14
Liquefy until combined, about 45 to 50 seconds. Turn blender off. Pesto may be
stored in refrigerator, in an airtight container, for up to 5 days. It also freezes well.
Nutritional analysis per serving:
$BMPSJFT GSPNGBUtDBSCPHtQSPUHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Raspberry Sauce
Makes eight servings
12 ounces frozen raspberries, thawed, at room temperature
(about 1½ cups)
1 tablespoon granulated sugar
Place raspberries and sugar in jar of Cuisinart
®
SmartPower
®
7-Speed Electronic
Blender. Place cover on jar. Turn blender on and pulse 5 times on Purée, then run
continuously on Purée until smooth, about 10 seconds. Turn blender off. Strain
mixture through a fine sieve. Store in an airtight container in the refrigerator. Serve
over ice cream or cheesecake.
Nutritional information per serving:
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Classic Mayonnaise with Cooked Eggs
Makes 1 cup
1 large egg
1 large egg yolk
½ teaspoon granulated sugar
½ teaspoon unbleached, all-purpose flour
1 tablespoon white wine vinegar
1¼ teaspoons dry mustard
½ teaspoon table salt
¼ teaspoon ground white pepper
²∕³ cup (6 ounces) vegetable oil
Have ready a pie plate filled with ice cubes and cold water. Place the whole egg, egg
yolk, sugar and flour in the jar of Cuisinart
®
SmartPower
®
7-Speed Electronic
Blender. Place cover on jar and press On button. Process on Stir until combined,
about 5 seconds. Transfer to a 7-inch nonstick skillet. Wash the jar, 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 1½ minutes. Stir for ½ minute longer,
then remove the pan from the heat and place it in the prepared ice water bath,
stirring the egg mixture until it is cool.
Add the cooled egg mixture to the blender jar along with the vinegar, dry mustard,
salt, and pepper. Process on Stir to blend, about 15 seconds. With the machine
running on stir, add the 2∕3 cup of the oil in a very slow, steady stream, taking about 2
minutes. Hold the measured pour lid over the opening while adding oil to prevent
splattering. The mayonnaise will thicken gradually. Stop processing once all the oil
has been added and the mixture is emulsified. For a thicker mayonnaise, chill for one
hour or longer before serving. Store in an airtight container in the refrigerator for up
to 5 days.
Variation:
Cholesterol-Free Mayonnaise: Substitute ½ cup pasteurized liquid egg
substitute for the egg and egg yolk. Omit the cooking/cooling steps. Substitute olive
oil for the vegetable oil.
Nutritional information per tablespoon of Classic Mayonnaise:
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Low-Fat Blue Cheese Dressing
Makes 1 cup
1 cup fresh parsley
¹∕³ cup fat-free milk
½ cup fat-free plain yogurt
2 ounces blue cheese, cut into ½-inch pieces
1 tablespoon fresh lemon juice
¼ teaspoon ground white pepper
¼ teaspoon table salt
Place parsley in the jar of Cuisinart
®
SmartPower
®
7-Speed Electronic Blender. Place
cover on jar. Turn blender on and pulse on Stir until coarsely chopped, about 5
times. Add remaining ingredients in order listed, and blend on Stir until combined,
about 15 to 20 seconds. Turn blender off. Store in the refrigerator for up to 2 weeks
in an airtight container.
Nutritional information per tablespoon:
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
