Cuisinart Blender CBT500L User Manual

INSTRUCTION AND

RECIPE BOOKLET

SMARTPOWER

REMIER^™600-WATT BLENDER

CBT-500 SERIES

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

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INTRODUCTION

UNPACKING INSTRUCTIONS

1. Place the gift box containing your Cuisinart SmartPower Premier

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The Cuisinart SmartPower Premier 600-Watt Blender is constructed with

a heavy die-cast metal base and 50-ounce glass blender jar. This dynamic

new look for blending – solid, sophisticated, and elegantly commercial – is

perfect for today’s gourmet kitchen.

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600-Watt 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.

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The most powerful of the SmartPower blenders, it’s engineered with a

600-watt motor that’s more than capable of handling extra-tough blending

tasks, including crushing ice. The flip side of this heavy-duty blender is its

3. Remove the lower corrugated insert containing the blender jar assembly.

Be careful not to tip the jar when removing.

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versatile, precision control. A Count-Up Timer ensures that any recipe

can be followed to the second, and a professional-quality stainless steel

blade finely minces even small portions of nuts or delicate herbs. Separate

Hi, Low, Pulse, and Ice Crush controls, plus LED indicator lights, offer the

kind of ease of operation and control that result in the perfect blend, time

after time.

4. Carefully lift blender base from box and set aside.

To assemble the blender, follow the Assembly instructions, page 4. Replace

all corrugated inserts in the box and save the box for repackaging.

A crowd pleaser, the heavy glass blender jar holds 50 ounces of tropical

island drinks, luscious fruit and yogurt shakes, creamy chocolate pie

filling, crêpe or tempura batters...and more! If you think of something

else you want to add while blending, just remove the measured pour lid

insert and pour ingredients in. The blender jar has a spill proof spout, and

all the removable parts are dishwasher safe. Great look. Perfect blend.

Welcome to Cuisinart!

Before using for the first time: Wash all parts according to the Cleaning

and Maintenance section on page 7 to remove any dust or residue.

CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Use and Care/Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Quick Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Do’s and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

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9. Heavy-Duty Motor Base

Is so sturdy and stable, it will not “walk” on your counter –

even during ice crushing!

FEATURES AND BENEFITS

1. Cover

Just press on. Tightfitting

seal resists leakage.

10. Slip-Proof Feet (not shown)

Prevent movement during use and prevent damaging marks on

countertops or tables.

2. Measured Pour Lid

Allows you to measure

and add ingredients with-

out removing the cover.

11. Cord Storage (not shown)

Keeps countertop safe and neat by conveniently storing

excess cord.

3. 50-oz. Glass Jar

Has a unique, sturdy,

widemouth design.

USE AND CARE

ASSEMBLY

To use your Cuisinart SmartPower

4. Leak-proof Rubber Gasket

(not shown)

Holds the glass jar snugly in

position for safe

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Premier 600-Watt Blender, begin by

assembling the blender jar.

(d)

1. Turn the blender jar (a) upside down,

and place it flat on a sturdy surface.

operation.

(c)

5. High-Quality Cutting

Assembly with Patented

Stainless Steel Blades

Is strong enough for all

blender tasks, including

tough jobs, from ice

2. Position the rubber gasket (b) on the

round opening on the bottom of the

blender jar.

8c.

8d.

3. Turn the cutting assembly (c) upside

down, and place the blade end in the

blender jar opening.

Note: Blades are sharp…

handle carefully.

8b.

8a.

(b)

(a)

crushing to chopping

delicate herbs.

6. Locking Ring

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.

Is self-aligning so that the

glass blender jar slides

easily into position.

Note: Blades are sharp...

handle carefully.

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7. Count-Up Timer

Five-minute timer times your recipes for perfect results.

8. Push-Button Controls

a. On/Off Buttons

b. High and Low Buttons

Choose High or Low speed to blend the ingredients to the desired

consistency. Red LED lights will indicate which speed you are using.

Push the cover onto the top of the blender jar. Push the measured

pour lid into the cover.

Place the blender jar on the motor base so that the jar markings are

facing you and the handle is positioned to one side.

c. Pulse Button

Allows you to pulse at High or Low speeds, so you can

blend ingredients only as much as needed.

Plug in power cord. Your blender is now ready to be used.

d. Ice Crush Button

Press on and begin crushing. This button is preset to the best speed

for crushing ice.

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HELPFUL REMINDERS

QUICK REFERENCE GUIDE

• 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 activate blender

To begin blending

To change speeds

To pulse

Press On – The blender is in On mode.

Press desired speed button.

• Cover should always be in place while the unit is on.

In On mode press Pulse, then press

and release desired speed button as

needed.

• Warning: Do not place blender jar onto base while motor

is running.

To crush ice

In On mode, press and release

Ice Crush button as needed.

• Do not twist locking ring from blender jar when removing blender jar from

base. Simply lift blender jar from motor base.

To stop blending

Press Off 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 high or low speeds

and pause timer)

Press High or Low button.

• Do not place ice, frozen foods or very cold liquids into a blender jar

which has come directly from a hot dishwasher.

To stop blending

(in Pulse or Ice Crush Mode)

Release button.

• Do not place very hot liquids or foods in a blender jar which has come

directly from the freezer. Boiling liquids should cool for 5 minutes before

being placed in blender jar.

SPEED SELECTION GUIDE

Refer to this guide to choose the best speed for your desired result.

Ingredient/Recipe

Reconstituting frozen

juice concentrate

Speed

Low

Result

Smooth and full-bodied

• Follow Cleaning and Maintenance instructions on page 7, prior to your

first use.

Mayonnaise

Low

Thick and creamy

Salad dressings

Low or High

Completely blended

and emulsified

OPERATION

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Place the motor base of your Cuisinart SmartPower Premier

Nuts (shelled,

½ cup or less at a time)

Low

Pulse to chop

Coarse to fine

600-Watt 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 Premier

600-Watt Blender into an electrical outlet.

Heavy or whipping cream

Low – pulse

Thick creamy topping

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Bread, cookies or crackers

(add ½" pieces, 1 cup or

less at a time)

Low – pulse,

then blend

Coarse to fine as desired

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 in blender jar

with blender plugged in.

Grating/chopping citrus

zest (add 1 to 2 tsp. sugar

or salt from recipe)

Low – pulse/blend

Uniformly fine

Smoothies, shakes,

health drinks

High

Smooth, creamy and thick

Smooth and creamy

Thick and slushy

Baby food/fruit and

vegetable purée

Note: Add liquid ingredients first, then follow with solid ingredients. This will

provide more consistent blending and prevent unnecessary stress on the

motor.

Frozen cocktails

Hard cheeses

Spices

Low – pulse, then blend Coarse to fine

Low or high pulse,

then blend

Coarse to fine

Note: To remove blender jar cover, lift edge of cover upward. Lifting

measured pour lid will not remove cover.

Ice

Ice Crush,

Coarse crush to snowy

pulse or continuous

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™

TIMING YOUR RECIPES: The SmartPower Premier 600-Watt

Note: By pausing the blending process, you will also pause the timer.

The timer will pause until you start blending again.

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Blender features a 5-minute Count-Up Timer, so that you can time

your recipes and guarantee perfect results. The timer begins count-

ing from 0 as soon as you push your desired speed: High, Low, Pulse

or Ice Crush. The timer will continue to count up even if you change

speeds during blending. You can pause the timer by pausing the

blending process. Do this by pushing the button corresponding to

the speed at which you are currently blending. For example: If you

are blending in Low speed and you push the Low speed button, the

blender will stop blending and the timer will stop counting, but the unit

will remain on. To continue blending and timing your recipe, push one

of the speed buttons. The timer will also stop counting when it reach-

es 5:00 minutes. The timer will only reset itself when the Off button is

pushed.

b. To Stop Blending Process: Push the Off button when you are

finished with your recipe and would like to turn the blender off.

Note: When you push the Off button, the timer will stop counting and

the LED display will reset to 0:00. When the blender is turned back on

and a speed button is pushed, the timer will begin to count from 0:00.

PULSE MODE: The pulse mode allows you to create a burst of power

for quick, efficient blending. To use the pulse function, push the On

button and the red LED indicator light will illuminate. Push the Pulse

button, and the pulse LED indicator light will blink. Push and release

the desired speed button. Repeat as desired. You determine the dura-

tion of each pulse. While 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.

START BLENDING: Press the On button. The red LED indicator light

will illuminate, indicating that the blender is turned on but no speed

has been selected.

Note: The timer will count when you push or hold down the Pulse

button. The timer will pause when you release the Pulse button.

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TO CRUSH ICE: The SmartPower Premier 600-Watt 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.

Press the On button. The On indicator light will illuminate. Press the

Ice Crush button in short pulses until ice is crushed to desired consis-

tency. See Recipe Tips section on page 8 for more details.

CHOOSE BLENDING SPEED: Press High or Low button to determine

the speed at which you would like to blend the ingredients. Both the

On indicator light and the activated speed indicator light will glow. The

blender will now be functioning at the desired speed. It is possible to

switch speeds without pressing the Off button, by simply pushing the

other speed button.

Note: The timer will count when you push or hold down the Ice Crush

button. The timer will pause when you release the Ice Crush button.

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.

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Note: The Count-Up timer will begin counting when the desired speed

button is pushed. The timer will continue to count if you change speeds.

10. WHEN FINISHED BLENDING: Press the Off 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 from

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.

TO PAUSE OR STOP BLENDING PROCESS

a. To Pause Blending Process: Push the button corresponding to

the speed at which you are currently blending. For example: If you

are blending on High speed, push the High speed button and the

blender will stop blending, but the unit will remain on.

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• Use the measured pour lid to measure liquid ingredients such as alcohol.

Replace measured pour lid after ingredients have been added.

CLEANING AND MAINTENANCE

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Always unplug your Cuisinart SmartPower Premier 600-Watt 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.

• 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.

• Place cover on firmly. Always operate the blender with the cover on.

• Make sure locking ring is tightly attached to blender jar.

Remove the blender jar from the motor base by lifting straight up and away.

Twist off the locking ring by turning counterclockwise.

• 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.

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.

•

When chopping fresh herbs, garlic, onion, zest, bread crumbs, nuts, spic-

es, etc, make sure the blender jar and cutting assembly are completely dry.

CAUTION: Handle the cutting assembly carefully. It is SHARP and may

cause injury. Do not attempt to remove blades from cutting assembly.

• If food tends to stick to the sides of the blender jar when blending, pulse

in short bursts.

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.

• Pulses should be short bursts. Space the pulses so the blades stop

rotating between pulses.

Don’t:

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.

• Don’t store food or liquids in your blender jar.

• Don’t place cutting assembly and locking ring onto motor base without

the blender jar attached.

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 Low for 15 seconds. 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.

• Do not attempt to mash potatoes, knead heavy dough, or beat egg

whites.

• Don’t remove blender jar while unit is on. Keep the blender jar cover on

the blender jar while blending.

• Don't twist locking ring from blender jar when removing blender

jar from motor base. Simply lift blender jar from motor base.

DOs and DON’Ts WHEN USING YOUR BLENDER

• Don’t overprocess foods. Blender will achieve most desired results in

seconds, not minutes.

Do:

• Don’t overload blender. If the motor stalls, turn the blender off immedi-

ately, unplug the unit, and remove a portion of the food, then continue.

• Make sure the electrical outlet is rated at the same voltage as that stated

on the bottom of the blender motor base.

• Don’t use any utensil inside the blender jar while the motor is on.

• Always use the blender on a clean, sturdy and dry surface.

• Don’t use any container or accessories not recommended by Cuisinart.

Doing so may result in injury.

• Always add liquid ingredients to the blender jar first, then

add remaining ingredients. This will ensure that ingredients

are uniformly mixed.

• Don’t place hands inside the blender jar when blender is plugged in.

• Cut most foods into cubes approximately ½ inch (1.3 cm) to

1 inch (2.5 cm) to achieve a more uniform result. Cut all cheeses

into pieces no larger than ½ inch (1.3 cm).

• 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.

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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 Low and Pulse (1-second pulses) 20 to 30 times until

cream is thickened. (Do not overblend – 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.

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 SmartPower

™

Premier 600-Watt Blender, you’ll also be able to make delicious frozen

drinks.

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 with ½ to 1 cup of

the reserved cooking liquid. Use the Pulse function to chop, then blend

until desired consistency/purée is reached.

Chopping Nuts: Place ½ cup shelled nuts in the blender jar and cover

blender. Set on Low and pulse until desired chop is achieved. Pulse fewer

times for coarsely chopped nuts. For best results process small amounts,

½ cup or less.

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. Set on Low or High 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.

Allow hot foods to cool slightly before blending to prevent steam buildup

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 when making smoothies and frosty beverages to

prevent diluting the drink.

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 1 teaspoon sugar or

coarse salt (from recipe) to the blender jar. Cover blender jar. Set on Low;

blend for 15 to 20 seconds. Turn blender off.

Baby Food: Combine ½ cup cooked vegetables, fruit or meat with 3 to 4

tablespoons liquid (water, milk, fruit juice, broth, or cooking liquid) in the

blender jar. Cover. Set on Low or High. 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 High and use

the Pulse function. Always consult with your pediatrician/family physician

concerning the best foods for your baby and when to introduce new foods

to his/her diet.

