup (250 ml) frozen blueberries

1. Put ingredie nts into the blender jar in order

listed.

2. Blend on High until smooth, about 1 minute.

3. Serve imme diately.

Nutriti onal info rmation p er ser ving [8 oun ces (230 g ]:

Calori es 175 (23% from fat) • ca rb. 28g • pro. 8 g • fat 5g

• sat. fat 1g • chol . 3mg • sod. 76m g • calc. 70mg • f iber 3g

Very Berry Smoothie

A simple fo rmula for a s ummer time dri nk, the mix o f

frozen and f resh fru it create s the per fect slu shy

consistency.

Makes about 3 cups (750 ml)

1 cup (250 ml) orange juice 1 ripe banana, quartered 1 cup (250 ml) fresh strawberries, hulled ½ cup (125 ml) frozen mixed berries 1 cup (250 ml) frozen strawberries

1. Put all ingredients into ble nder jar in order listed.

2. Run on High until smooth, about 1½ minutes.

Nutriti onal info rmation p er ser ving [8 oun ces (230 g)]:

Calori es 56 (3% from fa t) • carb. 14g • pro. 1g • fat 0 g

• sat. fat 0g • c hol. 0mg • so d. 6mg

• calc. 18mg • fi ber 2g

Kale Smoothie

Green sm oothies a re all the r age for goo d reason –

they are pa cked with nut rients a nd are a gre at way to start th e day. This is what we l ike to call t he beginn er’s smoothie , for the man go and stra wberrie s add just th e

right amo unt of sweetn ess to bal ance out th e kale.

Makes about 2½ cups (625 ml)

1 cup (250 ml) almond milk, or orange juice 4 stems locinato kale, trimmed of hard stems

and cut into 2-inch (5 cm) pieces [2 cups chopped (500 ml)]

1 medium apple, cored and cut into 1-inch

(2.5 cm) pieces ½ cup (125 ml) frozen mango ½ cup (125 ml) frozen strawberries

1. Put all ingredients into ble nder jar in the order

listed.

2. Run on High until completely smooth and bright

green, for 1½ minutes.

3. Serve imme diately.

Nutriti onal info rmation p er ser ving [10 ounce s (285 g ]:

Calori es 48 (16% from fat) • c arb. 9g • pr o. 2g • fat 1g

• sat. fat 0g • c hol. 0mg • so d. 10mg • calc. 27mg • f iber 2g

For quick cleaning, add 1 cup (250 ml) of warm water and a drop of liquid dish soap to the blender jar. Cover and run on Low or High for 30 seconds or more as needed. Discard the soapy water and rinse blender thoroughly before the next use.

RECIPES

Berry Cherry Smoothie ...................................... 11

Power Blast Protein Smoothie .......................... 11

Very Berry Smoothie .........................................11

Kale Smoothie ................................................... 11

Immune Support Smoothie ............................... 12

Vitamin C Smoothie .......................................... 12

Piña Colada ....................................................... 12

Strawberry Daiquiri ............................................ 12

Frozen Hot Chocolate with

Irish Cream Liqueur ........................................... 13

Pistachio Milkshake........................................... 13

Curried Coconut and

Butternut Squash Soup ..................................... 13

Corn and Green Chile Chowder ........................ 14

Lightened Broccoli Potato Soup ....................... 14

Creamy Tomato Soup ....................................... 15

Gazpacho .......................................................... 15

Champagne Vinaigrette ..................................... 15

Creamy Caesar Dressing ..................................16

Creamy Dill Dressing ......................................... 16

Hollandaise Sauce............................................. 17

Thai Peanut Sauce ............................................ 17

Banana Buttermilk Pancakes ............................ 17

Dairy-Free Chocolate Mousse .......................... 18

Raspberry Sauce ............................................... 18

Page 7

12 13

Nutriti onal info rmation p er ser ving [8 oun ces (230 g ]:

Calori es 266 (0% fro m fat) • carb . 21g • pro. 1g • fat 0g

• sat. fat 0g • c hol. 0mg • so d. 1mg • calc. 22g • f iber 3g

Frozen Hot Chocolate with

Irish Cream Liqueur

The ultim ate chocol ate indulg ence, thi s will satis fy the most ser ious of choc olate cra vings. Go t he extra mi le

with whippe d cream a nd chocol ate shavin gs.

