Peach Margarita - Cuisinart CSB-79C Instruction Manual

FROzEN COFFEE FRAPPé
Makes one 12-ounce (340 ml) beverage
⁄
3 cup (175 ml) coffee ice cream or ice milk
4
⁄
1 cup (75 ml) strongly brewed coffee (may use espresso), chilled
3
2 tablespoons (30 ml) fat free milk
Place ingredients in mixing beaker. Insert Cuisinart
making sure the protective guard is submerged. Blend, using an up-
and-down motion until ingredients are well combined, about 20 to
30 seconds.
For a thicker milkshake:
Fill mixing beaker with coffee ice cream up to the 1
⁄
1
Add cup (125 ml) brewed coffee and 2 tablespoons (30 ml) of fat free
2
milk. Blend using the same technique as above.
For a Mudslide variation:
Add 1 tablespoon (15 ml) each of Irish cream liqueur and Kahlúa
Nutritional information per shake:
Calories 428 (44% from fat) • carb. 51g • pro. 9g • fat 22g • sat. fat 13g
• chol. 90mg • sod. 209mg • calc. 343mg • fiber 0g
Kahlúa is a registered trademark owned by the Kahlua Company.
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PEACH MARgARITA

Makes 2 cups (500 ml)
1 cup (250 ml) frozen peaches
1 cup (250 ml) citrus juice
(orange, lime, lemon in any combination)
1 ⁄
cup (75 ml) good quality tequila
3
1 ⁄
tablespoon (7 ml) Triple Sec or grand Marnier
2
1-2 teaspoons (5 - 10 ml) granulated sugar
Place all ingredients in mixing beaker. Insert the Cuisinart
making sure the protective guard is submerged. Blend, using an up-and-
down motion until ingredients are combined, about 30 seconds.
Nutritional information per serving (one cup [250 ml]):
Calories 177 (0% from fat) • carb. 25g • pro. 1g • fat 0g • sat. fat 0mg
• chol. 0mg • sod. 2mg • calc. 9mg • fiber 2g
Smart Stick ,
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1 ⁄
-cup (375 ml) mark.
2
.
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Smart Stick
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16
2 quarts (1.9 L) fat-free milk
3 sticks/ 3 inches (7.5 cm) cinnamon sticks
20 ounces (565 g) bittersweet chocolate (your favourite),
broken into chunks
1 tablespoon (15 ml) vanilla extract
Combine the milk and cinnamon sticks in a 3¾ quart (3.5 L) Cuisinart
saucepan. Place over medium heat and stir constantly to heat until
steamy and just beginning to bubble around the edges. Reduce heat to
low and simmer for 10 minutes to infuse the cinnamon flavour into the
milk. Stir in the chocolate chunks. When chocolate is melted, remove
cinnamon sticks and stir in vanilla extract. Insert the blender and pro-
cess about 1 minute using a gentle up-and-down motion. Continue
blending until the mixture is creamy and frothy. Spoon into cups or
mugs and top with a dollop of freshly whipped cream if desired.
For Hot Cinnamon Mocha, add 3–4 tablespoons (45 ml-60 ml) instant
espresso powder to the milk when steeping with the cinnamon sticks.
• sat. fat 8g • chol. 2mg • sod. 68mg • calc 184mg • fiber 1g
SOUPS, SAUCES, DIPS AND SPREADS
2 ounces (56 g) shallot, peeled
1 tablespoon (15 ml) unsalted butter
1 clove garlic, peeled and crushed
1¼ pounds (625 g) fresh asparagus, tough ends removed
3 ounces (85 g) red potato, peeled, cut in ½ inch (1.25 cm) dice
¼ cup (50 ml) dry white wine
,
TM
1½ cups (375 ml) fat-free low-sodium chicken broth
¾ teaspoon (4 ml) kosher salt
¼ teaspoon (1 ml) freshly ground pepper
¼ teaspoon (1 ml) dried basil
¼ cup (50 ml) heavy cream (optional)
Insert the blade assembly in the prep bowl. Place the shallot in the prep
bowl, connect hand blender motor body to the top of the chopper/
grinder attachment cover, cover prep bowl and pulse 10 times to finely-
chop. Melt butter in a 3-quart (3 L) saucepan over medium low heat.
Add shallots and crushed garlic and "sweat" over medium-low heat for
about 5 minutes. Do not allow the shallots and garlic to brown. While
shallots are cooking, cut the asparagus into ½ inch (1.25 cm) pieces and
MExICAN HOT CHOCOLATE
Makes 12–16 servings
Nutritional information per serving:
Calories 215 (52% from fat) • carb. 23g • pro. 7g • fat 14g
ASPARAgUS SOUP
Makes 2½ cups (625 ml)
17
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