Grinding Hard Cheese: Cut cheese into ½-inch pieces; remove all outer

hard rind. Place cheese in blender jar and cover blender. Set on Low. Pulse

to chop cheese, 10 to 12 times, then blend until desired grind is reached.

For best results, grind no more than 3 ounces of cheese at a time.

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. Cover. Set on Low or High; pulse to break up, then blend for 20 to 40

seconds.

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Nutritional information per serving:

Calories 105 (4% from fat) • carb. 25g • pro. 3g • fat 0g

• sat. fat 0g • chol. 1mg • sod. 23mg • calc. 76mg • fiber 2g

RECIPES

TO-FRUITTI SMOOTHIES

SMOOTHIES, SHAKES, FRAPPÉS,

The much-maligned tofu is a good source of protein and a nice alternative to using

FROZEN BEVERAGES

dairy products in smoothies. Change the fruits to suit your own taste.

Makes six 8-oz. servings

FRESH FRUIT SMOOTHIE

cup mango chunks (1" pieces), about 12 ounces

medium banana, cut into 1" pieces

cup orange, apple or other fruit juice

cup soy milk/beverage

tablespoon vanilla extract

cup silken tofu, cut into 1" pieces

cups frozen strawberries (do not thaw)

Layers of fresh fruit blend in just seconds to make this all-fruit smoothie.

Makes six 8-ounce servings

cup orange juice

cup cantaloupe, cut into 1" pieces

cup raspberries (fresh or frozen)

cup pineapple chunks (1" pieces)

(fresh or canned, drained)

cup navel orange segments, cut into 1" pieces

cup strawberries, hulled and halved

cup mango chunks (1" pieces)

Place all ingredients in blender jar in order listed. Set on High and blend until smooth

and creamy, about 20 seconds. Serve immediately or refrigerate.

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

medium banana, cut into ½" slices

cup ice cubes (about 6 standard)

CRÈME CARAMEL SHAKE

This shake is an excellent source of calcium, making a

Layer the ingredients in the blender jar in the order listed. Place cover on blender

jar. Set blender speed on High. Turn blender on and blend for 20 to 30 seconds until

smooth. Turn blender off.

now and then indulgence a good thing.

Makes four 8-oz servings

Note: The riper the fruit, the sweeter the smoothie.

cups lowfat milk

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

cups light vanilla ice cream or frozen yogurt

tablespoons caramel syrup

teaspoons vanilla extract

FRUIT AND YOGURT SMOOTHIE

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.

Place all ingredients in blender jar in order listed; cover blender jar. Set on

High. Blend until smooth, creamy and thick, about 40 to 50 seconds.

Serve immediately in tall glasses with straws.

Nutritional information per serving:

Makes six 8-oz. servings

Calories 223 (30% from fat) • carb. 29g • pro. 9g • fat 8g

• sat. fat 5g • chol. 39mg • sod. 131mg • calc. 315mg • fiber 0g

cups pineapple chunks

medium banana, cut into 1" pieces

cup orange juice

cup fat free vanilla yogurt

cups frozen strawberries (do not thaw)

MONKEY-DOODLE SHAKE

Chocolate frozen yogurt and bananas are combined to make this creamy shake.

Place all ingredients in blender jar in order listed. Set on High and blend until smooth

and creamy, about 20 seconds. Serve immediately or refrigerate.

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Makes four 8-oz. servings

Place all ingredients in blender jar in order listed. Place cover on blender jar. Blend

on High for 30 to 40 seconds until the mixture is smooth and slushy in texture. Turn

blender off. Serve immediately.

cups lowfat milk

bananas, cut into 1" pieces

cups lowfat chocolate frozen yogurt

tablespoons chocolate syrup

Nutritional information per serving:

Calories 158 (1% from fat) • carb. 23g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 9mg • fiber 1g

Place all ingredients in blender jar in order listed; cover blender jar. Set on High and

blend until smooth, creamy and thickened, about 40 to 50 seconds. Serve immedi-

ately in tall glasses with straws.

For an alcohol-free Margarita, substitute 8 ounces fruit juice, such

as apricot nectar or cranberry juice, for the tequila and Triple Sec.

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

FROZEN COSMOPOLITAN

Can you improve on a new classic? Of course! Try our Frozen Cosmopolitan.

Makes eight 6-oz. servings

MOCHA FRAPPÉ

cups cranberry juice

Why go out for special coffee drinks when you can prepare them easily

at home in your Cuisinart Blender?

ounces chilled vodka (may use citrus flavored)

ounces lime juice

ounces Triple Sec or Cointreau

Makes two 8-oz. servings

ounces espresso or double strength coffee, chilled*

cup chocolate sauce

tablespoons flavored syrup – vanilla, hazelnut, almond,

raspberry, etc.

lime twists for garnish

Pour the cranberry juice into ice cube trays and freeze until solid. Place the vodka,

lime juice, Triple Sec and frozen cranberry cubes in the blender jar in order given.

Set on High and blend for 25 to 30 seconds until completely slushy. Serve immedi-

ately in chilled martini or other stemmed glasses, garnished with a twist of lime.

15 ice cubes

Place all ingredients in blender jar in order listed. Cover blender jar. Set on High 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.

Nutritional information per serving:

Calories 142 (1% from fat) • carb. 12g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 2mg • calc. 3mg • fiber 0g

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

FROZEN DAIQUIRI

A classic frozen cocktail.

For a creamy frappé, add 2 tablespoons half-and-half before blending.

Makes four 6-oz. servings

*May be prepared from instant espresso powder.

ounces frozen limeade

ounces light rum

cups ice cubes

FROZEN MANGO MARGARITAS

You can make margaritas and other frozen drinks with ease with your Cuisinart

Place ingredients in blender jar in order listed. Cover blender jar. Set on High. Turn

on blender jar and process until smooth and slushy, about 30 to 40 seconds. Turn

blender off. Serve immediately.

Blender – try this refreshing Mango Margarita, or use your own special recipe.

Makes six 8-oz. servings

¹⁄

cups mango cubes (fresh or frozen, partially thawed)

cup tequila

cup Triple Sec or Cointreau

cup fresh lime juice

tablespoons superfine sugar

cups ice cubes

Nutritional analysis per serving:

Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 2 mg • calc. 2mg • fiber 0g

For Frozen Fruit Daiquiris, add 2 to 3 cups fruit (strawberries, peaches,

melon, etc.) cut into 1" pieces. For a more pronounced fruit flavor, freeze

additional fruit in cubes and use in place of ice cubes.

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sun-dried tomatoes (dry, not oil packed)

cloves garlic, peeled

cup boiling water

green onions, trimmed, cut into 1" pieces

package lowfat cream cheese, cut into 1" pieces

cup fat free cottage cheese

DIPS/SPREADS/APPETIZERS

For best results when blending fresh herbs, the herbs, blender jar and cutting

assembly must be dry and clean.

TWO-PEPPER HUMMUS

This popular Middle Eastern spread is simple to make in your Cuisinart SmartPower

™

Premier 600-Watt blender – we have spiced it up just a bit. Serve with pita wedges

teaspoons herbs de Provence

or use as a spread for sandwiches.

Place sun-dried tomatoes and garlic cloves in a small bowl and cover with boiling

water; let stand 5 minutes. Drain, reserving soaking liquid, and place tomatoes and

garlic in blender jar; cover blender jar. Set on Low; pulse to chop, 10 times. Add

green onions, pulse to chop, 10 times. Add remaining ingredients in order listed. Set

blender on High. 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 serving to allow flavors to develop. Place in an airtight container and

cover to refrigerate. Bring to room temperature for 15 to 20 minutes before serving.

Makes 2½ cups

2-3 cloves garlic, peeled

2-3 dried red chili peppers, about 2" each

strips lemon zest, 2 x ½" each (zest of ½ lemon), bitter white pith

removed, cut into ½" pieces

teaspoons ground cumin

teaspoon kosher salt

teaspoon thyme

tablespoons fresh lemon juice

tablespoons water

roasted red peppers (freshly roasted or from a jar), cut in eighths

can (19 ounces) chick peas, drained, rinsed and drained again

tablespoons tahini paste

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

CHILLED GAZPACHO

A Cuisinart favorite, made with fresh, ripe summer tomatoes,

Chilled Gazpacho is perfect on a hot, summer night.

teaspoon hot sauce such as Tabasco

1½ tablespoons extra virgin olive oil

Makes eight servings, about 6 ounces each

Place the garlic cloves, chile peppers and lemon zest in the blender. Cover blender

jar. Set blender on Low speed. 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 pep-

pers, 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. 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.

1-2 cloves garlic, peeled

cups tomato or vegetable juice cocktail, divided

large rib celery, peeled, cut into 1" pieces

large cucumber, peeled, halved lengthwise, seeded,

cut into 1" pieces

medium green bell pepper, cored, seeded, cut into 1" pieces

medium red bell pepper, cored, seeded, cut into 1" pieces

large jalapeño pepper, cored, seeded, cut into ½" pieces

green onions, trimmed, cut into ½" 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

medium tomatoes, cored, seeded, cut into 1" pieces

tablespoons sherry vinegar or lemon juice

teaspoon kosher salt

SUN-DRIED TOMATO, GARLIC

& HERB CHEESE SPREAD

Serve with crackers, crudités, or as a sandwich spread

teaspoon freshly ground black pepper

Place garlic in blender jar; cover jar. Set on Low; pulse to chop garlic, 10 times. Add

1 cup tomato juice/vegetable juice cocktail to blender jar along with celery, cucum-

ber, green pepper, red pepper, jalapeño pepper, and green onions. Blend on Low

or topping for baked potatoes.

Makes about 1¾ cups

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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.

Place the parsley in the blender jar. Place cover on blender jar. Set blender on Low

and pulse until coarsely chopped, about 4 to 5 times. Remove and reserve.

Melt the butter in a medium Cuisinart saucepan over medium heat. Add onion and

With blender set on Low, 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 serv-

ing.

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.

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

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 Low. Turn blend-

er on and blend until creamy and smooth, about 25 to 30 seconds. Turn blender off.

Returned 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 to 8 minutes. Do not

allow to boil. Taste and adjust seasonings as needed. Serve in warmed bowls gar-

nished with the remaining parsley.

CHILLED MELON AND MANGO SOUP

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.

Makes eight 6-oz. servings

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

2-3

slices fresh ginger (each about the size of a quarter)

mango, about 12–14 ounces, peeled, seeded, cut into 1" pieces

cantaloupe, about 3 pounds, peeled, seeded, cut into 1" pieces

cup orange juice

CREAMY POTATO LEEK SOUP

This versatile soup may be served hot or chilled.

½-1

Place ginger, mango, melon and ½ cup orange juice in the blender jar; cover. Set

on Low 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 com-

pletely before serving. May be garnished with fresh raspberries or blueberries and a

sprig of mint.

Makes six 6-oz. servings

medium leeks, white and tender green only, sliced horizontally and cut

into ½" pieces

tablespoon unsalted butter

small (3-4 ounce) onion, peeled and cut into ½" pieces

teaspoon thyme

medium russet potatoes (about ¾ pound total), peeled,

cut into 1" slices

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

1½ cups fat free, low-sodium chicken stock or broth

Make this soup in the spring when asparagus is at its most flavorful.

cup water

teaspoon kosher salt

teaspoon white pepper

cup half-and-half

Makes eight 6-ounce servings

cup Italian parsley leaves, washed and dried

tablespoons unsalted butter

cup chopped onion or leek

pound asparagus, trimmed, cut into 1" pieces

cups fat free, low-sodium chicken or vegetable stock or broth

cup half-and-half

Place leeks in a medium bowl and add cold water. Swirl, then let stand for approxi-

mately 5 minutes. Lift leeks from the water without disturbing the sand/sediment

collected in the bowl; allow to drain completely.

²⁄

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.

tablespoon cornstarch

1½ cups cold water

teaspoon kosher salt

teaspoon white pepper

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Drain vegetables, reserving cooking liquid. Allow to cool 5 minutes. Place veg-

etables in blender jar. Add 1 cup cooking liquid; return remaining cooking liquid to

saucepan. Cover blender jar. Set on High. Blend 20 to 30 seconds. Scrape blender

jar and blend 10 to 15 seconds longer, until completely puréed and creamy smooth.

Stir vegetable purée into stock in saucepan and reheat over medium low heat. Add

salt, pepper and half-and-half.

allow to boil. The soup may be made ahead and reheated – if making ahead, do not

add half-and-half until soup is reheated.

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

Nutritional information per serving:

Calories 132 (37% from fat) • carb. 18g • pro. 3g • fat 6g

• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g

PERFECT POPOVERS

Variation: Turn this soup into Creamy Watercress Soup by adding 1 bunch water-

cress, washed and dried. Pick leaves and reserve. Chop stems and measure out 1½

cups. Add stems to vegetable mixture when sautéing. Follow recipe as directed.

mpress your guests with these deceptively simple popovers that are mixed in a

matter of seconds in your Cuisinart Blender. Our 50-ounce blender is large enough

for you to increase this recipe by 50 percent to make a larger batch.

