Cuisinart BFP-703A manual Desserts, Creamy Rockmelon Soup, Corn Chowder, Espresso Granita

puréed vegetable mixture to the saucepan.

Repeat with remaining liquid and vegetables 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

ROCKMELON SOUP

Makes five 6-ounce servings

1/2 cup orange juice

1medium rockmelon, seeds and peel removed, cut into 2.5cm pieces

1cup plain nonfat yoghurt

2tablespoons sugar*

2tablespoons port wine (optional)

2tablespoons fresh mint leaves

Place orange juice and rockmelon in blender jar. Place cover on blender jar. Turn blender on and blend on purée until smooth, about 20-25 seconds. Add yoghurt, 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 rockmelon 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 seven180ml servings

1tablespoon unsalted butter

1medium leek, white only, washed, cut into 2.5cm pieces

1medium onion, cut into 5mm pieces

2celery ribs, peeled, sliced in 5mm pieces

1medium potato, peeled, cut into 15mm pieces

1- 2/3 cups reduced-sodium chicken broth

1bay 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 celery, and sauté until soft, about 2 minutes. Add potato, broth, bay leaf, and thyme. Cover; bring to boil over medium- high heat. Reduce heat to low, and cook, partially 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 processor 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

1 cup 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 coffee and 10 espresso cubes in blender jar. Place cover on blender jar. Turn blender on and blend on food processor speed until thick, about 20- 30 seconds. 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 boil over medium- 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 vegetable 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 23cm cheesecake)

3whole granita biscuits

1tablespoon cold butter, in 8 pieces

1tablespoon sugar

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

6 tablespoons lemon juice

1 850g part-skim ricotta cheese

1/2 cup sugar, divided

Preheat oven to 160°C. Cover the outside of 23cm springform pan with foil.

Break each granitas into pieces and add to blender jar.

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