Cuisinart CBT-500 manual Dips/Spreads Appetizers, Frozen Cosmopolitan, Frozen Daiquiri

Note: For an alcohol free “Margarita,” substitute 8 ounces fruit juice such as apricot nectar or cranberry juice for the Tequila and Triple Sec.

FROZEN COSMOPOLITAN

Can you improve on a new classic? Of course,

try our Cuisinart Frozen Cosmopolitan.

Makes 8 servings.

2 cups cranberry juice cocktail

10ounces chilled vodka (may use citrus flavored)

2 ounces lime juice

2ounces Triple Sec or Cointreau lime twists for garnish

Pour the cranberry juice into ice cube trays and freeze until solid. Place the vodka, lime juice, Triple Sec and frozen cranberry cubes in the blender jar in order given. Set on High and blend for 25 to 30 seconds until completely slushy. Serve immediately in chilled martini or other stemmed glasses garnished with a twist of lime.

Nutritional information per serving:

Calories 142 (1% from fat) • carb. 12g • pro. 0g •

fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg •

calc. 3mg • fiber 0g

FROZEN DAIQUIRI

A classic frozen cocktail.

Makes 4 servings

6ounces frozen limeade

5ounces light rum

3cups ice cubes

Place ingredients in blender jar in order listed. Cover blender jar. Set High. Turn blender jar and process until smooth and slushy, about 30 to 40 seconds. Turn blender off. Serve immediately.

Nutritional analysis per serving:

Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g • Sat. fat 0g • chol. 0mg • sod. 2 mg calc. 2mg • fiber 0g

For Frozen Fruit Daiquiris, add 2-3 cups fruit (strawberries, peaches, melon, etc.) cut into 1" pieces. For a more pronounced fruit flavor, freeze additional fruit in cubes and use in place of ice cubes.

DIPS/SPREADS/

APPETIZERS

For best results when blending fresh herbs, the herbs, blender jar and cutting assembly must be dry and clean.

TWO PEPPER 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 2-1/2 cups

2-3 cloves garlic, peeled

2-3 dried red chile peppers, about 2" each

4strips lemon zest, 2 x 1/2" each (zest of 1/2 lemon), bitter white pith removed, cut in 1/2" pieces

2teaspoons ground cumin

1teaspoon kosher salt

1 teaspoon thyme

4tablespoons fresh lemon juice

2tablespoons water

2roasted red peppers (freshly roasted or from a jar), cut in 8ths

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

2tablespoons tahini paste

1/4 teaspoon hot sauce such as Tabasco®

11⁄2 tablespoons extra virgin olive oil

Place the garlic cloves, chile peppers and lemon zest in the blender. Set blender on Low speed. Use Pulse button to chop, 10 pulses. Scrape the sides of the blender jar and add the cumin, salt and thyme. Blend for 10 sec- onds. Scrape the sides of the blender jar and add the lemon juice, water, roasted peppers, 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

SUN-DRIED TOMATO, GARLIC &

HERB CHEESE SPREAD

Serve with crackers, crudités, a sandwich spread or topping for baked potatoes.

Makes about 1-3/4 cups

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