Repeat with remaining liquid and vegeta- bles and return vegetable mixture to saucepan. Add salt and pepper; stir to combine. Garnish with chopped chives, if desired.

Nutritional analysis per serving:

Calories 208 (17% from fat) • carbo. 38g

•prot. 5g • fat 4g • sat. fat 1g

•chol. 0mg • sod. 380mg

CREAMY

CANTALOUPE SOUP

Makes five 6-ounce servings

1/2 cup orange juice

1medium cantaloupe, seeds and peel removed, cut into 1" pieces

1cup plain nonfat yogurt

2tablespoons sugar*

2tablespoons port wine (optional)

2 tablespoons fresh mint leaves

Place orange juice and cantaloupe in blender jar. Place cover on blender jar. Turn blender on and blend on purée until smooth, about 20-25 seconds. Add yogurt, sugar, and wine (if using). Blend on purée until smooth, about 15 seconds. Turn blender off. Serve chilled. Garnish with mint leaves.

*Use less sugar if the cantaloupe is naturally sweet.

Nutritional analysis per serving:

Calories 96 (0% from fat) • carbo. 20g

•prot. 4g • fat 0g • sat. fat 0g

•chol. 1mg • sod. 45mg

CORN CHOWDER

Makes seven 6-ounce servings

1tablespoon unsalted butter

1medium leek, white only, washed, cut into 1" pieces

1medium onion, cut into 1/4" pieces

2celery ribs, peeled, sliced in 1/4" pieces

1medium potato (about 9 ounces), peeled, cut into 1/2" pieces

1- 2/3 cups reduced-sodium chicken broth

1 bay leaf

1/4 teaspoon dried thyme

1-1/3 cups reduced fat milk

2cups corn kernels (fresh or frozen; thaw if frozen)

Divided salt and pepper to taste

Melt butter in a medium saucepan over medium heat. Add leek and onion; cook over medium heat for 3 minutes. Add cel- ery, and sauté until soft, about 2 minutes. Add potato, broth, bay leaf, and thyme. Cover; bring to a boil over medium-high heat. Reduce heat to low, and cook, par- tially covered, until potato is tender, about 8-10 minutes.

Place milk and 1 cup corn kernels in blender jar. Place cover on blender jar. Turn blender on and blend on food proces- sor speed until well combined, about 25- 30 seconds. Turn blender off. Add milk mixture and remaining corn to saucepan. Season with salt and pepper, if desired. Cook gently over low heat until heated through. Remove bay leaf before serving.

Nutritional analysis per serving:

Calories 208 (17% from fat) • carbo. 36g

•prot. 7g • fat 4g • sat. fat 2g

•chol. 8mg • sod. 290mg

Desserts

ESPRESSO GRANITA

Makes six 1/2 cup servings

2cups hot espresso coffee 1/2 cup sugar

1cup chilled coffee

Combine espresso and sugar in a small bowl until sugar dissolves. Pour into ice cube trays, and freeze until solid, about 8 hours. Place chilled cof- fee and 10 espresso cubes in blender jar. Place cover on blender jar. Turn blender on and blend on food proces- sor speed until thick, about 20-30 sec- onds. Turn blender off. Add remaining ice cubes. Turn blender on and blend until thick, about 20 seconds. Turn blender off. Serve immediately in well chilled parfait cups. Top with a dollop of whipped cream.

Nutritional analysis per serving:

Calories 68 (0% from fat) • carbo. 17g

•prot. 0g • fat 0g • sat. fat 0g

•chol. 0mg • sod. 1mg

FRESH LEMON GRANITA

Makes eight 1/2 cup servings

2cups sugar

2cups water

1-1/2 cups fresh lemon juice (juice of about 6 lemons)

1tablespoon grated lemon zest*

Combine sugar and water in a medium saucepan, and bring to a boil over medi- um-high heat. Reduce heat to low, and simmer until sugar dissolves, about 3-4 minutes. Cool completely**. When cool, add lemon juice and zest; stir to combine.

Pour into ice cube trays, and freeze until solid, about 8 hours. Place 10 frozen cubes in blender jar. Place cover on blender jar. Turn blender ON and press “Ice Crush” button 10 times or until ice is the consistency of snow. Continue crushing 10 cubes at a time until all are crushed. Turn blender off. Spoon

into well chilled parfait cups and serve immediately.

*Zest is the colored part of the citrus rind. Do not use the white pith. For best results, remove zest from the lemon with a veg- etable peeler.

**Place mixture in a covered container, and store in the refrigerator overnight, or chill over an ice bath for 30 minutes.

Nutritional information per serving:

Calories 216 (0% from fat) • carbo. 54g

• prot. 0g • fat 0g • sat. fat 0g •

chol. 0mg • sod. 1mg

LEMON RICOTTA

CHEESECAKE WITH RASPBERRY SAUCE

Makes eight servings (one 9" cheesecake)

3whole graham crackers

1tablespoon cold butter, in 8 pieces

1tablespoon sugar

4strips lemon zest, cut in half 1/2 cup liquid egg substitute

6tablespoons lemon juice

30ounces part-skim ricotta cheese

1/2 cup sugar, divided

Preheat oven to 325°F. Cover the out- side of 9" springform pan with foil.

Break each graham cracker into 8 pieces and add to blender jar.

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Cuisinart BFP-703 Series manual Desserts
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BFP-703 Series specifications

The Cuisinart BFP-703 Series food processor is a versatile kitchen appliance designed to make food preparation efficient and enjoyable. With its blend of advanced technology and thoughtful design, the BFP-703 series stands out in the crowded market of kitchen gadgets.

One of the most prominent features of the Cuisinart BFP-703 is its powerful 500-watt motor. This robust motor provides the necessary strength to tackle a variety of food processing tasks, from chopping and slicing vegetables to blending smoothies and pureeing soups. This high-efficiency motor ensures that the machine operates smoothly, even when handling tough ingredients.

The BFP-703 is equipped with a 7-cup work bowl made from durable BPA-free plastic, which is both spacious and easy to clean. This size is ideal for preparing meals for families or batch cooking, as it can accommodate large quantities of food, minimizing the need for multiple processing sessions. Moreover, the work bowl features measurement markings, making it easier for users to accurately gauge ingredient quantities.

Another standout attribute of this food processor is its innovative SmartPower blade. The blade is designed with a unique shape that promotes better food processing by ensuring even chopping and mixing. The sharp edges allow for precise cuts, while the reversible slicing disc provides versatility in creating different thicknesses of sliced food.

Cuisinart has incorporated user-friendly controls into the BFP-703, featuring a simple touchpad panel. This design includes on/off buttons and specific settings for different functions, allowing users to switch effortlessly between chopping, slicing, or shredding. This intuitive interface makes it suitable for both novice cooks and seasoned chefs.

The BFP-703 series also boasts a variety of included accessories, enhancing its capabilities further. The package includes a variety of blades and discs that enable users to perform numerous tasks, from grating cheese to kneading dough. This multifunctionality makes it a valuable addition to any kitchen.

Safety is another consideration in the design of the Cuisinart BFP-703. The processor features safety locks that prevent the motor from operating unless the work bowl and lid are securely in place, ensuring a safe cooking environment.

In summary, the Cuisinart BFP-703 Series food processor combines power, efficiency, and safety with its robust motor, spacious work bowl, advanced blade technology, and user-friendly design. Ideal for a range of culinary tasks, it is a reliable companion for any home cook seeking to elevate their kitchen experience.
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