INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INTRODUCTION
UNPACKING INSTRUCTIONS
®
Congratulations. The Cuisinart SmartPower Basics™ 18-Speed
Blender is one of the easiest to use and most versatile blenders
you’ll ever own. It operates with a simple 18-speed twist dial and
fingertip On, Off and Pulse controls. This smart blender even has a
separate Ice Crush button located right in the center of the speed
control dial, to let you quickly crush ice for summer drinks or to cool
a bowlful of shrimp.
1. Place the gift box containing your Cuisinart® SmartPower
Basics™ 18-Speed Blender on a flat, sturdy surface before
unpacking.
2. Remove instruction booklet and other printed materials from
top of corrugated insert. Next remove the top corrugated insert.
3. Carefully lift blender base from box and set aside.
4. Remove the lower corrugated insert containing the blender jar
assembly. Be careful not to tip the jar when removing.
5. Remove any additional literature from the box.
A powerful 500-watt motor effortlessly blends even the biggest
batches of frozen fruit smoothies, creamy summer soups, or
high-protein power shakes. The professional-quality stainless steel
blade works with the 18 speeds to precisely blend even delicate
ingredients to exact recipe specifications. You can coarsely chop a
chunky tomato tapenade or guacamole, or smoothly blend delicate
vinaigrette. This blender even mixes batter for breakfast specialties,
like healthy multigrain banana waffles.
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.
The tightfitting lid has a removable measuring cap to let you add
ingredients while blending and to keep countertops clean. And a
spillproof spout on the big 48-ounce heavy glass blender jar makes
serving quick and easy. When it’s time to clean up, you’ll be pleased
to know that everything goes right into the dishwasher.
TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 4
Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 4
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 4
Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5
Easy Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . .Page 5
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . .Page 6
Do’s and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 7
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 8
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 9
Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 19
Happy blending!
3
b. Pulse Button
FEATURES AND BENEFITS
2.
1.
Set the dial to the desired speed and press the Pulse
button. Pulse at any speed to blend ingredients only as
much as needed.
1. Cover
Just press on. Tightfitting
c. Ice Crush Button
seal resists leakage.
3.
Press the ice crush button to begin crushing. This button is
preset to the best speed for crushing ice.
2. 2-oz. Measured Pour Lid
Allows you to measure
and add ingredients with-
out removing the cover.
9. Slip-proof Feet
Prevent movement during use and prevent damaging marks
on countertops or tables.
3. 48-oz. Glass Jar with
Dripless Pour Spout
Has a unique, sturdy,
widemouth design and a
dripless pour spout for no-
mess pouring.
10. Cord Storage (not shown)
Keeps countertop safe and neat by conveniently storing
excess cord.
5.
6.
USE AND CARE
(d)
4. Leak-proof Rubber
Gasket (not shown)
Holds the glass jar snugly
in position for safe
operation.
ASSEMBLY
7.
®
To use your Cuisinart SmartPower
8a.
8c.
™
Basics Blender, begin by assembling
8.
(c)
the blender jar.
1. Turn the blender jar (a) upside
down, and place it flat on a
sturdy surface.
2. Position the rubber gasket (b) on the (b)
round opening on the bottom of the
8b.
5. High-quality Cutting
Assembly with Patented
Stainless Steel Blades
Is strong enough for all
blender tasks, including
tough jobs, from ice
9.
blender jar.
(a)
3. Turn the cutting assembly (c) upside
down, and place the blade end in the
blender jar opening.
Note: Blades are sharp…
handle carefully.
crushing to chopping
delicate herbs.
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!
5. Push the cover onto the top of the blender jar. Push the meas-
ured pour lid into the cover.
8. 18-Speed Dial with Push-button Controls
6. Place the blender jar on the motor base so that the jar mark-
ings are facing you and the handle is positioned to one side.
7. Plug in power cord. Your blender is now ready to be used.
a. 18-Speed Dial Control
Choose from 18 speeds to blend ingredients to the desired
consistency.
4
HELPFUL REMINDERS
• 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.
• Cover should always be in place while the unit is on.
• Warning: Do not place blender jar onto base while motor
is running.
• Do not twist locking ring off blender jar when removing blender jar
from base. Simply lift blender jar from motor base.
• Boiling liquid or solid frozen foods (with the exception of ice cubes
or 1/2 inch [1.3 cm] pieces of frozen fruit) should never be placed
in the blender jar.
• Do not place ice, frozen foods or very cold liquids into a blender
jar which has come directly from a hot dishwasher.
• 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.
• Follow “Cleaning and Maintenance” instructions on page 6, prior
to your first use.
OPERATION
1. Place the motor base of your Cuisinart® SmartPower Basics™
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
Basics™ Blender into an electrical outlet.
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.
Note: Add liquid ingredients first, then follow with solid ingredients.
This will provide more consistent blending and prevent unnecessary
stress on the motor.
Note: To remove blender jar cover, lift edge of cover upwards.
Lifting measured pour lid will not remove cover.
5
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.
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. Replace the cover and measured pour lid and continue
blending, if necessary. Make sure spatula is not inside the
blender jar before blending.
4. TO STOP BLENDING: To stop the blending process, push the
OFF button.
8. WHEN FINISHED BLENDING: Press the OFF button and
unplug the blender from the electrical outlet. Never remove the
blender jar off 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.
CLEANING AND MAINTENANCE
Always unplug your Cuisinart® SmartPower Basics™ 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.
6. TO CRUSH ICE: The SmartPower Basics™ 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 crushing. 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 7 for more details.
CAUTION: Handle the cutting assembly carefully. It is SHARP and
may cause injury. Do not attempt to remove blades from
cutting assembly.
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
6
water or other liquid, or place in a dishwasher.
• 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.
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. Run on Speed 10 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.
• If food tends to stick to the sides of the blender jar when blending,
pulse in short bursts.
• Pulses should be short bursts. Space the pulses so the blades
stop rotating between pulses.
