SMARTPOWER PREMIER™600-WATT BLENDER
INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CBT-500C
2
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
blender motor base in water or other liquid.
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
container, or handle the blades with appliance plugged in.
5. Avoid contact with moving parts.
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
surfaces.
10. Keep hands and utensils out of jar while blending, to
reduce the risk of severe injury 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 OFF.
11. When blender is in ON mode, and LED lights are 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 running.
16. When blending HOT liquids, remove measured pour lid (center
piece of cover) to allow steam to escape.
17. Twist on locking ring firmly. Injury can result if moving blades
accidentally become exposed.
18. Do not use an extension cord with this unit. Doing so may
result in fire, electrical shock, or personal injury.
Regarding your cord set: A longer cord has been provided so
that you will have flexibility in positioning your Cuisinart
®
SmartPower™Blender near an electrical outlet. 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.
19. Wash the blender jar, cutting assembly, locking ring, and cover
before first use.
20. WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK
OR FIRE, DO NOT REMOVE THE BASE PANEL. NO USER
SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE
DONE ONLY BY AUTHORIZED PERSONNEL.
21. WARNING: FLASHING LIGHT INDICATES READY TO
OPERATE. DO NOT TOUCH BLADES.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
NOTICE:
This appliance is of the grounded type; the extension cord should
be a grounded type 3-wire cord. If the plug does not fit, contact a
qualified electrician. Do not modify the plug in any way.
3
UNPACKING INSTRUCTIONS
1. Place the gift box containing your Cuisinart®SmartPower
Premier™600 Watt Blender on a flat, sturdy surface
before unpacking.
2. Remove the instruction booklet and other printed materials from
top of corrugated insert. Next remove the top corrugated insert
containing the blender jar assembly. Be careful not to tip the jar
when removing.
3. Remove the middle corrugated insert containing the fill cap
4. Lift the blender base from box and set aside.
To assemble the blender, follow the “Assembly” instructions in the
instruction booklet. Replace all corrugated 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 7 of this booklet to
remove any dust or residue.
TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4
Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 4
Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5
Easy Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . Page 7
Do’s and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 7
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9
Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 19
INTRODUCTION
The Cuisinart®SmartPower Premier™600-Watt Blender is constructed with a heavy die-cast metal base and 50-ounce glass blender
jar. This dynamic new look for blending - solid, sophisticated, and
elegantly commercial - is perfect for today’s gourmet kitchen.
The most powerful of the SmartPower
™
Blenders, it’s engineered
with a 600-watt motor that’s more than capable of handling extra
tough blending tasks, including crushing ice. The flip side of this
heavy-duty blender is its versatile, precision control. A Count-Up
™
Timer ensures that any recipe can be followed to the second, and a
professional-quality stainless steel blade finely minces even small
portions of delicate herbs or nuts. Separate Hi, Low, Pulse, and Ice
Crush controls, plus LED indicator lights, offer the kind of ease of
operation and control that result in the perfect blend, time after time.
A crowd pleaser, the heavy glass blender jar holds 50 ounces of
tropical island drinks, luscious fruit and yogurt shakes, creamy
chocolate pie filling, crepe or tempura batters...and more! If you
think of something else you want to add while blending, just remove
the measured pour lid insert and pour ingredients in. The blender
jar has a spillproof spout, and all the removable parts are
dishwasher safe. Great look. Perfect blend. Welcome to Cuisinart!
4
FEATURES AND BENEFITS
1. Cover
Just press on. Tight-fitting
seal resists leakage.
2. Measured Pour Lid
Allows you to measure
and add ingredients without removing the cover.
3. 50-oz. Glass Jar
Has a unique, sturdy,
widemouth design.
4. Leak-proof Rubber
Gasket (not shown)
Holds the glass jar snugly
in position for safe
operation.
5. High-quality Cutting
Assembly with Patented
Stainless Steel Blades
Is strong enough for all
blender tasks, including
tough jobs, from ice
crushing to chopping
delicate herbs.
6. Locking Ring
Is self-aligning so that the glass blender jar slides easily
into position.
7. Count-Up
™
Timer
Five-minute timer times your recipes for perfect results.
8. Push-button Controls
a. High and Low Buttons
Choose High or Low speed to blend the ingredients to the
desired consistency. Red LED lights will indicate which
speed you are using.
b. Pulse Button
Allows you to pulse at High or Low speeds, so you can
blend ingredients only as much as needed.
c. Ice Crush Button
Press on and begin crushing. This button is preset to the
best speed for crushing ice.
9. Heavy-duty Motor Base
Is so sturdy and stable, it will not “walk” on your counter –
even during ice crushing!
10. Slip-proof Feet
Prevent movement during use and prevent damaging marks
on countertops or tables.
11. Cord Storage (not shown)
Keeps countertop safe and neat by conveniently storing
excess cord.
USE AND CARE
ASSEMBLY
To use your Cuisinart
®
SmartPower
Premier
™
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.
2. Position the rubber gasket (b)
on the round opening on the
bottom of the blender jar.
3. Turn the cutting assembly (c)
upside down, and place the
blade end in the blender jar
opening.
Note: Blades are sharp…
handle carefully.
4. Secure the rubber gasket and cutting assembly into position
by placing the smaller opening of the locking ring (d) on top of
the cutting assembly. Engage threads by twisting the locking
ring clockwise until tightened. Make sure locking ring is tightly
fastened to blender jar. Once assembled, turn the blender jar
right-side up.
5. Push the cover onto the top of the blender jar. Push the measured pour lid into the cover.
6. Place the blender jar on the motor base so that the jar markings are facing you and the handle is positioned to one side.
7. Plug in power cord. Your blender is now ready to be used.
1.
2.
3.
5.
6.
7.
8.
8c.
10.
8b.
8a.
Note: Blades are sharp...
handle carefully.
(d)
(a)
(b)
(c)
9.
5
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 onto base while motor
is running.
• Do not twist locking ring from blender jar when removing blender
jar from base. Simply lift blender jar from motor base.
• Boiling liquid or solid frozen foods (with the exception of ice cubes
or 1/2 inch [1.3 cm] pieces of frozen fruit) should never be placed
in the blender jar.
• Do not place ice, frozen foods or very cold liquids into a blender
jar which has come directly from a hot dishwasher.
• Do not place very hot liquids or foods into a blender jar which has
come directly from the freezer. Boiling liquids should cool for
5 minutes before being placed in blender jar.
• Follow “Cleaning and Maintenance” instructions on page 6, prior
to your first use.
OPERATION
1. Place the motor base of your Cuisinart®SmartPower Premier
™
600-Watt Blender onto a flat, sturdy surface. It is important that
the surface be clean and dry. Assemble the blender by following the assembly instructions. Once the jar is assembled and is
in position on the motor base, plug the Cuisinart
®
SmartPower
Premier
™
600-Watt Blender into an electrical outlet.
2. Add all necessary ingredients to 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
place 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 upwards.
Lifting measured pour lid will not remove cover.
3. TIMING YOUR RECIPES: The SmartPower Premier™
QUICK REFERENCE GUIDE
To Activate Blender Press (ON) - The blender is in ON mode.
To Begin Blending Press desired speed button.
To Change Speeds Press desired speed button.
