Cuisinart Smart Stick PowerTrio CSB-80 Instruction And Recipe Booklet page 18

This recipe works great with any type of fruit or juice.
Makes about 16 ounces
½ cup pomegranate juice
½ banana, cut into 1-inch pieces
1½ cups mixed fruit, fresh or frozen
1. Put all ingredients in order listed into the mixing cup.
2. Using the blending shaft, blend until smooth, about 30 seconds.
3. Serve immediately.
Calories 112 (4% from fat) • carb. 28g • pro. 1g • fat 1g • sat. fat 0g
The shredding disc makes these muffins a breeze to make.
Makes 6 large muffins
nonstick cooking spray
½ cup toasted, cooked walnuts
1 medium zucchini (about 8 ounces), trimmed and cut to fit the
feed tube of the work bowl
½ cup packed light or dark brown sugar
1 large egg, lightly beaten
¾ cup unbleached, all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon table salt
1 ∕ cup vegetable oil
3
¾ teaspoon pure vanilla extract
1. Preheat oven to 375°F. Lightly coat a 6-cup regular muffin pan with
nonstick cooking spray; reserve.
2. Insert the chopping blade into the work bowl. Add the toasted nuts
and pulse until chopped. Remove and reserve.
3. Replace the chopping blade with the shredding disc. Shred the
zucchini, and then remove to squeeze as much of the liquid out of
it as possible (you should end up with about 2 cups of shredded
zucchini). Reserve in a large mixing bowl.
Simple Fruit Smoothie
Nutritional information per serving (8 ounces):
• chol. 0mg • sod. 6mg • calc. 16mg • fiber 3g
Zucchini Spice Muffins
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