DOs and DON’Ts WHEN USING
YOUR BLENDER
Don’t:
Do:
• Don’t store food or liquids in your blender jar.
• Make sure the electrical outlet is rated at the same voltage as that
stated on the bottom of the blender motor base.
• Don’t place cutting assembly and locking ring onto motor base
without the blender jar attached.
• Always use the blender on a clean, sturdy and dry surface.
• Don’t attempt to mash potatoes, knead heavy dough, or beat
egg whites.
• Always add liquid ingredients to the blender jar first, then
add remaining ingredients. This will ensure that ingredients
are uniformly mixed.
• Don’t remove blender jar while unit is on. Keep the blender jar
cover on the blender jar while blending.
• Cut most foods into approximately 1/2 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 1/2 inch (1.3 cm).
• Don't twist locking ring from blender jar when removing blender
jar from motor base. Simply lift blender jar from motor base.
• Don’t overprocess foods. Blender will achieve most desired
results in seconds, not minutes.
• Use the measured pour lid to measure liquid ingredients such
as alcohol. Replace measured pour lid after ingredients have
been added.
• Don’t overload blender. If the motor stalls, turn the blender off
immediately, unplug the unit, and remove a portion of the food,
then continue.
• 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 utensil inside the blender jar while the motor is on.
• Place cover on firmly. Always operate the blender with the
cover on.
• Don’t use any container or accessories not recommended by
Cuisinart. Doing so may result in injury.
• Make sure locking ring is tightly attached to blender jar.
• Don’t place hands inside the blender jar when blender is
plugged in.
• Always remove locking ring, cutting assembly, and rubber gasket
before cleaning.
• Don’t add boiling liquids or frozen foods
(except ice cubes or 1/2 inch pieces of frozen fruit) to glass
blender jar. Boiling liquids should cool for 5 minutes before being
placed in blender jar.
7
Grinding Hard Cheese: Cut cheese into 1/2-inch pieces; remove
all outer hard rind. Place cheese in blender jar. Set on Speed 12.
Pulse to chop cheese, 10 – 12 times, then blend until desired grind
is reached. For best results, grind no more than 3 ounces of
cheese at a time
RECIPE TIPS
Blender 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
SmartPower Basics™ Electronic Blender, you’ll also be able to make
delicious frozen drinks.
Grinding Spices: For best results, blender jar and cutting
assembly must be clean and dry. Add 1/4 - 1/2 cup of
spices/seeds/peppercorns to blender jar. Set on Speed 14, Pulse
to break up, then blend for 20 to 40 seconds. Turn blender off.
Chopping Nuts: Place 1/2 cup shelled nuts in the blender jar and
cover blender. Set on Speed 6 and pulse until desired chop is
achieved. Pulse fewer times for coarsely chopped nuts. For best
results process small amounts, 1/2 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. Set on Speed 2 and
Pulse (1 second pulses) 20 to 30 times until cream is thickened.
Do not over blend – bits of butter will begin to form.) 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.
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or
crackers into pieces 1/2-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. Set on Speed 12 and Pulse to chop,
then blend continuously until desired texture of crumbs is achieved.
For best results process 1 cup or less at a time.
When using the 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 with1/2 - 1 cup of the reserved cooking liquid. Use the Pulse
button to chop, then blend until desired consistency/purée is
reached.
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. Turn blender off. 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. Process no more than
8 strips at a time (zest of 1 medium lemon). Cut strips in half.
Add strips and 1teaspoon sugar or coarse salt (from recipe) to
the blender jar. Cover blender jar. Set on Speed 12; blend for
15 to 20 seconds. Turn blender off.
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.
Keep your blender out on the counter within easy reach and you
will be surprised how often you will use it.
Keep ice cubes made of juices, yogurt, milk or fruit purées on hand
to substitute for plain ice to make smoothies and frosty beverages
without diluting the drink.
Baby Food: Combine 1/2 cup cooked vegetables, fruit or meat with
3 – 4 tablespoons liquid (water, milk, fruit juice, broth, or cooking
liquid) in the blender jar. Set on Speed 16. Blend for 15 to 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, set on Speed 16 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.
For quick cleaning, add 1 cup of warm water and a drop of liquid
dish soap to the blender jar. Cover and blend on Speed 10 for
30 to 40 seconds. Discard the soapy water and rinse blender
thoroughly before the next use.
8
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
1
1
medium banana, cut into 1/2-inch
slices
cup ice cubes (about 6 standard)
RECIPES
Before starting any of these or your own
Layer the ingredients in the blender jar in
the order listed. Place cover on blender jar.
Set blender speed on 18. Turn blender on
and process for 25 to 30 seconds until
smooth. Turn blender off.
®
recipes, make sure the Cuisinart Smart
FRUIT AND YOGURT SMOOTHIE
Power Basics™ Blender is properly
assembled. Follow the assembly directions
on page 4 of this instruction booklet for
correct blender assembly procedure.
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.
Note: The riper the fruit, the sweeter the
smoothie.
Nutritional information is based on number
of servings indicated. If a recipe produces
a range of servings, they are 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.
Makes 48 ounces
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
2
1
cups pineapple chunks
medium banana, cut into 1-inch
pieces
1
1
2
cup orange juice
JUICE BAR ORANGE SMOOTHIE
This calcium rich smoothie makes a
refreshing afternoon snack.
cup fat-free vanilla yogurt
cups frozen strawberries (do not
thaw)
Makes 4 servings
SMOOTHIES, SHAKES,
FRAPPÉS, FROZEN
BEVERAGES
Place all ingredients in blender jar in order
listed. Set on Speed 18 and blend until
smooth and creamy, about 20 seconds.
Serve immediately or refrigerate.
4
strips orange zest, bitter white
pith removed
2
1
tablespoons sugar
cup orange segments, cut into
1-inch pieces
Nutritional information per serving
(based on 6 servings):
FRESH FRUIT SMOOTHIE
Calories 105 (4% from fat) • carb. 25g • pro. 3g • fat 0g
sat. fat 0g • chol. 1mg • sod. 23mg • calc. 76mg
fiber 2g
Layers of fresh fruit blend in just seconds to
make this all fruit smoothie.