Makes about 5 cups (1.25 L)

2 cups (500 ml) whole milk 4 ounces (115 g) semisweet chocolate chips

[about ½ cup (125 ml)]

1 tablespoon (15 ml) cocoa powder

⁄3 cup (75 ml) granulated sugar

2 tablespoons (30 ml) Liqueur Irish Cream 3 cups (750 ml) ice (about 21 cubes) Freshly whipped cream, for topping Grated chocolate, for garnish

1. Put the milk in a medium saucepan and set over medium heat to bring to just a boil.

2. While the milk is heating, put the chocolate chips, cocoa powder and sugar into a small heatproof mixing bowl. Once milk has just come to a boil, pour over the chocolate mixture and let sit for a few minutes. After resting, whisk to fully combine and then cool to room temperature.

3. Once the milk /chocolate mixture has cooled, transfer to the blender ja r. Add the Baileys and the ice.

4. Blend on High until well blended, about 35 seconds. Transfer to serving glasses and top with whipped cream and sprinkle with chocolate. Serve immediately.

Nutriti onal info rmation p er ser ving [4 ounc es (115 g)]

Calori es 235 (36% fro m fat) • car b. 33g • pro. 4g • f at 10g

• sat. fat 6g • c hol. 10mg • sod . 47mg • calc. 120mg • fib er 2g

Pistachio Milkshake

While any fl avour will do, w e in the test ki tchen are

parti al to pistac hio. Do not sk imp on ingr edient s –

seek out t he best qua lity ice c ream tha t you can fin d –

this is dessert, after all!

Makes about 3 cups (750 ml)

1 to 1¼ cups (250 to 300 ml) whole milk

2 cups [500 ml (1 pint)] pistachio ice cream Toasted, chopped pistachios, for garnish

1. Put 1 cup (250 ml) of the milk and the ice cream into the blender jar.

2. Blend on Low until well blende d, about 15 to 20 seconds, adding more milk through the opening in the lid to reach desired consistency.

3. Divided among glasse s and sprinkle with chopped pistachios for garnish.

Nutriti onal info rmation p er ser ving [6 oun ces (170 g)]:

Calori es 327 (61% from fat) • ca rb. 25g • pro. 7g

• fat 22g • sat. fa t 12g • chol. 116mg • sod. 106mg

• calc. 169mg • f iber 1g

Curried Coconut and Butternut

Squash Soup

The cocon ut milk and p uréed b utternu t squash m ake

this a rich -tasting a nd creamy s oup withou t the adde d

calories of heavy cream.

Makes about 5½ cups (1.375 ml)

2 tablespoons (30 ml) butter or ghee* 1 small onion, chopped 1 jalapeño, seeded and finely chopped 1 1-inch (2.5 cm) piece of ginger,

peeled and finely chopped 2 garlic cloves, finely chopped 1 tablespoon (15 ml) curry powder 1 butternut squash, about 2½ pounds

(1.1 kg) , peeled, seeded and cut into

2-inch (5 cm) cubes 1 can [13.5 ounces (375 g)] coconut milk 1½ cups (375 ml) chicken broth,

reduced sodium ½ teaspoon (2 ml) kosher salt

1. Heat the butter or ghee in a 6 -quar t (5.7 L)

saucepan set over medium-low heat. Once melted, add the onion, jalapeño, ginger and garlic; stir. Add the curry powder and let sauté very gently for about 5 minutes; be careful to keep the heat low enough so that it will gently heat, but the mixture will not burn.

2. Stir in the squash, mix well to ensure that the

ingredients are well coated. Add the coconut milk, broth and salt and bring mixture to a boil. Reduce to a simmer and continue cooking uncovered, stirring occasionally, until squash is tender, about 30 minutes.

Immune Support Smoothie

When you ar e feeling r un down,

this smoot hie is a gre at pick-me -up!

Makes about 4 cups (1 L)

⁄4 cups (175 ml) pomegranate juice

1 ripe mango, cut into 1-inch (2.5 cm) pieces

[about 1¼ to 1½ cups (300 to 375 ml)] 2 kiwis, each cut into 4 pieces 1 cup (250 ml) frozen strawberries 1 cup (250 ml) frozen blackberries 1 tablespoons (15 ml) wheat germ 1 tablespoon (15 ml) flax seed oil

1. Put ingredie nts into the blender jar in order

listed.

