INSTRUCTION AND
RECIPE BOOKLET
SMARTPOWER CLASSIC™ 6-SPEED BLENDER
SPB-6 Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
UNPACKING INSTRUCTIONS
INTRODUCTION
1. Place the gift box containing your Cuisinart® SmartPower Classic™
6-Speed Blender on a flat, sturdy surface before unpacking.
Now you don’t need to guess which blending speed to use for your
favorite drinks, smoothies, dips, soups or salsas! The Cuisinart®
SmartPower Classic™ Blender makes it simple, putting the names of
the 6 most common blending functions right around the dial. You’ll love
the instant ice crush capability, and the recipes in the back of this
book are a great way to familiarize yourself with everything this
powerful everyday blender can do!
2. Remove instruction booklet and other printed materials from top of
corrugated insert. Next remove the top corrugated insert.
3. Remove the corrugated insert containing the blender base from
box and set aside.
4. Carefully lift blender jar assembly. Be careful not to tip the jar
when removing.
5. Remove any additional literature from the box.
To assemble the blender, follow the Assembly instructions on page 4 of
this instruction booklet. Replace all corrugated inserts in the box and
save the box for repackaging.
Before using for the first time: Wash all parts according to the
Cleaning and Maintenance section on page 6 of this booklet to remove
any dust or residue.
CONTENTS
Important Safeguards ............................................................................2
Unpacking Instructions...........................................................................3
Introduction ............................................................................................3
Features and Benefits ...........................................................................4
Use and Care .........................................................................................4
Assembly ...............................................................................................4
Helpful Reminders ..................................................................................5
Operation ...............................................................................................5
Easy Reference Guides .........................................................................5
Cleaning and Maintenance.....................................................................6
Dos and Don’ts ......................................................................................7
Recipe Tips ............................................................................................8
Recipes ...................................................................................................9
Warranty Information .......................................................................... 18
3
c. Ice Crush Button
Press the ice crush button to begin crushing. This button is preset
to the best speed for crushing ice.
FEATURES AND BENEFITS
1. Cover
2
1
3
Just press on. Tightfitting seal
9. Slip-proof Feet
resists leakage.
Prevent movement during use and prevent damaging marks
on countertops or tables.
2. 2-oz. Measured Pour Lid
Allows you to measure and add
ingredients without removing
the cover.
10. Cord Storage (not shown)
Keeps countertop safe and neat by conveniently storing excess
cord.
3. 48-oz. Glass Jar with Dripless
Pour Spout
USE AND CARE
5
6
Has a unique, sturdy, widemouth
design and a dripless pour spout
for no-mess pouring.
ASSEMBLY
To use your Cuisinart® SmartPower Classic™
Blender, begin by assembling the blender jar.
(d)
4. Leak-proof Rubber Gasket
(not shown)
7
8a
8c
1. Turn the blender jar (a) upside down, and
place it flat on a sturdy surface.
8
(c)
Holds the glass jar snugly in
position for safe operation.
2. Position the rubber gasket (b) on the round
5. High-quality Cutting Assembly
with Patented Stainless
Steel Blades
opening on the bottom of the blender jar.
8b
9
(b)
3. Turn the cutting assembly (c) upside down,
and place the blade end in the blender
jar opening.
Is strong enough for all blender
tasks, including tough jobs, from
ice crushing to chopping delicate herbs.
(a)
Note: Blades are sharp...
handle carefully.
Note: Blades are sharp... handle carefully.
4. Secure the rubber gasket and cutting
assembly into position by placing the
smaller opening of the locking ring (d) on top
of the cutting assembly. Engage threads by twisting the locking ring
clockwise until tightened. Make sure locking ring is tightly fastened
to blender jar. Once assembled, turn the blender jar right side up.
6. Locking Ring
Is self-aligning so that the glass blender jar slides easily into position.
7. Heavy-duty Motor Base
Is so sturdy and stable, it will not “walk” on your counter – even
during ice crushing!
8. 5-Speed Dial with Push-button Controls
a. 5-Speed Dial Control
5. Push the cover onto the top of the blender jar. Push the measured
pour lid into the cover.
Choose from 5 speeds that include stir, chop, mix, purée and
liquefy to blend ingredients to the desired consistency.
6. Place the blender jar on the motor base so that the jar markings are
facing you and the handle is positioned to one side.
b. Pulse Button
Set the dial to the desired speed and press the Pulse button.
7. Plug in power cord. Your blender is now ready to be used.
Pulse at any speed to blend ingredients only as much as needed.
4
HELPFUL REMINDERS
QUICK REFERENCE GUIDE
Turn dial to desired speed and press
•
Once the cover is in position, additional ingredients can be added
during blending by simply lifting the measured pour lid, adding
ingredients, and replacing the measured pour lid.
To begin blending
To change speeds
To pulse
the ON button for continuous blending.
While blender is running, turn dial to
desired speed.
•
•
•
Cover should always be in place while the unit is on.
Turn dial to desired speed and press
the PULSE button.
Warning: Do not place blender jar onto base while motor is running.
To crush ice
Press and release ICE CRUSH button
as needed.
Do not twist locking ring off blender jar when removing blender jar
from base. Simply lift blender jar from motor base.
To stop blending
Press STOP button.
(and deactivate blender)
•
Boiling liquid or solid frozen foods (with the exception of ice cubes
or ½-inch [1.3 cm] pieces of frozen fruit) should never be placed in
the blender jar.
To stop blending
(in pulse or ice crush mode)
Release button.
SPEED SELECTION GUIDE
Refer to this guide to choose the best speed for your desired result.
•
•
Do not place ice, frozen foods or very cold liquids into a blender jar
which has come directly from a hot dishwasher.
Ingredient/Recipe
Speed
Result
Do not place very hot liquids or foods into a blender jar which has
come directly from the freezer. Boiling liquids should cool for
5 minutes before being placed in blender jar.
Reconstituting frozen juice
concentrates
Mix
Smooth and full-bodied
Mayonnaise
Mix
Thick and creamy
Salad Dressings
Purée
Completely blended
and emulsified
•
Follow Cleaning and Maintenance instructions on page 6 prior to
your first use.
Nuts (shelled, ½ cup or less
at a time)
Chop
Pulse to chop
Coarse to fine
OPERATION
Heavy or whipping cream
Stir – pulse
Thick creamy topping
1. Place the motor base of your Cuisinart® SmartPower Classic™
Blender onto a flat, sturdy surface. It is important that the surface
be clean and dry. Assemble the blender by following the assembly
instructions. Once the jar is assembled and is in position on the
motor base, plug the Cuisinart® SmartPower Classic™ Blender into
an electrical outlet.
Bread, cookies or crackers
(½-inch pieces, 1 cup or
less at a time)
Purée –
pulse/blend
Coarse to fine as desired
Grating/chopping citrus zest
(add 1-2 tsp. sugar or salt
from recipe)
Purée –
pulse/blend
Uniformly fine
Smoothies, shakes, health drinks Liquefy
Smooth, creamy and
thick
2. Add all necessary ingredients to the blender jar, and replace the
cover. You may add more ingredients by lifting the measured pour
lid and dropping ingredients through the fill area. Replace the
measured pour lid after adding ingredients. Do not place hands
into blender jar with blender plugged in. “ON” light will flash
when unit is plugged in.
