18
Melt butter in a medi um saucepan over medi um heat. Add leek an d onion; cook over
medium heat for 3 minute s. Add celery, and sa uté until soft, about 2 minutes. Add
potato, broth, bay leaf, and t hyme. Cover; bring to a b oil over medium-high he at.
Reduce heat to low, and coo k, partially covered, until potato is tende r, about 8 to 10
minutes.
Place milk and 1 cup co rn kernels in jar of Cuisinart® SmartPower® 7-Speed
Electronic Blender. Place c over on jar. Turn blender on an d blend on Liquefy until
well combined, about 25 to 30 seconds. Turn blend er off. Add milk mixtu re and
remaining corn to sauc epan. Season with s alt and pepper, if desir ed. Cook gently
over low heat until heated through.
Remove bay leaf before se rving.
Nutritional info rmation per se rving:
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Desserts

Espresso Granita

Makes six ½-cup servings

2 cups hot brewed espresso

½ cup granulated sugar

1 cup chilled coffee

Combine espresso and sugar in a small bow l until sugar dissolve s. Pour into ice
cube trays, and freeze u ntil solid, about 8 ho urs. Place chilled cof fee and 10
espresso cubes in ja r of Cuisinart® SmartPower® 7-Speed Electro nic Blender. Place
cover on jar. Turn blender on an d blend on Liquefy until thick, about 20 to 30
seconds. Turn blender of f. Add remaining ice cub es. Turn blender on and blend until
thick, about 20 second s. Turn blender off. Ser ve immediately in well- chilled parfait
cups. Top with a dollop of whi pped cream.
Nutritional info rmation per se rving:
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Fresh Lemo n Granit a

Makes eight ½-cup servings

2 cups granulated sugar

2 cups water

1½ cups fresh lemon juice (juice of about 6 lemons)

1 tablespoon grated lemon zest*

Combine sugar and water in a medium saucepa n, and bring to a boil over medium-
high heat. Reduce hea t to low, and simmer until sugar dissolves, abou t 3 to 4
minutes. Cool completely.** Whe n cool, add lemon jui ce and zest; stir to c ombine.
Pour into ice cube trays, and freeze until solid, about 8 hours. Plac e 10 frozen cubes
in jar
of Cuisinart® SmartPower® 7-Speed Electronic Blender
. Place cover on jar. Turn
blender on and press Ice Crush button 10 ti mes or until ice is t he consistency of
snow. Continue crushing 10 cube s at a time until all are crushed. Turn blende r off.
Spoon into well-chilled parfait cups and s erve immediately.
*Zest is the colored p art of the citrus r ind. Do not use the w hite pith. For best res ults,
remove zest from the lem on with a vegetable p eeler.
**Place mixture in a c overed container, and store in the refrigerator overnight, or chill
over an ice bath for 30 minutes.
Nutritional info rmation per se rving:
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Lemon Ricotta Cheesecake with Raspberry Sauce

Makes eight servings (one 9-inch cheesecake)

3 whole graham crackers

1 tablespoon cold unsalted butter, cut into 8 pieces

1 tablespoon granulated sugar

4 strips lemon zest, cut in half

½ cup liquid egg substitute

6 tablespoons fresh lemon juice

30 ounces part-skim ricotta cheese

½ cup granulated sugar, divided

Preheat oven to 325°F. Cover the outsid e of 9-inch springfo rm pan with foil.
Break each graham cr acker into 8 pieces an d add to jar of Cuisina rt® SmartPower®
7-Speed Electronic Blende r. Place cover on jar. Turn blender o n and blend on Mix
until crushed, about 10 to 15 seconds. Add butter and 1 tablespoon su gar; blend on
Mix until combined, abo ut 10 to 15 seconds. Turn blende r off. Press mixture into
bottom of pan, and bake 10 minutes.
Add lemon zest and 1 te aspoon sugar to cle an, dry jar. Place cover o n jar. Turn
blender on and blend on Liquefy for 15 to 20 seconds. Add egg su bstitute and
remaining ingredients in the order listed; bl end on Mix for 60 to 75 seconds. (It may