1
cup fat-free milk
1
cup orange tangerine juice blend
cup powdered fat-free milk
teaspoon powdered egg white
teaspoons vanilla extract
ice cubes
Makes six 8-ounce servings
1/2
1
TO-FRUITTI SMOOTHIES
1/2
1
cup orange juice
cup cantaloupe, cut into 1-inch
pieces
The much-maligned tofu is a good source
of protein and a nice alternative to using
dairy products in smoothies. Change the
fruits to suit your own taste.
2
15
1
1
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
Place orange zest and half the sugar in
blender jar. Set on Speed 12 and blend for
10 to 15 seconds. Add remaining ingredi-
ents to blender jar in order listed; cover
blender jar. Set on Speed 18 and cover
and blend until smooth and slushy, about
20 to 30 seconds. Serve immediately.
Makes 48 ounces
1
1
1
2
cups mango, cut into 1-inch
pieces (about 12 ounces)
1
medium banana, cut into 1-inch
pieces
cup mango, cut into 1-inch
pieces
9
Nutritional information per serving:
Calories 257 (18% from fat) • carb. 46g • pro. 8g
fat 5g • sat. fat 3g • chol. 19mg • sod. 95mg
calc. 216mg • fiber 2g
1
cup orange, apple or other fruit
juice
CRÊME CARAMEL SHAKE
This shake is an excellent source of
calcium, making a now and then indulgence
“a good thing.”
1
1
1
cup soy milk/beverage
tablespoon vanilla extract
ORANGE MANGO PEACH
FRAPPÉ
Make orange juice ice cubes ahead of time
and be ready to make frappes and smooth-
ies whenever you want a refreshing treat.
cup silken tofu, cut into 1-inch
pieces
Makes 4 servings
3
2
cups lowfat milk
2
cups frozen strawberries
(do not thaw)
cups “light” vanilla ice cream or
frozen yogurt
Place all ingredients in blender jar in order
listed. Set on Speed 18 and blend until
smooth and creamy, about 20 seconds.
Serve immediately or refrigerate.
3
2
tablespoons caramel syrup
teaspoons vanilla extract
Makes 4 servings
3/4
2
cup orange juice
Place all ingredients in blender jar in order
listed; cover blender jar.
mangoes, cut into cubes
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
3/4
1/2
cup peach slices (may use frozen)
cup peach or apricot nectar or
juice
Set on Speed 16. Blend until smooth,
creamy and thick, about 40 to 50 seconds.
Serve immediately in tall glasses with
straws.
1/4
1/2
cup lime juice
cup white grape juice
CHOCOLATE PEPPERMINT
SHAKE
Serve with a candy cane stirrer for a festive
garnish.
Nutritional information per serving:
Calories 223 (30% from fat) • carb. 29g • pro. 9g
fat 8g • sat. fat 5g • chol. 39mg • sod. 131mg
calc. 315mg • fiber 0g
Orange slices and fresh mint for
garnish
Freeze orange juice in ice cube trays (3/4
cup will make 7 - 8 standard ice cubes).
MONKEY-DOODLE SHAKE
Chocolate frozen yogurt and bananas are
combined to make this creamy shake.
Makes 6 servings
Place ingredients in the blender jar in
the order listed. Cover blender jar.
Set on Speed 18 and blend until smooth,
20 to 30 seconds. Turn blender off.
Serve immediately.
1/2
4
cup chocolate syrup
cups chilled lowfat milk
cups chocolate ice cream
teaspoon peppermint extract
Makes 4 servings
3
2
2
2
cups lowfat milk
Serve in chilled glasses garnished with
orange slices and fresh mint sprigs.
1
bananas, cut into 1-inch pieces
Place all ingredients in blender jar in order
listed; cover blender jar. Set on Speed 16
and blend until thick, smooth, and creamy,
about 30 to 40 seconds. Serve immediately
in tall glasses with straws.
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
cups lowfat chocolate frozen
yogurt
2
tablespoons chocolate syrup
Place all ingredients in blender jar in order
listed; cover blender jar. Set on Speed 16
and blend until smooth, creamy and thick-
ened, about 40 to 50 seconds. Serve imme-
diately in tall glasses with straws.
Note: For a Frappé with a kick, substitute
vodka or light rum for the white grape juice.
Nutritional information per serving:
Calories 301 (31% from fat) • carb. 44% • pro. 10g
fat 10g • sat. fat • 7g • chol. 35mg • sod. 163mg
calc. 307mg • fiber 0g
10
3
2
ounces Tequila (6 T)
MOCHA FRAPPÉ
FROZEN
CRANBERRY-ORANGE MIMOSAS
For an alcohol free alternative, top off with
chilled ginger ale or sparking cider in place
of champagne.
ounces Triple Sec or Cointreau
(4 T)
Why go out for special coffee drinks when
you can prepare them easily at home in
®
your Cuisinart Blender.
2
3
2
ounces fresh lime juice (4 T)
tablespoons superfine sugar
cups ice cubes
Makes 2 servings
Makes 10 servings
8
ounces espresso or double
strength coffee, chilled *
1
cup cranberry juice cocktail,
chilled
Place all ingredients in blender jar in order
listed. Set on Speed 18. Blend until thick
and smooth, about 30 to 40 seconds. Pour
into stemmed glasses and serve. May be
garnished with a whole strawberry and a
slice of lime.
1/4
2
cup chocolate sauce
1
cup orange juice, chilled
tablespoons flavored syrup –
vanilla, hazelnut, almond,
raspberry, etc.
1-1/2 cups (about 12 standard) ice
cubes
15
ice cubes
1
bottle (750ml) brut champagne,
chilled
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
Place all ingredients in blender jar in order
listed. Cover blender jar. Set on Speed 18
and blend until smooth and slushy, about
30 to 40 seconds. Serve immediately in tall
glasses. Garnish with a dollop of whipped
cream if desired.