Stir in reserved watercress leaves along with the half-and-half. Serve hot or chilled.

Makes 18 popovers

large eggs

cups all-purpose flour

CREAMY TOMATO & RED PEPPER BISQUE

Creamy tomato soup that is special enough for any occasion.

cups evaporated fat free milk, not reconstituted

teaspoon kosher salt

tablespoons unsalted butter, melted

Makes eight 6-oz. servings

teaspoon unsalted butter

teaspoon extra virgin olive oil

Preheat oven to 375°F. Thoroughly coat eighteen ½-cup popover, custard, or muffin

cups with cooking spray or melted butter.

small onion (4 ounces), peeled, cut into ½" pieces

rib celery (2 ounces), cleaned, cut into ½" pieces

carrot (2 ounces), peeled, cut into ½" pieces

tablespoons white rice

Place the eggs, flour, milk and salt in the blender jar in the order listed; cover

blender jar. Set on Low. Blend for 10 seconds. Scrape the sides of the jar if needed.

With the blender running, add the melted butter in a steady stream and blend for 10

seconds. Let batter rest for 10 to 15 minutes.

teaspoon basil

Divide the batter evenly among the prepared pans. Bake in the preheated oven until

puffy and nicely browned, about 40 minutes. Use a cake tester to pierce each pop-

over several times and bake for an additional 5 minutes. Remove from oven, loosen

from pans with a thin bladed knife and gently lift out. Serve hot.

cups fat free, low-sodium chicken or vegetable stock

cans (15½ oz. each) recipe-ready diced tomatoes with juices

roasted red peppers, seeded

¹⁄₈

teaspoon kosher salt

teaspoon white pepper

cup half-and-half

Nutritional information per popover:

Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g

• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g

For Pesto Popovers: add ½ cup prepared pesto (page 15) to the batter.

Heat the butter and olive oil in a Cuisinart 3¾-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 and basil; cook until rice is opaque, 2

minutes. Stir in the stock, tomatoes and red peppers. 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.

Bake as directed.

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 High. 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

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RICOTTA SPINACH PIE

Somewhat like a crustless quiche, Ricotta Spinach Pie with Rustic Tomato Sauce

SAUCES/DRESSINGS

RUSTIC TOMATO SAUCE

Healthy and delicious at the same time!

makes a simple supper entrée.

Makes 8 servings

Makes about 8 cups

teaspoon extra virgin olive oil

ounce Asiago cheese, cut into ½" cubes

slice white or wheat bread (½ ounce) cut into ½" cubes

teaspoon dry basil

tablespoon extra virgin olive oil

onion (8 ounces), peeled and cut into ½" pieces

carrots (4 ounces), peeled and cut into ½" pieces

ribs celery, trimmed and cut into ½" pieces

cloves garlic, peeled

large eggs

cups fresh baby spinach leaves, packed (about 2½ ounces),

washed and dried

teaspoon dried oregano

cups lowfat ricotta cheese

teaspoon dried basil

teaspoon kosher salt

teaspoon freshly ground black or white pepper

roasted red bell peppers, cut into 1" pieces

cup dry white wine (such as vermouth)

tablespoons tomato paste

cans (15 ounces each) recipe-ready diced tomatoes with juices

teaspoon kosher salt

Preheat oven to 350°F. Use a pastry brush to coat a 10" deep dish pie plate with

olive oil and set aside. Place Asiago cheese cubes in blender jar; cover blender jar.

Set on Low and pulse 10 to 12 times to grind the cheese. Remove and reserve.

Place bread cubes in blender jar and pulse 5 to 10 times to grind; add basil and

blend for 5 seconds. Remove and reserve.

teaspoon freshly ground black pepper

Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and pepper in the

blender jar. Set on Low and pulse 10 times, then blend for 15 seconds; use a spat-

ula to scrape the sides of the blender jar. Blend for an additional 15 to 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 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, below.

In a Cuisinart 3¾-quart saucepan, heat the olive oil over medium heat. Add the

onion, carrot, celery, garlic, oregano and basil.

Cover loosely and cook until the vegetables are softened, 6 to 8 minutes.

Stir in the roasted 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.

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. Set

on Low and pulse 10 times to chop. Use a plastic spatula to scrape the sides of

the blender jar. Blend for 20 to 30 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.

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

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

BASIC VINAIGRETTE

This basic vinaigrette is perfect for a crisp green salad.

Makes about 1½ cups – can be doubled

clove garlic, peeled

tablespoons Dijon-style mustard

cup wine vinegar

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²⁄

teaspoon kosher salt

ate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the

refrigerator.

teaspoon freshly ground pepper

cup extra virgin olive oil

cup vegetable oil

Nutritional analysis per tablespoon:

Calories 58 (90% from fat) • carb. 1g • pro. 1g • fat 6g

• sat. fat 1g • chol. 1mg • sod. 74mg • calc. 18mg • fiber 0g

Place the garlic in the blender jar and cover jar. Set on Low. Use the Pulse

function to chop the garlic, 5 times. Add the mustard, vinegar, salt and pepper. Turn

the blender on and blend for 10 to 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.

JAPANESE CARROT GINGER DRESSING

This dressing is served on the iceberg lettuce salad that often accompanies sushi.

™

It is simple to prepare at home in your Cuisinart Smart Power Premier

600-Watt Blender.

You may change the Basic Vinaigrette by using a different flavor of 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

variations.

Makes about 2 cups

carrots, peeled, and cut into ½" slices

piece gingerroot, about 2 inches, peeled, cut in ½" pieces

shallot, peeled, cut into 4 pieces

clove garlic, peeled

teaspoon dry mustard

cup apple juice

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

¹⁄

cup rice vinegar

cup water

tablespoons mirin (Japanese rice wine)*

tablespoon soy sauce

CRACKED PEPPER PARMESAN DRESSING

A great dressing for pasta salad.

tablespoon Asian sesame oil

Makes 11⁄ cups

Place all ingredients in blender jar in order listed; cover blender jar. Blend on High for

30 to 40 seconds. Serve with chopped crisp lettuce.

teaspoons whole black peppercorns

ounce Reggiano Parmagiano, cut into ½" or smaller cubes

shallot, about 1 ounce, peeled, cut into ½" or smaller pieces

clove garlic, peeled and smashed

teaspoon kosher salt

*Available in Asian markets or gourmet/ethnic foods section of grocery stores.

Nutritional information per serving (2 tablespoons):

Calories 26 (30% from fat) • carb. 4g • pro. 0g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 68mg • calc. 7mg • fiber 4g

tablespoon Dijon-style mustard

PESTO SAUCE

teaspoon Worcestershire sauce

tablespoons light mayonnaise

Serve as a topping for hot pasta or to add flavor to dips, dressings, or other sauces.

cup wine vinegar

cup extra virgin olive oil

cup canola or other flavorless vegetable oil

Makes about ¾ cup

ounce Parmesan cheese, cut into ½" cubes

1-2 cloves garlic, peeled

Place the whole peppercorns in the blender jar. Blend for 10 seconds. Some pep-

percorns will be pulverized, some will be cracked and crushed; remove and reserve.

Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides

of blender jar. Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of

blender jar.

¹⁄

cup extra virgin olive oil

cups fresh basil leaves, loosely packed*

tablespoons lightly toasted pine nuts or walnuts

Place cheese cubes in blender jar; cover blender jar. Set on Low. Use Pulse

to chop the cheese, 10 to 15 pulses. Remove and reserve cheese. Add garlic to

blender jar; cover and Pulse to chop, 10 to 15 pulses. Add remaining ingredients in

Add remaining ingredients in order listed; blend for 10 seconds. Add reserved black

pepper; blend for 5 seconds. Transfer dressing to a resealable container and refriger-

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order listed, including reserved cheese. Cover blender jar; blend on High until com-

bined, 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 additional olive oil to cover surface and keep from turning dark. Stir oil in before

using.

CAJUN CREOLE SPICE BLEND

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.

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

Makes about ½ cup

teaspoons coriander seed

teaspoon mustard seed

teaspoon celery seed

teaspoon white peppercorns

teaspoon black peppercorns

bay leaf, roughly broken

tablespoons sweet paprika

tablespoon kosher salt

* 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.

WASABI GINGER SAUCE/MARINADE

Use this versatile sauce as a marinade for meats and seafood, a dressing for salads,

or a dipping sauce for potstickers, dumplings or Mongolian Hot Pot.

tablespoon sugar

teaspoons dried minced garlic

teaspoons minced dry onions

Makes about 2 cups

ounce fresh gingerroot, peeled, cut into ½" or smaller pieces

small shallot (½ ounce), peeled, cut into ½" or smaller pieces

clove garlic, peeled

1-2 teaspoons cayenne pepper, to taste

teaspoons dry oregano

teaspoon dry thyme leaves

teaspoon dry basil

cup mirin or rice wine*

cup low-sodium soy or tamari sauce

cup seasoned rice or wine vinegar

tablespoons dark molasses

tablespoons prepared wasabi paste*

tablespoon brown sugar, packed

tablespoon Asian sesame oil (toasted sesame oil)

teaspoons powdered ginger

teaspoon freshly ground black pepper

teaspoon dry rosemary

teaspoon ground allspice

Place the coriander seed, mustard seed, celery seed, all peppercorns, and bay leaf

in the blender jar. Cover jar and set on Low. Blend until seeds are finely ground, 10

to 15 seconds. Add the remaining ingredients and blend until no signs of the bay

leaf are visible, about 20 to 30 seconds.

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.

Place ginger, shallot and garlic in blender jar; cover blender jar. Set on Low; pulse 5

times. Scrape sides of jar; pulse 5 times. Add remaining ingredients in order given.

Blend for 20 seconds. Transfer to a resealable container and let stand for 30 min-

utes before using to allow flavors to develop. Unused portions may be refrigerated

for up to a week; stir before using.

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

*Available in Asian markets or gourmet/ethnic foods section of grocery stores.

Tip: Use about 1 tablespoon of marinade per portion. Meats such as boneless, skin-

less chicken parts, pork chops, or steaks may be placed in a resealable freezer

weight bag, coated with marinade and frozen. When thawed, they will be fully

marinated and ready to cook.

Nutritional analysis per tablespoon:

Calories 22 (18% from fat) • carb. 3g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 183mg • calc. 14mg • fiber 0g

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CLASSIC CHERRY CLAFOUTIS

This traditional country French dessert can be made with cherries, plums, peaches,

pears or any other berry. We have added finely ground almonds or hazelnuts for that

certain “je ne sais quoi.”

DESSERTS/SWEET SAUCES

COOKIE CRUST PUMPKIN PIE

The traditional holiday favorite is made with a cookie crumb crust

Makes 8 servings

for a crunchy change.

Makes 12 servings

¹⁄₈

teaspoons unsalted butter, melted

cup + 4 teaspoons granulated sugar, divided

ounce almonds or hazelnuts (toasted gives best flavor)

cup evaporated fat free milk (not reconstituted)

cup heavy cream

large eggs

tablespoon vanilla extract

tablespoon brandy or amaretto

teaspoon salt

cup all-purpose flour

Crust:

²⁄

cup pecan halves

45 vanilla wafers (may use reduced fat)

¹⁄ cup unsalted butter, melted

Pumpkin Filling:

large eggs

cup brown sugar

can (12 ounces) evaporated fat free milk

can (15-16 ounces, 1½ cups) solid pack pumpkin (not pie filling)

tablespoon cornstarch

teaspoon ground cinnamon

12 ounces pitted cherries (thawed if using frozen)

cup molasses

tablespoon vanilla extract

teaspoon cinnamon

Preheat oven to 325°F. Brush a six-cup oval baker or gratin dish with the

melted butter. Dust with 2 teaspoons of the granulated sugar. Place ¼ cup

of the sugar and the nuts in blender jar; cover blender jar. Set on Low and

pulse 10 to 15 times to chop the nuts. Add the evaporated milk, cream,

eggs, vanilla, brandy, salt, flour, and cinnamon. Blend for 10 seconds.

Mixture will be smooth and creamy – do not overblend.

teaspoon ginger

teaspoon freshly grated nutmeg

Preheat the oven to 375°F.

Arrange the cherries in the bottom of the prepared baking dish. Carefully

pour the batter over the cherries. Place in the preheated oven and bake

for 35 minutes. After 35 minutes, sprinkle evenly with the remaining 2 tea-

spoons of sugar. Continue to bake for an additional 15 to 20 minutes, until

the clafoutis is puffed and golden brown. Remove from the oven and cool

for 10 minutes before serving. Serve with sweetened whipped cream.

Place the pecans in the blender jar; cover the blender jar. Set on Low and pulse 8

to 10 times to chop finely. Remove and transfer to a 10" deep-dish pie plate. Place

15 cookies in the blender jar; cover the blender jar. Set on High 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 continu-

ing. Lower the oven temperature to 350°F.

Nutritional information per serving:

Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g

• sat. fat 3g • chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g

QUICK BERRY SAUCE

Serve with ice cream or cheesecake.

Place the eggs and remaining ingredients in the blender jar in the order listed; cover

the blender jar. Set on Low 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 con-

tinue to set as the pie cools. Place the pie on a rack and cool completely before

serving. Refrigerate after completely cool.