To Pulse In (ON) mode press (PULSE), then press
and release desired speed button as
needed.
To Crush Ice In (ON) mode, press and release
(ICE CRUSH) button as needed.
To Stop Blending Press (OFF) button.
(and Deactivate Blender)
To Stop Blending Press (HIGH) or (LOW) button.
(in High or Low Speeds
and Pause Timer)
To Stop Blending Release button.
(in PULSE or ICE CRUSH Mode)
SPEED SELECTION GUIDE
Refer to this guide to choose the best speed for your desired result.
Ingredient/Recipe Speed Result
Reconstituting frozen Low Smooth and full-bodied
juice concentrate
Mayonnaise Low Thick and creamy
Salad dressings Low or High Completely blended
and emulsified
Nuts (shelled, Low Coarse to fine
1/2 cup or less at a time) Pulse to chop
Heavy or whipping cream Low - pulse Thick creamy topping
Bread, cookies or crackers Low - pulse Coarse to fine as desired
(add 1/2" pieces, 1 cup or then blend
less at a time)
Grating/chopping citrus Low - pulse/blend Uniformly fine
zest (add 1-2 tsp. sugar
or salt from recipe)
Smoothies, shakes, High Smooth, creamy & thick
health drinks
Baby food/fruit & High Smooth and creamy
vegetable purée
Frozen cocktails High Thick and slushy
Hard cheeses Low-pulse, then blend Coarse to fine
Spices Low or high, pulse Coarse to fine
then blend
Ice Ice Crush, Course crush to snowy
pulse or continuous
6
600-Watt Blender features a 5-minute Count-up™Timer, so that
you can time your recipes and guarantee perfect results.
The timer begins counting from 0 as soon as you push your
desired speed: HIGH, LOW, PULSE or ICE CRUSH. The timer
will continue to count up even if you change speeds during
blending. You can pause the timer by pausing the blending
process. Pushing the button corresponding to the speed in
which you are currently blending does this. For example: If you
are blending in LOW speed and you push the LOW speed
button, the blender will stop blending and the timer will stop
counting, but the unit will remain on. To continue blending and
timing your recipe, push one of the speed buttons. The timer
will also stop counting when it reaches 5:00 minutes. The timer
will only reset itself when the OFF button is pushed.
4. START BLENDING: Press the ON button. The red LED
indicator light will illuminate, indicating that the blender is
turned on but no speed has been selected.
5. CHOOSE BLENDING SPEED: Press HIGH or LOW button to
determine the speed at which you would like to blend the
ingredients. Both the “On” indicator light and the activated
speed indicator light will glow. The blender will now be
functioning at the desired speed. It is possible to switch speeds
without pressing the OFF button, by simply pushing the other
speed button.
Note: The Count-up
™
timer will begin counting when the desired
speed button is pushed. The timer will continue to count if you
change speeds.
6. TO PAUSE OR STOP BLENDING PROCESS:
a. To Pause Blending Process:
Push the button corresponding to the speed in 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.
Note: By pausing the blending process, you will also pause the
timer. The timer will remain paused until you start blending again.
b. To Stop Blending Process:
Push the OFF button when you are finished with your recipe
and would like to turn the blender off.
Note: When you push the OFF button, the timer will stop
counting and the LED display will reset to 0:00. When the
blender is turned back on and a speed button is pushed, the
timer will begin to count from 0:00.
7. PULSE MODE: The pulse mode allows you to create a burst of
power for quick, efficient blending. To use the pulse function,
push the ON button and the red LED indicator light will
illuminate. Push the PULSE button, and the 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 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.
Note: The timer will count when you push or hold down the
PULSE button. The timer will pause when you release the
PULSE button.
8. TO CRUSH ICE: The SmartPower Premier
™
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 give you greater control, the ice crush function automatically operates as a pulse function. To crush ice,
place ice cubes in the blender jar. Press the ON button. The
“on” indicator light will illuminate. Press the ICE CRUSH button
in short pulses until ice is crushed to desired consistency. See
“Recipe Tips” section on page 7 for more details.
Note: The timer will count when you push or hold down the
ICE CRUSH button. The timer will pause when you release
the ICE CRUSH button.
7
9. TO DISLODGE FOOD: Use a rubber or plastic spatula to help
remove food lodged around the cutting 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.
10. WHEN FINISHED BLENDING: Press the OFF 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
twist locking ring from blender jar when removing jar from
motor base. Simply lift blender jar from motor base. Do not
place hands into blender jar with blender plugged in.
CLEANING AND MAINTENANCE
Always unplug your Cuisinart®SmartPower Premier™600-Watt
Blender from the electrical outlet before cleaning. The blender
is made of corrosion-resistant parts which 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. Twist off the locking ring by turning counterclockwise.
Remove the cutting assembly and rubber gasket. Wash in warm
soapy water, rinse, and dry thoroughly.
Place the locking ring in the upper rack of the dishwasher or wash
in warm water.
CAUTION: Handle the cutting assembly carefully. It is SHARP and
may cause injury. Do not attempt to remove blades from
cutting 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 cutting 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. Empty blender jar and
carefully disassemble parts. Wash cutting assembly, gasket and
locking ring in warm, soapy water. Rinse and dry all
parts thoroughly.
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 1/2 inch (1.3 cm) to
1 inch (2.5 cm) to achieve a more uniform result. Cut all cheeses
into pieces no larger than 1/2 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 cutting assembly.
• Place cover on firmly. Always operate the blender with the
cover on.
• Make sure locking ring is tightly attached to blender jar.
• Always remove locking ring, cutting assembly, and rubber gasket
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 cutting assembly.
• When chopping fresh herbs, garlic, onion, zest, bread crumbs,
nuts, spices, etc, make sure the blender jar and cutting assembly
are completely dry.
• If food tends to stick to the sides of the blender jar when blending,
pulse in short bursts.
8
• 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 cutting assembly and locking ring onto motor base
without the blender jar attached.
• Do not 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 locking ring 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 place hands inside the blender jar when blender is
plugged in.
• Don’t add boiling liquids or frozen foods
(except ice cubes or 1/2 inch (1.3 cm) pieces of frozen fruit) to
glass blender jar. Boiling liquids should cool for 5 minutes before
being placed in blender jar.
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
SmartPower Premier
™
Electronic Blender, you’ll also be able to
make delicious frozen drinks.
Chopping Nuts: Place 1/2 cup (125 ml) shelled nuts in the blender
jar and cover blender. Set on Low and Pulse until desired chop is
achieved. Pulse fewer times for coarsely chopped nuts. For best
results process small amounts, 1/2 cup (125 ml) or less.
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or
crackers into pieces 1/2-inch (1.3 cm) or less in size. For best bread
results, use day old bread (drier bread works best). Place bread,
cookie or cracker pieces in blender jar. Set on Low or High and
Pulse to chop, then blend continuously until desired texture of
crumbs is achieved. For best results process 1 cup (250 ml) or less
at a time.
Crushing Ice: Add up to 10 standard ice cubes to the blender jar.
Cover. 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 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.
Add strips and 1 teaspoon (5 ml) sugar or coarse salt (from recipe)
to the blender jar. Cover blender jar. Set on Low; blend for 15 to 20
seconds. Turn blender off.
