Cuisinart BFP-703 Series Instruction And Recipe Booklet page 20

Place cilantro, garlic, scallion,
chili, salt and chili powder in the
SmartPower Duet food processor
®
work bowl fitted with the chopping
blade. Place cover on work bowl and
press "On" button. Process on food
processor speed until finely chopped,
about 5 seconds. Scrape work bowl
and add yogurt, lemon juice, tomato
and avocado. Press "Pulse" button and
pulse on food processor speed 5
times, then run continuously until
smooth, about 20 seconds. Press "Off"
button.
Tip: To prevent browning, bury avoca-
do pit in the center of the mixture.
Cover tightly and refrigerate.
Nutritional information per tablespoon:
Calories 39 (69% from fat) • carbo. 2g
• prot. 1g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 30mg
PESTO SAUCE
Makes eight 1-ounce servings
3 ounces Parmesan cheese,
cut into 3/4-inch pieces
3 small garlic cloves, peeled
2 cups fresh basil leaves, loosely
packed
2/3 cup olive oil
1/4 cup pine nuts
Place cheese in the SmartPower Duet
food processor work bowl fitted with
the chopping blade. Place the cover on
the work bowl and press the "On" but-
ton. Process on food processor speed
until finely chopped, about 45 seconds.
Reserve. Add garlic and process until
finely chopped, about 5 seconds.
Scrape work bowl and add basil, oil
and pine nuts. Process until combined,
about 15 seconds.
18
Scrape work bowl and add reserved
cheese.Process until well blended,
about 30 seconds. Press "Off" button.
Nutritional information per serving:
Calories 262 (89% from fat) • carbo. 2g •
sod. 202mg • prot. 5g • fat 26g
• sat. fat 5g • chol. 8mg
RASPBERRY SAUCE
Makes eight 1-ounce servings
12 ounces frozen raspberries,
thawed, at room temperature
(about 1-1/3 cups)
1 tablespoon sugar
Place raspberries and sugar in the
SmartPower Duet ® food processor
work bowl fitted with the chopping
blade. Place cover on work bowl and
press "On" button. Process on food
processor speed until well combined,
about 20 seconds. Press "Off" button.
Strain mixture through a fine sieve.
Store in an airtight container in the
refrigerator. Serve over fruit, ice cream,
cake or cheese cake.
Nutritional information per serving:
Calories 52 (0% from fat) • carbo. 13g
prot. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 0mg
CLASSIC MAYONNAISE
®
WITH COOKED EGGS
Heating eggs to 160°F, and holding
them there for a moment, sanitizes
them to kill salmonella bacteria
Makes 1 cup
1 large egg
1 large egg yolk
1/2 teaspoon sugar
1/2 teaspoon flour
1 tablespoon white wine vinegar
1-1/4 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground
white pepper
2/3 cup (6 ounces, 175 ml)
vegetable oil
Have ready a pie plate filled with ice
cubes and cold water. Add the whole
egg, egg yolk, sugar and flour to the
SmartPower Duet ® food processor
work bowl fitted with the chopping
blade. Place cover on work bowl and
press "On" button. Process on food
processor speed until combined, about
5 seconds. Transfer to a 7-inch non-
stick skillet. Wash the work bowl, blade
and lid with hot water and soap; dry.
Over medium heat, using a heat-proof
scraper, stir the egg mixture until it
thickens to the consistency of a thin
custard, about 1 to 1-1/2 minutes. Stir
1/2 minute longer, then remove the pan
from the heat and place it in the pre-
pared ice water bath, stirring the egg
mixture until it is cool.
Add the cooled egg mixture to the
clean workbowl fitted with the chopping
blade, along with the vinegar, dry mus-
tard, salt and pepper. Process on food
processor speed to blend, about 15
seconds. With the machine running,
pour 1/3 cup of the oil into the pusher
and let it drip through the small hole.
The mayonnaise will thicken gradually.
Remove the small pusher and add the
remaining oil through the feed tube in a
slow, steady stream, about 1 minute.
Stop processing once all the oil has
been added and the mixture is emulsi-
fied.
Variation: Cholesterol-Free
Mayonnaise
Substitute 1/2 cup pasteurized liquid
egg substitute for the egg and egg
yolk. Omit the cooking/cooling steps.
Nutritional information per tablespoon of
Classic Mayonnaise:
Calories 93 (96% from fat) • carbo. 0g
• prot. 1g • fat 10g • sat. fat 1g
• chol. 27mg • sod. 77mg
LOW-FAT BLUE CHEESE
DRESSING
Makes 1 cup
1 cup fresh parsley
1/3 cup fat free milk
1/2 cup nonfat plain yogurt
2 ounces blue cheese, cut into
1/2-inch pieces
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1/4 teaspoon ground white pepper
1/4 teaspoon salt
Place parsley in the SmartPower Duet
food processor work bowl fitted with
the chopping blade. Place cover on
work bowl and press "On" button.
Process on food processor speed until
finely chopped, about 10 seconds.
Add remaining ingredients and process
until smooth, about 20 seconds. Press
OFF button. Store in the refrigerator in
an airtight container for up to two
weeks.
Nutritional information per tablespoon:
Calories 17 (53% from fat) • carbo. 1g
• prot. 1g • fat 1g • sat. fat 1g
• chol. 3mg • sod. 96mg
®