Cuisinart SPB-7 Smoothies, Dips/Spreads Appetizers, All-Fruit Smoothie, Banana-Pineapple Freeze

SMOOTHIES

ALL-FRUIT SMOOTHIE

Makes six 6-ounce servings

1/3 cup orange juice

1cup cantaloupe, cut into 1" pieces

1cup raspberries

1cup canned pineapple chunks, drained

1cup navel orange segments, cut into 1" pieces

1cup strawberries, cut into 1" pieces

1medium banana, cut into 1" pieces

1cup ice cubes

Layer the ingredients in the blender jar in the order listed. Do not pack fruit tightly into blender jar. Place cover on blender jar. Turn blender on and process on liquefy until smooth, about 30-40 seconds. Turn blender off.

Note: The riper the fruit, the sweeter the smoothie.

Nutritional analysis per serving:

Calories 92 (0% from fat) • carbo. 22g • prot. 1g • fat 0g

sat. fat 0g • chol. 0mg • sod. 5mg

BANANA-PINEAPPLE FREEZE

Makes two 8-ounce servings

1cup unsweetened pineapple juice 1/2 medium banana, cut into 1" pieces 1/4 cup instant fat-free dry milk

1cup ice cubes

Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and process on liquefy until smooth, about 25-30 seconds. Turn blender off. Serve immediately.

Nutritional analysis per serving:

Calories 152 (0% from fat) • carbo. 32g • prot. 6g • fat

0g • sat. fat 0g • chol. 3mg • sod. 87mg

DIPS/SPREADS/

APPETIZERS

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

HUMMUS

Makes 2-1/4 cups

1/2 cup fresh lemon juice

2cups canned, cooked garbanzo beans, drained

2 tablespoons water

4medium garlic cloves, peeled, quartered

4tablespoons tahini (optional) 1-1/2 tablespoons olive oil

2teaspoons salt

1teaspoon chopped parsley

Place lemon juice, garbanzo beans, water, garlic, tahini, olive oil and salt in blender jar in order listed. Place cover on blender jar. Turn blender on and process on lique- fy until smooth, about 20 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and process an additional 25-30 seconds until smooth. Turn blender off. Transfer to a serving dish, and sprinkle with parsley. Serve at room temperature.

Nutritional analysis per tablespoon:

Calories 40 (27% from fat) • carbo. 6g • prot. 1g

fat 1g • sat. fat 0g • chol. 0mg • sod. 69mg

MINTED YOGURT SAUCE

Makes two cups

2cups lowfat vanilla yogurt

1tablespoon sugar

3tablespoons fresh mint leaves

Place ingredients in blender jar. Place cover on blender jar. Turn blender on and process on purée 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 inch pieces

1small onion, peeled, cut into 1/2 inch 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 mix 5-6 times until coarsely chopped. Turn blender off. Allow to sit for 1-2 hours to develop fla- vor. 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 whole or reduced fat milk

1cup lowfat sour cream 1/4 cup lowfat mayonnaise

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

1tablespoon fresh chopped chives

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