14
Liquefy until combine d, about 45 to 50 sec onds. Turn blender off. Pe sto may be
stored in refrigerator, in a n airtight containe r, for up to 5 days. It also freezes well.
Nutritional ana lysis per ser ving:
$BMPSJFTGS PNGBUtDBSCPHt QSPUHtGBUHtTB UGBUH
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Raspberry Sauce
Makes eight servings
12 ounces frozen raspberries, thawed, at room temperature
(about 1½ cups)
1 tablespoon granulated sugar
Place raspberries an d sugar in jar of Cu isinart® SmartPower® 7-Speed Electronic
Blender. Place cover on jar. Turn blen der on and pulse 5 times on Purée, then r un
continuously on Purée until smooth, about 10 sec onds. Turn blender off. St rain
mixture through a fine sieve. Store in an air tight container in th e refrigerator. Serve
over ice cream or chee secake.
Nutritional info rmation per se rving:
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tDIPMNHtTPE NHtDBMDNHtGJC FSH
Classic Mayonnaise with Cooked Egg s
Makes 1 cup
1 large egg
1 large egg yolk
½ teaspoon granulated sugar
½ teaspoon unbleached, all-purpose flour
1 tablespoon white wine vinegar
1¼ teaspoons dry mustard
½ teaspoon table salt
¼ teaspoon ground white pepper
²∕³ cup (6 ounces) vegetable oil
Have ready a pie plate fi lled with ice cubes a nd cold water. Place the who le egg, egg
yolk, sugar and flour in the jar of Cuisinar t® SmartPower® 7-Speed Electronic
Blender. Place cover on jar and press On butto n. Process on Stir unt il combined,
about 5 seconds. Transfer to a 7-inch nonstick skillet . Wash the jar, blade and l id
with hot water and soap; d ry.
Over medium heat, using a heat-proof scraper, stir the egg mixture unti l it thickens to
the consistency of a thi n custard, about 1 to 1½ minutes. Stir for ½ minute longer,
then remove the pan from the heat and place it in the prepared ic e water bath,
stirring the egg mix ture until it is cool.
Add the cooled egg mi xture to the blender jar along with the vi negar, dry mustard,
salt, and pepper. Process on Stir to blend, ab out 15 seconds. With the machine
running on stir, add the 2 ∕3 cup of the oil in a very slow, steady s tream, taking about 2
minutes. Hold the measu red pour lid over the o pening while adding oi l to prevent
splattering. The mayonna ise will thicken gradua lly. Stop processing once all the oil
has been added and the mixture is emulsi fied. For a thicker mayon naise, chill for one
hour or longer before serving. Store in an airtight container in the refrigerator f or up
to 5 days.
Variation:
Cholesterol-Free Mayonna ise: Substitute ½ cup p asteurized liquid egg
substitute for the egg a nd egg yolk. Omit the cooking/cooling steps. Substitute olive
oil for the vegetable oil.
Nutritional info rmation per ta blespoon of Cl assic Mayonna ise:
$BMPSJFTG SPNGBUtDBSCH tQSPHtGBUHtTBUGB UH
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Low-Fat Blue Cheese Dressing
Makes 1 cup
1 cup fresh parsley
¹∕³ cup fat-free milk
½ cup fat-free plain yogurt
2 ounces blue cheese, cut into ½-inch pieces
1 tablespoon fresh lemon juice
¼ teaspoon ground white pepper
¼ teaspoon table salt
Place parsley in the ja r of Cuisinart® SmartPower® 7-Speed Electro nic Blender. Place
cover on jar. Turn blender on and pulse on Stir until coarsely chopped, a bout 5
times. Add remaining in gredients in order l isted, and blend on St ir until combined,
about 15 to 20 seconds. Turn ble nder off. Store in the refrigerator for up to 2 weeks
in an airtight conta iner.
Nutritional info rmation per ta blespoon:
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tDIPMNHtTPE NHtDBMDNHtGJ CFSH