Place cranberry juice, orange juice and ice
cubes in blender jar in order listed. Cover
blender jar. Set on Speed 18 and blend until
thick, smooth and frosty, about 25 to 35
seconds. Turn blender off.
Note: For an alcohol free “Margarita,” sub-
stitute 5 ounces fruit juice such as cranber-
ry juice for the Tequila and Triple Sec.
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
Divide mixture evenly (about 1/3 cup)
among 10 champagne glasses. Top with
chilled champagne and serve immediately.
FROZEN DAIQUIRI
Makes 4 servings
Nutritional information per serving:
Calories 95 (0% from fat) • carb. 6g • pro. 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 6mg • calc. 9mg • fiber 0g
For a Creamy Frappé, add 2 tablespoons
half-and-half before blending.
6
5
3
ounces frozen limeade
ounces light rum
cups ice cubes
* May be prepared from instant espresso
powder.
APPETIZERS, DIPS, SPREADS
Place ingredients in blender jar in order list-
ed. Cover blender jar. Set on Speed 18.
Turn blender on and process until smooth
and slushy, about 30 to 40 seconds. Turn
blender off. Serve immediately.
FROSTY FRESH STRAWBERRY
MARGARITAS
These are best made with summertime
fresh strawberries. You may vary your fruit
to make other flavors such as mango,
watermelon or fresh peach.
LEMON HERB HUMMUS
This popular Middle Eastern spread is sim-
®
ple to make in your Cuisinart Blender - we
Nutritional analysis per serving:
Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g
sat. fat 0g • chol. 0g • sod. 2mg • calc. 2mg • fiber 0g
have spiced it up just a bit. Serve with pita
wedges or use as a spread for sandwiches.
Makes about 2 cups
For Frozen Fruit Daiquiris, add 2 – 3 cups
fruit (strawberries, peaches, melon, etc.) cut
into 1 – inch pieces. For a more pro-
nounced fruit flavor. Freeze some of the
fruit and use in place of ice cubes.
Makes 4 servings
Preparation: less than 15 minutes
2 - 3 cloves garlic, peeled
strips lemon zest, 2 x 1/2-inch
1
pint fresh strawberries, hulled and
halved (2 cups)
11
each (zest of 1/2 lemon), bitter
white pith removed, cut in
1/2 - inch pieces
water; let stand 5 minutes. Drain, reserving
soaking liquid, and place tomatoes and
garlic in blender jar; cover blender jar. Set
on Speed 12; Pulse to chop, 10 times. Add
green onions; Pulse to chop, 10 times. Add
remaining ingredients in order listed. Blend
for 10 to 15 seconds. Scrape blender jar as
needed. Add a teaspoon or two of the
reserved soaking liquid if mixture seems
thick, blend for an additional 15 to 20
seconds, until mixture is smooth and
creamy. Let stand 30 minutes before
SPINACH PESTO &
WHITE BEAN DIP
Serve this dip with crudités or pita chips
as dippers.
1
2
1
teaspoon kosher salt
teaspoons cumin
Makes about 2 cups
tablespoon herbs de Provence or
Mediterranean herb blend
1
tablespoon fresh lemon juice or
white balsamic vinegar
4
tablespoons fresh lemon juice
1/2
1
cup pesto, (page 16), made with
spinach
4 – 6 tablespoons water
1
can (19 ounces) chick peas,
drained, rinsed and drained again
can white beans (15 ounces),
rinsed and drained
serving to allow flavors to develop. Place
in an airtight container and cover to refrig-
erate. Allow to come to room temperature
for 15 to 20 minutes before serving.
3
tablespoons tahini paste
Place ingredients in blender jar in order
listed. Cover blender jar. Set on Speed 10
and blend until smooth and creamy, about
30 to 40 seconds.
1/4
teaspoon hot sauce such as
Tabasco®
Nutritional information per serving (2 tablespoons):
Calories 48 (56% from fat) • carb. 2g • pro. 3g • fat 3g
sat. fat 2g • chol. 6mg • sod. 135mg • calc. 39mg
fiber 0g
2
tablespoons extra virgin olive oil
Nutritional information per serving (2 tablespoons):
calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g
sat. 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g
Place the garlic cloves, lemon zest, and salt
in the blender. Use Pulse button to chop,
10 pulses. Scrape the sides of the blender
jar and add the cumin, salt and thyme.
Blend for 10 seconds. Scrape the sides of
the blender jar and add the lemon juice,
water, roasted peppers, chickpeas, tahini
and hot sauce in that order. Blend for 40
seconds; scrape the sides of the blender jar
if necessary. Add the olive oil in a steady
stream through the opening in the blender
jar lid while blending for 20 seconds.
CHILLED GAZPACHO
A Cuisinart favorite, made with fresh, ripe
summer tomatoes, Chilled Gazpacho is
perfect on a hot summer night.
SUN-DRIED TOMATO, GARLIC &
HERB CHEESE SPREAD
Serve with crackers, crudités, a sandwich
spread or use as topping for baked potatoes.
Makes 8 servings, about 6 ounces each
Makes about 1-3/4 cups
1 – 2 cloves garlic, peeled
3
1
1
cups tomato or vegetable juice
cocktail, divided
3
sun-dried tomatoes (dry, not oil
packed)
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.
large rib celery, peeled, cut into
1-inch pieces
2
cloves garlic, peeled
cup boiling water
1/2
3
large cucumber, peeled, halved
lengthwise, seeded, cut into
1-inch pieces
green onions, trimmed, cut into
1-inch pieces
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
1
package lowfat cream cheese, cut
in 1-inch pieces
1/2
1/2
1
medium green bell pepper, cored,
seeded, cut into 1-inch pieces
1/2
2
cup fat-free cottage cheese
teaspoons herbs de Provence
medium red bell pepper, cored,
seeded, cut into 1-inch pieces
Place sun-dried tomatoes and garlic cloves
in a small bowl and cover with boiling
large jalapeño pepper, cored,
seeded, cut into 1/2-inch pieces
12
6
4
3
green onions, trimmed, cut into
1/2-inch pieces
Makes 8 servings
1-1/2 cups cold water
1
teaspoon kosher salt
teaspoon white pepper
2 – 3 slices fresh ginger (each about the
size of a quarter)
medium tomatoes, cored, seeded,
cut into 1-inch pieces
1/2
1
mango, about 12 – 14 ounces,
peeled, seeded, cut into 1 – inch
pieces
Place the parsley in the blender jar. Place
cover on blender jar. Set blender on Speed
4 and pulse until coarsely chopped, about 4
to 5 times. Remove and reserve.