Baby foods/fruit and vegetable
purées
Liquefy
Smooth and creamy
Frozen cocktails
Hard cheeses
Liquefy
Thick and slushy
Coarse to fine
Purée –
pulse/blend
Spices
Ice
Purée/liquefy
pulse/blend
Coarse to fine
Note: Add liquid ingredients first, then follow with solid ingredients.
This will provide more consistent blending and prevent unnecessary
stress on the motor.
Ice crush,
pulse or continuous
Coarse crush to snowy
5
Note: To remove blender jar cover, lift edge of cover upwards. Lifting
measured pour lid will not remove cover.
7. To dislodge food: Use a rubber or plastic spatula to help remove
food lodged around the cutting assembly. DO NOT USE SPATULA
UNTIL YOU HAVE TURNED THE BLENDER OFF BY PRESSING
STOP BUTTON. Replace the cover and measured pour lid and
continue blending, if necessary. Make sure spatula is not inside the
blender jar before blending.
3. To start blending: Choose a speed for blending your ingredients.
Press the ON button for continuous blending. The LED light will
illuminate when the blender is on.
4. To stop blending: To stop the blending process, push the STOP
8. When finished blending: Press the STOP button and unplug the
blender from the electrical outlet. Never remove the blender jar
from the motor base until the blender is off. Do not twist locking
ring off blender jar when removing jar from motor base. Simply lift
blender jar from motor base. Do not place hands into blender jar
with blender plugged in.
button.
CLEANING AND MAINTENANCE
Always unplug your Cuisinart® SmartPower Classic™ Blender from the
electrical outlet before cleaning. The blender is made of corrosion-
resistant parts which are easy to clean. Before first use and after every
use, clean each part thoroughly. Periodically check all parts before
reassembly. If any part is damaged or blender jar is chipped or
cracked, DO NOT USE BLENDER.
5. Pulse Mode: The pulse mode allows you to create a burst of power
for quick, efficient blending. To use the pulse function, choose a
speed for blending your ingredients. Push and release the PULSE
button. Repeat as desired. You determine the duration of each
pulse. While you are pulsing, the LED indicator light will glow. The
pulse function can be used to break apart larger pieces of food or
to control the texture of food when chopping. The pulse function is
also effective in starting the blending process when you do not
want continuous power, or when processing items that do not
require an extended amount of blending.
Remove the blender jar from the motor base by lifting straight up and
away. Twist off the locking ring by turning counterclockwise. Remove
the cutting assembly and rubber gasket. Wash in warm soapy water,
rinse, and dry thoroughly.
Place the locking ring in the upper rack of the dishwasher or wash in
warm water.
CAUTION: Handle the cutting assembly carefully. It is SHARP and may
cause injury. Do not attempt to remove blades from cutting assembly.
6. To crush ice: The Cuisinart® SmartPower Classic™ Blender motor
is strong enough to crush ice without liquid at any speed; however,
for your convenience, we have preset the best speed for ice crush-
ing. To give you greater control, the ice crush function automatically
operates as a pulse function. To crush ice, place ice cubes in the
blender jar, and place the cover and the measured pour lid on the
blender jar. Press the ICE CRUSH button. Press the ICE CRUSH
button in short pulses until ice is crushed to desired consistency.
See the Recipe Tips section on page 8 for more details.
Remove the blender jar cover and the measured pour lid. Wash in
warm, soapy water; rinse and dry thoroughly, or place in upper rack of
dishwasher. The blender jar must be washed in warm, soapy water and
rinsed and dried thoroughly. The blender jar can also be placed upside
down in dishwasher.
Finally, wipe the motor base clean with a damp cloth to remove any
residue, and dry thoroughly. Never submerge the motor base in water
or other liquid, or place in a dishwasher.
6
Tip: You may wish to clean your blender cutting assembly as follows:
Squirt a small amount of dishwashing liquid into assembled blender jar
and fill halfway with warm water. Select Mix and run for 30 seconds, or
as needed. Repeat, using clean tap water. Empty blender jar and
carefully disassemble parts. Wash cutting assembly, gasket and
locking ring in warm, soapy water. Rinse and dry all parts thoroughly.
•
•
When chopping fresh herbs, garlic, onion, zest, bread crumbs,
nuts, spices, etc, make sure the blender jar and cutting assembly
are completely dry.
Pulses should be short bursts. Space the pulses so the blades stop
rotating between pulses. If food tends to stick to the sides of the
blender jar when blending, pulse in short bursts.
DON’T:
DOs AND DON’Ts WHEN USING
•
•
Don’t store food or liquids in your blender jar.
YOUR BLENDER
Don’t place cutting assembly and locking ring onto motor base
without the blender jar attached.
DO:
•
Make sure the electrical outlet is rated at the same voltage as that
stated on the bottom of the blender motor base.
•
•
•
•
•
Don’t attempt to mash potatoes, knead heavy dough, or beat
egg whites.
•
•
Always use the blender on a clean, sturdy and dry surface.
Don’t remove blender jar while unit is on. Keep the blender jar
cover on the blender jar while blending.
Always add liquid ingredients to the blender jar first, then add
remaining ingredients. This will ensure that ingredients are
uniformly mixed.
Don’t twist locking ring from blender jar when removing blender jar
from motor base. Simply lift blender jar from motor base.
•
•
•
•
Cut most foods into approximately ½-inch (1.3 cm) to 1-inch
(2.5 cm) cubes to achieve a more uniform result. Cut all cheeses
into pieces no larger than ½-inch (1.3 cm).
Don’t overprocess foods. Blender will achieve most desired results
in seconds, not minutes.
Don’t overload blender. If the motor stalls, press STOP button
immediately, unplug the unit, and remove a portion of the food,
then continue.
Use the measured pour lid to measure liquid ingredients such
as alcohol. Replace measured pour lid after ingredients have
been added.
•
•
Don’t use any utensil inside the blender jar while the motor is on.
Use a rubber or plastic spatula as needed, only when the blender
is turned off. Never use metal utensils, as damage may occur to
the blender jar or cutting assembly.
Don’t use any container or accessories not recommended by
Cuisinart. Doing so may result in injury.
Place cover on firmly. Always operate the blender with the
cover on.
•
•
Don’t place hands inside the blender jar when blender is
plugged in.
•
•
Make sure locking ring is tightly attached to blender jar.
Don’t add boiling liquids or frozen foods (except ice cubes or
½-inch pieces of frozen fruit) to glass blender jar. Boiling liquids
should cool for 5 minutes before being placed in blender jar.
Always remove locking ring, cutting assembly, and rubber gasket
before cleaning.
•
When scraping the blender jar with a spatula, remove the food from
the sides of the blender jar and place food in the center of the
blender jar, over the cutting assembly.