2. Run on High until smooth, about 1½ minutes.

3. Serve imme diately.

Nutriti onal info rmation p er ser ving [8 oun ces (230 g ]:

Calori es 150 (24% from fat) • ca rb. 29g • pro. 2g • f at 4g

• sat. fat 0g • c hol. 0mg • so d. 6mg • cal c. 33mg • fib er 5g

Vitamin C Smoothie

This trop ical comb ination of i ngredi ents gives y ou well

over the daily recommended amount of vitamin C. The papay a gives it a be autiful co lor, just aski ng to

be served in a chilled, tall, clear glass.

Makes about 5 cups (1.25 L)

1 cup (250 ml) orange juice 2 cups (500 ml) fresh strawberries, hulled

and halved 1 medium orange, in segments, about 1 cup

(250 ml) 1 cup (250 ml) papaya pieces

[1-inch (2.5 cm) pieces] 1½ cups (375 ml) frozen mango pieces

[1-inch (2.5 cm) pieces] Lime wedges, for serving

1. Put ingredie nts into the blender jar in order

listed.

2. Run on High until smooth, about 1 minute.

3. Serve imme diately with a wedge of lime.

Nutriti onal info rmation p er ser ving [8 oun ces (230 g ]:

Calori es 94 (5% from fa t) • carb. 23g • p ro. 2g • fat 1g

• sat. fat 0g • c hol. 0mg • so d. 10mg • calc. 41mg • fib er 3g

Piña Colada

This is a mor e natura l take on the

traditional piña colada, using coconut milk

rather th an crea m of coconut .

Makes about 6 cups (1.5 L)

1 cup (250 ml) good quality white rum ½ cup (125 ml) unsweetened coconut milk 3 cups (750 ml) RIPE, fresh pineapple,

cut into 2-inch (5 cm) pieces 1 cup (250 ml) coconut sorbet 1 cup (250 ml) frozen pineapple,

cut into ½-inch (1.25 cm) pieces 6 ice cubes

1. Put rum, coconut milk, fresh pineapple, sorbet

and frozen pineapple together into the blender jar.

2. Blend on High until well blended, about 45

seconds. With blender running, re move the pour lid from the blender cover and add ice cubes, one at a time.

3. Drink may be slightly thin, so it is also great

over ice.

Nutriti onal info rmation p er ser ving [8 oun ces (230 g)]:

Calori es 237 (14% from fat) • carb . 27g • pro. 1g • fat 4g

• sat. fat 4g • c hol. 0mg • so d. 15mg • calc. 11mg • fiber 1g

Strawberry Daiquiri

Four ingredients blend together to make this classic

frozen cocktail – cocktail umbrellas optional.

Makes about 4 cups (1 L)

1½ cups (375 ml) good quality white rum ¼ cup (60 ml) fresh lime juice ¼ cup (60 ml) simple syrup* 4 cups (1 L) frozen strawberries [1-pound

(500 g) bag]

1. Put all ingredients, in the order listed, into the

blender jar.

2. Blend on High until well blended, about 45

seconds.

3. Serve imme diately, preferably in chilled glasses. * Simple syrup is sugar dissolved in water. To make,

place equal parts water and granulated sugar in a saucepan set over medium-low heat. Sy rup is done once the sugar has dis solved. Cool completely before using.

Page 8

14 15

Reduce heat to a medium-low, and stir in the florets. Simmer until vegetables a re tender.

Once tender, separate the solids from liquids. Put about half the broth and half of the solids into the blender jar. Blend on Low for about 10 seconds and switch to High to blend thoroughly. Transfer soup into a clean pot. Repeat with remaining ingredients.

3. Taste and adjust seasoning as desired.

Nutriti onal info rmation p er ser ving [1 cup (250 m l)]:

Calori es 76 (4% from fat) • ca rb. 17g • pro. 4g • fat 0g

• sat. fat 0g • chol. 0mg • s od. 795mg

• calc. 54m g • fiber 4g

Creamy Tomato Soup

So simple a nd satisf ying, thi s soup

can be made in less than 20 minutes.

