APPETIZERS, DIPS, Spreads, Frozen Daiquiri

FROZEN DAIQUIRI

Makes 4 servings

6ounces frozen limeade

5ounces light rum

3cups ice cubes

Place ingredients in blender jar in order listed. Cover blender jar. Set on Speed 18. Turn blender on and process until smooth and slushy, about 30 to 40 seconds. 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

1cup cranberry juice cocktail, chilled

1cup orange juice, chilled

1-1⁄2cups (about 12 standard) ice cubes

1bottle (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 ⁄3 cup) among 10 champagne glasses. 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

1teaspoon kosher salt

2teaspoons cumin

1⁄2teaspoon thyme

1tablespoon herbs de Provence or Mediterranean herb blend

4tablespoon fresh lemon juice 4-6 tablespoons water

1can (19 ounces) chick peas, drained, rinsed and drained again

3tablespoons tahini paste

1⁄4teaspoon hot sauce such as Tabasco®*

2tablespoons 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