Makes about 2 cups

12 ounces fresh or frozen, thawed strawberries or raspberries

cup red berry preserves

tablespoon sugar

tablespoon fresh lemon juice

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

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Place all ingredients in blender jar; cover blender jar. Set on High. Blend

until smooth and completely puréed, 20 to 30 seconds. Strain mixture

through a fine sieve to remove seeds; discard seeds. Store in an airtight

container in refrigerator. Serve with desserts, pancakes or waffles.

LIMITED THREE-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you own a

™

Cuisinart SmartPower Premier 600-Watt Blender that was purchased at retail for

personal, family or household use. Except as otherwise required under applicable law,

this warranty is not available to retailers or other commercial purchasers or owners.

Nutritional information per serving (¼ cup):

Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g

™

We warrant that your Cuisinart SmartPower Premier 600-Watt Blender will be free

of defects in materials and workmanship under normal home use for 3 years from the

date of original purchase.

We suggest you complete and return the enclosed product registration card promptly

to facilitate verification of the date of original purchase. However, return of the product

registration card does not eliminate the need for the consumer to maintain the original

proof of purchase in order to obtain the warranty benefits. In the event that you do not

have proof of purchase date, the purchase date for purposes of this warranty will be

the date of manufacture.

CHOCOLATE SAUCE

Change the vanilla to mint for Mint Chocolate sauce.

Makes 1¼ cups / 20 tablespoons

™

If your Cuisinart SmartPower Premier 600-Watt Blender should prove to be defec-

tive within the warranty period, we will repair it, or if we think necessary, replace it.

To obtain warranty service, simply call our toll-free number 1-800-726-0190 for addi-

tional information from our Customer Service Representatives, or send the defective

product to

ounces good quality bittersweet or semisweet chocolate,

broken into ½" pieces

ounces good quality milk chocolate, broken into ½" pieces

tablespoons sugar

Customer Service at Cuisinart

150 Milford Road

East Windsor, NJ 08520

cup fat free milk, heated until just bubbling around the edges

1½ teaspoons pure vanilla extract

Place all the chocolate in the blender jar; cover blender jar. Set on Low. Pulse

to chop the chocolate, 10 to 15 times. Add the sugar; process to chop,

20 seconds. With the blender running, remove the measured pour cup. Pour the

hot milk slowly and carefully through the pour lid and blend, until the chocolate is

melted and smooth, 1 minute. Add the vanilla; blend to combine, 10 seconds. Serve

warm or let cool; place in an airtight container and

To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping

and handling of the product.

Please pay by check or money order (California residents need only supply proof of

purchase and should call 1-800-726-0190 for shipping instructions).

NOTE: For added protection and secure handling of any Cuisinart product that

refrigerate. Reheat before serving.

is being returned, we recommend you use a traceable, insured delivery service.

Cuisinart cannot be held responsible for in-transit damage or for packages that are

not delivered to us. Lost and/or damaged products are not covered under warranty.

Please be sure to include your return address, daytime phone number, description of

the product defect, product model number (located on bottom of product), original

date of purchase, and any other information pertinent to the product’s return.

Nutritional information per serving (1 tablespoon):

Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g

• sat. fat 2g • chol. 1g • sod. 3mg • calc. 11mg • fiber 0g

™

Your Cuisinart SmartPower Premier 600-Watt Blender has been manufactured to

the strictest specifications and has been designed for use with the authorized acces-

sories and replacement parts.

This warranty expressly excludes any defects or damages caused by accessories,

replacement parts, or repair service other than those that have been authorized by

Cuisinart.

This warranty does not cover any damage caused by accident, misuse, shipment or

other ordinary household use.

This warranty excludes all incidental or consequential damages. Some states do not

allow the exclusion or limitation of these damages, so they may not apply to you.

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CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty Service, California residents have the

option of returning a nonconforming product (A) to the store where it was purchased

or (B) to another retail store which sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the con-

sumer to an independent repair facility, replace the product, or refund the purchase

price less the amount directly attributable to the consumer’s prior usage of the prod-

uct. If the above two options do not result in the appropriate relief to the consumer,

the consumer may then take the product to an independent repair facility if service

or repair can be economically accomplished. Cuisinart and not the consumer will be

responsible for the reasonable cost of such service, repair, replacement, or refund for

nonconforming products under warranty.

California residents may also, according to 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 products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

If you are experiencing problems with your Cuisinart product, we suggest that you

call our Cuisinart Service Center at 1-800-726-0190 before returning 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 the product is still under warranty.

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Ice Cream

Makers

Cookware

Toaster Ovens

Wafflemakers

Coffeemakers

Food

Processors

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 .

www.cuisinart.com

Cuisinart is a registered trademark of Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

08CU246

U IB-7530

Any other trademarks or service marks of third parties referred to herein

are the trademarks or services of their respective owners.

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e s p e s c t r i v o s .

e n é s t

U I B - 7 5 3 0

0 8 C U 2 4 6

c i o m e n c i o n a d c a s d e c o m e r e g i s t r c a a d s a r s o m d o a a T s r m a r

e s o e I m n p l a r C h i n a

, N J 0 8 5 2 0 E a s t W i n d s o r

d R o a d 1 5 0 M i l f o r

e g i s c t r a a d r a d e C u i e s s i n u a r n t a m C a r u i s i n a r t

. c u i s i w n w a r w t . c o m

o o l l a s y d i s f r u t e l a v i d a

o d o m é s t o i c s o e s l e c t r

s u t r a b a j o e n l a c

o d u c t o s d e a l t a c a l i d a d , d i s e ñ a d e o c s e p u a n r a a v e o x l t v e C e n r u s i a s i n c o a r l e t c o c f r i ó n d e

h a c e r h e l a d o s

M á q u i n a s p a r a

B a t e r í a s d e c o c i n a

e r a s G o f r

o c P e r s a d o r a s

e s

s t o a T d o r

C a f e t e r a s

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1 9

a l t a s e x i

e m i e r ™ d e C u i s i n a r t ® a t i s o a s t i S s f m a c a e r t P l a o s w m e r á s P r L a L i c u a

g a r a n t í a .

d i d o s y / o l a s t i m a L d o s a d p u a r a r

o c u r r i d o

e c c i ó n .

e s p o n s a b l e d e l o s d a ñ o s

e g a a s e d g e u e r a n d t r a

t o d o

o t e c c i ó n , l e a c P o a n r A s a e : m j a m a N y o O o s r T q p u r e

o b p l e r m a , a s

e c c i ó e n , y d i t r e l é f o n o , u n a d e s c r i p c i ó n d e l

i n s t r u c c i

n e c e s i t a

e c i b i r

n i a s ó l o

e s i d e n t e s d e C a l i f o r

e c i b o d e c o m p r a y u n c h e q u e o g i r

p o s t a l d

e s e e R l e a g p r a r a t

o d u c t o e s t é b a j o g a r a a s n e t í g a u t r o a d r s a e v í q a u . e e l p r

e c t a m e n t e , u o s b a l e r m l a a s c p o a r r t e s c o d r r i a g n o s t i c a r e l p r

, N J 0 8 5 2 0 E a s t W i n

d R o a d 1 5 0 M i l f o

e p a r a r l o y e c t a s p a r a r

a l s e r v i c i o d e a s i s t e n c i a a l c o n s u m i d o r d e C u i s i n a r t ® a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 a f i n d e

a u t o r i z a d o , p o r f a v o r i n f o r m e a l p e r s o n a l d e l c e n t r

S e r v i c e D

C u i s i n a r

o d e s e r v i c i o q u e d e b e r í a n l l a m a r

o d e s e r v i c i o n o

I m p o r t a n t e : S i d e b e l l e v a r e l a p a r a t o d e f e c t u o s o a u n c e n t r

e s e e e g l r a p a r a t o d e f e c t u o s o a :

c o n s u m i

P a r a o b t

c a n o a s u d o m i c i l i o . o d e s e r v i c i o m á e s c c e i ó r n d e l c e n i n t d r i c a r á l a d i r

e s e e n p t a r n t e l e c o n a f i p r m a r a a r t á o . s i U s n u r a p a r a t o e s t á b a j o g a r a n t í a t o d a v í a y l e

f e c h a d e

a s i s t e n c i a a l c o n s u m i d o r d e C u i s i n a r t ® a l 1 - 8 0 0 - 7 2 6 - 0 1 9 0 a n t e s d e m a n d a r e l

l a e

e c i b o d e c o m p a r u a s , e e n l c p i a

e c i b i r s e r v i c i o b a j o e s t a g o a r n a o n t e í e a s g . i o E s b t n r l i g a t o r i o p a r e a l r f o r m u

f i n d e f a

e c o m e n d a m o o b s l e q m u a e , l l e a m r e a l s e r v i c i o d e S i s u a p a r a t o t i e n e a l g ú n p r

O T A R A

A R A R S U A P

A N T E S D E H A C E R R E P

e s a e r g r g o , r

o a d j u e n g t i o s t a r

e o e l f o r m u l a e r s i o e e d p g e o r r r c o r r

L e a c o n s

o d u c t o s d e f e c t u o s o s d u r e a n n v t í e o e y l m p e a r n í o e d j o o d d e e l g o a s r p a n r t í a .

e e m p l a z o , e p a r a c i ó n , r

s u m i d o r a l

e s p o n s a b l e p o r l o s g a s t o s d e r 1 - 8 0 0 - 7 2 6 - 0 1 9 0 . C u i s i n a r t s e r á r

c o m o s e

e e n c u a n d o e l a p a r a t o c h o a m y a p s r a i d

n e c e s a r i o . P a r a e s t o , s e d e b e l l a m a r a l a l í n e a g r a t i s d e a s i s t e n c i a a l c o n

o , t l

e n o p e a l o r c a m b i e n s i f u e r a

e c t a m e n t e a C d u e i s f e i n c a t r u t o p s a o r a d i q r u e l o r

n i a t a m b i é n p u e d e n , e s i d l o e L n d o t e s s r e d a e n , C m a l a i f n o d r a r e l a p a r a

d e

d e f e c t o

C u i s i n a r

t o

e m i e r ™ c o n t r a t o d o a t i o s S m a r t P o w e r P r

p e r í o d o d e g a r a n t í a .

e e m b o l s o d e e l o e m s a p p l a a z r o a t o e s r p d a e r f a e c c i ó t u n o s , s e r o r v s i c d i o u , r a r n t e e l

e s p o n s , a s b e l e r á p r o r l o s g a s t o s d e m a n e r a e c o n ó m i c a . C u i s i n a r t , n o e l c o n s u m i d o r

c i a n t e s . o s c o m e r

e s p e c i f i q

o . A e x c e p c i ó n d e l o s e s t a d o s d o n d e u l a n a l e y t i e l o n d

e m i e r ™ e C u i s i n a r t ® a t i e o n s S m a r t P o w e r P r

e e n c u a n d o s e p u e d a a j u s t a r o r o d e c s e n r v t i r c i o i n d e p e n d i e n t e , s i e m p r

, p u e d e l l e v a r e l a p a r a t o a u n S i e s t a s d o s o p c i o n e s n o s a t i s f a c e n a l c o n s u m i d o r

o d u c t o p o r e l c o n s u m i d i m o r p a u n t a t e b s l e d a e l u q s u o e d s e l d p a r ñ e .

c o m p r a d

e p a r a r d e

e s s o l a m e n t e . U s t e d e s u n c o n s u m i d o E r s t s a i h g a r

P A O D R A 3 A Ñ O S

G A R A

o d u c t o , m e n o s l a c e a c n i o t i d o a r i d g i n a l d e l p r

e e m o b r o l s a r á e l c o n s u m i d o r p o r e l p r

o d u c t o

o d u c t o ,

o d e s e r v i c i o i n d e p e n d i e n t e , c a f e m e r i b r á i a r e á l c e o l n p s r u m i d o r a u n c e n t r

e p a r a r á e l p r

o d u c t o s v C e u n i s d i a n a p r r t d e e s t e t i p o . L a t i e n d a , a s u o p c i ó n , r

e s a e r g e r l a p a r a o t o n o d e ( B f e ) c r t u o s o a o t r a t i e n t d i e a n d q a u e d o n d e l o c o m p r a r

o d u c t o d e e f s e a c e r t g u e r o l s p o r a l a n i a p u e d e n ( A ) r s i e d r e n t e s d e l e s t a d o d e C a l i f o r

e c e d o n s i a o o p f c r i o n e s b a j o e l p e r í o d o L d a e l e g y a r d a e n l t í e a s . t L a o d s o d e C a l i f o r

R E S I D E N T E S D E C A L I F O R N I A S O L A M E N T E

2 g • C o l e s t e r o l 1 m g • S o

C a l o r í a s 6

l o a r V n u t r i c i o n a l p o r p o r c i ó n ( 1 c u c h a r

s í r v a l a

. R e c a l i é n f t r e i g l a e r a a n d t o e r s d e s e r v i r l a y

e c i p u i e n n r t e h

d e v a i n

e g i r p a r a u s t e d .