Baby Food: Combine 1/2 cup (125 ml) cooked vegetables, fruit or
meat with 3-4 tablespoons (45-60 ml) liquid (water, milk, fruit juice,
broth, or cooking liquid) in the blender jar. Set on Low or High.
Blend for 15 to 20 seconds until a smooth purée is reached. Add
more liquid as necessary and process further until desired texture is
reached. For “junior” type foods, set on High Speed and use the
Pulse function. 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 1/2-inch (1.3 cm) pieces;
remove all outer hard rind. Place cheese in blender jar. Set on Low.
Pulse to chop cheese, 10 to 12 times, then blend until desired grind
is reached. For best results, grind no more than 3 ounces of cheese
at a time.
Grinding Spices: For best results, blender jar and cutting assembly
must be clean and dry. Add 1/4-1/2 cup (62-125 ml) of
spices/seeds/peppercorns to blender jar. Set on Low or High, Pulse
to break up, then blend for 20 to 40 seconds. Turn blender off.
Whipping Cream: If possible, chill blender jar and cutting assembly
in refrigerator for 15 minutes. Add 1 cup (250 ml) heavy or whipping
cream to blender jar. Cover jar. Set on Low and Pulse (1 second
pulses) 20 to 30 times until cream is thickened. (Do not over blend –
9
bits of butter will begin to form.) If desired add 1 tablespoon (15 ml)
sugar and 1-2 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 place the cooked solids liquid in the blender jar
along with 1/2 to 1 cup (125-250 ml) of the reserved cooking liquid.
Use the Pulse function to chop, then blend until desired
consistency/purée is reached.
Allow hot foods to cool slightly before blending to prevent steam
build-up 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 to make smoothies and frosty
beverages without diluting the drink.
For quick cleaning, add 1 cup (250 ml) of warm water and a drop of
liquid dish soap to the blender jar. Cover and blend on Low or High
for 30 seconds or more as needed. Discard the soapy water and
rinse blender thoroughly before the next use.
RECIPES
SMOOTHIES, SHAKES,FRAPPÉS,
FROZEN BEVERAGES
FRESH FRUIT SMOOTHIE
Layers of fresh fruit blend in just seconds to make this all fruit smoothie.
Makes six 8-ounce servings
1/2 cup (125 ml) orange juice
1 cup (250 ml) cantaloupe, cut into 1" (2.5 cm) pieces
1 cup (250 ml) raspberries (fresh or frozen)
1 cup (250 ml) pineapple chunks (1" (2.5 cm) pieces)
(fresh or canned, drained)
1 cup (250 ml) navel orange segments, cut into 1" (2.5 cm)
pieces
1 cup (250 ml) strawberries, hulled and halved
1 cup (250 ml) mango chunks (1" (2.5 cm) pieces)
1 medium banana, cut into 1/2" (1.3 cm) slices
1 cup (250 ml) ice cubes (about 6 standard)
Layer the ingredients in the blender jar in the order listed. Place cover
on blender jar. Set blender speed on High. Turn blender on and blend
for 20 to 30 seconds until smooth. Turn blender off.
Note: The riper the fruit, the sweeter the smoothie.
Nutritional information per serving:
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g
FRUIT AND YOGURT SMOOTHIE
A delicious drink for “breakfast on the run.”
The fruits may be varied to suit your own taste. Add more calcium by using
calcium enriched orange juice.
Makes 48 ounces.
2 cups (500 ml) pineapple chunks
1 medium banana, cut in 1" (2.5 cm) pieces
1 cup (250 ml) orange juice
1 cup (250 ml) fat free vanilla yogurt
2 cups (500 ml) frozen strawberries (do not thaw)
Place all ingredients in blender jar in order listed. Set on High and
blend until smooth and creamy, about 20 seconds. Serve immediately
or refrigerate.
Nutritional information per serving (based on 6 servings):
Calories 105 (4% from fat) • carb. 25g • pro. 3g • fat 0g • sat. fat 0g
• chol. 1mg • sod. 23mg • calc. 76mg • fiber 2g
TO-FRUITTI SMOOTHIES
The much-maligned tofu is a good source of
10
protein and a nice alternative to using dairy
products in smoothies. Change the fruits to suit
your own taste.
Makes 48 ounces
2 cups (500 ml) mango chunks (1"
(2.5 cm) pieces), about 12 ounces
1 medium banana, cut in 1" (2.5 cm)
pieces
1 cup (250 ml) orange, apple or other
fruit juice
1 cup (250 ml) soy milk/beverage
1 tablespoon (15 ml) vanilla extract
1 cup (250 ml) silken tofu, cut into
1" (2.5 cm) pieces
2 cups (500 ml) frozen strawberries (do
not thaw)
Place all ingredients in blender jar in order
listed. Set on High and blend 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
CRÊME CARAMEL SHAKE
This shake is an excellent source of calcium,
making a now and then indulgence
“a good thing.”
Makes 4 servings
3 cups (750 ml) lowfat milk
2 cups (500 ml) “light” vanilla ice
cream or frozen yogurt
3 tablespoons (45 ml) caramel syrup
2 teaspoons (10 ml) vanilla extract
Place all ingredients in blender jar in order
listed; cover blender jar. Set on High. Blend
until smooth, creamy and thick, about 40 to
50 seconds. Serve immediately in tall glasses
with straws.
Nutritional information per serving:
Calories 223 (30% from fat) • carb. 29g • pro. 9g •
fat 8g • sat. fat 5g • chol. 39mg • sod. 131mg •
calc. 315mg • fiber 0g
MONKEY-DOODLE SHAKE
Chocolate frozen yogurt and bananas are
combined to make this creamy shake.
Makes 4 servings
2 cups (500 ml) lowfat milk
2 bananas, peeled, cut into 1" (2.5 cm)
pieces
2 cups (500 ml) lowfat chocolate
frozen yogurt
2 tablespoons (30 ml) chocolate syrup
Place all ingredients in blender jar in order
listed; cover blender jar. Set on High and
blend until smooth, creamy and thickened,
about 40 to 50 seconds. Serve immediately
in tall glasses with straws.
Nutritional information per serving:
Calories 257 (18% from fat) • carb. 46g • pro. 8g •
fat 5g • sat. fat 3g • chol. 19mg • sod. 95mg •
calc. 216mg • fiber 2g
MOCHA FRAPPÉ
Why go out for special coffee drinks when you
can prepare them easily at home in your
Cuisinart Blender.
Makes 2 servings
8 ounces (235 ml) espresso or double
strength coffee, chilled *
1/4 cup (62 ml) chocolate sauce
2 tablespoons (30 ml) flavoured
syrup – vanilla, hazelnut, almond,
raspberry.
15 ice cubes
Place all ingredients in blender jar in order
listed. Cover blender jar. Set on High and
blend until smooth and slushy, about 30 to 40
seconds. Serve immediately in tall glasses.
Garnish with a dollop of whipped cream if
desired.
Nutritional information per serving:
Calories 138 (0% from fat) • carb. 33g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 37mg •
calc. 6mg • fiber 0g
For a Creamy Frappé, add 2 tablespoons
(30 ml) half-and-half before blending.
* May be prepared from instant espresso
powder.
