18
Melt butter in a medium saucepan over medium heat. Add leek and onion; cook over
medium heat for 3 minutes. Add celery, and sauté until soft, about 2 minutes. Add
potato, broth, bay leaf, and thyme. Cover; bring to a boil over medium-high heat.
Reduce heat to low, and cook, partially covered, until potato is tender, about 8 to 10
minutes.
Place milk and 1 cup corn kernels in jar of Cuisinart
®
SmartPower
®
7-Speed
Electronic Blender. Place cover on jar. Turn blender on and blend on Liquefy until
well combined, about 25 to 30 seconds. Turn blender off. Add milk mixture and
remaining corn to saucepan. Season with salt and pepper, if desired. Cook gently
over low heat until heated through.
Remove bay leaf before serving.
Nutritional information per serving:
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Desserts
Espresso Granita
Makes six ½-cup servings
2 cups hot brewed espresso
½ cup granulated sugar
1 cup chilled coffee
Combine espresso and sugar in a small bowl until sugar dissolves. Pour into ice
cube trays, and freeze until solid, about 8 hours. Place chilled coffee and 10
espresso cubes in jar of Cuisinart
®
SmartPower
®
7-Speed Electronic Blender. Place
cover on jar. Turn blender on and blend on Liquefy until thick, about 20 to 30
seconds. Turn blender off. Add remaining ice cubes. Turn blender on and blend until
thick, about 20 seconds. Turn blender off. Serve immediately in well-chilled parfait
cups. Top with a dollop of whipped cream.
Nutritional information per serving:
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Fresh Lemon Granita
Makes eight ½-cup servings
2 cups granulated sugar
2 cups water
1½ cups fresh lemon juice (juice of about 6 lemons)
1 tablespoon grated lemon zest*
Combine sugar and water in a medium saucepan, and bring to a boil over medium-
high heat. Reduce heat to low, and simmer until sugar dissolves, about 3 to 4
minutes. Cool completely.** When cool, add lemon juice and zest; stir to combine.
Pour into ice cube trays, and freeze until solid, about 8 hours. Place 10 frozen cubes
in jar of Cuisinart
®
SmartPower
®
7-Speed Electronic Blender. Place cover on jar. Turn
blender on and press Ice Crush button 10 times or until ice is the consistency of
snow. Continue crushing 10 cubes at a time until all are crushed. Turn blender off.
Spoon into well-chilled parfait cups and serve immediately.
*Zest is the colored part of the citrus rind. Do not use the white pith. For best results,
remove zest from the lemon with a vegetable peeler.
**Place mixture in a covered container, and store in the refrigerator overnight, or chill
over an ice bath for 30 minutes.
Nutritional information per serving:
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Lemon Ricotta Cheesecake with Raspberry Sauce
Makes eight servings (one 9-inch cheesecake)
3 whole graham crackers
1 tablespoon cold unsalted butter, cut into 8 pieces
1 tablespoon granulated sugar
4 strips lemon zest, cut in half
½ cup liquid egg substitute
6 tablespoons fresh lemon juice
30 ounces part-skim ricotta cheese
½ cup granulated sugar, divided
Preheat oven to 325°F. Cover the outside of 9-inch springform pan with foil.
Break each graham cracker into 8 pieces and add to jar of Cuisinart
®
SmartPower
®
7-Speed Electronic Blender. Place cover on jar. Turn blender on and blend on Mix
until crushed, about 10 to 15 seconds. Add butter and 1 tablespoon sugar; blend on
Mix until combined, about 10 to 15 seconds. Turn blender off. Press mixture into
bottom of pan, and bake 10 minutes.
Add lemon zest and 1 teaspoon sugar to clean, dry jar. Place cover on jar. Turn
blender on and blend on Liquefy for 15 to 20 seconds. Add egg substitute and
remaining ingredients in the order listed; blend on Mix for 60 to 75 seconds. (It may
