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FROSTY FRESH STRAWBERRY MARGARITAS
These are best made with summertime fresh
strawberries. Use your favourite fruit to make
other flavours such as mango,
watermelon or
fresh peach.
Makes 4 servings
1 pint fresh strawberries, hulled and
halved (2 cups [500 ml])
3 ounces (90 ml [
6 tablespoons]) tequila
2 ounces (60 ml [
4 tablespoons]) Triple
Sec or Cointreau
2 ounces (60 ml [
4 tablespoons]) fresh
lime juice
3 tablespoons (45 ml) superfine sugar
2 cups (500 ml) ice cubes
Place all ingredients in blender jar in order
listed. Select Liquefy. Blend until thick and
smooth, about 30–40 seconds. Pour into
stemmed glasses and serve. May be
garnished with a whole strawberry and a lime
slice.
Nutritional information per serving:
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g
Note: For an alcohol-free Margarita, substitute
5 ounces (145 ml) fruit juice such as cran-
berry juice for the tequila and Triple Sec.
SIMPLE BASIC FROZEN DAIQUIRI
Makes 8 servings
6 ounces (170 ml) frozen limeade
5 ounces (145 ml) light rum
3 cups (750 ml) ice cubes
Place ingredients in blender jar in orderlisted.
Cover blender jar. Select Liquefy and
process until smooth and slushy, about 30–40
seconds. Serve immediately.
Nutritional information per serving:
Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 2mg • fiber 0g
For frozen fruit daiquiris, add 2–3 cups
(500 - 750 ml) fruit (strawberries, peaches,
melon, etc.) cut into 1-inch (2.5 cm) pieces.
For a more pronounced fruit flavor, freeze the
fruit and use in place of ice cubes.
GRASSHOPPERS
Serve Grasshoppers as an after-dinner treat
in chilled martini glasses. For a non-alcoholic
version, use mint and clear chocolate syrups
found in coffee bars.
Makes about 3 cups (750 ml)
– about 6 servings
2 cups (250 ml) vanilla ice cream
¼ cup (50 ml) heavy cream
4 ounces (115 ml) green crème de
menthe
4 ounces (115 ml) white crème de cacao
6 ice cubes
Garnish: Fresh mint leaves, chocolate cookies,
mini chocolate morsels.
Place all ingredients in blender jar in order
listed. Select Liquefy. Blend until smooth,
creamy and completely homogenous – about
40 seconds.
Serve in chilled martini glasses. Garnish with
chocolate cookies or mini morsels and a fresh
mint leaf.
Nutritional information per serving:
Calories 369 (38% from fat ) • carb. 38g • pro. 2g •
fat 16g • sat. fat 10g • chol. 58mg • sod. 64mg •
calc. 84mg • fiber 0g
APPETIZERS, DIPS, SPREADS
LEMON HERB HUMMUS
This popular Middle Eastern spread is simple
to make in your Cuisinart
®
SmartPower
Classic
TM
Blender – we have spiced it up just a
bit. Serve with pita wedges or use as a spread
for sandwiches.
Makes about 2 cups (500 ml)
Preparation: less than 15 minutes
2–3 cloves garlic peeled strips lemon zest,
½ x 2 inches (1.25 cm x 5 cm) each
(zest of ½ lemon), bitter white pith re-
moved, cut in ½-inch (1.25 cm) pieces
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) cumin
1 tablespoon (15 ml) herbs de Provence
or Mediterranean herb blend
2 tablespoons (20 ml) fresh lemon juice
4–6 tablespoons (60 -80 ml) water
1 can (19-ounce) chickpeas,
drained, rinsed and drained again
3 tablespoons (45 ml) tahini paste
¼ teaspoon (1 ml) hot sauce such
as Tabasco
®
2 tablespoons (30 ml) extra virgin olive oil
Place the garlic cloves, lemon zest, and salt
in the blender. Select Chop and pulse 10–15
times. Scrape the sides of the blender jar and
add the cumin and herbs de Provence. Blend
on Mix for 10 seconds. Scrape the sides of
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