Melt the butter in medium Cuisinart®
Saucepan over moderate heat. Add onion
and cook until soft but not brown, about 2
to 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 to 12 minutes.
tablespoons sherry vinegar – or –
lemon juice
1/2
1/4
teaspoon kosher salt
1
cantaloupe, about 3 pounds,
peeled, seeded, cut into 1 – inch
pieces
teaspoon freshly ground black
pepper
1/2 - 1cup orange juice
Place garlic in blender jar; cover jar. Set on
Speed 14; Pulse to chop garlic, 10 times.
Add 1 cup tomato juice/vegetable juice
cocktail to blender jar along with celery,
cucumber, green pepper, red pepper,
jalapeño pepper, and green onions. Blend
on Speed 14 until vegetables are medium-
finely chopped, about 5 to 10 seconds.
Transfer to a large serving bowl. Add
remaining tomato juice/vegetable cocktail
to blender jar with fresh tomatoes. Pulse 10
times to chop, or blend continuously if a
smoother gazpacho is preferred. Add to the
bowl of vegetables with the remaining juice.
Season with sherry vinegar or lemon juice,
salt and pepper. Chill before serving.
Place ginger, mango, melon and 1/2-cup
orange juice in the blender jar; cover
blender jar. Set on Speed 14 and blend until
smooth, about 20 to 30 seconds. Add as
much remaining orange juice as necessary
to adjust consistency to that of a thick
soup. Chill completely before serving. May
be garnished with fresh raspberries or
blueberries and a sprig of mint.
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 set on Speed 12. Turn
blender on and blend until creamy and
smooth, about 25 to 30 seconds. Turn
blender off. Return puréed vegetable mix-
ture to the saucepan and stir to combine.
Stir in half-and-half. Stir cornstarch into
water, and add to soup. Add salt and pep-
per. Cook, stirring often, over medium heat,
until soup thickens, about 6 to 8 minutes.
Do not allow to boil. Taste and adjust sea-
sonings as needed. Serve in warmed bowls
garnished with the remaining parsley.
Nutritional information per serving:
Calories 68 (2% from fat) • carb. 17g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 14mg • calc. 17mg
fiber 1g
CREAM OF ASPARAGUS SOUP
A favorite, served warm when weather is
cool and cool, when weather is warm!
Nutritional information per serving:
Calories 51 (5% from fat) • carb. 11g • pro. 2g • fat 0g
sat. fat 0g • chol. 0mg • sod. 429mg • calc. 28mg
fiber 2g
Makes eight 6-ounce servings
3/4
cup Italian parsley leaves, washed
and dried
HOT AND COLD SOUPS
3
tablespoons unsalted butter
cup chopped onion or leek
CHILLED MELON AND
MANGO SOUP
2/3
1
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
pound asparagus, trimmed, cut
into 1-inch pieces
Sweet cantaloupe and mango combine with
orange juice for this refreshing cold soup.
Perfect for a summer brunch or as a
refreshing, cool ending to a warm-weather
meal.
3
cups fat-free, low-sodium chicken
or vegetable stock or broth
CREAMY POTATO LEEK SOUP
This versatile soup may be served hot
or chilled.
1
1
cup half-and-half
tablespoon cornstarch
13
Makes six servings
and half-and-half.
3-3⁄4 quart Saucepan over medium-low heat.
Add the onion, celery, and carrot, cover
loosely and cook until the vegetables are
tender, 8 to 10 minutes. Stir in the rice,
basil and oregano, 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 to 25 minutes. Turn off
heat and let stand for 5 minutes.
Nutritional information per serving:
2
medium leeks, white and tender
green only, sliced horizontally and
cut into 1/2-inch pieces
Calories 132 (37% from fat) • carb. 18g • pro. 3g
fat 6g • sat. fat 3g • chol. 16mg • sod. 369mg
calc. 56mg • fiber 3g
1
1
tablespoon unsalted butter
Variation: Turn this soup into Creamy
small (3-4 ounce) onion, peeled
and cut into 1/2-inch pieces
Watercress Soup by adding 1 bunch water-
cress, washed and dried. Pick leaves and
reserve. Chop stems and measure out
1-1/2 cups. Add stems to vegetable mixture
when sautéing. Follow recipe as directed.
Stir in reserved watercress leaves along
with the half-and-half. Serve hot or chilled.
1/4
2
teaspoon thyme
medium russet potatoes (about
3/4-pound total), peeled, cut into
1-inch slices
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 1 cup of the cooking liquid
to the blender jar. Set on Speed 16. Pulse
10 times to chop, then process for 30 to 40
seconds until totally smooth and creamy.
Add the salt and 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.
1-1/2 cups fat-free, low-sodium chicken
or vegetable stock or broth
CREAMY TOMATO & RED
PEPPER BISQUE
Makes 8 servings
3/4
1
cup water
teaspoon kosher salt
teaspoon white pepper
cup half-and-half
1/2
3/4
1
1
1
teaspoon unsalted butter
teaspoon extra virgin olive oil
Place leeks in a medium bowl and add cold
water. Swirl, then let stand for minutes. Lift
leeks from the water without disturbing the
sand/sediment collected in the bowl; allow
to drain completely.