Makes about six 8-ounce (250 ml) servings

2 teaspoons (10 ml) olive oil 1 small to medium onion, chopped 2 garlic cloves, chopped ¾ teaspoon (3.75 ml) kosher salt ¼ teaspoon (1 ml) freshly ground

black pepper ¼ teaspoon (1 ml) dried thyme 2 cans [411 g (14.5 ounces each)]

diced tomatoes 1 cup (250 ml) reduced sodium chicken broth ½ cup (125 ml) heavy cream

1. Heat the oil in a me dium sauce pan over medium

heat. Add the chopped onions and garlic with the salt, pepper and thyme. Sauté until sof t and fragrant, about 5 minutes.

2. Add the tomatoes and chicken broth and turn up

heat so that the soup comes to a boil. Once boiling, reduce temperature to maintain a healthy simmer. Add the cream and let simmer for about 5 to 8 minutes.

3. Once finished, add ingredients to the blender jar.

Blend, starting on Low for about 5 to 10 seconds, and then increase to High for 45 seconds total.

4. Taste and adjust seasoning accordingly before

serving.

Nutriti onal info rmation p er ser ving [1 cup (250 m l)]:

Calori es 102 (67% from fat ) • carb. 6g • pr o. 2g • fat 7g

• sat. fat 5g • c hol. 27mg • sod 474mg • calc. 21mg • fi ber 1g

Gazpacho

Great for a h ot summer d ay, serve thi s simple

no-coo k soup at your n ext bar becue.

Makes about 8 cups (2 L)

3 cups (750 ml) tomato or vegetable juice

cocktail, divided 1 to 2 garlic cloves 1 large celery stalk, peeled and cut into

1-inch (2.5 cm) pieces 1 medium to large cucumber, peeled halved

lengthwise, seeded and cut into 1-inch

(2.5 cm) pieces 1 red or yellow bell pepper, cored, seeded

and cut into 1-inch (2.5 cm) pieces 1 jalapeño, seeded and cut into ½-inch

(1.25 cm) pieces 6 green onions, trimmed and cut into ½-inch

(1.25 cm) pieces 4 medium tomatoes, cored, seeded and cut

into 1-inch (2.5 cm) pieces 3 tablespoons (45 ml) sherry vinegar ½ teaspoon (2 ml) kosher salt ¼ teaspoon (1 ml) freshly ground

black pepper

1. Put 1 cup (250 ml) of the juice, garlic, celery,

cucumber, pepper, jalapeño and green onions to the blender jar. Blend on Low until vegetables are medium-finely chopped, about 15 to 20 seconds. Transfer to a large serving bowl.

2. Add the remaining juice with the tomatoes. Pulse

the blender on High, about 4 to 5 times to chop (or you may blend it if a smoother gazpacho is preferred). Add to the bowl of vegetables /juice. Season with the sherr y vinegar, salt and pepper, adjusting amounts to taste.

3. Chill well before serving.

Nutriti onal info rmation p er ser ving [1 cup (250 m l ]:

Calori es 45 (4% from fat) • c arb. 10g • pro. 2g • f at 0g

• sat. fat 0g • c hol. 0mg • so d. 206mg • c alc. 32mg • fi ber 2g

Champagne Vinaigrette

This all-purpose dressing is incredibly versatile as a salad t opper, mari nade or fin ishing dr izzle

for roasted vegetables.

Makes about 1 scant cup (< 250 ml)

3. Once tender, sepa rate the solids from liquids. Put about half of the broth and half of the solids into the blender jar. Blend on Low for about 10 seconds and then switch speed to High to blend thoroughly. Transfer soup into a clean pot. Repeat with remaining ingredients, gradually adding the remaining broth to reach desired consistency. Taste and adjust seasoning accordingly.

* Ghee is an Indian clarified butter found in the

specialt y food section of super markets or health food stores.

Nutriti onal info rmation p er ser ving [1 cup (250 m l)]:

Calori es 296 (54% fro m fat) • carb. 3 3g • pro. 4g

• fat 19g • sat. fat 16g • c hol. 12mg • sod. 44 3mg

• calc. 123mg • fi ber 5g

Corn and Green Chile Chowder

This chowd er carri es a bit of hea t, so use hal f

of the jala peño if you a re sensi tive to spice .

