Cuisinart SmartPower CountUp HTM-9LB Series, Инструкция/Рецепты

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15 minutes before serving to soften.
Serve with crackers, pita or bagel chips.
It also makes a good topping for a
baked potato.
Nutritional information per serving (2 tablespoons,
made with low-fat cream cheese):
Calories 58 (69% from fat) • carb. 1g • pro. 3g • fat
4g • sat. fat 3g • chol. 9mg • sod. 156mg •
calc. 35mg • fiber 0g
Roasted Red Pepper and
Sun-dried Tomato Dip
Serve this dip with crackers, bagel chips
or pita chips. For a change, try it as a
spread on sandwiches, or as a topping
for baked potatoes.
Preparation: 10 minutes or less.
Makes 2 cups
8 ounces cream cheese
(low-fat or regular), cut into 8 pieces
1/2 cup sour cream (low-fat or regular)
1 roasted red pepper, cut into
1-inch pieces
1/3 cup chopped sun-dried tomatoes
(not oil packed)
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
1/2 teaspoon basil
1/8 teaspoon freshly ground black pepper
Combine all ingredients in a medium
bowl. Mix on speed 3 until well blended
and smooth, 2 minutes. Mix on speed 4
to lighten, 1 minute. Transfer to a
resealable container and refrigerate for
30 minutes or longer to allow flavors to
blend before serving.
Nutritional analysis per serving (2 tablespoons),
made with low-fat products:
Calories 54 (52% from fat) • carb. 4g • pro. 2g • fat
3g • sat. fat 2g • chol. 7mg • sod. 111mg •
calc. 43mg • fiber 0g
Chevre & Kalamata Tartlets
Simple to prepare, these little tartlets will be
a hit hors d’oeuvre at your next gathering.
Preparation: 20 minutes, plus baking time.
Makes 24 tartlets
3 ounces cream cheese, cut in
1/2 - inch pieces
4 ounces (1 stick) unsalted butter
cut in 1/2 - inch pieces
1 cup all-purpose flour
1/2 teaspoon herbs de Provence
1/4 teaspoon freshly ground
black pepper
1 large egg
5-1/2 ounces chevre
3 tablespoons whole milk or
half-and-half
1 teaspoon all-purpose flour
1/4 teaspoon kosher salt
9 pitted kalamata olives (30g),
drained and chopped
Preheat oven to 350° F. Have ready 24
mini muffin cups.
Place the cream cheese, butter, 1 cup
flour, herbs de Provence, and pepper in
a medium bowl. Combine on speed 1
until the mixture forms a ball, about 1
minute. Divide the dough into 24
pieces, each about 1-1/2 teaspoons.
Roll into balls, then use the palms of
your hand to flatten into discs, about 2-
1/2 inches in diameter. Press into the
bottom and sides of the muffin cups.
Spoon about 1/4 teaspoon of the
chopped olives into each pastry cup.
Reserve.
Using the same bowl, place the egg,
chevre, milk, flour, and salt in the bowl.
Blend on speed 2 until smooth and
creamy, about 2 minutes. Spoon the fill-
ing into the pastry cups, using about 1-
1/2 teaspoons per cup.
Bake in the preheated oven for 22 to 24
minutes, until the crust is golden and
crispy and the tops are puffed and light-
ly golden. Let cool in pan 2 minutes,
then gently lift out and cool 5 minutes
on a wire rack before serving. May be
made ahead and served at room tem-
perature or slightly rewarmed.
(Rewarming in a microwave is not rec-
ommended.)
Nutritional information per tartlet:
Calories 98 (71% from fat) • carb. 5g • pro. 3g • fat
8g • sat. fat. 5g • chol. 28mg • sod. 97mg •
calc. 38mg • fiber 0g
Basic Vinaigrette
The perfect topping for a crisp green salad,
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