Cuisinart SPB-7 manual Desserts, Creamy Cantaloupe Soup, Corn Chowder, Espresso Granita

broth, and water; cover; bring to a boil over medium-high heat. Reduce heat to low, and simmer, uncovered, until pota- toes are soft, about 10-15 minutes.

Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add half of the cooking liquid and half of the solids to the blender jar. Place cover on blender jar. Turn blender on and blend on liquefy until smooth, about 15-20 seconds. Turn blender off. Return the puréed vegetable mixture to the saucepan. Repeat with remaining liquid and vegetables and return vegetable mixture to saucepan. Add salt and pepper; stir to combine. Garnish with chopped chives, if desired.

Nutritional analysis per serving:

Calories 208 (17% from fat) • carbo. 38g • prot. 5g

fat 4g • sat. fat 1g • chol. 0mg • sod. 380mg

CREAMY CANTALOUPE SOUP

Makes five 6-ounce servings

1/2 cup orange juice

1 medium cantaloupe,

seeds and peel removed, cut into 1 inch pieces

1cup plain nonfat yogurt

2tablespoons sugar*

2tablespoons port wine (optional)

2tablespoons fresh mint leaves

Place orange juice and cantaloupe in blender jar. Place cover on blender jar. Turn blender on and blend on purée until smooth, about 20-25 seconds. Add yogurt, sugar, and wine (if using). Blend on purée until smooth, about 15 seconds. Turn blender off. Serve chilled. Garnish with mint leaves.

*Use less sugar if the cantaloupe is naturally sweet.

Nutritional analysis per serving:

Calories 96 (0% from fat) • carbo. 20g • prot. 4g • fat 0g

sat. fat 0g • chol. 1mg • sod. 45mg

CORN CHOWDER

Makes seven 6-ounce servings

1tablespoon butter or margarine

1medium leek, white only, washed, cut into 1 inch pieces

1medium onion,

cut into 1/4 inch pieces

2celery ribs, peeled, sliced in 1/4 inch pieces

1medium potato (about 9 ounces), peeled, cut into 1/2 inch pieces

1- 2/3 cups reduced-sodium chicken broth

1 bay leaf

1/4 teaspoon dried thyme 1-1/3 cups reduced fat milk

2cups corn kernels (fresh or frozen; thaw if frozen) divided

salt and pepper to taste

Melt butter in a medium saucepan over medium heat. Add leek and onion; cook over medium heat for 3 minutes. Add cel- ery, and sauté until soft, about 2 minutes. Add potato, broth, bay leaf, and thyme. Cover; bring to a boil over medium-high heat. Reduce heat to low, and cook, par- tially covered, until potato is tender, about 8-10 minutes.

Place milk and 1 cup corn kernels in blender jar. Place cover on blender jar. Turn blender on and blend on liquefy until well combined, about 25-30 seconds. Turn blender off. Add milk mixture and remaining corn to saucepan. Season with salt and pepper, if desired. Cook gently over low heat until heated through. Remove bay leaf before serving.

Nutritional analysis per serving:

Calories 208 (17% from fat) • carbo. 36g • prot. 7g

fat 4g • sat. fat 2g • chol. 8mg • sod. 290mg

DESSERTS

ESPRESSO GRANITA

Makes six 1/2 cup servings

2cups hot espresso coffee 1/2 cup sugar

1cup chilled coffee

Combine espresso and sugar in a small bowl until sugar dissolves. Pour into ice cube trays, and freeze until solid, about 8 hours. Place chilled coffee and 10 espres- so cubes in blender jar.

Place cover on blender jar. Turn blender on and blend on liquefy until thick, about 20-30 seconds. Turn blender off. Add remaining ice cubes. Turn blender on and blend until thick, about 20 seconds. Turn blender off. Serve immediately in well- chilled parfait cups. Top with a dollop of whipped cream.

Nutritional analysis per serving:

Calories 68 (0% from fat) • carbo. 17g • prot. 0g • fat 0g

sat. fat 0g • chol. 0mg • sod. 1mg

FRESH LEMON GRANITA

Makes eight 1/2 cup servings

2cups sugar

2cups water

1-1/2 cups fresh lemon juice (juice of about 6 lemons)

1tablespoon grated lemon zest*

Combine sugar and water in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer until sugar dissolves, about 3- 4 minutes. Cool completely**. When cool,

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