Cuisinart DLC-2009M Series Instruction Manual page 38

Preheat oven to 350°F. Place walnut halves in a baking pan and toast until golden brown
and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert metal blade in food
processor and pulse to chop nuts coarsely, about 5 to 6 times. Reserve.
Insert shredding disc. Place carrots in large feed tube horizontally and shred. Transfer to
a large mixing bowl. Insert metal blade. Process gingerroot until fi nely chopped, about 5
to 10 seconds. Scrape bowl. Add yogurt, mint and honey. Process to combine, about 10
seconds. Scrape work bowl and process an additional 5 seconds. Add to shredded
carrots and combine. Add raisins and gently mix. Serve chilled on a bed of lettuce.
*To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee fi lter
and set over a bowl. Place yogurt in sieve, cover and refrigerate at least 8 hours or
overnight. You may need to drain water from bowl occasionally. Refrigerate thickened
yogurt in an airtight container for up to one week.
Calories 76 (13% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 0g
Use for sandwiches, or as an hors d'oeuvre spread served with crusty bread,
Makes 1 cup / 2 to 4 servings
2 tablespoons loosely packed fresh fl at parsley leaves
1 4-inch rib of celery, cut into ½-inch pieces
1 ounce shallots
½ tablespoon drained capers, rinsed and drained again
2 teaspoons Dijon-style mustard (regular or grainy)
1 can (6 ounces) water-packed white albacore tuna, well drained
3 tablespoons mayonnaise
¼ teaspoon freshly ground black pepper
Insert the metal blade, put the parsley in the work bowl and pulse to chop, about 5 times.
Add the celery to the work bowl, rough chop using the pulse, about 5 times. With the
machine running, drop the shallots through the feed tube, process 5 seconds to chop.
Add the capers and mustard, pulsing to chop fi nely, about 10 times. Add the tuna; pulse
to chop, about 10 times. Add the mayonnaise and black pepper. Use the pulse to
combine, about 5 times, do not over process. Transfer to a bowl, cover and chill for 30
minutes before serving to allow the fl avors to develop. Taste and adjust seasonings as
necessary. (Note: capers can be quite salty, so there is no additional salt in this recipe.
If your palate dictates more salt, add kosher or sea salt to taste.)
Calories 130 (62% from fat) • carb. 2g • pro. 10g • fat 9g • sat. fat 2g
Nutritional information per serving:
• chol. 0mg • sod. 51mg • calc. 56mg • fi ber 2g
Capered Tuna Spread
chopped imported olives and sun-dried tomatoes.
Nutritional information per serving (based on 4 servings):
• chol. 26mg • sod. 349mg • calc. 11mg • fi ber 0g
38