FROZEN MANGO MARGARITAS
You can make Margaritas and other frozen drinks
with ease with your Cuisinart Blender – try this
refreshing Mango Margarita.
Makes 6 servings
2 cups (500 ml) mango cubes (fresh or
frozen, partially thawed)
1/2 cup (125 ml) Tequila
1/3 cup (80 ml) Triple Sec or Cointreau
1/3 cup (80 ml) fresh lime juice
4 tablespoons (60 ml) superfine sugar
2 cups (500 ml) ice cubes
11
Place all ingredients in blender jar in order
listed. Place cover on blender jar. Blend on
High for 30 to 40 seconds until the mixture
is smooth and slushy in texture. Turn blender
off. Serve immediately.
Nutritional information per serving:
Calories 158 (1% from fat) • carb. 23g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod 5mg •
calc. 9mg • fiber 1g
Note: For an alcohol free “Margarita,”
substitute 8 ounces (235 ml) fruit juice
such as apricot nectar or cranberry
juice for the Tequila and Triple Sec.
FROZEN COSMOPOLITAN
Can you improve on a new classic? Of course,
try our Cuisinart Frozen Cosmopolitan.
Makes 8 servings.
2 cups (500 ml) cranberry juice
cocktail
10 ounces (295 ml) chilled vodka
(may use citrus flavoured)
2 ounces (60 ml) lime juice
2 ounces (60 ml) Triple Sec or
Cointreau lime twists for garnish
Pour the cranberry juice into ice cube trays
and freeze until solid. Place the vodka, lime
juice, Triple Sec and frozen cranberry cubes in
the blender jar in order given. Set on High and
blend for 25 to 30 seconds until completely
slushy. Serve immediately in chilled martini or
other stemmed glasses garnished with a twist
of lime.
Nutritional information per serving:
Calories 142 (1% from fat) • carb. 12g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg •
calc. 3mg • fiber 0g
FROZEN DAIQUIRI
A classic frozen cocktail.
Makes 4 servings
6 ounces (180 ml) frozen limeade
5 ounces (150 ml) light rum
3 cups (750 ml) ice cubes
Place ingredients in blender jar in order listed.
Cover blender jar. Set High. Turn blender jar
and process until smooth and slushy, about
30 to 40 seconds. Turn blender off. Serve
immediately.
Nutritional analysis per serving:
Calories 92 (0% from fat) • carb. 14g • pro. 0g •
fat 0g • Sat. fat 0g • chol. 0mg • sod. 2 mg
calc. 2mg • fiber 0g
For Frozen Fruit Daiquiris, add 2-3 cups (500750 ml) fruit (strawberries, peaches, melon,
etc.) cut into 1" (2.5 cm) pieces. For a more
pronounced fruit flavour, freeze additional fruit
in cubes and use in place of ice cubes.
DIPS/SPREADS/
APPETIZERS
For best results when blending fresh herbs, the
herbs, blender jar and cutting assembly must
be dry and clean.
TWO PEPPER HUMMUS
This popular Middle Eastern spread is simple to
make in your Cuisinart
®
blender - we have
spiced it up just a bit. Serve with pita wedges
or use as a spread for sandwiches.
Makes 2-1/2 cups (625 ml)
2-3 cloves garlic, peeled
2-3 dried red chile peppers,
about 2" (5 cm) each
4 strips lemon zest, 2 x 1/2" (1.3 cm)
each (zest of 1/2 lemon), bitter white
pith removed, cut in 1/2" (1.3 cm)
pieces
2 teaspoons (10 ml) ground cumin
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) thyme
4 tablespoons (60 ml) fresh lemon
juice
2 tablespoons (30 ml) water
2 roasted red peppers (freshly roasted
or from a jar), cut in 8ths
1 can (19 ounces/560 ml) chick peas,
drained, rinsed and drained again
2 tablespoons (30 ml) tahini paste
1/4 teaspoon (1 ml) hot sauce such as
Tabasco
®
11⁄2 tablespoons (22 ml) extra virgin olive
oil
Place the garlic cloves, chile peppers and
lemon zest in the blender. Set blender on Low
speed. Use Pulse button to chop, 10 pulses.
Scrape the sides of the blender jar and add
the cumin, salt and thyme. Blend for 10 seconds. Scrape the sides of the blender jar and
add the lemon juice, water, roasted peppers,
chickpeas, tahini and hot sauce in that order.
Blend for 40 seconds; scrape the sides of the
blender jar if necessary. Add the olive oil in
a steady stream through the opening in the
blender jar lid while blending for 20 seconds.
Transfer the hummus to a bowl and let stand
for 30 minutes before serving to allow flavours
to develop. Hummus will keep covered in the
refrigerator for up to a week.
12
Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 34mg •
calc. 8mg • fiber 1g
SUN-DRIED TOMATO, GARLIC &
HERB CHEESE SPREAD
Serve with crackers, crudités, as a sandwich
spread or a topping for baked potatoes.
Makes about 1-3/4 cups (440 ml)
3 sun-dried tomatoes
(dry, not oil packed)
2 cloves garlic, peeled
1/2 cup (125 ml) boiling water
3 green onions, trimmed, cut into 1"
(2.5 cm) pieces
1 package lowfat cream cheese,
cut in 1" (2.5 cm) pieces
1/2 cup (125 ml) fat free cottage cheese
2 teaspoons (10 ml) herbs de Provence
Place sun-dried tomatoes and garlic cloves in
a small bowl and cover with boiling water; let
stand 5 minutes. Drain, reserving soaking
liquid, and place tomatoes and garlic in
blender jar; cover blender jar. Set on Low;
Pulse to chop, 10 times. Add green onions,
Pulse to chop, 10 times. Add remaining
ingredients in order listed. Set blender on
High. Blend for 10 to 15 seconds. Scrape
blender jar as needed. Add a teaspoon or
two of the reserved soaking liquid if mixture
seems thick, blend for an additional 15 to 20
seconds, until mixture is smooth and creamy.
Let stand 30 minutes before serving to allow
flavors to develop. Place in an airtight
container and cover to refrigerate. Allow
to come to room temperature for 15 to 20
minutes before serving.
Nutritional information per serving (2 tablespoons):
Calories 48 (56% from fat) • carb. 2g • pro. 3g •
fat 3g • sat. fat 2g • chol. 6mg • sod. 135mg •
calc. 39mg • fiber 0g
CHILLED GAZPACHO
A Cuisinart favourite, made with fresh,
ripe summer tomatoes. Chilled Gazpacho
is perfect on a hot, summer night.
Makes 8 servings, about 6 oz (180 ml) each
1-2 cloves garlic, peeled
3 cups (750 ml) tomato or vegetable
juice cocktail, divided
1 large rib celery, peeled, cut into 1"
(2.5 cm) pieces
1 large cucumber, peeled, halved
lengthwise, seeded, cut into 1"
(2.5 cm) pieces
1/2 medium green bell pepper, cored,
seeded, cut into 1" (2.5 cm) pieces
1/2 medium red bell pepper, cored,
seeded, cut into 1" (2.5 cm) pieces
1 large jalapeño pepper, cored, seeded,
cut into 1/2" (1.3 cm) pieces
6 green onions, trimmed, cut into
1/2" (1.3 cm) pieces
4 medium tomatoes, cored, seeded,
cut into 1" (2.5 cm) pieces
3 tablespoons (45 ml) sherry vinegar or
lemon juice
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground black
pepper
Place garlic in blender jar; cover jar. Set on
Low; Pulse to chop garlic, 10 times. Add 1
cup (250 ml) tomato juice/vegetable juice
cocktail to blender jar along with celery,
cucumber, green pepper, red pepper, jalapeño
pepper, and green onions. Blend on Low 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.
