Cuisinart HM-70C - Hand Mixer Instruction Booklet page 12

COFFEE WHIPPED CREAM
Makes about 2 cups (500 mL) .
1 cup (250 ml) heavy cream
1 ⁄ cup (50 ml) confectioners' sugar, sifted
4
1 ⁄ teaspoon (1 ml) pure vanilla extract
4
1 ⁄ cup (50 ml) strong brewed coffee,
4
chilled
Place heavy cream in a cold mixing bowl .
Using the chef's whisk, whip the cream for
1 minute on Speed 5 . At this point add the
sifted confectioners' sugar and vanilla and
1 teaspoon (5 ml) of coffee . Continue
beating, adding one teaspoon of coffee
at a time to taste until cream reaches soft
peak stage, about 2 to 3 minutes .
Nutritional information per serving:
Calories 59 (83% from fat) • carb. 23g • pro. 0g
• fat 6g • sat. fat 35g • chol. 20mg • sod. 6mg
• calc. 10mg • fiber 0g
12
HERBED CHEESE
Instead of purchasing expensive
herb-flavoured cheeses, you can easily
prepare your own .
Makes about 2 cups (500 ml) .
Preparation: 10 minutes or less .
8 ounces (225 g) cream cheese (may use
regular or lowfat)
5 ounces (145 g) chèvre or other goat
cheese (soft type, not aged)
1 clove garlic, peeled and minced
1 tablespoon (15 ml) finely minced shallot
or green onion
1 tablespoon (15 ml) finely chopped fresh
parsley
1 teaspoon (5 ml) herbes de Provence
1 ⁄ teaspoon (2 ml) kosher salt
2
⁄ teaspoon (1 ml) white pepper dash hot
1
4
sauce such as Tabasco
Place the cream cheese, chèvre, garlic,
shallot, parsley, herbes de Provence, and
salt in a medium bowl . Mix for 1 minute,
on Speed 3, then increase speed to Speed
5 to whip for an additional 2 minutes until
light and fluffy . Add white pepper and hot
sauce to taste, whip on Speed 5 for 30
seconds longer . Allow cheese spread to
stand at least 30 minutes before serving,
to allow flavours to blend . Transfer to
a resealable container and refrigerate .
Remove from refrigerator 15 minutes before
serving to soften . Serve with crackers, pita
or bagel chips . It also makes a good top-
ping for a baked potato .
Nutritional information per serving [2 tablespoons
(30 ml), made with lowfat cream cheese]:
Calories 58 (69% from fat) • carb. 1g • pro. 3g
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg
• calc. 35mg • fiber 0g
ROASTED RED PEPPER AND
SUN-DRIED TOMATO DIP
Serve this dip with crackers, bagel
chips or pita chips . Or, try it as a spread
on sandwiches, or as a topping
Makes 2 cups (500 ml) .
8 ounces (225 g) cream cheese
(lowfat or regular), cut into 8 pieces
1 ⁄ cup (125 mL) sour cream
2
(lowfat or regular)
1 roasted red pepper,
cut into 1-inch (2.5 cm) pieces
1 ⁄ cup (75 ml) chopped sun-dried
3
tomatoes (not oil-packed)
1 tablespoon (15 ml) chopped
fresh parsley
, to taste 1 clove garlic, chopped
®
1 ⁄ teaspoon (2 ml) basil
2
1 ⁄ teaspoon (0.5 ml) freshly ground black
8
pepper
Combine all ingredients in a medium bowl .
Mix on Speed 3 until well blended and
smooth, 2 minutes . Mix on Speed 5 to
lighten, 1 minute . Transfer to a resealable
container and refrigerate for 30 minutes
or longer to allow flavours to blend before
serving .
Nutritional information per serving [2 tablespoons
(30 ml)], made with lowfat products:
Calories 54 (52% from fat) • carb. 4g • pro. 2g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg
for baked potatoes .
• calc. 43mg • fiber 0g