7
Pulse to chop cheese, 10–12 times, and blend until desired grind is
reached. For best results, grind no more than 3–4 ounces of cheese at
a time.
RECIPE TIPS
The simple recipes that follow include some old Cuisinart favorites as
well as some creative combinations that are sure to please your friends
and family. Thanks to the superior ice crushing power of the Cuisinart®
SmartPower Classic™ Blender, you’ll also be able to make delicious fro-
zen drinks.
Grinding Spices: For best results, blender jar and cutting assembly
must be clean and dry. Add ¼–½ cup of spices/seeds/peppercorns to
blender jar. Select Chop and pulse 10–15 times. Then blend continu-
ously until desired texture is achieved. Press STOP button.
Chopping Nuts: Place ½ cup shelled nuts in the blender jar and cover
blender. Select Chop and pulse until desired chop is achieved. Pulse
fewer times for coarsely chopped nuts. For best results process small
amounts, ½ cup or less.
Whipping Cream: If possible, chill blender jar and cutting assembly in
refrigerator for 15 minutes. Add 1 cup heavy or whipping cream to
blender jar. Cover jar. Select Stir (1-second pulses) 20–30 times until
cream is thickened. (Do not overprocess – bits of butter will begin to
appear.) If desired add 1 tablespoon sugar and 1–2 teaspoons of
vanilla or other flavoring. Consistency with be that of a thickened but
not fluffy whipped cream and is most appropriate for topping desserts
or coffee drinks.
When using the Cuisinart® SmartPower Classic™ Blender to purée hot
mixtures such as creamed soups and baby foods, strain the solids
from the liquid, reserving the cooking liquid. Then place the cooked
solids in the blender jar along with ½ to 1 cup of the reserved cooking
liquid. Use the Pulse to chop, then blend until desired consistency/
purée is reached. Blending hot mixtures is often better done in several
batches.
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or
crackers into pieces ½-inch or less in size. For best bread results, use
day-old bread (drier bread works best). Place bread, cookie or cracker
pieces in blender jar. Select Purée and pulse to chop, then blend con-
tinuously until desired texture of crumbs is achieved. For best results
process 1 cup or less at a time.
Crushing Ice: Add up to 10 standard ice cubes to the blender jar.
Cover. Press the Ice Crush button, using short bursts, 10 times, or until
cubes are the consistency of snow. Press STOP button. Pulse fewer
times if coarsely chopped ice is desired.
Grating Fresh Citrus Zest: For best results, blender jar and cutting
assembly must be clean and dry. Remove zest from fruit in strips using
a vegetable peeler; use a sharp knife to remove the bitter white pith
from the underside of the zest. Cut strips in half. Process no more than
8 strips at a time (zest of 1 medium lemon). Add strips and 1 or more
teaspoons of sugar or coarse salt (from recipe) to the blender jar. Cover
blender jar. Select Purée; blend for 15–20 seconds. Press STOP button.
Allow hot foods to cool slightly before blending to prevent steam build-
up which may cause the lid to lift up from the blender jar. Cover top of
covered blender jar with a clean dish towel and hold down gently before
and while blending.
Keep your blender out on the counter within easy reach and you will be
surprised how often you will use it.
Baby Food: Combine ½ cup cooked vegetables, fruit or meat with
3–4 tablespoons liquid (water, milk, fruit juice, broth, or cooking liquid)
from the family’s meal in the blender jar. Select Liquefy. Blend for
15–20 seconds until a smooth purée is reached. Add more liquid as
necessary and process further until desired texture is reached. For
“junior” type foods, select Purée and use the pulse. Always consult
with your pediatrician/family physician concerning the best foods for
your baby and when to introduce new foods to his/her diet.
Keep ice cubes made of juices, yogurt, milk or fruit purées on hand
and use instead of plain ice to make smoothies and frosty beverages
without diluting the drink.
For quick cleaning, add 1 cup of warm water and a drop of liquid dish
soap to the blender jar. Cover and blend on Mix for 30–40 seconds.
Discard the soapy water and rinse blender thoroughly before the
next use.
Grinding Hard Cheese: Cut cheese into ½-inch pieces; remove all
outer hard rind. Place cheese in blender jar. Select Chop or Mix.
Xanthan gum may be added to dressings and marinades to prevent
separation.
8
Pomegranate & Strawberry Smoothie
RECIPES
With antioxidants and calcium, this delicious and refreshing
smoothie is a great way to start the day. If desired, add a scoop
of whey or soy protein powder.
Before starting any of these or your own recipes, make sure the
Cuisinart® Smart Power Classic™ Blender is properly assembled.
Follow the assembly directions on page 4 of this instruction booklet
for correct blender assembly procedure.
Makes about 6 cups
1½
1
2
cups pomegranate juice*
cup fat-free plain yogurt
tablespoons honey (or to taste)
ounces partially thawed frozen strawberries
(let stand at room temperature for about 10-15 minutes
before blending)
Nutritional information is based on number of servings indicated. If a
recipe produces a range of servings, it is based on the highest serving
yield for that particular recipe. If a recipe has a lower fat option, that is
the one used for nutritional analysis.
12
For garnish: orange or tangerine slices, fresh pomegranate seeds
(about ½ tablespoon per serving).
SMOOTHIES, SHAKES, FRAPPÉS,
FROZEN BEVERAGES
Place all ingredients (except garnish) in blender jar. Select Liquefy and
blend for about 20–30 seconds until smooth, creamy and homogenous.
Serve as is, or garnish each serving with a wedge of orange or
tangerine, and a sprinkling of fresh pomegranate seeds.
Fresh Fruit Smoothie
Layers of fresh fruit blend in just seconds to make this
all-fruit smoothie.
Nutritional information per serving (1 cup):
Calories 113 (3% from fat) • carb. 26g • pro. 3g • fat 0g
• sat. fat 0g • chol. 1mg • sod. 49mg • calc. 100mg • fiber 2g
Makes six 8-ounce servings
*You may use either freshly made pomegranate juice or purchased
pomegranate juice. To prepare fresh pomegranate juice in your
Cuisinart® SmartPower Classic™ Blender, remove the seeds from a
fresh pomegranate. Place in blender jar. Select Purée and blend until
puréed. Press the purée through a fine mesh strainer to remove seed
particles.
½
1
1
cup orange juice
cup cantaloupe, cut into 1-inch pieces
cup raspberries (fresh or frozen)
cup pineapple chunks in 1-inch pieces
(fresh or canned, drained)
cup navel orange segments, cut into 1-inch pieces
cup strawberries, hulled and halved
cup mango, cut into 1-inch pieces
medium banana, cut into ½-inch slices
cup ice cubes (about 6 standard)
¾
1
1
¾
1
1
One average pomegranate will yield about ½ cup fresh pomegranate
juice.
Berry, Pear & Ginger Smoothie
Makes about 6 cups
Layer the ingredients in the blender jar in the order listed. Place cover
on blender jar. Select Liquefy and process for 25–30 seconds until
smooth.