With blender set on Low, Pulse 10 times to
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.
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
CHILLED MELON AND
MANGO SOUP
Sweet cantaloupe and mango combine with
orange juice for this refreshing cold soup.
Perfect for a summer brunch or as a refreshing,
cool ending to a warm-weather meal.
Makes 8 servings
2-3 slices fresh ginger (each about the
size of a quarter)
1 mango, about 12–14 ounces,
peeled, seeded, cut into 1" (2.5 cm)
pieces
1 cantaloupe, about 3 pounds,
peeled, seeded, cut into 1" (2.5 cm)
pieces
1/2-1 cup (125-250 ml) orange juice
Place ginger, mango, melon and 1/2 cup (125
ml) orange juice in the blender jar; cover
blender jar. Set on Low and blend until
13
smooth, about 20 to 30 seconds. Add as
much remaining orange juice as necessary to
adjust consistency to that of a thick soup.
Chill completely before serving. May be garnished with fresh raspberries or blueberries
and a sprig of mint.
Nutritional information per serving:
Calories 68 (2% from fat) • carb. 17g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 14mg •
calc. 17mg • fiber 1g
CREAM OF ASPARAGUS SOUP
Make this soup in the spring when asparagus is
at its most flavourful.
Makes eight 6 oz (180 ml) servings
3/4 cup (190 ml) Italian parsley leaves,
washed and dried
3 tablespoons (45 ml) unsalted butter
2/3 cup (165 ml) chopped onion or leek
1 pound asparagus, trimmed, cut into
1" (2.5 cm) pieces
3 cups (750 ml) fat free, low-sodium
chicken or vegetable stock or broth
1 cup (250 ml) half-and-half
1 tablespoon (15 ml) cornstarch
1
1
⁄2 cups (375 ml) cold water
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) white pepper
Place the parsley in the blender jar. Place
cover on blender jar. Set blender on Low and
Pulse until coarsely chopped, about 4 to 5
times. Remove and reserve.
Melt the butter in medium Cuisinart®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 (15
ml) 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
(250 ml) of the cooking liquid; return the
remaining liquid to the saucepan. Cover
blender jar and set on Low. Turn blender on
and blend until creamy and smooth, about 25
to 30 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 allow to 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
CREAMY POTATO LEEK SOUP
This versatile soup may be served hot or chilled.
Makes 6 servings
2 medium leeks, white and tender
green only, sliced horizontally and
cut into 1/2" (1.3 cm) pieces
1 tablespoon (15 ml) unsalted butter
1 small (3-4 ounce) onion, peeled and
cut into 1/2" (1.3 cm) pieces
1/4 teaspoon (1 ml) thyme
2 medium russet potatoes
(about 3/4 pound total), peeled,
cut into 1" (2.5 cm) slices
1
1
⁄2 cups (375 ml) fat free, low-sodium
chicken
1
1
⁄2 cups (375 ml) stock or broth
3/4 cup (190 ml) water
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) white pepper
3/4 cup (190 ml) half-and-half
Place leeks in a medium bowl and add cold
water. Swirl, then let stand for minutes. Lift
leeks from the water without disturbing the
sand/sediment collected in the bowl; allow to
drain completely.
Melt butter in a large Cuisinart
®
Saucepan
over medium heat. Add the drained leeks,
onion, and thyme. Let cook until softened, 3
to 5 minutes. Add potatoes, stock, and water;
cover and bring to a boil over medium high
heat. Reduce heat to low, and simmer,
uncovered, until potatoes are soft, about
10 to 15 minutes.
Drain vegetables, reserving cooking liquid.
Place vegetables in blender jar. Add 1 cup
(250 ml) cooking liquid; return remaining
cooking liquid to saucepan. Cover blender jar.
Set on High. Blend 20 to 30 seconds. Scrape
blender jar and blend 10 to 15 seconds
longer, until completely puréed and creamy
smooth. Stir vegetable purée into stock in
saucepan and reheat over medium low heat.
Add salt, pepper and half-and-half.
Nutritional information per serving:
Calories 132 (37% from fat) • carb. 18g • pro. 3g •
fat 6g • sat. fat 3g • chol. 16mg • sod. 369mg •
calc. 56mg • fiber 3g
Variation: Turn this soup into Creamy
Watercress Soup by adding 1 bunch
watercress, washed and dried. Pick leaves
and reserve. Chop stems and measure out
1
1
⁄2 cups (375 ml). Add stems to vegetable
mixture when sautéing. Follow recipe as
directed.
Stir in reserved watercress leaves along with
the half-and-half. Serve hot or chilled.
14
CREAMY TOMATO &
RED PEPPER BISQUE
Creamy tomato soup that is special enough for
any occasion.
Makes 8 servings
1 teaspoon (5 ml) unsalted butter
1 teaspoon (5 ml) extra virgin olive oil
1 small onion (4 ounces), peeled,
cut in 1/2" (1.3 cm) pieces
1 rib celery (2 ounces/57 g), cleaned,
cut in 1/2" (1.3 cm) pieces
1 carrot (2 ounces/57 g), peeled,
cut in 1/2" (1.3 cm) pieces
2 tablespoons (30 ml) white rice
1 teaspoon (5 ml) basil
2 cups (500 ml) fat free, low-sodium
chicken or vegetable stock
2 cans recipe ready diced tomatoes
(15
1
⁄2 oz.) with juices
2 roasted red peppers, seeded
1/2 teaspoon (2 ml) kosher salt
1/8 teaspoon (0.5 ml) white pepper
1/2 cup (125 ml) half-and-half
Heat the butter and olive oil in a Cuisinart
®
33⁄4-quart (3.5 L) Saucepan over medium low
heat. Add the onion, celery, and carrot, cover
loosely and cook until the vegetables are
tender, 8-10 minutes. Stir in the rice, basil and
oregano, cook until rice is opaque, 2 minutes.
Stir in the stock and tomatoes. Raise heat and
bring to a boil. Lower the heat, cover loosely
and simmer over low heat for 20-25 minutes.
Turn off heat and let stand for 5 minutes.
Strain the solids from the cooking liquid,
reserving the cooking liquid and returning it to
the saucepan. Place the solids in the blender
jar. Add 1 cup (250 ml) of the cooking liquid to
the blender jar. Set on High. Pulse 10 times to
chop, then process for 30 to 40 seconds until
totally smooth and creamy. Add the salt,
pepper, blend 5 seconds longer. Return the
blended tomato mixture to the cooking liquid
in the saucepan. Heat on medium until it just
begins to simmer then add the half-and-half.
Do not allow to boil. The soup may be made
ahead and reheated – if making ahead, do not
add half-and-half until it is reheated.