q u e l a s l i m i t a c i o n e s m e n c i o n a d a s p u e d e n n o r

p e r m i t e n l a e x c l u s i ó n o l i m i t a c i ó n d e d a ñ o s i n c i d e n t a l e s o c o n s e c u e n t e s , d e m o d o

e g u e e l e t x i e d t r o a . c A t o g r

h a s t a q

E s t a g a r a n t í a e x c l u y e l o s d a ñ o s i n c i d e n t a l e s o c o n s e c u e n t e . A l g u n o s E s t a d o s n o

e e l t a p ó n . S i g a l i c u a n d o d u r a l n a t e a b 1 e m r t

s e g u n d

e g u e e l a z ú c a r y s i g a l i c u a n d o 1 d 5 u r v a e n c t e

e p a r a c i o n e s n o a u t o r i z a d o s p o r C u i s i n a r t . d a ñ o s c a u s a d o s p o r a c c e s o r i o s , p a r t e s o r

e p u e s t o p a r a e l a s s t e p m a r o t e d s e l d o e e r x c l u s i v a m e n t e . E s t a g a r a n t í a

e x c l u y e l o s

e m i e r ™ d e C u i s i n a r t t i ® o a s y S m a r t P o w e r P r

a u t o r i z a d o s p a r a l a L i c u a d o r a d e 6 0 0 V

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1 8

l a e t a p a . P u l s e 1 0 a

P o n g a e l c h o c o l a t e e n l a j a r r a d e l a l i c u a d o r a . C i e r r

n o y e s p a r z e a l o t í l e r a d s e l 2 h c o u r c h a r a d i t a s d e l

D e s p u é

P o n g a

e c a l e n o t a d p o r d u r a n t e 3 5 m i n u t o s .

c u c h a 1 r ½ a d i t a d e e x t r a c t o d e v a i n i l l a p u r

e m a d a , c a l e n t a d a t a z a d ½ e l e c h e d e s c r

e z a s e n e l f o n P d o n d g e a l

e m o s a . N o l i c u e c o d n e s m i s a t

l a s a l , l a

c u c h a 2 r a d a s d e a z ú c a r g r a n u l a d o

½ p u l g a d a s

e m a , l o s h u e v o s , e l e x l t e r a c c h t e o e d

l a e t a p a . P u l s e 1 0 l i c a u a 1 d 5 o v

l a d o . P

e n p e d a c i t o s d e

o n z a s 4 d e c h o c o l a t e c o n l e c h e d e b u e n a c a l i d a d , c o r t a d o

e g u e l a

e n p e d a c i t o s d e ½ p u l g a d a

a c a l i d a d , c o r t a d o

o n z a s 4 d e c h o c o l a t e s e m i - a m a r g o o s e m i - d u l c e d e b u e n

é e l o c o n 2 c u c t h i e d a a r a y d i e t a s s p o d l e v o a r z ú c m a r a n g t r e a q n

e c t a n g u l a r u e o v u a n l e a m p d a o . P r l d c r e o n r

n o e n 3 2 5 ° F e c P a l r i e n t e

1 ¼ t a z a ( 2 0 c u c h a r a d a s )

e s c a s o d e s c o n g e e l a z a d s a s s ) i n p e p a o s n z ( f a r s 1 2 d e c e r

c u c h a ¼ r a d i t a d

v i r c o n h P e a l a r d a o s e o r p o s t r e s

E T

S A L S A D E C H O C O L A

h a r d i n e a

t a z

c u c h a ¹ ⁄ r a d i t a d

c u c h a 1 r a d a d e

e t t o

C a l o r í a s 1 2 8 ( 0 % d e g r a s a ) • C a r b o h i d r a t o s 3 3 g • P r o t e í n a s 1 g • G r a s a 0 g • G r a s a s a t u -

g r a n d e s

• C a l c i o 1 4 m g • F i b r a 2 g

r a d a 0 g • C o l e s t e r o l 0 m g • S o d i o 5 m g

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

h u

e s o g t o o f r t i l l a s .

e c i p i e n e t e n h u e n r m r é t i c o e n e l r

l a m e z c l a c o n c o l a d o r d e m a l l a f i n a y b o t e l a s s e m i l l a s . C o n s e r v e l a s a l s a

l a e t a p a . L d i c o u . e C d i e u r r r a n t e 2 0 a 3 0 s e g u n d o s a v e l o c i d a d a

e m a

t a z a d ¼ e d o b l e

t a z a d ¾ e l e c h e

o n z a 1 d e a l m e

t a z a + ¼ 4 c u c h

c u c h a 2 r a d i t a s

s , e

. S í r v a l a c f o r e i n g e h r e a l d a o d r o , p o s t r

e a l z a r s u s a b o r )

l t a . C u e l a

d e n i n d i c a -

e d i e n t e s e n l a j a r r a d P e o l a n g l i a c u t o a d o s r a l , o e s n i n e g l r o r

e t i d a

c i o n e 8 s p o r

c u c h a 1 r a d a d e j u g o d e l i m ó n

c u c h a 1 r a d a d e a z ú c a r g r a n u l a d o

t a z a d ½ e c o n s e r v a d e b a y a s r

q u e s e a a ú n m á s i n t e r e s a n t e .

o j a s

e l a s o c u

e s c a s o d e s c o n g e l a d a e s s ) a s o f r a m o b n u z e a s s 1 a 2 d s e ( f f r r

c i o n e 8 s p d o e r ¼ t a z a

a r d T i c i o n a l p

C L A F U T I D E C E R E Z A S

P a r a a d e r e z a r h e l a d o o t a r t a d e q u e s o

S A Y

S A L S A D E B A

r a d a 4 g • C o l e s t e r o l

C a l o r í a s 2

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

_{r a d a 3 g • C o l e s t e r o l 9 2 m g • S o d i o 1 1 3 m}e _gl a _•. f r e i g é r

p l e t a m e

C a l c i o 1 5 8 m g • F i b r a 1 g

C a l o r í a s 2 1 1 ( 4 0 % d e g r a s a ) • C a r b o h i d r a t o s 2 3 g • P r o t e í n a s 8 g • G r a s a 1 0 g • G r a s a s a t u -

e c e r á E a n m d u e r d i

e c e r m e d i o c o c i d o . E s d t o e e l a s t n o o r r t m a a p l u . t o e s d . e E p l a c

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

S í r v a l o c o n n a t a m o n t a d a .

n o y p e d r m e l i t h a o r q u e e n f r í e d u r a n t e 1 0 m i e n m u t o o s s a a . n V t i e s r t a d e l a s m e r e v z i r c l a

n o d u r a n t e 5 5 a 6 0 m i n u -

e n e l m

1 5 s e g u

o l .

e l o

c o c i é n d o l o d u r a n t e 1 5 a 2 0 m i n u t o s , h a s t a q u e e s t é l a e b t i a e p n a d . o L r i a c d u o e . a R v e e t í l r o d c e i d n a i d n d b e i c a n a j a d e d o l o . u r C

m e a n e n t e a e z n ú c c i m a r a r d e l p a s t e l . R e g r e d i e n t e s e n l a j a e r s r t a o d d e e l a l o l s i c i u n a g d r o r a , P o n g a

n o y s i g a

e s e e l c l a f o u t i e n e l h o r

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1 7

l o a r V n u t r i c i o n a l p o r p o r c i ó n ( 1 ½ c u c

n o a 3 5 0 ° F

n o y p e r m i t a q u e e n f r í e . B a j e l a t e m 5 - m i n u t o s . S a q u e l a c o r t e z a d e l h o r

e n l o s l a d o s d e l m o l d e . C u e z a l a c o r t e z a e n e l h o r

c o n l a s p a c a n a s . C o m p r i m a l a m e z c l a d e p a c a n a s y g a l l e t a

p e r a t u r a d e l h o r

z o o s a l s a s .

m a b i é n p u e e í r d l o e s n . u T s a r s a e s a p r a l o r a s

n e , p o l l o , p e s c a d o o m a r i s c o s a n t e U s s d e e l a s

e c a l e n o t a p d o r d u r a n t e

s e n e l f o n d o y

e d i e n t e s e s t é n m o l i d o s . s e g u n d

b í n e l a s

e s t o d e l a o s c g e a s l e l e t e a l s r d n e u e l a c e m s i . s P m r a m a n e r a y c o m

d e n i n d i c a d o y l i c e u d e i e d n t u e r s a n e t n e e 2 l 0 o e a r s 3 t o e 0 l d r e l o s

l a e t a p C a . i e L r r i c u e

m o l d e c o n l a s

. o P o n g a 1 5 g a l l e t a s e n

l a e t a p a . P u l s e 8 a

l i c u e d u r a n t e 1 0 s e g u n d o s . P o n g a l a s g a l l e t a s m o l i d a s e n e l

e g u e

l a e t a p a . P u l s e 5 v e c e s a v e l o c l a i d j a r d r a a l d t a e , l l a u e l i g c u o a d o r a . C i e r r

e l e n l a j a r r a d e l a l i c u a d o r a .

a p i o , l o

e d o n d o m y o h l d o e n d r o d e 1 0 p u l g a d a s d e d i á m e t r

, o l a s s e m i l l a s d e m o s t a z a , l a s s P e o m n i g l l a s

1 0 v e c e s a v e l o c i d a d b a j a . S a q u e l a s p a c a n a s p i c a d a s y p ó n g a l a s e n u n

P o n g a l a s p a c a n a s e n l a j a r r a d e l a l i c u a d o r a . C i e r r

c u c h a ½ r a d i t a d

c u

n o e n 3 7 5 ° F e c P a r l i e n t e e l h o r

s e o c o m o e r r d e

é g a n o s e c o

c u c h a 1 r a d i t a d

c u c h a 2 r a d i t a s

c u c h a 1 r - a 2 d i t a s

c u c h a 2 r a d i t a s

c u c h a ½ r a d i t a d

c u c h a 1 r a d i t a d

c u c h a 3 r a d a s d

e c i é n r a l l a d a

e e n p o l v o

c u c h a ¼ r a d i t a d e n u e z m o s c a d a r

c u c h a 1 r a d i t a d e j e n g i b r

c u c h a 1 r a d i t a d e c a n e l a e n p o l v o

c u c h a 1 r a d a d e a c e i t e d e v a i n i l l a

m e l d a e z a

t a z a

c u c h a 1 r a d a d e a l m i d ó n d e m a í z

e l l e n o p a r a t o r t a )

l a t a ( 1 1 5 - 1 6 o n z a s o 1 ½ t a z a ) d e c a l a b a z a ( n o r

l a t a d 1 e 1 2 o n z a s d e l e c h e e v a p o r a d a s i n g r a s a

t a z a d ½ e a z ú c a r m o r

e n o

e l , c o r t a d a e h n o j p a e d 1 e a z l a o u s r

c u c h a ½ r a d i t a d

g r a n d e s

h u e v o s

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c u c h a ½ r a d i t a d

e t i d a

t a z a d ¹ ⁄ e m a n t e q u i l l a s i n s a l , d e r r

c u c h a 1 r a d i t a d

b i z c o 4 c 5 h o s d e v a i n i l l a ( b a j o s e n g r a s a o n o )

c u c h a 2 r a d i t a s

t a z a d ² ⁄ e m i t a d e s d e p a c a n a s

C o r t e z a :

½ t a z a

c i o n e s 1 2 p o r

e m p a n a d o s .

q u e l a t o r t a s e a m á s c r u j i e n t e .

R e c e t a t r a d i c i o n a l d e l D í a d e A c c i ó n d e G r a c i a . U t i l i z a m o s c o r t e z a d e g a l l e t a s p

I d e a l p a r a

e u n a e p d P a e r l i c i o s a

a r a

S A

T E Z A D E G A L L E T

D A E T C A T L O A R B A Z A C O N C O R

E S P E C I A S E S T I L O C A

0 g • C o l e s t e r o l 0 m g • S

C a l o r í a s 2

P O S T R E S Y S A L S A S D U L C E S

l o a r V n u t r i c i o n a l p o r p o r c i ó n ( 1 ½ c u c

d e s p u é

n e , e l p o l l o o e l p e s c a o d n o g e e l a s

a r 1 g

0 g • C o l e s t e r o l 0 m g 8 S o d i o 5 0 1 m g • C a l c i o 2 3 m g • F i b

C a l o r í a s 1 8 ( 2 4 % d e g r a s a ) • C a r b o h i d r a t o s 4 g • P r o t e í n a s 1 g • G r a s a 1 g 8 G r a s a s a t u r a d a

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1 6

l a e t a p C a . i e L r r i c u e

d e p l á s t i c o p a r a

p e s c a d o . A l i ñ e l o s a l i m e n t o s y p ó n g a l o s e n u n a f u n d a

d e n i n d i c a d o , i n c e l u d s i e o n e t e l s q u e n e s e o l s p o t e r i o r c a d d e o l . o s

C o n s e j o : U t i l i c e u n a c u c h a r a d a d e a l i ñ o p o r p o r

n e , p o l l o o c i ó n d e c a r

e g u e e l

l a e t a p a . P u l s e 1 0 a 1 5 v e c e s . P A o g n r g a

c a d o s a s i á t i c o s .