¾
¾
2
cup cranberry juice
cup pear nectar
pears, ripe but firm (about 1 pound total), peeled, cored,
cut into 1-inch pieces
Note: The riper the fruit, the sweeter the smoothie.
Nutritional information per serving:
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g
1
cup lowfat vanilla yogurt
cup frozen raspberries
teaspoon ginger (or ½ tablespoon candied ginger)
ice cubes
¾
½
8
9
Place all ingredients in blender jar in order listed. Select Liquefy and
blend for 30–35 seconds, until smooth, creamy and completely
emulsified.
Place all ingredients in blender jar in order listed. Select Liquefy and
blend until smooth and creamy, about 20 seconds. Serve immediately
or refrigerate.
Nutritional information per serving (based on 6 servings):
Calories 105 (4% from fat) • carb. 25g • pro. 3g • fat 0g
• sat. fat 0g • chol. 1mg • sod. 23mg • calc. 76mg • fiber 2g
Serve garnished with fresh raspberries and mint leaves.
Nutritional information per serving (1 cup):
Calories 129 (5% from fat) • carb. 22g • pro. 2g • fat 1g
• sat. fat 0g • chol. 2mg • sod. 29mg • calc. 82mg • fiber 3g
To-Fruitti Smoothies
Tofu is a great source of protein and a nice alternative to using dairy
products in smoothies. Change the fruits to suit your own taste.
Juice Bar Orange Smoothie
This calcium-rich smoothie makes a refreshing afternoon snack.
Makes 48 ounces
Makes 4 servings
2
cups mango chunks
4
2
1
strips orange zest, bitter white pith removed
tablespoons sugar
cup orange segments,
cut into 1-inch pieces
cup fat-free milk
cup orange/tangerine juice blend
cup powdered fat-free milk
teaspoon powdered egg white
teaspoons vanilla extract
ice cubes
(1-inch pieces), about 12 ounces
medium banana, cut in 1-inch pieces
cup orange, apple or other fruit juice
cup soy milk/beverage
tablespoon vanilla extract
cup silken tofu, cut into 1-inch pieces
cups frozen strawberries (do not thaw)
1
1
1
1
1
2
1
1
½
1
2
Place all ingredients in blender jar in order listed. Select Liquefy and
blend until smooth and creamy, about 20 seconds. Serve immediately
or refrigerate.
15
Place orange zest and half the sugar in blender jar. Select Purée and
blend for 10–15 seconds. Add remaining ingredients to blender jar in
order listed; cover blender jar. Select Liquefy, cover and blend until
smooth and slushy, about 20–30 seconds. Serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 135 (18% from fat) • carb. 25g • pro. 5g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 10mg • calc. 63mg • fiber 4g
Nutritional information per serving:
Calories 130 (2% from fat) • carb. 26g • pro. 6g • fat 0g
• sat. fat 0g • chol. 3mg • sod. 89mg • calc. 219mg • fiber 1g
Dulce de Leche Shake
Makes about 6 cups
Basic Fruit and Yogurt Smoothie
3
cups vanilla bean or
A delicious drink for breakfast on the run. The fruits may be
varied to suit your own taste. Add more calcium by using
calcium-enriched orange juice.
French vanilla ice cream
cups milk (whole or reduced fat)
cup dulce de leche (a very thick, Spanish/South American
“caramel sauce” which can be found in well-stocked
grocery and specialty food markets)
1½
1
⁄
3
Makes about 48 ounces
2
1
1
1
2
cups pineapple chunks
medium banana, cut into 1-inch pieces
cup orange juice
cup fat-free vanilla yogurt
cups frozen strawberries (do not thaw)
Garnish: Sugared pecans, sliced fresh peach or strawberry
For an adult dessert drink, add bourbon, rum, brandy or liqueur such
as amaretto or Frangelico – about ½ ounce per ¾ cup shake.
10
Place ice cream, milk, and dulce de leche in blender jar in that order.
Select Liquefy and blend until smooth, creamy, and homogenous,
about 30–40 seconds.
Freeze orange juice in ice cube trays (¾ cup will make 7–8 standard ice
cubes).
Place the mangos, peaches, nectar and juices in the blender jar in this
order. Cover blender jar. Select Liquefy and blend until smooth, 20–30
seconds. Serve immediately.
Serve in chilled martini glasses as a dessert drink. Garnish with
chopped sugared pecans and a slice of fresh peach or strawberry.
Nutritional information per serving (one cup):
Calories 262 (48% from fat) • carb. 29g • pro. 5g • fat 14g
• sat. fat 8g • chol. 48mg • sod. 114mg • calc. 186mg • fiber 0g
Serve in chilled glasses garnished with orange slices and fresh mint
sprigs.
Nutritional analysis per serving:
Calories 135 (3% from fat) • carb. 35g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 23mg • fiber 3g
Monkey Doodle Shake
Note: For a frappé with a kick, substitute vodka or light rum for the
white grape juice.
Chocolate, bananas and peanut butter are combined to make
this creamy shake.
Mocha Frappé
Makes 4 servings
Why go out for special coffee drinks when you can prepare them
easily at home in your Cuisinart® SmartPower Classic™ Blender?
2
2
2
cups lowfat milk
ripe bananas, cut into 1-inch pieces
cups lowfat chocolate
frozen yogurt
tablespoons peanut butter
tablespoons chocolate syrup
Makes 2 servings
8
¼
2
ounces espresso or double-strength coffee, chilled *
cup chocolate sauce
tablespoons flavored syrup – vanilla, hazelnut, almond,
raspberry, etc.
3
3
Place all ingredients in blender jar in order listed. Cover blender jar.
Select Liquefy and blend until smooth, creamy and thickened, about
1 minute. Serve immediately in tall glasses with straws.
15
ice cubes
Place all ingredients in blender jar in order listed. Cover blender jar.
Select Liquefy and blend until smooth and slushy, about 30–40
seconds. Serve immediately in tall glasses. Garnish with a dollop of
whipped cream if desired.
Nutritional information per serving:
Calories 356 (28% from fat) • carb. 54g • pro. 11g
• sat. fat 5g • chol. 19mg • sod. 104mg • calc. 221mg • fiber 3g
Orange Mango Peach Frappé
Nutritional information per serving:
Calories 138 (0% from fat) • carb. 33g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 37mg • calc. 6mg • fiber 0g
Make your orange juice ice cubes ahead and be ready to make this
or other smoothies when you want a refreshing treat.
Makes 4 servings
For a creamy frappé, add 2 tablespoons half-and-half or fat-free half-
and-half before blending.
¾
2
cup orange juice
mangoes, peeled, cut in cubes
cup peach slices (may use frozen)
cup peach or apricot nectar
or juice
* May be prepared from instant espresso powder.