Melt butter in a large Cuisinart® Saucepan
over medium heat. Add the drained leeks,
onion, and thyme. Let cook until softened,
3 to 5 minutes. Add potatoes, stock, and
water; cover and bring to a boil over
medium high heat. Reduce heat to low,
and simmer, uncovered, until potatoes are
soft, about 10 to 15 minutes.
small onion (4 ounce), peeled and
cut into 1/2-inch pieces
1
1
rib celery (2 ounces), cleaned and
cut into 1/2-inch pieces
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
carrot (2 ounces), peeled and cut
into 1/2-inch pieces
2
1
2
tablespoons white rice
teaspoon basil
ENTRÉES
cups fat-free, low-sodium chicken
or vegetable stock
RICOTTA SPINACH PIE
Somewhat like a crustless quiche, Ricotta
Spinach Pie can be served with Rustic
Tomato Sauce as a simple supper entrée.
2
cans Recipe-Ready diced tomatoes
(15-1/2 oz.) with juice
Drain vegetables, reserving cooking liquid.
Place vegetables in blender jar. Add 1 cup
cooking liquid; return remaining cooking
liquid to saucepan. Cover blender jar. Set
on Speed 16. Blend until totally smooth,
about 30 to 40 seconds. Stir vegetable
purée into stock in saucepan and reheat
over medium low heat. Add salt, pepper
2
roasted red peppers, seeded
teaspoon kosher salt
teaspoon white pepper
cup half-and-half
1/2
1/8
1/2
Makes 8 servings
1
teaspoon extra virgin olive oil
1/2
ounce Asiago cheese, cut into
1/2-inch cubes
Heat the butter and olive oil in a Cuisinart®
14
1/2
slice white or wheat bread
(1/2 ounce) cut into 1/2-inch
cubes
red pepper, wine, tomato paste, and
tomatoes. Bring to a boil, then reduce heat
and simmer for 35 to 40 minutes, loosely
covered. Uncover and simmer for 15 to 20
minutes longer to thicken. Turn off heat and
let sit 5 minutes.
SAVORY SAUCES,
DRESSINGS, VINAIGRETTES,
MARINADES
1/2
4
teaspoon dry basil
large eggs
2
cups fresh baby spinach leaves,
packed (about 2-1/2 ounces),
washed & dried
Drain the solids, and return the liquid to the
saucepan. Place the solids in the blender
jar with 1/2-cup of the cooking liquid. Cover
the blender jar. Set on Speed 16 and Pulse
10 times to chop. Use a plastic spatula to
scrape the sides of the blender jar. Blend
for 30 to 40 seconds, until smooth. Return
the puréed tomato mixture to the liquid in
the saucepan and reheat gently over medi-
um low heat. Add salt and pepper.
RUSTIC TOMATO SAUCE
A great sauce for Ricotta Spinach Pie and
favorite pastas.
3
cups lowfat ricotta cheese
teaspoon kosher salt
1/2
1/2
Makes about 8 cups
teaspoon freshly ground black or
white pepper
1
1
tablespoon extra virgin olive oil
Preheat oven to 350° F. Use a pastry brush
to coat a 10-inch deep dish pie plate with
olive oil and set aside.
onion (8 ounces), peeled and cut
into 1/2 - inch pieces
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
2
2
carrots (4 ounces), peeled and cut
into 1/2 - inch pieces
Place Asiago cheese cubes in blender jar;
cover blender jar. Set on Speed 12 and
pulse 10 to 12 times to grind the cheese.
Remove and reserve. Place bread cubes in
blender jar, pulse 5 to 10 times to grind;
add basil, blend for 5 seconds. Remove
and reserve.
ribs celery, trimmed and cut into
1/2 - inch pieces
4
1
1
4
cloves garlic, peeled
teaspoon dried oregano
teaspoon dried basil
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a crisp
green salad.
Place the eggs, spinach, ricotta, reserved
Asiago cheese, salt, and pepper in the
blender jar. Set on Speed 16 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 to 20 sec-
onds. Pour the blended ricotta mixture into
the prepared pie plate. Sprinkle evenly with
the reserved breadcrumbs. Bake in the pre-
heated 350° F oven for 45 to 50 minutes,
until the custard is set and the pie is puffed.
Remove and let rest for 5 to 10 minutes.
Cut into wedges to serve. Top with Rustic
Tomato Sauce.
roasted red bell peppers, cut into
1-inch pieces
Makes about 1-1/2 cups, can be doubled
1
clove garlic, peeled
1/2
cup dry white wine (such as
vermouth)
2
tablespoons Dijon-style mustard
cup wine vinegar
1/2
1
2
3
tablespoons tomato paste
teaspoon kosher salt
cans (15–ounce) Recipe-Ready
diced tomatoes with juices
1/2
2/3
2/3
teaspoon freshly ground pepper
cup extra virgin olive oil
cup vegetable oil
1/2
1/4
teaspoon kosher salt
teaspoon freshly ground black
pepper
Place the garlic in the blender jar and cover
jar. Set on Speed 8. Use the Pulse button
to chop the garlic, 5 times. Add the mus-
tard, vinegar, salt and pepper. Turn the
blender on and blend for 10 to 15 seconds.
With the blender running, add the oils in a
In a Cuisinart® 3-3⁄4 quart Saucepan, heat
the olive oil over medium heat. Add the
onion, carrot, celery, garlic, and basil. Cover
loosely and cook until the vegetables are
softened, 6 to 8 minutes. Stir in the roasted
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
slow, steady stream, taking about 20 sec-
onds, then blend for 20 seconds longer
until completely emulsified.
1/4
teaspoon freshly ground black
pepper
2
3
cups fresh basil leaves, loosely
packed *
1/3
1/3
cup vegetable oil
tablespoons lightly toasted pine
nuts or walnuts
You may change the Basic Vinaigrette by
changing the flavor of the vinegar, mustard
or oil. 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.
cup extra virgin olive oil
Place cheese cubes in blender jar; cover
blender jar. Set on Speed 12. Pulse to
chop, 10 to 15 times. Remove and reserve
cheese. Add garlic to blender jar; cover,
and pulse to chop, 10 to 15 pulses. Add
remaining ingredients in order listed, includ-
ing reserved cheese. Cover blender jar;
blend on Speed 12 until combined, about
30 to 40 seconds. Pesto may be stored in
refrigerator in an airtight container. After
placing in container, smooth over top, and
drizzle with olive oil to keep from turning
dark. Stir oil in before using.
