SPB-7CH User Manual

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Liquefy until combined, about 45 to 50 seconds. Turn blender off. Pesto may be

stored in refrigerator, in an airtight container, for up to 5 days. It also freezes well.

Nutritional analysis per serving:

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Raspberry Sauce

Makes eight servings

12 ounces frozen raspberries, thawed, at room temperature

(about 1½ cups)

1 tablespoon granulated sugar

Place raspberries and sugar in jar of Cuisinart

SmartPower

7-Speed Electronic

Blender. Place cover on jar. Turn blender on and pulse 5 times on Purée, then run

continuously on Purée until smooth, about 10 seconds. Turn blender off. Strain

mixture through a fine sieve. Store in an airtight container in the refrigerator. Serve

over ice cream or cheesecake.

Nutritional information per serving:

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Classic Mayonnaise with Cooked Eggs

Makes 1 cup

1 large egg

1 large egg yolk

½ teaspoon granulated sugar

½ teaspoon unbleached, all-purpose flour

1 tablespoon white wine vinegar

1¼ teaspoons dry mustard

½ teaspoon table salt

¼ teaspoon ground white pepper

²∕

cup (6 ounces) vegetable oil

Have ready a pie plate filled with ice cubes and cold water. Place the whole egg, egg

yolk, sugar and flour in the jar of Cuisinart

SmartPower

7-Speed Electronic

Blender. Place cover on jar and press On button. Process on Stir until combined,

about 5 seconds. Transfer to a 7-inch nonstick skillet. Wash the jar, blade and lid

with hot water and soap; dry.

Over medium heat, using a heat-proof scraper, stir the egg mixture until it thickens to

the consistency of a thin custard, about 1 to 1½ minutes. Stir for ½ minute longer,

then remove the pan from the heat and place it in the prepared ice water bath,

stirring the egg mixture until it is cool.

Add the cooled egg mixture to the blender jar along with the vinegar, dry mustard,

salt, and pepper. Process on Stir to blend, about 15 seconds. With the machine

running on stir, add the 2∕

cup of the oil in a very slow, steady stream, taking about 2

minutes. Hold the measured pour lid over the opening while adding oil to prevent

splattering. The mayonnaise will thicken gradually. Stop processing once all the oil

has been added and the mixture is emulsified. For a thicker mayonnaise, chill for one

hour or longer before serving. Store in an airtight container in the refrigerator for up

to 5 days.

Variation:

Cholesterol-Free Mayonnaise: Substitute ½ cup pasteurized liquid egg

substitute for the egg and egg yolk. Omit the cooking/cooling steps. Substitute olive

oil for the vegetable oil.

Nutritional information per tablespoon of Classic Mayonnaise:

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Low-Fat Blue Cheese Dressing

Makes 1 cup

1 cup fresh parsley

¹∕

cup fat-free milk

½ cup fat-free plain yogurt

2 ounces blue cheese, cut into ½-inch pieces

1 tablespoon fresh lemon juice

¼ teaspoon ground white pepper

¼ teaspoon table salt

Place parsley in the jar of Cuisinart

SmartPower

7-Speed Electronic Blender. Place

cover on jar. Turn blender on and pulse on Stir until coarsely chopped, about 5

times. Add remaining ingredients in order listed, and blend on Stir until combined,

about 15 to 20 seconds. Turn blender off. Store in the refrigerator for up to 2 weeks

in an airtight container.

Nutritional information per tablespoon:

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User Manual - Page 14