* D i s p o n i b l e s e n l o s m e r

e e l q u e s o d e l a j a r r a .

l a e t a p a . P u l s e 1 0 a 1 5

v e c e s a

P o n g a

u s a r l o .

d s e

f r e i g e r a d o r d u r a n t e u n c a o n s s e e m r v a a n r a s . e R e e n v u e é l l r v a l o a n t e

e l o d u f r r e i a g n é t r e 3 0 m i n u h t e o r s m a é n t t i c e o s d y e r u s a r l o . E l a l i

i n d i c a d o . L i c u e d u r a n t e 2 0 s e g u n d o s . P o n g a e l a l i ñ o e n u n r

j a r r a . P u l s e 5 v e c e s m á s . A g r

l a e t a p C a . i e P r r u l s e 5 v e c e s a v e l o c i d a d b a j a . R a s p e l o s l a d o s d e l a

e s c e o , f r e l c h a l o t e y e l P a o j n o g e a n e l l a j e j a n r g r a i b d r e l a l i c u a d o r a .

c u c h a 3 r a d a s d

ñ o p u e d e

e c i p i e n t e

e d i e n t e s e n e l o e r s t o d e l e o g s u i n e g e r l r

t a z a s 2 d e h o j a

t a z a d ¹ ⁄ e a c e i t

d e n

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o n z a 1 d e q u e s

¾ t a z a s

e c i é n m o l i d a

e e n p o l v o

c u c h a ½ r a d i t a d e p i m i e n t a n e g r a r

A c o m p a ñ a p a s t

c u c h a 2 r a d i t a s d e j e n g i b r

P E S T O

c u c h a 1 r a d a d e a c e i t e d e s é s a m o t o s t a d o

c u c h a 1 r a d a d e a z ú c a r m o r

e n a

c u c h a 2 r a d a s d e p a s t a w a s a b i *

0 g • C o l e s t e r o l 0 m g • S o

C a l o r í a s 2

l o a r V n u t r i c i o n a l p o r p o r c i ó n ( 2 c u c h a

m e l d a e z a

e d e v i n o o d e t a r z r a d ¼ e v i n a g r

t a z a d ¾ e s a l s a d e s o y a o s a l s a t a m a r i b a j a e n s o d i o

t a z a d ¾ e v i n o d e a r r

d i e n t e

c h a l o 1 t e p e q u e ñ o , c o r t a d o e n p e d a c i t o s d e ½ p u l g a d a

c u c h a r a d a s

o z

c a d o s a s i á t i c o s .

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o z ( m i r í n ) *

a j o d e

e s c a m u y c r u j i e e n z t a e r . a l e d c e h r u g

t a p a . L i

e d i e n t e s e n l a j a r r a , e P n o e n l g o a r

l a e d e n i n d i c a d o . C i e r r

e s c e o , f r c o r t a d o e n p o e d n a z a c i ½ d t o e s j e d n e g ½ i b r p u l g a d a

c u c h a 1 r a d a d e

2 t a z a s

ñ a r e n s a l a d a s o a l b ó n d i g a s a s i á t i c a s

o z j a p o n é s ( m i r í n ) *

c u c h a 2 r a d a s d

t a z a d ¼ e a g u a

v i r d e s a l s a p a r a a c o m p a -

A l i ñ o p a r a c a r n e , p o l l o o p e s c a d o q u e t a m b i é n p u e d e s e r

o z

e d e a r r

m o d s t e a z a

t a z a d ¹ ⁄ e v i n a g

A S A B I C O N J A E L N I Ñ G O I B D R E E W

t a z a d ½ e j u g o

c u

p i q u e e l a j o .

r a d i t a d e s e m i l l a s d e h i n o j o y 2 c u c h a r a d i t a s d e a l b a h a c a s e c a

S u b s t i t u r i y a a c i l * a ó V n a : l b a h a c a p o r e s p i n a c a s y a g r

o d a j a s d e ½ p u l -

r a d a 2 g • C o l e s t e r o l 3 m g • S o d i o 4 5 m g •

C a l o r í a s 1 1 6 ( 8 7 % d e g r a s a ) • C a r b o h i d r a t o s 1 g • P r o t e í n a s 2 g • G r a s a 1 2 g • G r a s a s a t u -

a j o d e

d i e

c u a n d o

e g u e ½ c u c h a -

c h a l o 1 t e , c o r t

g a d a

e d e 2 p u l g a d a s d e p e l a d r a g z 1 o o , d c o e r j t e a

o d a j a s d e ½ p u l g a d a

z a n a h 4 o r i a s , c

C a l c i o 6 1 m g • F i b r a 0 g

2 t a z a s

l o a r V n u t r i c i o n a l p o r p o r c i ó n ( 1 ½ c u c h a r a d i t a ) :

e p a r a d r e p r

d e u s a r l o .

e z o p A a d r a e r l a l e

e e . R n e e v g u r é l v a l o a n t e s

. V i e r t a u n f r a e i g c e a r p a a d o d r e

a c e i t e d e o l i v a e n c i m a d e l p e s t o p a r a e v i t a r q u e

e c i p i e n t e h e r m é e t i l c p o e e s n t o e e l n r u n r

S A L S A J A

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1 5

0 g

1 g • C o l e s t e r o l 1 m g • S o d i o 7 4 m g • C a l c i o 1 8 m g • F i b r a

e , l a s a l y l a

e g u e l a m o s t a z a , e l v i n a g r

v e l o c i d

P o n g a

C a l o r í a s 5 8 ( 9 9 % d e g r a s a ) • C a r b o h i d r a t o s 1 g • P r o t e í n a s 1 g • G r a s a 6 g • G r a s a s a t u r a d a

l a e t a p a . P u l s e 5 v e c e s a

l o a r V n u t r i c i o n a l p o r c u c h a r a d a :

t a z a d 2 e / 3 a c e i t

c u c h a ½ r a d i t a d

c u c h a 1 r a d a d e

t a z a d ½ e v i n a g

f r e i g r e r a d o r d u r a n t e u n a s e m a n a .

d u r a n t e 3 0 m i n u t o s a n t e s d e u s a r l a . L a s a l s a s e p u e d e c o n s e r v a r

e n e l

e l a f r e i g é r

e g u n -

e c i p i e n t e h e r m é t i c o y r

e g u e l a p i m i e n t a m 1 0 o l s i d e a g u y n s d i g o a s . l i A c u g a r n d o d u r a n t e 5 s

d e n i n d i c a d o , y l i c e u d e i e d n t u e r s a , n e t e n e l s o t e o r d e l o s e i n g g u A r e g e r l r

d o s a d i c i o n a l e s . V i e r t a l a s a l s a e n u n r

e c i é n m o l i d a

e d e v i n o

m o d s t e a z a

a j o d e

s e g u n d o s . R a s p e l o s l a d o s d e l a j a r r a .

e g u e e l c h a l o t e , e l a j o y l e a s s p a á l . t u L l i a c u d e e d p u l á r s a t i c o . A g r

j a r r a y l i c u e d u r a n t e 2 0 s e g u n d o s . R a s p e l o s l a d o s d e l a j a r r a

e l a p i m i e n t a d p e i c l a a d j o a s r r . a R . e P t o i r n g a e l q u e s

c u

t e n 1 0

d i e

c o n u n a

1 ½ t a z a

o p a r m e s a n o e n l a

e s u l t a r á n p u l v e r i z a d o s , o t r

l a e t a p a . L i c u e a v e l o c i d a d

o s

a l t a d u r a n t e 1 0 s e g u n d o s . A l g u n o s g r a n o s r

P o n g a l o s g r a n o s d e p i m i e n t a e n l a j a r r a y c i e r r

P e r f e c t a p a r a s a z o n a r s u s e n s a l a

A T R A D I C I V O I N A L G R E T

o a c e i t e v e g e t a l

t a z a d ¼ e a c e i t e d e c a n o l a u o t r

t a z a d ¼ e a c e i t e d e o l i v a p u r

t a z a d ¼ e v i n a g r

0 g 8 C o l e s t e r o l 0 m g • S

C a l o r í a s 4

l o a r V n u t r i c i o n a l p o r p o r c i ó n d e ½ t a z a :

e d e v i n o

m o d s t e a z a

c u c h a 2 r a d a s d e m a y o n e s a “ l i g h t ”

c u c h a ¼ r a d i t a d e s a l s a W

c r e o s t e r s h i r

c u c h a r a d a

p i m i e n t

e c a l i e n t e l a l a o s l a l a l s y a

p l á s t i c o

c u c h a ½ r a d i t a d e s a l k o s h e r

d i e n t e 1 d e a j o m a c h a c a d o

1 0 v e c e

t a z a d e

c h a l o 1 t e , c o r t a d o e n p e d a c i t o s d e ½ p u l g a d a

l a e t a p a d e l a j a r r a . P u l s e

d a s

o n z a 1 d e q u e s o p a r m e s a n o , c o r t a d o e n c u b i t o s d e ½ p u l g a

c u c h a 2 r a d i t a s d e g r a n o s d e p i m i e n t a n e g r a

e s e e e g l r l í q u i d o e n l a o l l a . P o C n u g e a l a l o l o

d u r a n t e

e l a o l l a d e l f u e g o y p e 1 r 5 m a i t a 2 0 q

e l a t a p a d e l a o l l a y s i g a c i c a o l m c i e n o t d e l l o a c d u p u b a r r i

e d u z c a l u e e l g f u o e r g

t a z ¹ a ⁄ 1

e p o s e

S a b r o s o a d e r e z o p a r a e n s a l a d a d e p a s t a

A F R E S C A

A R M E S A N O S Y A P L I S M A I E D N E T P

j o o , e l v i n o , l p a i m p a i e s n t a t

e g u e e l

_{r a d a 2 g • C o l e s t e r o l 0 m g • S o d i o 8 6 m g • C a l c i o 1 m}c _gi a l m e n t e l a o l l a y c u e z a

_{C a l o r í a s 1 0 9 ( 9 7 % d e g r a s a ) • C a r b o h i d r a t o s 1 g}e _•g _Pu _re _{o t e}l a _{í n}c _{a s}e b _{0 g}o l _•l a _G, _rl _aa _{s a}z ₁a ₂n _ga _•h o _Gr _ri _aa _s, _ae _sl _{a t u -}

d u r a n t e

é g a n o y l a a l b a h a c p a i o . , C e u l

• F i b r a 0 g

C a l i e n t e

l o a r V n u t r i c i o n a l p o r c u c h a r a d a :

e s c a s , p e s t o , t e o g m a a r t h e i s e r s b e a c s a d f r o s a l l i m s o ó l n , e y t c m i e l , o a g r

m a b i é n p u e d e s u b s t i t u i r l o s p o r e j , u d g e o m d v i e o n a s t g a r z a o d e a c e i t e . T

e c i é n m o l i d a

c u c h a ¼ r a d i t a d

c u c h a ½ r a d i t a d

l a t a s 3 ( 1 5 o n z a

c u c h a 2 r a d a s d

t a z a d ½ e v i n o

t o i p o d e

2 0 s e g u n d o s

e t a , u t i l i c e o t r

r i a c V i o n e s : P a r a c a m b i a r e l g u s t o d e l a v i n a g r

e c o c i d o s c o r t a d o s e n c u b i t o s

e t a .

a d i c i o n a l e s p a r a e m u l s i o n a r l a v i n a g r

e g u a e g l r o s a c e i t e s l e n t a m e n t e ( 2 0 s e g u n d o s ) . L i c u e d u r a n t e

p i m i e n t a y l i c u e d u r a n t e 1 0 a 1 5 s e g u n d o s . M i e n t r a s s i g u e l i c u a n d o

e r m o u t h )

j o o s a s a d o s , c p o i m r t a i e d 4 n o t s o s e n r p

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1 4

c u c h a 1 r a d i t a d e a l b a h a c a s e c a

c u c h a 1 r a d i t a d e o r

o n z a ½ d e q u e s

c u c h a 1 r a d i t a d

é g a n o s e c o

a j o d e

d i e n t e s

c i o n e 8 s p o r

o c i t o s d e ½ p u l g a d a a p i o s 2 , c o r t a d o s e n t r

z a n a h 2 o r i a s , c o r t a d a s e n p e d a c i t o s d e ½ p u l g a d a s

d e t o m a t e c a m p e s t r e .

v i d a c o n s a l s a

D e l i c i o s a e n t r a d a , p a r e c

c e b o l 1 l a g r a n d e , c o r t a d a e n p e d a c i t o s d e ½ p u l g a d a

c u c h a 1 r a d a d e a c e i t e d e o l i v a p u r

A T D E T E O S P R I N A C A S C O

8 t a z a s

S a l u d a b l e y d e l i c i o s a .

p á g i n a

T E S C A M P E S T R E S A L S A D E T O M A

e c e t a e n l a

R e v u e l v a ½ t a z a d e p e s “ t P o o ( v p é o a v

S A L S A S Y A L I Ñ O S

r a d a 3 g • C o l e s t e r o l 7

C a l o r í a s 1

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

m o l d e s

d u r a n t e

r a d a 6 g • C o l e s t e r o l 1 3 6 m g • S o d i o 2 5 4 m g • C a l c i o 2 9 1 m g • F i b r a 0 g

C a l o r í a s 1 8 2 ( 5 4 % d e g r a s a ) • C a r b o h i d r a t o s 6 g • P r o t e í n a s 1 4 g • G r a s a 1 1 g • G r a s a s a t u -

n o , a f l o j e l o s p a n c i t o s d e l o s

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

c e a d a u P n e o r f v o a r r i

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e c e ( e r t a a c o n t i n u a c i ó n ) .

