Assessments - 3, GPA: 4.7
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Turn blender off. Serve immediately. Nutritional information per serving: Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g • sat. fat 0g • chol. 0g • sod. 2mg • calc. 2mg • fiber 0g For Frozen Fruit Daiquiris, add 2-3 cups fruit (strawberries, peaches, melon, etc.) cut into 1-inch pieces. For a more pronounced fruit flavor, freeze some of the fruit and use in place of ice cubes. FROZEN CRANBERRY-ORANGE MIMOSAS For an alcohol-free alternative, top off with chilled ginger ale or sparking cider in place of champagne. Makes 10 servings 1 cup cranberry juice cocktail, chilled 1 cup orange juice, chilled 1-1.cups (about 12 standard) ice cubes 2 1 bottle (750ml) brut champagne, chilled Place cranberry juice, orange juice and ice cubes in blender jar in order listed. Cover blender jar. Set on Speed 18 and blend until thick, smooth and frosty, about 25 to 35 seconds. Turn blender off. Divide mixture evenly (about 1.cup) among 10 champagne glasses. 3 Top with chilled champagne and serve immediately. Nutritional information per serving: Calories 95 (0% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 6mg • calc. 9mg • fiber 0g APPETIZERS, DIPS, SPREADS LEMON HERB 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 about 2 cups Preparation: less than 15 minutes 2- 3 cloves garlic peeled strips lemon zest, 2 x 1 .2 -inch each (zest of 1 .2 lemon), bitter white pith removed, cut in 1 .2 -inch pieces 1 teaspoon kosher salt 2 teaspoons cumin 1 .2 teaspoon thyme 1 tablespoon herbs de Provence or Mediterranean herb blend 4 tablespoon fresh lemon juice 4-6 tablespoons water 1 can (19 ounces) chick peas, drained, rinsed and drained again 3 tablespoons tahini paste 1 .4 teaspoon hot sauce such as Tabasco®* 2 tablespoons extra virgin olive oil Place the garlic cloves and lemon zest in the blender. 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, 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 flavors to develop. Hummus will keep covered in the refrigerator for up to a week. 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 *Tabasco® is a registered trademark owned by the McIlherny Company SPINACH PESTO AND WHITE BEAN DIP Serve this dip with crudites or pita chips as dippers. Makes about 2 cups 1 tablespoon fresh lemon juice or white balsamic vinegar 1 .2 cup pesto (page 17), made with spinach 1 can white beans (15 ounces), rinsed and drained Place ingredients in blender jar in order listed. Cover blender jar. Set on Speed 10 and blend until smooth and creamy, about 30 to 40 seconds. Nutritional information per serving (2 tablespoons): calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g • sat. 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g SUN-DRIED TOMATO, GARLIC AND HERB CHEESE SPREAD Serve with crackers, crudites, use as a sandwich spread or topping for baked potatoes. Makes about 1-3.4 cups 3 sun-dried tomatoes (dry, not oil packed) 2 cloves garlic, peeled 1.cup boiling water 2 3 green onions, trimmed, cut into 1-inch pieces 1 package lowfat cream cheese, cut in 1-inch pieces 1.cup fat-free cottage cheese 2 2 teaspoons 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 Speed 12; Pulse to chop, 10 times. Add green onions; Pulse to chop, 10 times. Add remaining ingredients in order listed. 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 HOT AND COLD SOUPS CHILLED GAZPACHO A Cuisinart favorite, made with fresh, ripe summer tomatoes, Chilled Gazpacho is perfect on a hot summer night. Makes 8 servings, about 6 ounces each 1-2 cloves garlic, peeled 3 cups tomato or vegetable juice cocktail, divided 1 large rib celery, peeled, cut into 1-inch pieces ...