13
Quick Raspberry Sauce
Makes 2 cups
12
ounces fresh or frozen, thawed raspberries
1
cup red berry preserves
1 tablespoon
sugar
1
tablespoon fresh lemon or lime juice
Place all ingredients in blender jar. Cover and blend on Purée until
smooth and completely puréed, 20 to 30 seconds. Strain mixture
through a fine sieve to remove seeds; discard seeds. Store in an
airtight container in refrigerator. Serve with desserts, like Mango
Bread Pudding (page 15) pancakes or waffles.
Nutritional information per serving (about ¼ cup):
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g
FOOD PROCESSOR
APPETIZERS/DIPS/SPREADS
Artichoke & Olive Tapenade
Makes about 1 cup
2
tablespoons almonds, toasted
1
clove garlic, peeled*
¼
teaspoon kosher salt
1
strip (2 x ½-inch) lemon peel (bitter white pith removed
and discarded)
1
can (14-ounce) artichoke hearts, drained
¼
cup brine cured green olives, pitted
1
green onion, trimmed and cut into ½-inch pieces
¼
cup fresh parsley, packed
1
teaspoon extra virgin olive oil
Place the almonds in the food processor work bowl fitted with the
metal chopping blade. Process the almonds on Food Processor
until chopped, about 10 seconds; remove and reserve. Place the
garlic, salt, and lemon peel in the work bowl. Pulse on Food
Processor to chop finely, about 10 times. Add the remaining
ingredients and pulse on Food Processor until all ingredients are
chopped to form a coarse paste. Let stand for 30 minutes before
serving.
*For a less pungent garlic flavor, use roasted garlic, or pour ½ cup
boiling water over the garlic and let it stand for 5 minutes. Drain
and dry completely before processing.
Nutritional information per serving (2 tablespoons):
Calories 73 (81% from fat) • carb. 2g • pro. 2g • fat 7g • sat. fat. 1g
• chol. 0mg • sod. 350mg • calc. 41mg • fiber 1g
Roasted Pepper Tapenade
Makes 1 cup
1
small clove garlic, peeled
1
jar (12-ounce) roasted peppers, drained,
cut into 1-inch pieces
1
oil-packed sun dried tomato, drained
2
tablespoons green pimento-stuffed olives
1 teaspoon
thyme
½
teaspoon extra virgin olive oil
pinch
salt
pinch
pepper
Place the garlic in the work bowl fitted with the metal chopping
blade. Process the garlic on Food Processor until chopped, about
10 seconds. Place the roasted peppers, sun dried tomato, olives,
thyme, olive oil, salt, and pepper in the work bowl. Pulse on Food
Processor until all ingredients are chopped to form a coarse paste.
Let stand for 30 minutes before serving. Serve with crackers or on
top of crostini.
This tapenade is also good spread over a log of chèvre and served
with crackers, crostini, or sliced French bread.
Nutritional information per serving (2 tablespoons):
Calories 50 (42% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 48 mg • calc. 16mg • fiber 1g
