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FROZEN DAIQUIRI
Makes 4 servings
6 ounces frozen limeade
5 ounces light rum
3 cups ice cubes
Place ingredients in blender jar in order listed. Cover blender jar. Set on
Speed 18. Turn blender on and process until smooth and slushy, about
30 to 40 seconds. Turn blender off. Serve immediately.
Nutritional information per serving:
Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g •
sat. fat 0g • chol. 0g • sod. 2mg • calc. 2mg • fiber 0g
For Frozen Fruit Daiquiris, add 2-3 cups fruit (strawberries, peaches,
melon, etc.) cut into 1-inch pieces. For a more pronounced fruit flavor,
freeze some of the fruit and use in place of ice cubes.
FROZEN CRANBERRY-ORANGE MIMOSAS
For an alcohol-free alternative, top off with chilled ginger ale
or sparking cider in place of champagne.
Makes 10 servings
1 cup cranberry juice cocktail, chilled
1 cup orange juice, chilled
1-
1
⁄2 cups (about 12 standard) ice cubes
1 bottle (750ml) brut champagne, chilled
Place cranberry juice, orange juice and ice cubes in blender jar in order
listed. Cover blender jar. Set on Speed 18 and blend until thick, smooth
and frosty, about 25 to 35 seconds. Turn blender off.
Divide mixture evenly (about
1
⁄3 cup) among 10 champagne glasses.
Top with chilled champagne and serve immediately.
Nutritional information per serving:
Calories 95 (0% from fat) • carb. 6g • pro. 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 6mg • calc. 9mg • fiber 0g
APPETIZERS, DIPS, SPREADS
LEMON HERB HUMMUS
This popular Middle Eastern spread is simple to make in your
Cuisinart
®
Blender – we have spiced it up just a bit. Serve with
pita wedges or use as a spread for sandwiches.
Makes about 2 cups
Preparation: less than 15 minutes
2- 3 cloves garlic
peeled strips lemon zest, 2 x
1
⁄2 -inch each (zest of
1
⁄2 lemon),
bitter white pith removed, cut in
1
⁄2 -inch pieces
1 teaspoon kosher salt
2 teaspoons cumin
1
⁄2 teaspoon thyme
1 tablespoon herbs de Provence or Mediterranean herb blend
4 tablespoon fresh lemon juice
4-6 tablespoons water
1 can (19 ounces) chick peas, drained, rinsed and drained again
3 tablespoons tahini paste
1
⁄4 teaspoon hot sauce such as Tabasco
®
*
2 tablespoons extra virgin olive oil
Place the garlic cloves and lemon zest in the blender. Use Pulse button
to chop, 10 pulses. Scrape the sides of the blender jar and add the
cumin, salt and thyme. Blend for 10 seconds. Scrape the sides of the
blender jar and add the lemon juice, water, chickpeas, tahini and hot
sauce in that order. Blend for 40 seconds; scrape the sides of the
blender jar if necessary. Add the olive oil in a steady stream through the
opening in the blender jar lid while blending for 20 seconds. Transfer the
hummus to a bowl and let stand for 30 minutes before serving to allow
flavors to develop. Hummus will keep covered in the refrigerator for up to
a week.
Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g •
sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g
*Tabasco
®
is a registered trademark owned by the McIlherny Company