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g •
fat 3g • sat. fat 1g • chol. 7mg • sod. 367mg •
calc. 47mg • fiber 3g
PERFECT POPOVERS
I
mpress your guests with these deceivingly
simple popovers that are mixed in a matter
of seconds in your Cuisinart
®
Blender.
Our 50 ounce blender is large enough that
you may increase this recipe by 50 percent
to make a larger batch.
Makes 18 popovers
6 large eggs
2 cups (500 ml) all-purpose flour
2 cups (500 ml) evaporated fat free
milk, not reconstituted
1/2 teaspoon (2 ml) kosher salt
5 tablespoons (75 ml) unsalted butter,
melted
Preheat oven to 375°F (190°C). Thoroughly
coat eighteen 1/2-cup (125 ml) 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. Set on Low. Blend 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 bladed 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
For Pesto Popovers: Add 1/2 cup (125 ml)
prepared pesto (page 16) to the batter. Bake
as directed.
RICOTTA SPINACH PIE
Somewhat like a crustless quiche, serve Ricotta
Spinach Pie with Rustic Tomato Sauce for a
simple supper entrée.
Makes 8 servings
1 teaspoon (5 ml) extra virgin olive oil
1/2 ounce Asiago cheese,
cut into 1/2" (1.3 cm) cubes
1/2 slice white or wheat bread
(1/2 ounce) cut into 1/2" (1.3 cm)
cubes
1/2 teaspoon (2 ml) dry basil
4 large eggs
2 cups (500 ml) fresh baby spinach
leaves, packed (about 2
1
⁄2 ounces),
washed & dried
3 cups (750 ml) lowfat ricotta cheese
1/2 teaspoon (2 ml) kosher salt
15
1/2 teaspoon (2 ml) freshly ground black
or white pepper
Preheat oven to 350°F (175°C). Use a pastry
brush to coat a 10" deep dish pie plate with
olive oil and set aside. Place Asiago cheese
cubes in blender jar; cover blender jar. Set on
Low and Pulse 10 to 12 times to grind the
cheese. Remove and reserve. Place bread
cubes in blender jar, pulse 5 to 10 times to
grind; add basil, blend for 5 seconds. Remove
and reserve.
Place the eggs, spinach, ricotta, reserved
Asiago cheese, salt, and pepper in the
blender jar. Set on Low and Pulse 10 times,
then blend for 15 seconds; use a spatula to
scrape the sides of the blender jar. Blend for
an additional 15 to 20 seconds. Pour the
blended ricotta mixture into the prepared pie
plate. Sprinkle evenly with the reserved
breadcrumbs. Bake in the preheated 350°F
(175°C) oven for 45 to 50 minutes, until the
custard is set and the pie is puffed. Remove
and let rest for 5 to 10 minutes. Cut into
wedges to serve. Top with Rustic Tomato
Sauce, below.
Nutritional information per serving:
Calories 182 (54% from fat) • carb. 6g • pro. 14g •
fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg •
calc. 291g • fiber 0g
SAUCES/DRESSINGS
RUSTIC TOMATO SAUCE
Healthy and delicious at the same time!
Makes about 8 cups (2 L)
1 tablespoon (15 ml) extra virgin olive oil
1 onion (8 ounces), peeled and cut in
1/2" (1.3 cm) pieces
2 carrots (4 ounces), peeled and cut in
1/2" (1.3 cm) pieces
2 ribs celery, trimmed and cut in
1/2" (1.3 cm) pieces
4 cloves garlic, peeled
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried basil
4 roasted red bell peppers,
cut in 1" (2.5 cm) pieces
1/2 cup (125 ml) dry white wine
(such as vermouth)
2 tablespoons (30 ml) tomato paste
3 cans (15-ounce) recipe ready diced
tomatoes with juices
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground black
pepper
In a Cuisinart®33⁄4-quart (3.5 L) Saucepan,
heat the olive oil over medium heat. Add the
onion, carrot, celery, garlic, 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.
Strain the solids from the liquids, and return
the liquid to the saucepan. Place the solids in
the blender jar with 1/2 cup (125 ml) of the
cooking liquid. Cover the blender jar. Set on
Low and Pulse 10 times to chop. Use a plastic spatula to scrape the sides of the blender
jar. Blend for 20 to 30 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 half cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 194mg •
calc. 26mg • fiber 2g
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a
crisp green salad.
Makes about 1-1/2 cups (375 ml), can be
doubled
1 clove garlic, peeled
2 tablespoons (30 ml) Dijon-style
mustard
1/2 cup (125 ml) wine vinegar
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2 ml) freshly ground
pepper
2/3 cup (165 ml) extra virgin olive oil
2/3 cup (165 ml) vegetable oil
Place the garlic in the blender jar and cover jar.
Set on Low. Use the Pulse function to chop the
garlic, 5 times. Add the mustard, vinegar, salt
and pepper. Turn the blender on and blend for
10 to 15 seconds. With the blender running,
add the oils in a slow, steady stream, taking
about 20 seconds, then blend for 20 seconds
longer until completely emulsified.
You may change the Basic Vinaigrette by
changing the flavour of the 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 flavour changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g •
fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg •
calc. 1mg • fiber 0g
16
CRACKED PEPPER
PARMESAN DRESSING
A great dressing for pasta salad.
Makes 1-1/3 cups (330 ml)
2 teaspoons (10 ml) whole black
peppercorns
1 ounce Reggiano Parmesan, cut in
1/2" (1.3 cm) or smaller cubes
1 shallot, about 1 ounce, peeled, cut in
1/2" (1.3 cm) or smaller pieces
1 clove garlic, peeled and smashed
1/2 teaspoon (2 ml) kosher salt
1 tablespoon (15 ml) Dijon-style
mustard
1/4 teaspoon (1 ml) Worcestershire
sauce
2 tablespoons (30 ml) light mayonnaise
1/4 cup (60 ml) wine vinegar
1/4 cup (60 ml) extra virgin olive oil
1/4 cup (60 ml) canola or other
flavourless vegetable oil
Place the whole peppercorns in the blender
jar. Blend for 10 seconds, some peppercorns
will be pulverized, some with be cracked
and crushed; remove and reserve. Place the
Parmesan cubes in the blender jar; blend for
20 seconds; scrape sides of blender jar. Add
shallot, garlic and salt. Blend for 10 seconds;
scrape sides of blender jar.
Add remaining ingredients in order listed;
blend for 10 seconds. Add reserved black
pepper; blend for 5 seconds. Transfer dressing
to a resealable container and refrigerate for 30
minutes or longer to allow flavors to develop.
Keeps for one week in the refrigerator.
Nutritional analysis per tablespoon:
Calories 58 (90% from fat) • carb. 1g • pro. 1g •
fat 6g • sat. fat 1g • chol. 1mg • sod. 74mg •
calc. 18mg • fiber 0g
JAPANESE CARROT GINGER
DRESSING
This dressing is served on the iceberg lettuce
salad that often accompanies Sushi. It is simple
to prepare at home in your Cuisinart
®
Smart Power Premier™Electronic Blender.
