SAUCES/DRESSINGS Vinaigrettes | Cuisinart CB-9 manual

MINTED YOGURT SAUCE

Makes two cups

2cups low-fat vanilla yogurt

1 tablespoon sugar

3 tablespoons fresh mint leaves

Place ingredients in blender jar. Place cover on blender jar. Turn blender ON and process on Liquefy until well blended, about 10-15 seconds. Turn blender OFF. Serve chilled with fresh fruit.

Nutritional analysis per tablespoon:

Calories 16 (0% from fat) • carbo. 3g • prot. 1g • fat 0g sat. fat 0g • chol. 1mg • sod. 8mg

Variation:

Substitute fruit flavored yogurt.

MEXICAN SALSA CRUDA

Makes two cups

128-ounce can plum tomatoes, drained 1/4 cup cilantro leaves

2jalapeño peppers, halved, seeded, cut into 1/2" pieces

1small onion, peeled, cut into 1/2" pieces

1teaspoon fresh lime juice

1teaspoon salt

Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender ON and pulse on Chop 5-6 times until coarsely chopped. Turn blender OFF. Allow to sit for 1-2 hours to develop flavor. Drain before serving if a thicker salsa is desired.

Nutritional analysis per tablespoon:

Calories 8 (0% from fat) • carbo. 2g • prot. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 76mg

SPICY CRABMEAT DIP

Makes 1-3/4 cups 1/3 cup milk

1cup low-fat sour cream 1/4 cup low-fat mayonnaise

1can (6 ounces) crabmeat, drained (about 3/4 cup)

1tablespoon fresh chopped chives

1-1/2 teaspoons prepared horseradish 1/4 teaspoon ground white pepper

Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender ON and process on Liquefy until well blended, about 20- 25 seconds. Turn blender OFF. Scrape blender jar with a spatula. Turn blender ON and process an additional 20-25 seconds until well combined. Turn blender OFF. Refrigerate 1-2 hours before serving to develop flavor.

Nutritional analysis per tablespoon:

Calories 34 (53% from fat) • carbo. 2g • prot. 2g • fat 2g sat. fat 1g • chol. 15mg • sod. 91mg

CHUNKY GUACAMOLE

Makes 1-1/2 cups

1/4 cup fresh cilantro leaves

1medium garlic clove, peeled, quartered

1small scallion, trimmed, cut into 1" pieces 1/2 small green chili, seeded and quartered 1/4 teaspoon salt

1/8 teaspoon chili powder 1/2 cup nonfat plain yogurt

2 tablespoons fresh lemon juice

1small plum tomato, cut into 1/2" pieces

2small ripe avocados, peeled, pits removed, cut into 1/2" pieces

Place cilantro, garlic, scallion, chili, salt, and chili powder in blender jar. Place cover on blender jar. Turn blender ON and pulse on Stir until coarsely chopped, about 5-6 times. Add yogurt, lemon juice, and tomato pieces. Pulse on Stir until coarsely chopped (about 5 times), then run continuously on Stir until combined, about 10 seconds. Add avocado pieces, and pulse on Stir to combine, about 10 times. Turn blender OFF. Scrape blender jar with a spatula. Turn blender ON. Run continuously on Stir until combined, but still chunky, about 10 seconds. Turn blender OFF.

Tip: To prevent browning, bury avocado pit in the center of the mixture for serving or storage.

Nutritional analysis per tablespoon:

Calories 39 (69% from fat) • carbo. 2g • prot. 1g • fat 3g sat. fat 0g • chol. 0mg • sod. 30mg

SAUCES/DRESSINGS/

VINAIGRETTES

CHOCOLATE SAUCE

Makes six tablespoons

31-ounce squares semisweet chocolate, each broken into 8 pieces

1-1/2 teaspoons sugar

1/4 cup boiling water, cooled for 5 minutes

Place chocolate and sugar in blender jar. Place cover on blender jar. Turn blender ON and process on Liquefy until coarsely chopped, about 10-15 seconds. Add water, and process on Liquefy until smooth, about 10 seconds. Turn blender OFF. Serve immediately or cool and refrigerate in an airtight container for up to 4 weeks. Reheat before serving.

Nutritional analysis per tablespoon:

Calories 85 (53% from fat) • carbo. 9g • prot. 1g • fat 5g sat. fat 3g • chol. 0mg • sod. 0mg