Cuisinart SPB-7 Sauces/Dressings, Nonfat Herbed Salad Dressing, Chunky Guacamole, Chocolate Sauce

1-1/2 teaspoons prepared horseradish 1/4 teaspoon ground white pepper

Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and process on purée until well blended, about 20-25 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and process an additional 20-25 seconds until well com- bined. Refrigerate 1-2 hours before serv- ing to develop flavor.

Nutritional analysis per tablespoon:

Calories 34 (53% from fat) • carbo. 2g • prot. 2g • fat 2g

sat. fat 1g • chol. 15mg • sod. 91mg

then run continuously on stir until com- bined, about 10 seconds. Add avocado pieces, and pulse on stir to combine, about 10 times. Turn blender off. Scrape blender jar with a spatula. Turn blender on. Run continuously on stir until com- bined, but still chunky, about 10 seconds. Turn blender off.

Tip: To prevent browning, bury the pit in the center of the mixture for serving or storage.

Nutritional analysis per tablespoon:

Calories 39 (69% from fat) • carbo. 2g • prot. 1g • fat 3g

sat. fat 0g • chol. 0mg • sod. 30mg

NONFAT HERBED SALAD

DRESSING

Makes one cup

1 cup fresh parsley

1small shallot, peeled and quartered

1-1/2 tablespoons fresh dill weed

1	tablespoon celery seed
1	tablespoon fresh cilantro
1	tablespoon fresh oregano
1/4	teaspoon white pepper
1/4	teaspoon salt
1/3	cup fat-free milk
1/2	cup fat-free plain yogurt
1	tablespoon fresh lemon juice
1	tablespoon Dijon mustard

CHUNKY GUACAMOLE

Makes 1-1/2 cups

1/4 cup fresh cilantro leaves

1medium garlic clove, peeled, quartered

1small scallion, trimmed, cut into 1 inch pieces

1/2 small green chili, seeded and quartered

1/4 teaspoon salt

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

2tablespoons fresh lemon juice

1small plum tomato, cut into 1/2 inch pieces

2small ripe avocados, peeled, pits removed, cut into 1/2 inch pieces

Place cilantro, garlic, scallion, chili, salt, and chili powder in blender jar. Place cover on blender jar. Turn blender on and pulse on stir until coarsely chopped, about 5-6 times. Add yogurt, lemon juice, and tomato pieces. Pulse on stir until coarsely chopped (about 5 times),

SAUCES/DRESSINGS

CHOCOLATE SAUCE

Makes six tablespoons

31-ounce squares semisweet chocolate,

each broken into 8 pieces

1-1/2 teaspoons sugar

1/4 cup boiling water, cooled for 5 minutes

Place chocolate and sugar in blender jar. Place cover on blender jar. Turn blender on and process on liquefy until coarsely chopped, about 10-15 seconds. Add water, and process on liquefy until smooth, about 10 seconds. Turn blender off. Serve immediately or cool and refrig- erate in an airtight container for up to 4 weeks. Reheat before serving.

Nutritional analysis per tablespoon:

Calories 85 (53% from fat) • carbo. 9g • prot. 1g • fat 5g

sat. fat 3g • chol. 0mg • sod. 0mg

1 tablespoon balsamic vinegar

Place parsley, shallot, dill, celery seed, cilantro, oregano, pepper, and salt in the blender jar. Place cover on blender jar. Turn blender on and pulse on stir until coarsely chopped, about 5 times. Turn blender off. Scrape blender jar with a spatula. Turn blender on and pulse on stir 5 times. Add milk, yogurt, lemon juice, mustard, and vinegar in order listed; process on stir until well blended, about

15-20 seconds. Turn blender off. Store in the refrigerator for up to 2 weeks in an air- tight container.

Nutritional analysis per tablespoon:

Calories 12 (0% from fat) • carbo. 2g • prot. 1g • fat 0g

sat. fat 0g • chol. 0mg • sod. 71mg

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