Makes about 2 cups (500 ml)
4 carrots, peeled, and cut into
1/2" (1.3 cm) slices
1 piece ginger root, about 2 inches,
peeled, cut in 1/2" (1.3 cm) pieces
1 shallot, peeled, cut in 4 pieces
1 clove garlic, peeled
1 teaspoon (5 ml) dry mustard
1/2 cup (125 ml) apple juice
1/3 cup (80 ml) rice vinegar
1/4 cup (60 ml) water
2 tablespoons (30 ml) mirin
(Japanese rice wine)
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) Asian sesame oil
Place all ingredients in blender jar in order
listed; cover blender jar. Blend on High for
30 to 40 seconds. Serve with chopped crisp
lettuce.
Nutritional information per serving (2 tablespoons):
Calories 26 (30% from fat) • carb. 4g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 68mg •
calc. 7mg • fiber 4g
PESTO SAUCE
Serve as a topping for hot pasta or to add flavor
to dips, dressings, or other sauces.
Makes about 3/4 cup (190 ml)
1 ounce (28 g) Parmesan cheese,
cut in 1/2" (1.3 cm) cubes
1-2 cloves garlic, peeled
1/3 cup (80 ml) extra virgin olive oil
2 cups (500 ml) fresh basil leaves,
loosely packed *
3 tablespoons (45 ml) lightly
toasted pine nuts or walnuts
Place cheese cubes in blender jar; cover
blender jar. Set on Low. Use Pulse to chop the
cheese, 10 to 15 pulses. Remove and reserve
cheese Add garlic to blender jar; cover, Pulse
to chop, 10 to 15 pulses. Add remaining
ingredients in order listed, including reserved
cheese. Cover blender jar; blend on High until
combined, about 30 to 40 seconds. Pesto may
be store in refrigerator in an airtight container.
After placing in container, smooth over top, and
drizzle to cover surface with additional olive oil
to keep from turning dark. Stir oil in before
using.
Nutritional information per serving (1-1/2 tablespoons):
Calories 116 (87% from fat) • carb. 1g • pro. 2g •
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg •
calc. 61mg • fiber 0g
*For Spinach Pesto: Add 1/2 teaspoon (2 ml)
fennel seed and 2 teaspoons (10 ml) dried
basil when chopping the garlic. Substitute 2
cups (500 ml) washed and dried baby spinach
leaves for the basil.
17
WASABI GINGER
SAUCE/MARINADE
Use this versatile sauce as a marinade for meats
and seafood, a dressing for salads, or a dipping
sauce for potstickers, dumplings or
Mongolian Hot Pot.
Makes about 2 cups (500 ml)
1/2 ounce (14 g) fresh ginger, peeled,
cut in 1/2" (1.3 cm) or smaller
pieces
1 small shallot (1/2 ounce), peeled,
cut in 1/2" (1.3 cm) or smaller pieces
1 clove garlic, peeled
3/4 cup (180 ml) mirin or rice wine*
3/4 cup (180 ml) low-sodium soy or
tamari sauce
1/4 cup (60 ml) seasoned rice or wine
vinegar
2 tablespoons (30 ml) dark molasses
2 tablespoons (30 ml) prepared
wasabi paste*
1 tablespoon (15 ml) brown sugar,
packed
1 tablespoon (15 ml) Asian sesame oil
(toasted sesame oil)
2 teaspoons (10 ml) powdered ginger
1/2 teaspoon (2 ml) freshly ground
black pepper
Place ginger, shallot and garlic in blender jar;
cover blender jar. Set on Low; Pulse 5 times.
Scrape sides of jar; Pulse 5 times. Add
remaining ingredients in order given. Blend
for 20 seconds. Transfer to a resealable
container and let stand for 30 minutes before
using to allow flavors to develop. Unused
portions may be refrigerated for up to a week,
stir before using.
* Available in Asian markets or gourmet/ethnic
foods section of grocery stores.
Tip: Use about 1 tablespoon (15 ml) of marinade per portion. Meats such as boneless,
skinless chicken parts, pork chops, or steaks,
may be placed in a resealable freezer weight
bag, coated with marinade and frozen. When
thawed, they will be fully marinated and ready
to cook.
Nutritional analysis per tablespoon:
Calories 22 (18% from fat) • carb. 3g • pro. 0g •
fat 0g •sat. fat 0g • chol. 0mg • sod. 183mg •
calc. 14mg • fiber 0g
CAJUN CREOLE SPICE BLEND
Our Cajun Creole Spice Blend is a comparable
alternative to purchased spice mixtures, but much
fresher and economical. Adjust the spiciness to
taste with the amount of cayenne used.
Makes about 1/2 cup (125 ml)
2 teaspoons (10 ml) coriander seed
1 teaspoon (5 ml) mustard seed
1/2 teaspoon (2 ml) celery seed
1/2 teaspoon (2 ml) white peppercorns
1/2 teaspoon (2 ml) black peppercorns
1 bay leaf, roughly broken
3 tablespoons (45 ml) sweet paprika
1 tablespoon (15 ml) kosher salt
1/2 tablespoon (8 ml) sugar
2 teaspoons (10 ml) dried minced
garlic
2 teaspoons (10 ml) minced dry onions
1-2 teaspoons (5-10 ml) cayenne pepper,
to taste
2 teaspoons (10 ml) dry oregano
1 teaspoon (5 ml) dry thyme leaves
1 teaspoon (5 ml) dry basil
1/2 teaspoon (2 ml) dry rosemary
1/2 teaspoon (2 ml) ground allspice
Place the coriander seed, mustard seed,
celery seed, both peppercorns, and bay leaf
in the blender jar. Cover jar and set on Low.
Blend until seeds are finely ground, 10 to 15
seconds. Add the remaining ingredients and
blend until no signs of the bay leaf are visible,
about 20 to 30 seconds.
Use as a rub for meat, poultry, or seafood
before sautéing, roasting or grilling, or add as
a seasoning to rice or dressing to brighten up
flavors.
Nutritional analysis per tablespoon:
Calories 18 (24% from fat) • carb. 4g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 501mg •
calc. 23mg • fiber 1g
DESSERTS/
SWEET SAUCES
COOKIE CRUST PUMPKIN PIE
The traditional holiday favourite is made is a
cookie crumb crust for a crunchy change.
Makes 12 servings
Crust:
2/3 cup (165 ml) pecan halves
45 vanilla wafers (may use reduced fat)
1/3 cup (80 ml) unsalted butter, melted
Pumpkin Filling:
2 large eggs
1/2 cup (125 ml) brown sugar
18
1 can (12 ounces/355 ml) evaporated
fat free milk
1 can (15-16 ounces, 1
1
⁄2 cups) solid
pack pumpkin (not pie filling)
1 tablespoon (15 ml) cornstarch
1/4 cup (60 ml) molasses
1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) ginger
1/4 teaspoon (1 ml) freshly grated
nutmeg
Preheat the oven to 375°F (190°C).
Place the pecans in the blender jar; cover the
blender jar. Set on Low and Pulse 8 to 10
times to chop finely. Remove and transfer to a
10" deep-dish pie plate. Place 15 cookies in
the blender jar; cover the blender jar. Set on
High and Pulse 5 times to chop the cookies,
then blend for 10 seconds to pulverize; add
the cookie crumbs to the nuts in the pie plate
and repeat with the remaining cookies. Stir
the nuts and cookies with a fork to blend; add
the melted butter and stir to combine. Press
the cookie/nut mixture evenly onto the sides
and bottom of the pie plate. Bake in the
preheated 375°F (190°C) oven for 5 minutes.