Makes about 6 cups (1.5 L)

2 tablespoons (30 ml) unsalted butter 1 medium onion, finely chopped 1 jalapeño pepper, seeded and finely

chopped 1 garlic clove, finely chopped 1 medium red pepper, finely chopped 1 teaspoon (5 ml) kosher salt, divided ½ teaspoon (2 ml) freshly ground pepper,

divided 1 tablespoon (15 ml) unbleached,

all-purpose flour ½ cup (125 ml) lager-style beer 1 can [128 g (4.5 ounces)] chopped green

chiles 3 cups (750 ml) corn kernels (cut from about

3 ears of corn, or use frozen, thawed, corn

kernels) 1 cup (250 ml) chicken broth,

reduced sodium

⁄3 cup (75 ml) heavy cream

1. Heat the butter in a 6-quart (5.6 L) saucepan set

over medium-low heat. Once melted add the onion, jalapeño and garlic, with ½ of the salt and ½ of the pepper. Stir and sauté until fragrant, but picking up no colour. Add the red pepper and sauté for 2 to 5 minutes, until sof tened. Stir in the

flour and stir for 1 to 2 minutes to be sure to cook off the flour taste.

2. Add the beer, chiles, corn, broth and remaining salt and pepper, and bring to a boil. Once the liquid begins to boil, reduce heat and allow to simmer for about 15 minutes, to blend flavours. Stir in cream a nd allow to simmer, stirring occasionally, for another 15 minutes, until reduced slightly.

3. Remove about 2 cups (500 ml) of soup and transfer the remaining to the blender jar. Run on Low to begin blending, and the n switch to High and run for about 1 minute until puréed.

4. Stir in reser ved chowder and taste, adjusting seasoning if necessary. Serve immediately.

Nutritional information per ser ving:

Calori es 177 (45% from fat) • ca rb. 21g • pro. 3g • fat 9g

• sat. fat 6g • c hol. 28mg • so d. 449mg

• calc. 22mg • f iber 3g

Lightened Broccoli and Potato Soup

Everyon e is looking f or ways to make c ream sou ps

“healthy ” and this re cipe may h ave just done s o. There

is no milk or c ream in th is versio n of the old favo urite,

rather th e potatoes b lended wi th the brocc oli crea te

the crea my texture t hat every one craves .

Makes about 4 cups (1 L)

1 tablespoon (15 ml) olive oil 1 garlic clove, chopped 1 small leek, white and light green parts only,

thinly sliced 1 teaspoon (5 ml) kosher salt, divided ¼ teaspoon (1 ml) freshly ground

black pepper 1 pound (454 g) broccoli, stems cut into

½-inch (1.25 cm) pieces, florets separated

– tougher/bottom stalks peeled ½ pound (227 g) red potatoes, peeled and cut

into ½-inch (1.25 cm) pieces 3 cups (750 ml) chicken or vegetable broth,

reduced sodium

1. Heat the olive oil in a 6-quart (5.6 L) saucepan

over low heat. Add the garlic and leek, with ½ teaspoon (2 ml) of the salt and pepper. Sauté until softened, about 8 to 10 minutes. Raise the heat to medium and add the broccoli stems, potatoes and remaining salt; sauté 2 to 3 minutes. Add the stock and bring to a boil.

Page 9

16 17

2½ tablespoons (40 ml) Champagne vinegar 1 teaspoon (5 ml) Dijon mustard 1 small shallot, halved ¼ teaspoon (1 ml) kosher salt Pinch ground black pepper ¾ cup (175 ml) extra virgin olive oil

1. Put the vinega r, mustard, shallot, salt and pepper into the blender jar. Blend on Low until processed. Slowly add the oil through the opening while blending on Low (while using the measuring cap or a dishtowel to shield the opening to prevent any splat ter).

2. Let mixture blend an additional 20 sec onds after all has been added.

3. Taste and adjust seasoning as desired.

Nutritional information per serving [1 tablespoon (15 ml)]:

Calori es 91 (96% from f at) • carb. 0 g • pro. 0g • fat 11g

• sat. fat 2g • ch ol. 0mg • sod . 45mg • calc . 0mg • fibe r 0g

Creamy Caesar Dressing

Toss with crispy r omaine le ttuce, cr outons an d freshl y

grated Parmesan for the quintessential Caesar salad.