¾
½
¼
½
cup fresh lime juice
cup white grape juice
orange slices and fresh mint for garnish
11
Pink Grapefruit Berry Slushy
Simple Basic Frozen Daiquiri
Makes about 4 cups
Makes 8 servings
2
cups pink grapefruit wedges
(peel, pith, seeds and membrane removed)
ounces cranberry juice
6
5
3
ounces frozen limeade
ounces light rum
cups ice cubes
6
¼
½
6
cup orgeat syrup*
cup frozen raspberries or strawberries
ice cubes
Place ingredients in blender jar in order listed. Cover blender jar. Select
Liquefy and process until smooth and slushy, about 30–40 seconds.
Serve immediately.
Place all ingredients in blender jar in order listed. Select Liquefy and
blend for 25–30 seconds until smooth and well blended. Serve
immediately, garnished with a wedge of pink grapefruit, some fresh
raspberries and a sprig of mint.
Nutritional information per serving:
Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 2mg • calc. 2mg • fiber 0g
For frozen fruit daiquiris, add 2–3 cups fruit (strawberries, peaches,
melon, etc.) cut into 1-inch pieces. For a more pronounced fruit flavor,
freeze the fruit and use in place of ice cubes.
*Orgeat syrup is used in drinks such as a mai tai.
For an adult cocktail add ½ to 1 ounce Bitter Campari® or vodka per
¾–1 cup slushy.
Grasshoppers
Nutritional information per serving (one cup):
Calories 97 (1% from fat) • carb. 24g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 7mg • calc. 20mg • fiber 1g
Serve Grasshoppers as an after-dinner treat in chilled martini
glasses. For a non-alcoholic version, use mint and clear
chocolate syrups found in coffee bars.
Makes about 3 cups – about 6 servings
Frosty Fresh Strawberry Margaritas
These are best made with summertime fresh strawberries.
Use your favorite fruit to make other flavors such as mango, water-
melon or fresh peach.
2
¼
4
4
6
cups vanilla ice cream
cup heavy cream
ounces green crème de menthe
ounces white crème de cacao
ice cubes
Makes 4 servings
1
3
2
2
3
2
pint fresh strawberries, hulled and halved (2 cups)
ounces tequila (6 tablespoons)
ounces Triple Sec or Cointreau (4 tablespoons)
ounces fresh lime juice (4 tablespoons)
tablespoons superfine sugar
Garnish: Fresh mint leaves, chocolate cookies, mini chocolate morsels.
Place all ingredients in blender jar in order listed. Select Liquefy. Blend
until smooth, creamy and completely homogenous – about 40 seconds.
cups ice cubes
Serve in chilled martini glasses. Garnish with chocolate cookies or mini
morsels and a fresh mint leaf.
Place all ingredients in blender jar in order listed. Select Liquefy. Blend
until thick and smooth, about 30–40 seconds. Pour into stemmed
glasses and serve. May be garnished with a whole strawberry and a
lime slice.
Nutritional information per serving:
Calories 369 (38% from fat ) • carb. 38g • pro. 2g • fat 16g
• sat. fat 10g • chol. 58mg • sod. 64mg • calc. 84mg • fiber 0g
Nutritional information per serving:
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g
Note: For an alcohol-free Margarita, substitute 5 ounces fruit juice
such as cranberry juice for the tequila and Triple Sec.
12
Spinach Pesto & White Bean Dip
APPETIZERS, DIPS, SPREADS
Serve this dip with crudités or pita chips as dippers.
Lemon Herb Hummus
Makes about 2 cups
This popular Middle Eastern spread is simple to make in your
Cuisinart® SmartPower Classic™ Blender – we have spiced it up just a
bit. Serve with pita wedges or use as a spread for sandwiches.
1
½
1
tablespoon fresh lemon juice or white balsamic vinegar
cup pesto (made with spinach), below
can (15-ounce) white beans, drained, rinsed and
drained again
Makes about 2 cups
Preparation: less than 15 minutes
Place ingredients in blender jar in order listed. Cover blender jar. Set on
Mix and blend until smooth and creamy, about 30–40 seconds.
2–3
cloves garlic
peeled strips lemon zest, ½ x 2 inches each (zest of
½ lemon), bitter white pith removed, cut in ½-inch pieces
teaspoon kosher salt
teaspoon cumin
tablespoon herbs de Provence or Mediterranean
herb blend
tablespoons fresh lemon juice
tablespoons water
can (19-ounce) chickpeas, drained, rinsed and
drained again
Nutritional information per serving (2 tablespoons):
Calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g
• sat. fat 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g
1
1
1
Pesto Sauce
Serve as a topping for hot pasta or to add flavor to dips,
dressings, or other sauces.
2
4–6
1
Makes about ¾ cup
1
ounce Parmesan cheese, cut in ½-inch cubes
cloves garlic, peeled
cup extra virgin olive oil
cup fresh basil leaves, loosely packed *
tablespoons lightly toasted pine nuts or walnuts
3
¼
2
tablespoons tahini paste
1–2
teaspoon hot sauce such as Tabasco®
tablespoons extra virgin olive oil
1
⁄
3
1
3
Place the garlic cloves, lemon zest, and salt in the blender. Select Chop
and pulse 10–15 times. Scrape the sides of the blender jar and add the
cumin and herbs de Provence. Blend on Mix for 10 seconds. Scrape
the sides of the blender jar and add the lemon juice, water, chickpeas,
tahini and hot sauce in that order. Blend for 40 seconds; scrape the
sides of the blender jar as necessary. Add the olive oil in a steady
stream through the opening in the blender jar lid while blending on
Purée 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.
Place cheese cubes in blender jar; cover blender jar. Set on Stir. Use
Pulse to chop the cheese, 10–15 pulses. Remove and reserve cheese.
Add garlic to blender jar; cover, pulse to chop, 10–15 pulses. Add
remaining ingredients in order listed, including reserved cheese. Cover
blender jar; blend on Liquefy until combined, about 30–40 seconds.
Pesto may be stored in refrigerator in an airtight container. After
placing in container, smooth over top, and drizzle to cover surface with
additional olive oil to keep from turning dark. Stir oil in before using.
Nutritional information per serving (1½ tablespoons):
Calories 116 (87% from fat) • carb. 1g • pro. 2g • fat 12g
• sat. fat 2g • chol. 3mg • sod. 45mg • calc. 61mg • fiber 0g
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
*For spinach pesto: Add ½ teaspoon fennel seed and 2 teaspoons
dried basil when chopping the garlic. Substitute 2 cups washed and
dried baby spinach leaves for the basil.
13
Cream of Asparagus Soup
HOT AND COLD SOUPS
Makes eight 6-ounce servings
Preparation time: 30–35 minutes
Creamy Tomato & Red Pepper Bisque
¾
cup Italian parsley leaves,
washed and dried
Makes 8 servings
Preparation: 15 minutes active, 35–40 minutes total
3
tablespoons unsalted butter
cup chopped onion or leek
pound asparagus, trimmed, cut into 1-inch pieces
cups fat-free, low-sodium chicken or vegetable stock
or broth
cup half-and-half
tablespoon cornstarch
cups cold water
teaspoon kosher salt
1
1
1
1
1
1
1
2
2
2
teaspoon unsalted butter
teaspoon extra virgin olive oil
small onion (4 ounces), peeled, cut into ½-inch pieces
rib celery (2 ounces), cleaned, cut into ½-inch pieces
carrot (2 ounces), peeled, cut into ½-inch pieces
tablespoon white rice
2
⁄
3
1
3
1
1
1½
1
½
teaspoon basil
cups fat-free, low-sodium chicken or vegetable stock
cans (15½-ounce) recipe-ready diced tomatoes with juices
roasted red peppers, seeded
teaspoon white pepper
Place the parsley in the blender jar. Place cover on blender jar. Select
Chop and pulse until coarsely chopped, about 4–5 times. Remove and
reserve.