Remove and let cool on a rack while continuing. Lower the oven temperature to 350°F
(175°C).
Place the eggs and remaining ingredients in
the blender jar in the order listed; cover the
blender jar. Set on Low and blend until
smooth, about 10 to 15 seconds. Pour the
pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350°F (175°C)
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:
Calories 252 (41% from fat) • carb. 33g • pro. 5g •
fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg •
calc. 129mg • fiber 2g
CLASSIC CHERRY CLAFOUTIS
This traditional country French dessert can be
made with cherries, plums, peaches, pears or
any other berry may be used. We have added
finely ground almonds or hazelnuts for that
certain “je ne sais quoi”.
Preparation: less than 5 minutes,
plus baking time.
Makes 8 servings
2 teaspoons (10 ml) unsalted butter,
melted
1/4 cup + 4 teaspoons (80 ml) granulated
sugar, divided
1 ounce (28 g) almonds or hazelnuts
(toasted gives best flavor)
3/4 cup (180 ml) evaporated fat free milk
(not reconstituted)
1/4 cup (60 ml) heavy cream
3 large eggs
1 tablespoon (15 ml) vanilla extract
1 tablespoon (15 ml) brandy or
amaretto
1/8 teaspoon (0.5 ml) salt
1/2 cup (125 ml) all-purpose flour
1/4 teaspoon (1 ml) ground cinnamon
12 ounces (340 g) pitted cherries
(thawed if using frozen)
Arrange the rack in the middle of the oven.
Preheat oven to 325°F (163°C). Brush a sixcup (1.5L) oval baker or gratin dish with the
melted butter. Dust with 2 teaspoons (10
ml) of the granulated sugar. Place 1/4-cup
(60 ml) of the sugar and the nuts in blender
jar; cover blender jar. Set on Low and pulse
10 to 15 times to chop the nuts. Add the
evaporated milk, cream, eggs, vanilla,
brandy, salt, flour, and cinnamon.
Blend for 10 seconds, mixture will be
smooth and creamy – do not over blend.
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.
Nutritional information per serving:
Calories 211 (40% from fat) • carb. 23g • pro. 8g •
fat 10g • sat. fat 3g • chol. 92mg • sod. 113mg •
calc. 158mg • fiber 1g
QUICK BERRY SAUCE
Serve with ice cream or cheesecake.
Makes about 2 cups (500 ml)
12 ounces (340 g) fresh or frozen,
thawed strawberries or raspberries
1/2 cup (125 ml) red berry preserves
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) fresh lemon juice
Place all ingredients in blender jar; cover
blender jar. Set on High. Blend until smooth
and completely puréed, 20 to 30 seconds.
Strain mixture through a fine sieve to
remove seeds; discard seeds. Store in an
19
airtight container in refrigerator. Serve with
desserts, pancakes or waffles.
Nutritional information per serving
(based on 8 servings):
Calories 128 (0% from fat) • carb. 33g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg •
calc. 14mg • fiber 2g
CHOCOLATE SAUCE
Change the Vanilla to Mint for
Mint Chocolate sauce.
Makes 1-1/4 cups / 20 tablespoons (300 ml)
4 ounces (115 g) good quality
bittersweet or semi-sweet chocolate,
broken into 1/2" (1.3 cm) pieces
4 ounces (115 g) good quality milk
chocolate, broken into 1/2" (1.3 cm)
pieces
2 tablespoons (30 ml) sugar
1/2 cup (125 ml) fat-free milk, heated
until just bubbling around the edges
1
1
⁄2 teaspoons (7 ml) vanilla
Place the chocolates in the blender jar; cover
blender jar. Set on Low. Pulse to chop the
chocolates, 10 to 15 times. Add the sugar,
process to chop, 2
0 seconds. W
0 seconds. Witith the
blender running, remove the measured pour
cup. Pour the hot milk slowly and carefully
though the pour spout and blend, until the
chocolate is melted and smooth, 1 minute.
Add the vanilla, blend to combine, 10
seconds. Serve warm or let cool, place in
an airtight container and refrigerate. Reheat
before serving.
Nutritional information per serving (1 tablespoon):
Calories 65 (50% from fat) • carb. 8g • pro. 1g •
fat 4g • sat. fat 2g • chol. 1g • sod. 3mg •
calc. 11mg • fiber 0g
LIMITED THREE-YEAR
WARRANTY
This warranty supersedes all previous
warranties on this Cuisinart
®
product. This
warranty is available to consumers only. You
are a consumer if you own a Cuisinart
®
product that was purchased at retail for
personal, family or household use. This
warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that this Cuisinart
®
product will be
free of defects in material or workmanship
under normal home use for three years from
the date of original purchase.
For warranty purposes, we would like to
suggest that you register your product on-line
at www.cuisinart.ca to facilitate verification of
the date of original purchase. However,
should you not wish to register on-line we
recommend the consumer to maintain original
receipt indicating proof of purchase. In the
event that you do not have proof of purchase
date, the purchase date for purposes of this
warranty will be the date of manufacture.
When calling our Authorized Service Centre
for in warranty service please make reference
to your model number and the manufacturing
date code. This information can be found in
the rating area on the body or underneath the
base of your unit. The model number will
follow the word Model: CBT-500C. The
manufacturing date code is a 4 or 5 digit
number. Example, 40630 would designate
year, month & day (2004, June 30th).
If your Cuisinart
®
product should prove to be
defective within the warranty period, we will
repair it or, if we think it necessary, replace it.
To obtain warranty service, please call our
Consumer Service Centre toll-free at 1-800472-7606 or write to:
Cuisinart Canada
156 Parkshore Drive
Brampton, Ont. L6T 5M1
To facilitate the speed and accuracy of your
return, please also enclose $10.00 for shipping
and handling of the product. Please also be
sure to include a return address, description of
the product defect, product serial number, and
any other information pertinent to the product’s
return. Please pay by cheque or money order.
NOTE: For added protection and secure
handling of any Cuisinart
®
product that is being
returned, we recommend you use a traceable,
insured delivery service.
Cuisinart cannot be held responsible for in
transit damage or for packages that are not
delivered to us. Lost and/or damaged products
are not covered under warranty.
Your Cuisinart
®
product has been manufactured
to strict specifications and has been designed
for use with Cuisinart
®
authorized accessories
and replacement parts for your model.
These warranties expressly exclude any
defects or damages caused by accessories,
replacement parts or repair service other than
those that have been authorized by Cuisinart.
These warranties exclude all incidental or
consequential damages.
BEFORE RETURNING YOUR
CUISINART PRODUCT
Important: If the nonconforming product is
to be serviced by someone other than
Cuisinart’s Authorized Service Centre, please
remind the servicer to call our Consumer
Service Centre to ensure that the problem is
properly diagnosed, the product serviced
with the correct parts, and to ensure that the
product is still under warranty.
Cuisinart 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
®
.
www.cuisinart.ca
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Makers
©2005 Cuisinart
Cuisinart
®
is a registered trademark of Cuisinart
156 Parkshore Drive
Brampton, Ontario L6T 5M1
Printed in China
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®
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