Makes about ¾ cup (175 ml)

1 ounce (30 g) Parmesan cheese,

cut in ½-inch (1.25 cm) cubes 1 large garlic clove, peeled 1 large egg yolk* 2 teaspoons (10 ml) Dijon mustard 1 tablespoon (15 ml) white vinegar

(wine or Champagne both work well) 1 tablespoon (15 ml) balsamic vinegar 1 tablespoon (15 ml) fresh lemon juice 1 teaspoon (5 ml) Worcestershire sauce 1 anchovy fillet [or 1–2 teaspoons (5-10 ml)

anchovy paste] ½ teaspoon (2 ml) kosher salt ¼ teaspoon (1 ml) freshly ground

black pepper

⁄3 cup (75 ml) vegetable oil

⁄3 cup (75 ml) extra virgin olive oil

1. Put cheese and garlic into the blender jar. Turn

on High for 5 seconds to chop.

2. Scrape down the sides of the blender jar and

add the yolk, mustard, vine gars, lemon juice,

Worcestershire, anchovy, salt and pepper. Blend on Low for about 10 seconds to combine.

3. Combine the oils together in a measuring cup with a pour spout. While running the blender on Low, slowly pour the oil through the opening in the lid while using the measuring cup or dishtowel to shield the opening to prevent any splatter.

4. Continue running to fully e mulsify for a total of 45 seconds.

5. Taste and adjust seasonings. If not using immediately, place dressing in a covered airtight container and refrigerate for up to 3 days.

Nutritional information per serving [one tablespoon (15 ml)]:

Calori es 109 (94% from fa t) • carb. 1g • pro. 1g • fat 12g

• sat. fat • 2g • ch ol. 25mg • sod. 146m g

• calc. 27mg • fib er 0g

* Raw egg warning: Caution is suggested in

consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we re commend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For a lower-cholesterol mayonnaise, and to avoid using raw eggs, use cholesterol-free egg substitute for the egg yolk.

Creamy Dill Dressing

This dre ssing pac ks a punch of f lavour, per fect for sliced cucumbers or served with poached salmon.

Allowing it t o sit overnig ht gives th e flavours a c hance

to fully deve lop plus th e consiste ncy will thic ken.

Makes about 3 cups (750 ml)

1 cup (250 ml) buttermilk 1 cup (250 ml) sour cream ½ cup (125 ml) mayonnaise (may use light)

⁄3 cup (150 ml) fresh dill, packed

1 tablespoon (15 ml), plus 2 teaspoons

(10 ml) fresh lemon juice 1 small shallot, about ½ ounce (15 g) ¾ teaspoon (3.75 ml) kosher salt Pinch freshly ground black pepper

1. Place ingredients in the blender jar in order

listed.

2. Blend on low for about 30 seconds and then

up to High for an additional 10 seconds until smooth.

3. Dressing can be used right away, but for the best flavour, allow to rest for at least 30 minutes so that flavour s have the chance to blend and develop.

Note: Dressing will last up to 1 week stored in the

refrigerator.

Nutritional information per serving [1 tablespoon (15 ml)]:

Calori es 29 (88% fro m fat) • carb. 1g • pro . 0g • fat 3g

• sat. fat 1g • chol . 4mg • sod. 56m g • calc. 13mg • fi ber 0g

Hollandaise Sauce

Fair warni ng: It is almos t too easy to ma ke this cla ssic

and decadent sauce in the Cuisinart® blender!

Makes 1 cup (250 ml)

½ cup [125 ml (¼ pound, 1 stick)] unsalted

butter 4 large egg yolks ¼ teaspoon (1 ml) kosher salt Pinch ground mustard Pinch freshly ground black pepper 1½ tablespoons (25 ml) fresh lemon juice

1. Put the butter into a saucepan set over low heat

until butter is melted and reaches a slight simmer.

2. While the butter is melting, put the remaining

ingredients into the blender jar. About a minute before adding the butter, run the unit on Low for about 30 seconds to combine.

3. With the blender still running on Low, carefully

remove the pour lid from the cover. Very slowly drizzle the hot butter through the opening while using the mea suring cup or dishtowel to shield the opening to prevent any splatter. When adding the butter, be careful not to add the white milk solids that will be left on the bottom of the pan. Once all butter has been added, check hollandaise for consistency. Use a long, skinny spatula to stir as some yolk may have accumulate d in the well by the blade. If overall consistency is too thick, blend in some hot water, 1 tablespoon (15 ml) at a time, until desired consistency is achieved.

4. Taste and adjust seasoning accordingly.

5. Serve imme diately or transfer hollandaise to

a double boiler to keep warm for serving.