½
teaspoon kosher salt
teaspoon white pepper
cup half-and-half
1
⁄
8
½
Heat the butter and olive oil in a 3¾-quart saucepan over medium low
heat. Add the onion, celery, and carrot, cover loosely and cook until the
vegetables are tender, 8–10 minutes. Stir in the rice and basil, and cook
until rice is opaque, 2 minutes. Stir in the stock and tomatoes. Raise
heat and bring to a boil. Lower the heat, cover loosely and simmer over
low heat for 20–25 minutes. Turn off heat and let stand for 5 minutes.
Melt the butter in medium saucepan over medium heat. Add onion and
cook until soft but not brown, about 2–3 minutes. Add asparagus,
stock, and all but 1 tablespoon of the reserved parsley. Cover and
bring to a boil over medium-high heat. Reduce heat to low and simmer,
partially covered, until asparagus is tender, about 10–12 minutes.
Pour the soup through a strainer, reserving the solids and liquids. Allow
to cool 5 minutes. Place the solids in the blender jar with 1 cup of the
cooking liquid; return the remaining liquid to the saucepan. Cover
blender jar and select Purée. Blend until creamy and smooth, about
25–30 seconds. Turn blender off. Return puréed vegetable mixture to
the saucepan and stir to combine. Stir in half-and-half. Stir cornstarch
into water, and add to soup. Add salt and pepper. Cook, stirring often,
over medium heat, until soup thickens, about 6–8 minutes. Do not allow
to boil. Taste and adjust seasonings as needed. Serve in warmed bowls
garnished with the remaining parsley.
Strain the solids from the cooking liquid, reserving the cooking liquid
and returning it to the saucepan. Place the solids in the blender jar.
Add roasted peppers and 1 cup of the cooking liquid to the blender jar.
Select Purée. Pulse 10 times to chop, then process for 30–40 seconds
until totally smooth and creamy. Add the salt, pepper, blend 5 seconds
longer. Return the blended tomato mixture to the cooking liquid in the
saucepan. Heat on medium until it just begins to simmer; then add the
half-and-half. Do not allow to boil. The soup may be made ahead and
reheated – if making ahead, do not add half-and-half until it is
reheated.
Nutritional information per serving:
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g
• sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg • fiber 2g
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g • fat 3g
• sat. fat 1g • chol. 7mg • sod. 367mg • calc. 47mg • fiber 3g
14
Rustic Tomato Sauce
ENTRÉES
Makes about 8 cups
Ricotta Spinach Pie
1
tablespoon extra virgin olive oil
Somewhat like a crustless quiche, Ricotta Spinach Pie can be served
with Rustic Tomato Sauce as a simple supper entrée.
1
2
2
4
onion (8 ounces), peeled and cut into ½-inch pieces
carrots (4 ounces), peeled and cut into ½-inch pieces
ribs celery, trimmed and cut into ½-inch pieces
cloves garlic, peeled
Makes 8 servings
1
1
4
½
3
3
½
¼
teaspoon dried oregano
teaspoon dried basil
1
½
½
teaspoon extra virgin olive oil
ounce Asiago cheese, cut into ½-inch cubes
slice white or wheat bread (½ ounce) cut into ½-inch
cubes
teaspoon dry basil
large eggs
cups fresh baby spinach leaves, packed
(about 2½ ounces), washed and dried
cups lowfat ricotta cheese
teaspoon kosher salt
teaspoon freshly ground black or white pepper
roasted red bell peppers, cut into 1-inch pieces
cup dry white wine (such as vermouth)
tablespoons tomato paste
cans (15–ounce) recipe-ready diced tomatoes with juices
teaspoon kosher salt
½
4
2
teaspoon freshly ground black pepper
3
½
½
In a 3¾-quart saucepan, heat the olive oil over medium heat. Add the
onion, carrots, celery, garlic, oregano and basil. Cover loosely and
cook until the vegetables are softened, 6–8 minutes. Stir in the roasted
red peppers, wine, tomato paste, and tomatoes. Bring to a boil, then
reduce heat and simmer for 35–40 minutes, loosely covered. Uncover
and simmer for 15–20 minutes longer to thicken. Turn off heat and let
sit 5 minutes.
Preheat oven to 350°F. Use a pastry brush to coat a 10-inch deep-dish
pie plate with olive oil and set aside.
Place Asiago cheese cubes in blender jar; cover blender jar. Set on
Purée and pulse 10–12 times to grind the cheese. Remove and reserve.
Place bread cubes in blender jar, pulse 5–10 times to grind; add basil,
blend for 5 seconds. Remove and reserve.
Strain the solids from the liquids, and return the liquid to the saucepan.
Place the solids in the blender jar with ½ cup of the cooking liquid.
Cover the blender jar. Select Purée and pulse 10 times to chop. Use a
plastic spatula to scrape the sides of the blender jar. Blend for 30–40
seconds, until smooth. Return the puréed tomato mixture to the liquid
in the saucepan and reheat gently over medium low heat. Add salt and
pepper.
Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and
pepper in the blender jar. Set on Liquefy and pulse 10 times, then blend
for 15 seconds; use a spatula to scrape the sides of the blender jar.
Blend for an additional 15–20 seconds. Pour the blended ricotta
mixture into the prepared pie plate. Sprinkle evenly with the reserved
breadcrumbs. Bake in the preheated 350°F oven for 45–50 minutes,
until the custard is set and the pie is puffed. Remove and let rest for
5–10 minutes.
Nutritional information per half-cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g
•sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
Cut into wedges to serve. Top with Rustic Tomato Sauce.
Nutritional information per serving:
Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g
• sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g
15
Place the cooked peppers with the reserved roasted peppers (discard
garlic or reserve for later use) in the blender jar. Add salt and lemon
juice. Select Purée and blend for about 30 seconds. Taste and adjust
seasonings to your liking.
DRESSINGS, VINAIGRETTES,
MARINADES
Red Pepper Coulis
Nutritional information per serving (¼ cup):
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g
• sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g
This coulis combines the sweet taste of the red pepper with its
roasted counterpart to create a flavor-packed, yet healthy sauce,
perfect for grilled vegetables, chicken and seafood.
Thai Peanut Sauce
Makes about 2 cups
An addictive sauce, traditionally used for chicken or beef satay – also
delicious spooned over steamed rice or sautéed vegetables.