Place cheese in blender jar; cover blender
jar. Set on Speed12. Pulse to chop, 10 – 12
times. Add garlic to blender jar; Pulse to
chop, 5 to 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 steady
stream through the lid while holding the
Measured Pour Lid loosely over the cover
to prevent spattering. Blend until smooth
and creamy, about 45 to 50 seconds. Allow
dressing to sit for 15 to 20 minutes for fla-
vors to blend. If not using immediately,
place dressing in a covered airtight contain-
er and refrigerate for up to 3 days. If sepa-
ration occurs, return dressing to blender jar,
cover and blend on Speed 12 for 5 sec-
onds.
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
CREAMY CAESAR SALAD
DRESSING
Traditional Caesar salads are made with
crispy romaine lettuce, croutons, freshly
grated Parmesan and a richly flavored
dressing with garlic, anchovies and raw
eggs. Our updated version uses a pasteur-
ized liquid egg substitute and adds the
flavor of balsamic vinegar for a little twist.
Nutritional information per 1-1/2 tablespoons:
Calories 116 (87% from fat) • carb. 1g • pro. 2g
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg
calc. 61mg • fiber 0g
*For Spinach Pesto:
Add 1/2 teaspoon fennel seed and 2
teaspoons dried basil when chopping the
garlic. Substitute 2 cups washed and dried
baby spinach leaves for the basil .
Makes about 1-1/4 cups
Nutritional information per tablespoon:
Calories 72 (93% from fat) • carb. 0g • pro. 1g • fat 8g
sat fat • 1g • chol. 3mg • sod. 100mg • calc. 18mg
fiber 0g
1
ounce Parmesan cheese, cut into
1/2-inch cubes
1 - 2 cloves garlic, peeled
CHOLESTEROL FREE
MAYONNAISE
* You may also substitute prepared
mayonnaise for the egg/egg substitute.
2
tablespoons pasteurized liquid
egg substitute*
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.
1
1
1
2
1
1
tablespoon balsamic vinegar
tablespoon red wine vinegar
tablespoon fresh lemon juice
teaspoons Dijon–style mustard
teaspoon Worcestershire Sauce
PESTO SAUCE
Serve as a topping for hot pasta or to add
flavor to dips, dressings, or other sauces.
Makes about 3/4 cup
Makes about 3/4 cup
1
ounce Parmesan cheese, cut into
1/2-inch cubes
1/2
cup liquid egg substitute or
pasteurized liquid egg product
anchovy fillet (or 1 - 2 teaspoons
anchovy paste)
1 – 2 cloves garlic, peeled
1/3 cup extra virgin olive oil
2
tablespoons wine vinegar
1/2
teaspoon kosher salt
16
1
tablespoon extra virgin olive oil
(mild in flavor)
1/2
1
teaspoon black peppercorns
bay leaf, roughly broken
tablespoons sweet paprika
tablespoon kosher salt
Crust:
2/3
cup pecan halves
1
teaspoon dry mustard
45
vanilla wafers (may use reduced
fat)
3
1/8
1/8
2/3
teaspoon ground white pepper
teaspoon kosher salt
1
1/3
cup unsalted butter, melted
1/2
2
tablespoon sugar
cup flavorless vegetable oil
teaspoons dried minced garlic
teaspoons minced dry onions
Pumpkin Filling:
Place egg substitute, vinegar, olive oil, dry
mustard, pepper and salt in the blender jar.
Cover blender jar. Set on Speed 12. Turn
blender on 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 to 40
seconds to add the oil. Hold the Measured
Pour Lid loosely over the opening to
prevent spattering. The mayonnaise will
thicken and emulsify as the oil is added,
about 30 to 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.
2
2
large eggs
1 - 2 teaspoons cayenne pepper, to
taste
1/2
1
cup brown sugar
can (12 ounces) evaporated fat
free milk
2
teaspoons dry oregano
teaspoon dry thyme leaves
teaspoon dry basil
1
1
can (15 – 16 ounces, 1-1/2 cups)
solid pack pumpkin (not pie filling)
1
1/2
1/2
teaspoon dry rosemary
teaspoon ground allspice
1
tablespoon cornstarch
cup molasses
1/4
1
tablespoon vanilla extract
teaspoon cinnamon
teaspoon ginger
Place the coriander seed, mustard seed,
celery seed, both peppercorns, and bay
leaf in the blender jar. Cover jar and set
on Speed 14. Blend until seeds are finely
ground, 10 to 15 seconds. Add the remain-
ing ingredients and blend until no signs of
the bay leaf are visible, about 30 seconds.
1
1
1/4
teaspoon freshly grated nutmeg
Preheat the oven to 375° F.
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
Place the pecans in the blender jar; cover
the blender jar. Set on Speed 6 and Pulse 8
to 10 times to finely chop. Remove and
transfer to a 10-inch deep-dish pie plate.
Place 15 cookies in the blender jar; cover
the blender jar. Set on Speed 18 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 contin-
uing. Lower the oven temperature to 350° F.
Use as a rub for meat, poultry, or seafood
before sautéing, roasting or grilling, or add
as a seasoning to rice or dressing to
brighten up flavors.
CAJUN CREOLE SPICE BLEND
Nutritional analysis per tablespoon:
Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg
fiber 1g
Our Cajun Creole Spice Blend is a
comparable alternative to purchased spice
mixtures, but much fresher and more
economical. Adjust the spiciness to taste
with the amount of cayenne used.
DESSERTS & SWEET SAUCES
COOKIE CRUST PUMPKIN PIE
This traditional holiday favorite is made with
a cookie crumb crust for a crunchy change.