Nutritional information per serving [1 tablespoon (15 ml)]:

Calori es 114 (97% from fat) • carb. 0 g • pro. 1g • fat 12g

• sat. fat 7g • chol. 8 2mg • sod. 35m g • calc. 6m g. • fiber 0 g

Thai Peanut Sauce

This addi ctive sauc e, tradit ionally u sed for chi cken or

beef sat ay – is also de licious s pooned ove r steamed

rice or sautéed vegetables.

Makes about 1¾ cups (425 ml)

1 serrano chile, seeded and roughly chopped 1 garlic clove 1-inch (2.5 cm) piece ginger, pee led and cut into

4 pieces 1 cup (250 ml) roasted, unsalted peanuts ½ cup (125 ml) coconut milk 2 tablespoons (30 ml) soy sauce, low sodium 1 tablespoon (15 ml) sesame oil 1 tablespoon (15 ml) rice vinegar 2 teaspoons (10 ml) fish sauce [if you are

using salted peanuts, you may want to

reduce this to 1 teaspoon (5 ml)] 2 tablespoons (30 ml) packed light or dark

brown sugar 1 tablespoon (15 ml) red chile paste

1. Put the chile, garlic and ginger into the blender

jar. Pulse on High 2 to 3 times to finely chop. Scrape down the sides of the jar.

2. Add the remaining ingredients. Blend on Low

until completely smooth, about 30 to 40 seconds, switching to High for the last 15 seconds.

3. Serve imme diately, or store in the refrigerator

for up to one week.

Nutritional information per serving [2 tablespoons (30 ml)]:

Calori es 98 (69% fro m fat) • car b. 5g • pro. 3g • fat 8 g

• sat. fat 2g • ch ol. 0mg • sod . 125mg • calc. 8m g • fiber 1g

Banana Buttermilk Pancakes

These pa ncakes l ean on the swe et side –

fitting f or that spe cial Sun day brunc h,

plus the ki ds will love the m.

Makes 16 pancakes

1¾ cups (425 ml) unbleached, all-purpose flour ¼ cup (60 ml) granulated sugar ¼ cup (60 ml) packed light brown sugar 1 teaspoon (5 ml) baking soda ½ teaspoon (2 ml) baking powder ¼ teaspoon (1 ml) kosher salt

Page 10

18 19

¼ teaspoon (1 ml) ground cinnamon 1½ cups (375 ml) buttermilk 2 large eggs ¾ teaspoon (3.75 ml) pure vanilla extract 2 ripe bananas (½ mashed, 1½ cut into thin

slices)

¼ cup (60 ml) unsalted butter, melted

[½ stick, 4 tablespoons (60 ml)]

Unsalted butter for cooking

1. Stir together the flour, sugars, baking soda,

baking powder, salt and cinnamon together in a small bowl.

2. Put the buttermilk, eggs, vanilla and the mashed banana into the blender jar. Blend on Low for 10 seconds. With the blender still running, slowly pour the melte d butter through the lid until incorporated.

3. Add the reser ved dry ingredients and Pulse on Low, about 10 to 15 times and then run on Low for about 5 to 10 seconds to just fully incorporate. If neces sary, scrape the sides of the blender jar with a rubber spatula before blending on Low.

4. Place a griddle or large nonstick skillet over medium heat. Once preheated, melt a small amount of but ter to just coat the pan. Drop batter evenly into the pan using a ¼-cup (60 ml) measure. Place 2 to 3 banana slices on each pancake. Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, about 1 to 2 minutes longer. Repeat with remaining batter.

5. Transfer to warm plates for serving. As you finish each round of pancakes, you can keep them warm on a wire rack placed on a baking sheet inside a low oven [20 0°F (95°C)].

Nutritional Information per serving (2 pancakes):

Calori es 199 (34% from fa t)• carb. 27g • pro. 6g • f at 8g

• sat. fat 4g • c hol. 71mg • sod. 306 mg • calc. 81mg • fiber 1g

Dairy-Free Chocolate Mousse

This rich c hocolat e mousse i s so good,

you won’t miss a th ing!

