Cuisinart BFP-703A Recipes, Baked Almond Custard, Hummus, Fresh Tomato Salsa, Spicy Crab Dip

Place cover on blender jar. Turn blender on and blend on mix until crushed, about 10-15 seconds. Add butter and 1 tablespoon sugar; blend on Mix until combined, about 10-15 seconds. Turn blender off. Press mixture into bottom of pan, and bake 10 minutes.

Add lemon zest and 1 teaspoon sugar to clean and dry blender jar. Place cover on blender jar. Turn blender on and blend on food processor speed for 15-20 seconds. Add egg substitute and remaining ingredients in the order listed; blend on Mix for 60-75 seconds. (It may look as if the ingredients are not mixing; however, the blender is working. After about 30 seconds, the mixture will start to circulate in the blender jar.) Turn blender off. Pour into prebaked crust, and bake until firm, about 1 hour. Cool completely on a wire rack, and then refrigerate at least 6 hours before serving. Serve with raspberry sauce (see page 18).

Nutritional analysis per serving

(cheesecake only):

Calories 251 (39% from fat) • carbo. 24g

•prot. 14g • fat 11g • sat. fat 6g

•chol. 37mg • sod. 211mg

BAKED ALMOND

CUSTARD

Makes six servings

3large eggs

1-1/2 cups reduced fat milk

1cup evaporated fat free milk 1/2 cup sugar

1teaspoon almond extract

6teaspoons finely chopped or slivered almonds

Preheat oven to 160°C. Add first five ingredients to blender jar (not almonds). Place cover on blender jar. Turn blender on and blend on mix until combined, about 10 seconds. Turn blender off. Divide mixture among six 175ml ramekins or custard cups, filling each about 3/4 full. Top each with 1 teaspoon almonds.

Place ramekins in a 23cm x 33cm baking dish and add hot water to reach 2.5cm up the sides of the ramekins. Bake until a knife inserted in the center comes out clean, about 1 hour. Remove ramekins from water bath and cool on a wire rack. Cover and chill in the refrigerator before serving.

Nutritional analysis per serving:

Calories 181 (25% from fat) • carbo. 25g

•prot. 9g • fat 5g • sat. fat 2g

•chol. 112mg • sod. 111mg

Recipes

For use with SmartPower Duet Food Processor Only

HUMMUS

Makes 2-1/4 cups

2cups canned chickpeas, drained

1/2 cup fresh lemon juice

4tablespoons tahini

4garlic cloves, peeled 1-1/2 tablespoons olive oil 2 teaspoons salt

Parsley sprig

Place first 6 ingredients in the SmartPower Duet work bowl fitted with the chopping blade. Place cover on work bowl. Press the on button and process on food processor speed until smooth, about 30-40 seconds.

Press off button. Transfer to a serving dish and garnish with parsley. Serve at room temperature.

Nutritional information per tablespoon: Calories 40 (27% from fat) • carbo. 6g • prot. 1g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 69mg

FRESH TOMATO SALSA

Makes 1 cup

1/4 cup fresh coriander leaves

1small garlic clove, peeled

1jalapeno pepper, halved, seeded, cut into 1.5cm pieces

1small onion, cut into 2cm pieces

3plum tomatoes, cut into 1.5cm pieces

1teaspoon fresh lime juice

1teaspoon salt

Place coriander in the SmartPower Duet work bowl fitted with the chopping blade. Place cover on bowl and press the “On” button. With the food processor running on food processor speed, add garlic through the feed tube and process until finely chopped, about 5 seconds. Scrape work bowl. Add jalapeno, onion, tomatoes, lime juice and salt.

Press the “Pulse” button and pulse

on food processor speed until coarsely chopped, about 8 - 10 times. Press “Off” button.

Nutritional information per tablespoon: Calories 20 (0% from fat) • carbo. 4g

•prot. 1g • fat 0g • sat. fat 0g

•chol. 0mg • sod. 271mg

SPICY CRAB DIP

Makes 1-3/4 cups

1tablespoon fresh chives

1cup lowfat sour cream 1/3 cup fat free milk

1/4 cup lowfat mayonnaise 1-1/2 teaspoons prepared

horseradish

1/4 teaspoon ground white pepper

1can (170g) crabmeat,

drained (about 3/4 cup)

Place chives in the SmartPower Duet food processor work bowl fitted with the chopping blade. Place cover on work bowl and press the “On” button. Process on food processor speed until finely chopped, about 5 seconds. Leave in bowl. Add remaining ingredients to work bowl and press Pulse button. Pulse on food processor speed until combined, about 6 times. Press “Off” button. Refrigerate for 1 - 2 hours before serving to develop flavour.

Nutritional information per tablespoon: Calories 64 (53% from fat) • carbo. 2g

•prot. 2g • fat 2g • sat. fat 1g

•chol. 15mg • sod. 91mg

CREAMY GUACAMOLE

Makes 1-1/2 cups

1/4 cup fresh coriander leaves

1medium garlic clove, peeled

1small spring onions, trimmed, cut into 2.5cm pieces

1/2 small green chili, seeded 1/4 teaspoon salt

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

2tablespoons fresh lemon juice

1 small plum tomato, cut into 1.5cm pieces

2small ripe avocados, peeled, pits removed, cut into 1.5cm pieces

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