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n o y p e r m e i t d a e q l h u o e r e n f r í e m d i n u u r a t o n s t e . R 5 e a t i r 1 0 m i n u t e o c s a . l e n o t a d p o r .

e c a l e n o t a d p o r d u r a n t e 4 5 a 5 e 0 j a . C u e z a e n e l h o r m e z c l a e n f o r m a p a r

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e p o s e d u r a n t e 1 0 a 1 5 m i n u t o s .

a d i c i o n

t i e d r a m i e n

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l a

c h a y l i c u e d u r a n t e 1 0 s e g u n d o s

e s p á t u - l a . L i c u e d u r a n t e 1 5 a e 2 g 0 u s e e l g a u m n d a o n s t e a q d u i i c l l i a o n d a e l r e s .

j a r r a c o n u n a

b a j a , l u e g o l i c u e d u r a n t e 1 5 s e g u n d o s . R a l a e s p t a e p l a o . s L l i a c d u o e s d d u e r a l n d t e e n 1 0 i n s d e i c g a u d n o d . o C s . i e r l r i c u a d o

d a d

g o d e s -

m e n u z a d o , l a s a l y l a p i m i e n t a e n l a j a r r a . P u l s e 1 0 v e c e s a v e l o c i

P o n g a l o s h u e v o s , l a s e s p i n a c a s , e l q u e s o r i c o t a , e l q u e s o A s i a

P o n g a

a r .

a n d o d u r a n t e 5 s e g u n d o s . S a q u e l a s m i g a j a s d e p a n d e l a j a r

n e a r

t e s p e q

e g u e l a a l b a h a c a y s i g a l i c u -

l a e t a p a . P u l s e 1 0

l a j a r r a y p u l s e 5 a 1 0 v e c e s p a r a p i c a r l o . A g r

e c i p i e n f - i n s o r

e 1 8 e m p a o . P r l d r e s p a r a m n u o f e n 3 7 5 ° F e c P a l r i e n t e

a 1 2 v e c e s a v e l o c i d a d b a j a . S a q u e e l q u e s o d e l a j a r r a . P o n g a e l p a n e n

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e t i d a

c u c h a 5 r a d a s d

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t a z a s 2 d e l e c h

c o o n a c e i t e d e o l i v a . p u l g a d a s d e d i á m e t r

n o e n 3 5 0 ° F e c P a r l i e n t e e l h o r

e d o n d o y h o e n d u o n e d m p e a o 1 . P r l d 0 r e r

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t a z

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g r a n d e s

e c i é n m o l i d a

c u c h a ½ r a d i t a d e p i m i e n t a b l a n c a o n e g r a r

c u c h a ½ r a d i t a d e s a l k o s h e r

1 8 “ p o p

t a z a s 3 d e q u e s o r i c o t t a b a j o e n g r a s a

t a z a s 2 ( 2 ½ o n z a s ) d e e s p i n a c a s , l a v a d a s y s e c a d a s

5 0 % m á s m a s a s i l o d e s e a .

. _®L a c a p a c i d a d d e s u l i c u a d o r a l e p e p e p r a m r r a i r t e c u o n s

e s i o n I m e p a r s u s i n

g r a n d e s

c u c h a ½ r a d i t a d e a l b a h a c a s e c a

e r b a n a ½ d a d e p a n , c o r t a d a e n p e d a c i t o s d e ½ p u l g a d a

h u e v o s

“ P O P O V E R S ” P E R F E

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1 3

e m a h a l f - a n d - h a t l i f e . m S i p r v o a

C a l c i o 4 7 m g • F i b r a 3 g

r a d a 1 g • C o l e s t e r o l 7 m g • S o d i o 3 6 7 m g •

p o i c a d o a l a s o p a a l m e i g s u m e o ½ t a z a d e e b c e e r r t a , l u m e g i s o m a a g

^{C a l o r í a s 8 7 ( 2 8 % d e g r a s a ) • C a r b o h i d r a t o s 1 3 g • P r o t e}p ^ío ⁿi ^ac ^sa ³d ^go ^•c ^Go ^rn ^{a s}l ^ao ³s ^gv ^•e ^Gg ^re ^at ^sa ^al e ^{s a}s C ^t. ^uS ^-u e i g z a a l 1 a r i ½ a V c t i a ó z n a : d

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

e c a l e n t a r l a .

e l m o m e n t o d e r

r a d a 3 g • C o l e s t e r o l

C a l o r í a s 1

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

e m a e n e g u e l a c r

e p a r a r l a s o p a a d e l a n t e , a g r i n m e d i a t a m e n t e . S i d e s e a p r

e m a h a l f - a e n g d u - e h a l a l f c y r s í r v a l a

m e d i o . N o p e r m i t a q u e h i e r v a . A g r

h a l f , l a

u e g o

m e r a n e n t e y l o s v e g e t a l e s l i c u a d o s e n l a o l l a . R e c a l i e n t e l a s o p a a f

e m a h a l f - a e n g d u - e l a c r

o l l a . R e

n e e l c a l d o

n d o

d u r a n t e 5 s e g u n d o s a d i c i o n a l e s . A p a g u e l a l i c u a d o r a . C o m b i

m e a n e n t e y l o s v e g e t a l e s l i c u a d o s l a e n l i c l a u a d

R a s p e

e g u e l a s a l e y m l a o p s a i m . i A e g n r t a y s i g a u l i n c a u a c o n s i s t e n c i a c r

a v e l o c i d a d a l t a , l u e g o l i c u e d u r a n t e 3 0 a 4 0 s e g u n d o s h a s t a a l c a n z a r

l a e t a p a . L i c u e a l v i c e u l o a c d i o d

d u r a n t e

e s e r v e l o s v e g e t a C l e u s e l y e e l a

l a e t a p a . P u l s e 1 0 v e c e s

1 t a z a d e l c a l d o e n l a j a r r a d e l a l i c u a d o r a . C i e r r

e s e r v e l o s v e g e t a C l e u s e l y e e l a l l í s q o u p i d a o y . r P o n g a l o s v e g e t a l

e s y

e p o s a r

z o s r e

d u r a n t e 5 m i n u t o s .

y s i g a c o c i e n d o d u r a n t e 2 0 a 2 5 m i n u t o s

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f u e g o m

e g u e l a s p a p s u a a s , v e s l .

l a c e b o

. A p a g u e e l f u e g o y d e j e r

g o

z o

e g u e e l c a l d o , l o s v t o u m e l v a a t e o s p y a c l o o s . p A i g m r i e n t o s . B a j e e l f u e

y l a a l b a h a c a y s i g a c o c i e n d o d u r a n t e 2 m i n u t o s , h a s t a q u e e l a r

e t a l e s d u r a n t e 8 a 1 0 m i n u t o s , h a s t a q u e e s t é n s u a v e s . A g r

e g u e e l a r r

, o

e g u e e l p u e r

D e r r i t a

e g u A e g l a r c e b o l l a , e l a p i o y l a z a n a h o r i a . C u b r a l a o l l a y c u e z a l o s v e g -

D e r r i t a l a m a n t e q u i l l a c o n e l a c e i t e a f u e g o l e n t o e n u n a o l l a m e

d i a .

e c i p i e n t e . B o t e e l a g u d a o . s e n

d u r a n t e

e s i d u o s a c u m u l a s o - i n m o v e r e l o e t s i l e r r p u e r r

e m a h a l f - a t n a z d a - h d ½ a e l f c r

e p o s a r

e c i p i e n t e c o o s n e a n g u u n a . r D e j e r

P o n g a

c u c h a ¹ ⁄ r a d i t a d e p i m i e n t a b l a n c a

c u c h a ½ r a d i t a d e s a l k o s h e r

e m a h a l f - a t n a z d a - h d ¾ a e l f c r

t o s t j a o o d s r o s

p i m i e n t o s

c u c h a ½ r a d i t a d

c u c h a 1 r a d i t a d

i t o s

l a t a s 2 ( 1 5 ½ o n z a s c a d a u n a ) d e t o m a t e s c o c i d o s c o r t a d o s e n p e d a c

t a z a s 2 d e c a l d o d e p o l l o o d e v e g e t a l e s s i n g r a s a y b a j o e

s n o d i o

t a z a d ¾ e a g u a

a l b a d h e a c a

o z b l a n c o

c u c h a r a d i t a

t a z a d 1 e ½ c a l d o

c u c h a 2 r a d a s d e a r r

j i z o a s m e d p i a p s , a c s 2 o r r t a d a s

o c i t o s d e ½ p u l g a d a

z a n a h 1 o r i a , c o r t a d a e n t r

t o m d i e l l o

c u

o c i t o s d e ½ p u l g a d a a p i o , 1 c o r t a d o e n t r

c e b o l 1 l a p e q u e ñ a , c o r t a d a e n p e d a c i t o s d e ½ p u l g a d a

c e b o l 1 l a p e q u

c u c h a 1 r a d a d e

t u d i n a l m e n t e

c u c h a 1 r a d i t a d e a c e i t e d e o l i v a p u r a

c u c h a 1 r a d a d e m a n t e q u i l l a s i n s a l

o c i t o s d e ½ p u l g a d a

d e s u a v e ú n i c a m e n t e ) , p a r t i d o o s s l o m n e p g d u i - i e o r s r 2 ( p a r t e b

c i o n e 8 s p d o e r 6 o n z a s

c i o n e 8 s p d o e r 6

D e l i c i o s a y o r i g i n a l s o p a , p e r f e c t a p a r a c u a l q u i e r a o c a s v i ó i r n s e f r í a o c a l i e n t e

S o p a v e r s á t i l q u e p u e d e s e

T E S C O N P I M I E N T C O R R E M O J A O D E T O M A

A P S A Y P U E R R O C R E M A D E P

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1 2

e m a c o n e f z r a m l a b c u r e s a s d , e a s r e á a n , d

b r a 2 g

4 g • C o l e s t e r o l 1 9 m g • S o d i o 5 1 0 m g • C a l c i o 5 6 m g • F i

C a l o r í a s 9 8 ( 5 9 % d e g r a s a ) • C a r b o h i d r a t o s 7 g • P r o t e í n a s 4 g • G r a s a 7 g • G r a s a s a t u r a d a

e l a b i e n a n t e s d e s e r v i r l a . S i l o

c i a d e s

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

e g u e m á s j u g o d e v n e a l r o a c n i j d a

l a e t a p a . L i c u e d u r a n d t e e n 2 0 i n a d e i 3 c n a 0 d e s o l e o . g r C

P o n g a

e j i l .

e z o d e p e r

c a l e n t a d o s , c o n a d e r

p e r m i t a q u e h i e r v a . S í r v a l a e n p l a t o s 6 a 8 m i n u t o s , h a s t a q u e e s p e s e . N o

e m a a f u e g o m e d i o d u r a n t e

e g u e l a m e m z c a l í a z y a a g r

l a s o p a . S a z o n e c o n s a l y p i m i e n t a . C u e z a l a c r

a n d - h a l f . R e v u e l v a e l a g u a f r í a y e l a l m i d ó n d e

t a z a d ½ e - 1 j u g o

m e l ó n 1 g r a n d e

e m a h a l f - e g u e l a c r

m e a n e n t e c a y l d l o o s r v e g e t a l e s l i c u a d o s e n l a o l l a . A g r

e m o s a . A p a g u e l a l i c u a d o r a . C o m h b a i n s e t a e o l b t e n e r u n a c o n s i s t e n c i a c r

l a e t a p a . L i c u e a l v i c e u l o a c d i o d r a a d . C b a i e j a r r d u r a n t e 2 5 a 3 0 s e g u n d o s ,

o , c o r t a d o e n m p e a d n a g c 1 o i t o m s a d e u

e s c e o f r

o r d a j a s 2 - m 3 e d i a

j a r r a d e l a

d u r a n t e 5 m i n u t o s . P o n g a l o s v e g e t a l e s y 1 t a z a d e l c a l d o e n l a

e s e r v e l o s v e g e t a C l e u s e l y e e l a l l í s q o u p i d a o y . r P e r m i t a q u e e n f r í e

c i o n e 8 s p d o e r 6

r a g o s e s t é n s u a v e s .

e . p o s t r

- r

e l f u e g o y s i g a c o c i e n d o d u r a n t e 1 0 a 1 2 m i n u t o s , h a s t a q u e l o s e s p á

e j i l ) . C u d b e r a p e l a r o l l a y c u e z a a f u e g o m e d i o - a l t o h a s t a q u e

P e r f e c t a c o

h i e r v a . B a j e

C R E M A H E L A D

d e 1 c u c h a r a d a e j i l p i c a d o ( g u a r

o n o d o r a d a . A g r

e g u e l a c e b o l l a y c u é z a l a

e s p á r r a g o s , e l c a l d o y l a m a y o r í a d e l p e r

d u r a n t e 2 a 3 m i n u t o s , h a s t a q u e e s t é s u a v e , p e r

D e r r i t a l a m a n t e q u i l l a e n u n a o l l a m e d i a . A g r

e g u e l o s

0 g • C o l e s t e r o l 0 m g • S

C a l o r í a s 5

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

e j i l p i c a e d o e l d p e e l r a j a r r a .