2
pounds sweet red peppers
(approximately 5 medium peppers)
cloves garlic, unpeeled
Makes about 1 cup
5
1
serrano chili, seeded
1
teaspoon unsalted butter
and roughly chopped
1
1
2
teaspoon extra virgin olive oil
shallot (about 1 ounce), finely chopped
tablespoons white wine
1
1
clove garlic
inch piece of ginger, peeled
and roughly chopped
1
¼
¼
cup chicken stock or broth
teaspoon fresh lemon juice
teaspoon kosher salt
1
½
2
2
1
1
1
2
cup roasted, unsalted peanuts
cup coconut milk (may use lite)
tablespoons soy sauce
tablespoons brown sugar, packed
tablespoon sesame oil
tablespoon thai red chili paste
tablespoon seasoned rice vinegar
teaspoons fish sauce
freshly ground pepper to taste
Preheat oven to 425°F.
Place 2 of the 5 (or half the original amount) peppers on a baking sheet
with 5 cloves of garlic. Roast in preheated oven for 15 minutes. Remove
the garlic cloves and place in a small heatproof bowl. Return baking
tray to oven and continue roasting peppers for an additional 30
minutes, turning peppers a few times to ensure even browning. When
peppers are charred evenly, place in the bowl with the garlic and cover
tightly with plastic wrap. Let peppers steam and cool to loosen skins,
at least 30 minutes. Once cool, peel the skins and remove seeds and
discard. Reserve cleaned peppers with peeled garlic cloves. (May store
the peppers and garlic together in plastic food storage bag overnight in
refrigerator). Chop the remaining peppers into 1-inch pieces.
Place chili, garlic, and ginger in the blender jar. Select Chop, then pulse
3–4 times to roughly chop. Add remaining ingredients. Select Liquefy
and blend for 20–30 seconds until smooth and thick.
Serve immediately; can be stored in refrigerator for a week.
Nutritional information per serving ( 1⁄8 cup):
Calories 152 (65% from fat) • carb. 9g • pro. 5g • fat 12g
• sat. fat 2g • chol. 0mg • sod. 252mg • calc. 71mg • fiber 2g
Heat butter and olive oil in a 3-quart sauté pan over medium heat. Add
chopped shallot and sauté for about 2 minutes, being careful not to
pick up any color. Add the chopped raw peppers and stir to coat with
oil. Reduce heat to low and cover. Allow peppers to sweat over low
heat for about 30 minutes until tender, stirring occasionally. Remove lid
from pan and increase heat slightly. Add wine and stir until liquid is
mostly evaporated, about 2 minutes. Add chicken stock, bring to a
simmer and reduce by half, about 5 minutes.
16
Creamy Caesar Salad Dressing
Basic Vinaigrette
Traditional Caesar salads are made with crisp romaine lettuce,
croutons, freshly grated Parmesan and a richly flavored dressing
with garlic, anchovies and raw eggs. Our updated version
uses a pasteurized liquid egg substitute and adds the
flavor of balsamic vinegar for a little twist.
This basic vinaigrette is perfect for a crisp green salad. You may
add herbs or use flavored vinegars.
Makes about 1½ cups, can be doubled or tripled
1
clove garlic, peeled
2
½
1
tablespoons Dijon-style mustard
cup wine vinegar
teaspoon kosher salt
teaspoon freshly ground pepper
cup extra virgin olive oil
cup vegetable oil
Makes about 1¼ cups
1
ounce Parmesan cheese,
cut in ½-inch cubes
½
1–2
2
cloves garlic, peeled
tablespoons pasteurized liquid egg substitute
or lowfat mayonnaise
2
⁄
3
3
2
⁄
Place the garlic in the blender jar and cover jar. Select Mix. Use the
pulse to chop the garlic, 5 times. Add the mustard, vinegar, salt and
pepper. Turn the blender on and blend for 10–15 seconds. With the
blender running, add the oils in a slow, steady stream, taking about 20
seconds, then blend for 20 seconds longer until completely emulsified.
1
1
1
2
1
1
½
¼
tablespoon white balsamic vinegar
tablespoon red wine vinegar
tablespoon fresh lemon juice
teaspoons Dijon-style mustard
teaspoon Worcestershire Sauce
anchovy fillet (or 1–2 teaspoons anchovy paste)
teaspoon kosher salt
teaspoon freshly
ground black pepper
cup vegetable oil
cup extra virgin olive oil
You may change the Basic Vinaigrette by using vinegar, mustard or oil
with different flavors. Try using fresh lemon juice and a little honey for a
honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or
pesto for other flavor changes.
1
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g
• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
⁄
3
3
1
⁄
Place cheese in blender jar; cover blender jar. Select Purée. Pulse to
chop, 10–12 times. Add garlic to blender jar; pulse to chop, 5–10 times.
Add the next 9 ingredients and blend for 10 seconds until smooth.
Combine the two oils in a measuring cup with pour spout. Remove the
measured pour lid. With the blender running, slowly add the oils in a
slow steady stream through the lid while holding the measured pour lid
over loosely over the cover to prevent spatter. Blend until smooth and
creamy, about 45–50 seconds. Allow dressing to sit for 15–20 minutes
for flavors to blend. If not using immediately, place dressing in a
covered airtight container and refrigerate for up to 3 days. If separation
occurs, return dressing to blender jar, cover and blend on Purée for 5
seconds.
Asian Mango Marinade
This marinade complements both seafood and chicken.
It also can double as a sauce**.
Makes 2½ cups
1
1
1
1
small clove garlic
small shallot, about ¾ ounce, quartered
inch piece fresh ginger, peeled and roughly chopped
small serrano chile pepper,
quartered, seeds and stem removed
ripe, medium mangos
Nutritional information per serving (one tablespoon):
Calories 72 (93% from fat) • carb. 0g • pro. 1g • fat 8g
• sat. fat 1g • chol. 3mg • sod. 100mg • calc. 18mg • fiber 0g
2
1
⁄
3
cup + 1 tablespoon mirin
1
1
1
tablespoon seasoned rice vinegar
tablespoon lime juice
teaspoon lime zest
17
1
tablespoon fresh cilantro,
roughly chopped
teaspoon kosher salt
DESSERTS & SWEET SAUCES
½
Cookie Crust Pumpkin Pie
Place garlic, shallot, ginger, and chile in the blender jar. Select Chop,
then pulse 3–4 times to roughly chop. Add remaining ingredients.
Select Liquefy and blend for 20–30 seconds until smooth and thick.
This traditional holiday favorite is made with a cookie crumb crust
for a crunchy change.
Makes 12 servings
**Note: If you use the marinade as a sauce after it has been used on
raw seafood or chicken, bring it to a boil for 5 minutes in a saucepan
first.