Makes eight, ½-cup (125 ml) servings

1 cup (250 ml) soy milk 12 ounces (340 g) semisweet chocolate chips

⁄3 cup (75 ml) granulated sugar

2 teaspoons (10 ml) pure vanilla extract

1 package [14 ounces (405 g)] silken tofu,

cut into 1-inch (2.5 cm) cubes

1. Put soy milk into a saucepan and place over medium heat. Bring milk to just a boil.

2. While milk is heating, put the chocolate, sugar and vanilla extract into the blender jar.

3. Once milk is hot, pour over the chocolate in the blender and blend on Low for about 20 seconds. Remove the measuring cup from the blender cover and add the tofu cubes while the blende r is running on Low for about 1 minute, until homogenous.

4. Pour mousse into individual custard cups, wrap with plastic and refrigerate for at least 2 hours before serving.

Nutritional information per ser ving:

Calori es 290 (41% from fat) • car b. 39g • pro. 5g • f at 14g

• sat. fat 8g • c hol. 0mg • so d. 14mg • calc. 21mg • fib er 2g

Raspberry Sauce

Use this sa uce as a com ponent to a va riety of

desserts, from ice cream to cheesecake to chocolate,

it complements all very nicely.

Makes 1¼ cups (300 ml)

1 bag [12 ounces (340 g)] frozen raspberries,

thawed ¼ cup (60 ml) granulated sugar Pinch kosher salt Pinch orange zest

1. Place all ingredients into the blender jar.

2. Blend on High for 15 seconds.

3. Pass through a fine mesh strainer to remove all

of the raspbe rry seeds.

4. Taste and adjust seasoning accordingly. Raspberry sauce will keep refrigerated for about

1 week to 10 days.

Nutritional information per serving [2 tablespoons (30 ml ]

Calori es 34 (0% from f at) • carb. 9 g • pro. 0g • fat 0 g

• sat. fat 0g • c hol. 0mg • so d. 0mg • cal c. 5mg • fibe r 1g

WARRANTY

LIMITED THREE-YEAR WARRANTY

We warrant that this Cuisinart product will be free of defects in materials or workmanship under normal home use for 3 years from the date of original purchase. This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions. Products with removed or altered identification numbers will not be covered.

This warranty is not available to retailers or other commercial purchasers or owners. If your Cuisinart product should prove to be defective within the warranty period, we will repair it or replace it if necessary. For warranty purposes, please register your product online at www.cuisinart.ca to facilitate verification of the date of original purchase and keep your original receipt for the duration of the limited warranty. This warranty excludes damage caused by accident, misuse or abuse, including damage caused by overheating, and it does not apply to scratches, stains, discolouration or other damage to external or internal surfaces that does not impair the functional utility of the product. This warranty also expressly excludes all incidental or consequential damages.

Your Cuisinart product has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart.

If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Centre:

Toll-free phone number: 1-800-472-7606

Address: Cuisinart Canada 100 Conair Parkway Woodbridge, Ont. L4H 0L2

Email: consumer_Canada@conair.com

Model: SPB-8C

To facilitate the speed and accuracy of your return, please enclose:

• $10.00 for shipping and handling of the product (cheque or money order)

• Return address and phone number

• Description of the product defect

• Product date code*/copy of original proof of purchase

• Any other information pertinent to the product’s return

* Product date code can be found on the

underside of the base of the product. The product date code is a 4 or 5 digit number. Example, 90630 would designate year, month & day (2009, June 30th).

Note: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for in-transit damage or for packages that are not delivered to us.

To order replacement parts or accessories, call our Customer Service Centre at 1-800-472-7606. For more information, please visit our website at

www.cuisinart.ca.

Page 11

100 Conair Parkway,

Woodbridge, Ontario L4H 0L2

Printed in China / Imprimé en Chine

14CC147494

IB-12671-CAN

CuisinartTM offers an extensive assortment of top quality products

to make life in the kitchen easier than ever. Try some of our other

countertop appliances and cookware, and Savor the Good Life

Cuisinart

offre une vaste gamme de produits de grande qualité qui

facilitent la vie dans la cuisine comme jamais auparavant. Essayez nos

autres appareils de comptoir, nos ustensiles de cuisson et nos outils

et accessoires de cuisine.

www.cuisinart.ca

Any other trademarks or service marks of third parties referred to herein are the trademarks or service marks of their respective owners.

Toutes les autres marques de commerce ou de service utilisées dans le présent document sont les marques de leurs propriétaires respectifs.

Coffeemakers

Cafetières

Blenders

Mélangeurs

Juicers

Presse-agrumes

Cookware Ustensiles

de cuisson

ools and

Gadgets

Outils et

accessoires