Cuisinart SPB-7 Batters, Lowfat Blue Cheese Dressing, Classic Vinaigrette, Buttermilk Pancakes

LOWFAT BLUE CHEESE DRESSING

Makes one cup

1cup fresh parsley 1/3 cup fat-free milk 1/2 cup fat-free yogurt

2ounces blue cheese,

in 1/2 inch pieces

1tablespoon fresh lemon juice

1tablespoon balsamic vinegar 1/4 teaspoon ground white pepper 1/4 teaspoon salt

Place parsley in the blender jar. Place cover on blender jar. Turn blender on and pulse on stir until coarsely chopped, about 5 times. Add remaining ingredients in order listed, and blend on stir until combined, about 15-20 seconds. Turn blender off. Store in the refrigerator for up to 2 weeks in an airtight container.

Nutritional analysis per tablespoon:

Calories 17 (53% from fat) • carbo. 1g • prot. 1g • fat 1g

sat. fat 1g • chol. 3mg • sod. 96mg

CLASSIC VINAIGRETTE

Makes 3/4 cup

1 small garlic clove, peeled and quartered

3/4 cup vegetable oil 1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1/8 teaspoon ground white pepper 1/8 teaspoon salt

Place garlic in blender jar. Place cover on blender jar. Turn blender on and process on liquefy until finely chopped, about 10 seconds. Add remaining ingredients in order listed, and blend on stir until combined, about 15-20 sec- onds. Turn blender off. Store in refrigerator in an airtight container for up to 3 weeks.

Nutritional analysis per tablespoon:

Calories 126 (100% from fat) • carbo. 0g • prot. 0g

fat 14g • sat. fat 2g • chol. 0mg • sod. 56mg

BATTERS

BUTTERMILK PANCAKES

Makes sixteen 4-inch pancakes

1-1/2 cups buttermilk

2 large eggs

1-1/4 cups all-purpose flour

3tablespoons vegetable oil

1tablespoon sugar

1teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt cooking spray

Place first eight ingredients, in order list- ed, in blender jar (not vegetable oil cook- ing spray). Place cover on blender jar.

Turn blender on and blend on purée for 10 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and blend on purée for an additional 15-20 seconds. Turn blender off.

Coat a large nonstick skillet or griddle with vegetable oil cooking spray, and heat over medium heat. Pour batter into 4-inch pancakes. When they start to bubble, turn and brown the other side, about 45 sec- onds. Repeat with remaining batter, coat- ing skillet with cooking spray as neces- sary.

Nutritional analysis per pancake:

Calories 75 (36% from fat) • carbo. 9g • prot. 3g • fat 3g

sat. fat 1g • chol. 27mg • sod. 168mg

CUISINART CRÊPES

Makes sixteen crêpes (about 8-9" diameter)

1-2/3 cups warm water

3tablespoons softened, unsalted butter, in 1 inch pieces

1 cup all-purpose flour

3 large eggs

1teaspoon vanilla extract 1/2 teaspoon salt

cooking spray

Place first six ingredients, in order listed, into blender jar (not cooking spray). Place cover on blender jar. Turn blender on and blend on mix for 10 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and continue blending on mix until smooth, about 5-10 seconds. Turn blender off.

Refrigerate in a covered container for 2 hours before using. Store in an airtight container in the refrigerator for up to 2 days. Stir well before using.

Coat a 9-1/2" nonstick skillet with cooking spray, and place over medium heat. Pour

3 tablespoons batter into skillet, and swirl to coat bottom of the pan evenly with a thin film. Cook about 1 minute on each side, or until lightly browned.

Reserve crêpes. Repeat with remaining batter, coating pan with cooking spray as necessary.

Serve with creamed chicken, fresh berries or sautéed apples.

Nutritional analysis per crêpe:

Calories 59 (46% from fat) • carbo. 6g • prot. 2g • fat 3g

sat. fat 2g • chol. 46mg • sod. 107mg

HONEY WHEAT WAFFLES

Makes six waffles (about 3 cups batter)

1-1/2	cups milk
2	large eggs
3/4	cup plus 2 tablespoons
	all-purpose flour
1/2	cup whole wheat flour

4tablespoons unsalted butter, melted

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