Crust:
2
⁄
cup pecan halves
vanilla wafers (may use
reduced-fat wafers)
3
Nutritional information per serving (¼ cup):
Calories 46 ( 2% from fat) • carb. 10g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 70mg • calc. 8mg • fiber 1g
45
1
⁄
3
cup unsalted butter, melted
Pumpkin Filling:
Cholesterol-Free Mayonnaise
2
large eggs
½
1
1
cup brown sugar
The safest mayonnaise made at home is made with an egg substitute
or liquid pasteurized egg product. Made with an egg substitute, it has
the added advantage of being cholesterol-free.
can (12-ounce) evaporated fat free milk
can (15–16 ounces, 1½ cups) solid pack pumpkin
(not pie filling)
tablespoon cornstarch
cup molasses
tablespoon vanilla extract
teaspoon cinnamon
teaspoon ginger
Makes about ¾ cup
1
¼
1
1
1
½
cup liquid egg substitute
or pasteurized liquid egg product
tablespoons wine vinegar
tablespoon extra virgin olive oil (mild in flavor)
teaspoon dry mustard
teaspoon ground white pepper
teaspoon kosher salt
cup flavorless vegetable oil
2
1
1
¼
teaspoon freshly grated nutmeg
1
Preheat the oven to 375°F.
⁄
8
8
1
⁄
Place the pecans in the blender jar; cover. Select Chop and pulse 8–10
times to chop finely. Remove and transfer to a 10-inch deep-dish pie
plate. Place 15 cookies in the blender jar; cover. Select Liquefy and
pulse 5 times to chop the cookies, then blend for 10 seconds to
pulverize; add the cookie crumbs to the nuts in the pie plate and repeat
with the remaining cookies. Stir the nuts and cookies with a fork to
blend; add the melted butter and stir to combine. Press the cookie/nut
mixture evenly onto the sides and bottom of the pie plate. Bake in the
preheated 375°F oven for 5 minutes. Remove and let cool on a rack
while continuing. Lower the oven temperature to 350°F.
2
⁄
3
Place egg substitute, vinegar, olive oil, dry mustard, pepper and salt in
the blender jar. Cover blender jar. Select Purée and blend for about 5
seconds. With blender running, remove the measured pour lid, and add
the vegetable oil in a slow steady stream, taking about 30–40 seconds
to add the oil, holding the measured pour lid loosely over the opening
to prevent spatter. The mayonnaise will thicken and emulsify as the oil
is added, about 30–40 seconds. Turn blender off. Mayonnaise may be
used immediately or placed in an airtight, covered container and
refrigerated. Mayonnaise will thicken further when refrigerated.
Place the eggs and remaining ingredients in the blender jar in the order
listed; cover the blender jar. Select Chop and blend until smooth, about
10–15 seconds. Pour the pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350°F oven for 55–60 minutes. Center of
the pie may appear slightly jiggly – it will continue to set as the pie
Nutritional information per tablespoon:
Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g
• sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g
18
cools. Place the pie on a rack and cool completely before serving.
Refrigerate after completely cool.
To obtain warranty service, please call our Consumer Service Center
toll-free at 1-800-726-0190, or write to:
Nutritional information per serving:
Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g
• sat. fat 4g • chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g
Cuisinart
150 Milford Road
East Windsor, NJ 08520
To facilitate the speed and accuracy of your return, please also enclose
$10.00 for shipping and handling of the product. Please also be sure
to include a return address, daytime phone number, description of the
product defect, product serial number (stamped on bottom of product
base), and any other information pertinent to the product’s return.
Please pay by check or money order. (California residents need only
supply proof of purchase and should call 1-800-720-0190 for shipping
instructions). Your Cuisinart® SmartPower Classic™ 6-Speed Blender
has been manufactured to strict specifications and has been designed
for use with the Cuisinart® SmartPower Classic™ 6-Speed Blender
accessories and replacement parts. These warranties expressly
exclude any defects or damages caused by accessories, replacement
parts, or repair service other than those that have been authorized by
Cuisinart. These warranties do not cover any damage caused by
accident, misuse, shipment, or other than ordinary household use.
These warranties exclude all incidental or consequential damages.
Some states do not allow the exclusion of or limitation of incidental or
consequential damages, so the foregoing limitation may not apply
to you.
Quick Berry Sauce
Makes 2 cups
12
1
1
ounces fresh or frozen, thawed strawberries or raspberries
cup red berry preserves
tablespoon sugar
1
tablespoon fresh lemon juice
Place all ingredients in blender jar; cover blender jar. Select Purée.
Blend until smooth and completely puréed, 20 – 30 seconds. Strain
mixture through a fine sieve to remove seeds; discard seeds. Store
in an airtight container in refrigerator. Serve with desserts, pancakes
or waffles.
Nutritional information per serving (based on 8 servings):
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g
LIMITED THREE-YEAR WARRANTY
California residents may also, at their preference, return nonconforming
products directly to Cuisinart for repair or, if necessary, replacement by
calling our Consumer Service Center toll-free at 1-800-726-0190.
Cuisinart will be responsible for the cost of the repair, replacement, and
shipping and handling for such nonconforming products under
warranty.
Before Returning Your Cuisinart® Product If you are experiencing
problems with your Cuisinart® product, we suggest that you call our
Consumer Service Center at 1-800-726-0190 before returning the
product for servicing. Often, our Consumer Service Representatives
can help solve the problem without having the product serviced. If
servicing is needed, a Representative can confirm whether the product
is under warranty and direct you to the nearest service location.
This warranty supersedes all previous warranties on Cuisinart®
SmartPower Classic™ 6-Speed Blenders. This warranty is available
to consumers only. You are a consumer if you own a Cuisinart®
SmartPower Classic™ 6-Speed Blender that was purchased at retail for
personal, family, or household use. Except as otherwise required under
applicable state law, this warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that your Cuisinart® SmartPower Classic™ 6-Speed Blender
will be free of defects in material or workmanship under normal home
use for three years from the date of original purchase. We suggest that
you complete and return the enclosed warranty registration card
promptly to facilitate verification of the date of original purchase.
However, return of the warranty registration card is not a condition of
this warranty and does not eliminate the need for the consumer to
maintain the original proof of purchase. In the event that you do not
have the proof of purchase date, the purchase date for purposes of this
warranty will be the date of manufacture. If your blender should prove
to be defective within the warranty period, we will repair it (or, if we
think it necessary, replace it) without charge to you.
* Important: If the nonconforming product is to be serviced by
someone other than Cuisinart’s Authorized Service Center, please
remind the servicer to call our Consumer Service Center at 1-800-726-
0190 to ensure that the problem is properly diagnosed, the product is
serviced with the correct parts, and to ensure that the product is still
under warranty.
19
Food
Processors
Wafflemakers
Toaster Ovens
Cookware
Ice Cream
Makers
Coffeemakers
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
cookware, and Savor the Good Life®.
©2006 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
05CU26037
Any other trademarks or service marks referred to herein are
the trademarks or service marks of their respective owners.
U IB-5916ATX
Version no.: SPB6 IB-5916ATX
Size: 216mm(W) x 178mm (H)
Total pages: 20
Material: Cover : 157gsm MattArtpaper
Inside : 120gsm GlossArtpaper
Coating: Varnishing in cover page
Color: Cover:4C + 1C / Inside:1C + 1C
Date: 11-16-2005
P. O. No. 0511000 (11-00-2005_OP)
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