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FROSTY FRESH STRAWBERRY
MARGARITAS
These are best made with summertime
fresh strawberries. Use your favorite fruit
to make other flavors such as mango,
watermelon or fresh peach.
Makes 4 servings
1 pint fresh strawberries, hulled
and halved (2 cups)
3 ounces tequila (6 tablespoons)
2 ounces Triple Sec or
Cointreau (4 tablespoons)
2 ounces fresh lime juice
(4 tablespoons)
3 tablespoons superfine sugar
2 cups 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, substi-
tute 5 ounces fruit juice such as cranberry
juice for the tequila and Triple Sec.
SIMPLE BASIC FROZEN
DAIQUIRI
Makes 8 servings
6 ounces frozen limeade
5 ounces light rum
3 cups ice cubes
Place ingredients in blender jar in order
listed. 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 fruit
(strawberries, peaches, melon, etc.) cut into
1-inch 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 – about 6 servings
2 cups vanilla ice cream
1
⁄4 cup heavy cream
4 ounces green crème de menthe
4 ounces 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 sim-
ple to make in your Cuisinart
®
SmartPower
Classic
™
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,
1
⁄2 x 2 inches each (zest of
1
⁄2
lemon), bitter white pith removed,
cut in
1
⁄2-inch pieces
1 teaspoon kosher salt
1 teaspoon cumin
1 tablespoon herbs de Provence
or Mediterranean herb blend
2 tablespoons fresh lemon juice
4–6 tablespoons water
1 can (19-ounce) chickpeas,
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, 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 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
as necessary. Add the olive oil in a steady