Makes about 1/2 cup
2
teaspoons coriander seed
teaspoon mustard seed
teaspoon celery seed
1
1/2
1/2
teaspoon white peppercorns
Makes 12 servings
17
Place the eggs and remaining ingredients in Layer half the bread cubes in the dish, top
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.
the blender jar in the order listed; cover the
blender jar. Set on Speed 6 and blend until
smooth, about 10 to 15 seconds. Pour the
pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350° F oven
for 55 to 60 minutes. Center of the pie may
appear slightly jiggly – it will continue to set
as the pie cools. Place the pie on a rack
and cool completely before serving.
evenly with the chopped white chocolate
and raspberries, then with the remaining
bread cubes.
Nutritional information per serving
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg
fiber 2g
Place the eggs, evaporated milk, sugar, and
vanilla extract in the blender jar. Set on
Speed 10 and blend for 10 seconds. Pour
the mixture slowly over the bread cubes.
Let the mixture stand for 30 minutes, or
cover and refrigerate up to 12 hours (if
refrigerated, let come to room temperature
for 30 minutes before proceeding). Ten
minutes before baking, preheat oven to
325° F. Place the baking pans in the oven
and carefully pour hot water into the larger,
outer pan until the water reaches 1-inch up
the sides of the inner dish. Bake for 60 to
70 minutes; bread pudding will be puffed
and custard will be set. Remove from oven
and allow the bread pudding to rest for 20
to 30 minutes on a rack before serving.
Serve with sweetened whipped cream.
CHOCOLATE SAUCE
Makes 1-1/4 cups / 20 tablespoons
Refrigerate after completely cooled.
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
4
ounces good quality bittersweet
or semi-sweet chocolate, broken
into 1/2 -inch pieces
4
ounces good quality milk
chocolate, broken into 1/2-inch
pieces
WHITE CHOCOLATE
RASPBERRY BREAD PUDDING
Makes 8 to 12 servings
2
tablespoons sugar
1/2
cup fat-free milk, heated until just
bubbling around the edges
Bread pudding can be mixed and
assembled ahead of time and baked
while dinner is being served for an oven-
fresh warm dessert. Top with sweetened
whipped cream.
1-1/2 teaspoons vanilla
* Bread pudding is best made from day old
or slightly stale bread. Challah bread is an
excellent choice.
Place the chocolates in the blender jar;
cover blender jar. Set on Speed 12. Pulse
to chop, 10 to 15 times. Add the sugar,
process to chop, 20 seconds. With the
blender running, remove the Measured Pour
Lid. Pour the hot milk slowly and carefully
though the pour spout and blend, until the
chocolate is melted and smooth, 1 minute.
Add the vanilla; blend to combine, 10 sec-
onds. Serve warm or let cool, place in an
airtight container and refrigerate. Reheat
before serving.
1
6
4
1
tablespoon unsalted butter
cups firm bread cubes *
Nutritional information per serving:
Calories 243 (41% from fat) • carb. 28g • pro. 7g
fat 11g • sat. fat 6g • chol. 126mg • sod. 148mg
calc. 143mg • fiber 1g
ounces chopped white chocolate
cup raspberries (fresh or frozen,
no need to thaw)
QUICK BERRY SAUCE
6
1
large eggs
Makes about 2 cups/8 servings
can (12 ounces) fat-free
evaporated milk
12
ounces fresh or frozen, thawed
strawberries or raspberries
2/3
1
cup sugar
Nutritional information per tablespoon:
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g
sat. fat 2g • chol. 1g • sod. 3mg • calc. 11mg • fiber 0g
1/2
1
cup red berry preserves
tablespoon sugar
tablespoon vanilla extract
cup heavy cream
1/2
2
tablespoons fresh lemon juice
Chocolate Mint Sauce: Make the chocolate
sauce as per instructions. Omit the vanilla
and add 2 teaspoons peppermint extract.
Butter a 2-quart shallow baking dish (9 x 9
square or equivalent) with unsalted butter
and place in a larger shallow baking pan.
Place all ingredients in blender jar; cover
blender jar. Set on Speed 12. Blend until
smooth and completely puréed, 20 to 30
18
incidental or consequential damages, so the foregoing limitation may
not apply to you.
LIMITED THREE-YEAR
WARRANTY
California residents may also, at their preference, return noncon-
forming products directly to Cuisinart for repair or, if necessary,
replacement by calling our Consumer Service Center toll-free at
800-726-0190. Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling for such nonconforming
products under warranty.
This warranty supersedes all previous warranties on Cuisinart®
SmartPower Basics™ 18-Speed Series Electronic Blenders. This
warranty is available to consumers only. You are a consumer if you
own a Cuisinart® SmartPower Basics™ 18-Speed Series Electronic
Blender that was purchased at retail for personal, family, or house-
hold use. Except as otherwise required under applicable state law,
this warranty is not available to retailers or other commercial pur-
chasers or owners. We warrant that your Cuisinart® SmartPower
Basics™ 18-Speed Series Electronic 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 facili-
tate verification of the date of original purchase. However, return of
the warranty registration card is not a condition of these warranties.
If your blender should prove to be defective within the warranty peri-
od, we will repair it (or, if we think it necessary, replace it) without
charge to you. To obtain warranty service, please call our Consumer
Service Center toll-free at 1-800-726-0190, or write to:
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 with-
out 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.
* 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.
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, descrip-
tion of the product defect, product serial number (stamped on bot-
tom 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
Basics™ 18-Speed Series Electronic Blender has been manufac-
tured to strict specifications and has been designed for use with the
Cuisinart® SmartPower Basics™ 18-Speed Series Electronic Blender
accessories and replacement parts. These warranties expressly
exclude any defects or damages caused by accessories, replace-
ment parts, or repair service other than those that have been author-
ized by Cuisinart. These warranties do not cover any damage
caused by accident, misuse, shipment, or other than ordinary house-
hold use. These warranties exclude all incidental or consequential
damages. Some states do not allow the exclusion of or limitation of
19
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150 Milford Road
East Windsor, NJ 08520
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