3.8
Owner's of the Cuisinart Blender SmartPower Duet gave it a score of 3.8 out of 5. Here's how the scores stacked up:
21
1 teaspoon pure vanilla extract
½ teaspoon salt
¼ teaspoon baking soda
Preheat waffle iron. Place ingredients in the Cuisinart
®
SmartPower
Duet
®
blender jar in order listed. Place cover on blender jar. Turn blender
on and blend on Purée for 10 seconds. Turn blender off. Scrape blender
jar with spatula. Turn blender on and continue blending on Purée until
smooth, about 10 to 15 seconds. Turn blender off. Follow waffle iron
manufacturer’s instructions to bake waffles.
Nutritional information per waffle:
Calories 239 (41% from fat) • carb. 28g • pro. 7g • fat 11g • sat. fat 6g
• chol. 96mg • sod. 419mg
SOUPS
Cold Gazpacho
Makes five 6-ounce servings
2 cups tomato juice, divided
1 rib celery, peeled, cut into 1-inch pieces
1 medium cucumber, peeled, seeds removed, cut in half
lengthwise and into 1-inch pieces
1 garlic clove, peeled, cut into 4 pieces
½ medium green bell pepper, cored, seeded, cut into
1-inch pieces
1 small jalapeño pepper, seeds removed, cut in half
and into ¼-inch pieces
4 scallions, cut into 1-inch pieces
2 medium tomatoes, seeds removed, each cut into 8
pieces
2 tablespoons lemon juice
¼ teaspoon black pepper
Place 1 cup tomato juice in Cuisinart
®
SmartPower Duet
®
blender jar.
Add celery and next six ingredients. Place cover on blender jar. Turn
blender on and blend on Purée until vegetables are medium-finely
chopped, about 10 to 15 seconds. Turn blender off.
Place in a large serving bowl, and add remaining 1 cup tomato juice,
lemon juice, and pepper; stir to combine. Chill before serving.
Nutritional information per serving:
Calories 85 (11% from fat) • carb. 16g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 511mg
Cream of Asparagus Soup
Makes eight 6-ounce servings
¾ cup parsley leaves
3 tablespoons butter or margarine
1 small onion, cut into 1-inch pieces
¾ pound asparagus, trimmed, cut into 1-inch pieces
3 cups chicken stock or broth
1 cup half-and-half
3 teaspoons cornstarch
1½ cups cold water
salt and white pepper, to taste
Place parsley in Cuisinart
®
SmartPower Duet
®
blender jar. Place cover
on blender jar. Turn blender on and pulse on Purée until coarsely
chopped, about 4 to 5 times. Turn blender off. Reserve.
Melt butter in a medium saucepan over medium heat. Add onion, and
cook until soft but not brown, about 2 to 3 minutes. Add asparagus,
stock, and all but 1 tablespoon of reserved parsley. Cover; bring to a
boil over medium-high heat. Reduce heat to low and cook, partially
covered, until asparagus is tender, about 10 to 12 minutes.
Drain vegetables, being sure to reserve the cooking liquid. Allow
cooking liquid to cool 5 minutes. Add 1 cup of the cooking liquid and
half of the solids, in order listed, to the blender jar. Place cover on
blender jar. Turn blender on and blend on Food Processor speed until
smooth, about 25 to 30 seconds. Turn blender off. Return the puréed
vegetable mixture to the saucepan. Repeat with remaining 1 cup liquid
and vegetables. Add remaining cooking liquid and half-and-half to
puréed vegetables in the saucepan; stir to combine. Stir cornstarch into
water, and add to soup. Cook, stirring often, over medium heat, until
soup thickens, about 6 to 8 minutes. Do not boil. Adjust seasonings to
taste; garnish with remaining parsley, and serve.
Nutritional information per serving:
Calories 112 (64% from fat) • carb. 7g • pro. 3g • fat 8g • sat. fat 5g
• chol. 23mg • sod. 610m
Find Your Products By Category
Please Login
