0
Owner's of the Cuisinart Blender CBT-500 gave it a score of 0 out of 5. Here's how the scores stacked up:
11
Note: For an alcohol free “Margarita,”
substitute 8 ounces fruit juice such
as apricot nectar or cranberry juice for
the Tequila and Triple Sec.
FROZEN COSMOPOLITA N
Can you improve on a new classic? Of course,
try our Cuisinart Frozen Cosmopolitan.
Makes 8 servings.
2 cups cranberry juice cocktail
10 ounces chilled vodka
(may use citrus flavored)
2 ounces lime juice
2 ounces Triple Sec or Cointreau lime
twists for garnish
Pour the cranberry juice into ice cube trays
and freeze until solid. Place the vodka, lime
juice, Triple Sec and frozen cranberry cubes in
the blender jar in order given. Set on High and
blend for 25 to 30 seconds until completely
slushy. Serve immediately in chilled martini or
other stemmed glasses garnished with a twist
of lime.
Nutritional information per serving:
Calories 142 (1% from fat) • carb. 12g • pro. 0g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg •
calc. 3mg • fiber 0g
FROZEN DAIQUIRI
A classic frozen cocktail.
Makes 4 servings
6 ounces frozen limeade
5 ounces light rum
3 cups ice cubes
Place ingredients in blender jar in order listed.
Cover blender jar. Set High. Turn blender jar
and process until smooth and slushy, about
30 to 40 seconds. Turn blender off. Serve
immediately.
Nutritional analysis per serving:
Calories 92 (0% from fat) • carb. 14g • pro. 0g •
fat 0g • Sat. fat 0g • chol. 0mg • sod. 2 mg
calc. 2mg • fiber 0g
For Frozen Fruit Daiquiris, add 2-3 cups fruit
(strawberries, peaches, melon, etc.) cut into
1" pieces. For a more pronounced fruit flavor,
freeze additional fruit in cubes and use in
place of ice cubes.
DIPS/SPREADS/
APPETIZERS
For best results when blending fresh herbs, the
herbs, blender jar and cutting assembly must
be dry and clean.
TWO PEPPER HUMMUS
This popular Middle Eastern spread is simple to
make in your Cuisinart
®
blender - we have
spiced it up just a bit. Serve with pita wedges
or use as a spread for sandwiches.
Makes 2-1/2 cups
2-3 cloves garlic, peeled
2-3 dried red chile peppers,
about 2" each
4 strips lemon zest, 2 x 1/2" each (zest
of 1/2 lemon), bitter white pith
removed, cut in 1/2" pieces
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon thyme
4 tablespoons fresh lemon juice
2 tablespoons water
2 roasted red peppers (freshly roasted
or from a jar), cut in 8ths
1 can (19 ounces) chick peas, drained,
rinsed and drained again
2 tablespoons tahini paste
1/4 teaspoon hot sauce such as
Tabasco
®
1
1
⁄2 tablespoons extra virgin olive oil
Place the garlic cloves, chile peppers and
lemon zest in the blender. Set blender on Low
speed. Use Pulse button to chop, 10 pulses.
Scrape the sides of the blender jar and add
the cumin, salt and thyme. Blend for 10 sec-
onds. Scrape the sides of the blender jar and
add the lemon juice, water, roasted peppers,
chickpeas, tahini and hot sauce in that order.
Blend for 40 seconds; scrape the sides of the
blender jar if necessary. Add the olive oil in
a steady stream through the opening in the
blender jar lid while blending for 20 seconds.
Transfer the hummus to a bowl and let stand
for 30 minutes before serving to allow flavors
to develop. Hummus will keep covered in the
refrigerator for up to a week.
Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 34mg •
calc. 8mg • fiber 1g
SUN-DRIED TO M ATO, GARLIC &
HERB CHEESE SPREAD
Serve with crackers, crudités, a sandwich spread
or topping for baked potatoes.
Makes about 1-3/4 cups
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