4 o 5 v e c e s a v e l o c i d a d b a j a . R e t i r

l a e t a p a . P u l s e

e j i l e n l a j a r r a d e l a l i c u a P d o o n r g a a y l a c s i e h r r o j a s d e p e r

b i e n a n

z e o j u g o e d e d e l i m j e ó r n , s a l y p i m S i e a n z t o a n . e R

e m o s a . C o m b i n e l a s d o s u n m a e c z c o l n

l a e t a p a . P u l s j a e r r 1 a 0 y v e c

c u c h a ½ r a d i t a d e p i m i e n t a b l a n c a

e l o

e c i p i e n t e .

c u c h a 1 r a d i t a d e s a l k o s h e r

t a z a d 1 e ½ a g u a f r í a ( f i l t r a d a o m i n e r a l )

e s c o s e n l a

e s t o d e l j u P g o n d g e a t

c u c h a 1 r a d a d e a l m i d ó n d e m a í z

e m a h a l f - a t n a z d a - h d 1 a e l f c r

t a z a s 3 d e c a l d o d e p o l l o o d e v e g e t a l e s s i n g r a s a y b a j o e

c e i p r i e n t e .

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s n o d i o

j o o , e l j a l a p e ñ o y l a d s e c , e e b l o p l i l m e t i a e s n . t o r

p e p i n o ,

e g u e 1 t a z a d e l j u g o v e d l o e c t i o d m

P o n g a

o z o s d e 1 p u l g a d a e s c o s , c o r t a d o s e n r l i b r a d 1 e e s p á r r a g o s f r

o p i c a d o

t a z a d ² ⁄ e c e b o l l a o p u e r r

l a e t a p a . P u l s e 1 0 v e c e s a

c u c h a 3 r a d a s d e m a n t e q u i l l a s i n s a l

e j i l i t a l i a n o , t a l a z v a a d ¾ o e p y e s r e c a d o

c i o n e 8 s p d o e r 6 o n z a s

e c i é n m o l i d a

c u c h a ¼ r a d i t a d

c u c h a ½ r a d i t a d

e z o d e e j u d g e o j d e e r l i m ó n

o c i t o s d e ½ p u l g a d a

c u c h a 3 r a d a s d

t o m a t 4 e s m e d

c e b o l 6 l e t a s , c

j a l a p e 1 ñ o , s i n

D e l i c i o s a s o p a c o n s a b r o s o s e s p á r r a g o s

Á R R A G O S

C R E M A D E E S P

j o o , s i n s e m i l p l a i m s i y e ½ n c t o o r t r a d o

d e , s i n s e m i l p l a i m s y i e ½ c n o t o r t v a e d r o

1 g

0 g • C o l e s t e r o l 0 m g • S o d i o 1 4 m g • C a l c i o 1 7 m g • F i b r a

C a l o r í a s 6 8 ( 2 % d e g r a s a ) • C a r b o h i d r a t o s 1 7 g • P r o t e í n a s 1 g • G r a s a 0 g • G r a s a s a t u r a d a

m i t a d y e n p e

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

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1 1

a l m e n t e e n l a

p e p i n 1 o g r a n d e , p e l a d o , s i n s e m i l l a s , c o r t a d o l o n g i t u d i n

a p i o g 1 r a n d e , c o r t a d o e n t r

o c i t o s d e 1 p u l g a d a

a j o d e

t a z a s 3 d e j u g o d e t o m a t e s o j u g o d e v e g e t a l e s p a r a c ó c t e l e

1 - 2 d i e n t e s

0 g • C o l e s t e r o l 0 m g • S o d

C a l o r í a s 2

c i o n e 8 s p d o e r 6 o n z a s

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

f r e i g r e r a d o

d e s e r v

u n a n o c h e d e v e r a n o c a l i e n t e .

e c i p i e n t e c u b i e r t o e n e l

U n o d e n u e s t r o s p l a t o s f a v o r i t o s , p r e p a r a d o c o n t o m a t e s m a d u r o s . P e r f e c t o p a r a

e p o s e d u r a n t e m e d i a h o r e a c a i p n i t e e n s t e y p e r m h i t u a m q m u e u

e e l t a p C ó i n e r y r s i g

e g u e e l a c j e a i r t r e a d y e a

d e n i n d e i c n a d e o l o . r L

l o s p i m

A C H O G A Z P

a 0 g

2 g • C o l e s t e r o l 6 m g • S o d i o 1 3 5 m g • C a l c i o 3 9 m g • F i b r

e g u e e l j u g o d e l i m ó n , e l a g u a ,

s e g u n d

C a l o r í a s 4 8 ( 5 8 % d e g r a s a ) • C a r b o h i d r a t o s 2 g • P r o t e í n a s 3 g • G r a s a 3 g • G r a s a s a t u r a d a

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

e g u e e l c o m i n o , l a s a l y c o e n l t u o n m a

l a e t a p C a . i e P r r u l s

f r e i g e r a d o r 1 5 a 2 . 0 S á m q i u n e u r l t a o d s d o e a r l n r t e s d e s e r v i r l a .

e c i p i e n t e h e r m é t i c o e n e l r s e r v i r l a . P u e d e c o n s e r v a r l a p a s t a e n u n r

e p o s e d u r a n t e m e d i a h o r e a c a i p n i t e e n s t e d e y p e p r a m s i t t a a e q n u e u n r r

a n d o d u r a n t e 1 5 a 2 0 s e g u n d o s , h a s t a q u e l a p a s t a e s t é c r

P o n g a

f r e i g -

c u c h a 1 r ½ a d i t a d

c u c h a ¼ r a d i t a d

c u c h a 2 r a d a s d

l a t a ( 1 1 9 o n z a

e m o s a . V i e r t a l a

e s e r v a d o y s i g a l i c u -

e c e d e m a s i a -

e g u e u n a c u c h d a r a a d e s i t p a e o s a d , o a s g d r e l a g u a r

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l a d o s d e l a j a r r a c o n u n a e s p á t u l a d e p l á s t i c o . S i l a p a s t a p a r

i n d i c a d o , y l i c u e a v e l o c i d a d a l t a d u r a n t e 1 0 a 1 5 s e g u n d o s . R a s p e

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r a d a 0 g • C o l e s t e r o l 0 m

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l o a r V n u t r i c i o n a l p o r p o r c i ó n :

0 g • C o l e s t e r o l 0 m g • S o d i o 2 m g • C a l c i o 2 m g • F i b r a 0

C a l o r í a s 9 2 ( 0 % d e g r a s a ) • C a r b o h i d r a t o s 1 4 g • P r o t e í n a s 0 g • G r a s a 0 g • G r a s a s a t u r a d a

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

j u g o d e

g a r i t a s i n a e l c p o a h r o a r l , m P s u a a b r r a s t p i t r u

e s ( a f r s , d u r a z n o s , m e l ó n , e t c . ) , c o r t a d a s e n p e d a c i t o s d e 1 p u l g a d a . S

l a d o e n v e z d e c u b i t o s d e h i e l o .

e a l z a r a d ú e n s m e a á s r e l s a b o r d e l a s f r u t a s , u t i l i c e j u g o d e f r u t a c o n g e -

g a r i t a s i n m e d i a t a m e n t e . l i c u a d o

e s c a s

e g u e 2 a 3 t a z a s d e f r u t a s f r e p a r a D P a a i q r a u i p r i r s c o n f r u t a s , a g r

l a e t a p C a . i e L r r i c u

d e n i n d i c a d o .

e d i e n t e s e n l a P j a o r r n a g a d e

l i c u a d o r a . S í r v a l o i n m e d i a t a m e n t e .

l a e t a p C a . i e L r r i c u e d u r a n t e 3 0 a 4 0 s e g u n d o s

e d i e n t e s e n l a P j a o r r n a g a d e l o l s a i l n i c g u r a d o r a , e n e l o r

a v e l o c i d a d a l t a . A p a g u e l a

d e n i n d i c a d o .

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l i c u a d o r a C u i s i n a r t

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l o a r V n u t r i c i o n a l p o r p o r c i ó n :

o d a j a s f i n a s d e e l z i m á n a d . o l o c o n r

s e g u n d o s a v e l o c i d a d a l t a . A p a g u e l a l i c u a d o r a . S í r v a l o i n m e d i a t a m

l a e t a p a . L i c u e d u r a n d t e e n 2 5 i n a d i 3 c a 0 d o . C i e r r l a l i c u a d o r a , e n e l o r

v a s o s p a r a M a r t i n i , a d e r

r a d a 0 g • C o l e s t e r o l 0 m

e n t e e n

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l o a r V n u t r i c i o n a l p o r p o r c i ó n :

e d i e n t e s e n l a j a r r a d e

h i e l o y c o n g é l e l o c o m p l e t a m e n t e . P o n g a l o s i n g r

P o n g a e l j u g o d e a r á n d a n o a g r i o e n u n a b a n d e j a p a r a h a c e r c

e p a r a r s e c * o n P u c e a d f é e

a n t e s d

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e z o )

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o n z a s 2 d e j u g o d e l i m a f r

e f r i g e r a d a ( c o n g u o s n t z o a s a 1 0 d c e í t r v i c o o d k o a n r o )

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e s o o d e c a f é m u y o c n a r z g a a s 8 d d o e * c a f é e x p r

c i o n e s d D e o 8 s o p n o z r a s

r a d a 0 g • C o l e s t e r o l 0

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d o r a C u i s i n a r t

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

¿ P o r q u é p a g a r c u a n d o p u e d e p r e p a r a r e s t e d e l i c i o s o m o c h a h e l a d o c o n s u b a t i -

e l o . f r e i g é r

l i c u a d o

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M O C H A H E L A D O

d e n i n d i c a d o .

e d i e n t e s e n l a P j a o r r n a g a d e

C a l c i o 2 1 6 m g • F i b r a 2 g

r a d a 3 g • C o l e s t e r o l 1 9 m g • S o d i o 9 5 m g •

e s a s c o n g e t a l a z d a a s s 2 d ( e n o f r l a s

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c u c h a 1 r a d i t a d

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b a n a n 1 o m e d i

t a z a d 1 e m a n g

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

l i c u a d o r a . S í r v a l o i n m e d i a t a m e n t e e n v a s o s a l t o s c o n s o r b e t e s .

l a e t a p C a . i e L r r i c u e d u r a n t e 4 0 a 5 0 s e g u n d o s

e d i e n t e s e n l a P j a o r r n a g a d e l o l s a i l n i c g u r a d o r a , e n e l o r

a v e l o c i d a d a l t a . A p a g u e l a

d e n i n d i c a d o .

o z o s d e 1 p u l g a d a

c u c h a 2 r a d a s d e j a r a b e d e c h o c o l a t e

c i o n e s d S e e 8 i s o p n o z

t a z a s 2 d e y o g u r c o n g e l a d o d e c h o c o l a t e , b a j o e n g r a s a

b a n a n 2 o s , c o r t a d o s e n p e d a z o s d e 1 p u l g a d a

t a z a s 2 d e l e c h e b a j a e n g r a s a

E x c e l e n t e f u e n t e d e p r o t e í n a s

c i o n e p o s o d r e 8 C o u a n t z r a s

A S C O N T O F Ú

S M O O T H I E D E F

D e l i c i o s o b a t i d o c r e m o s o

0 g • C o l e s t e r o l 1 m g • S o

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l o a r V n u t r i c i o n a l p o r p o r c i ó n :

E T

T I D B O A D E B A N A N O C O N C H O C O L A

e s f r c o p o r

r i a c V i ó n : P u

C a l c i o 3 1 5 m g • F i b r a 0 g

r a d a 5 g • C o l e s t e r o l 3 9 m g • S o d i o 1 3 1 m g •

C a l o r í a s 2 2 3 ( 3 0 % d e g r a s a ) • C a r b o h i d r a t o s 2 9 g • P r o t e í n a s 9 g • G r a s a 8 g • G r a s a s a t u -

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

e l o . f r e i g é r

l i c u a d o

l a e t a p C a . i e L r r i c u e

e d i e n t e s e n l a P j a o r r n a g a d e

l i c u a d o r a . S í r v a l o i n m e d i a t a m e n t e e n v a s o s a l t o s c o n s o r b e t e s .

l a e t a p C a . i e L r r i c u e d u r a n t e 4 0 a 5 0 s e g u n d o s

d e n i n d i c a d o .

a v e l o c i d a d a l t a . A p a g u e l a

d e n i n d i c a d o .

e d i e n t e s e n l a P j a o r r n a g a d e l o l s a i l n i c g u r a d o r a , e n e l o r

e s a s c o n g e t a l a z d a a s s 2 d ( e n o f r l a s

t a z a d 1 e y o g u

c u c h a 2 r a d i t a s d e e x t r a c t o d e v a i n i l l a

c u c h a 3 r a d a s d e j a r a b e d e c a r a m e l o

e s c o

t a z a d 1 e j u g o

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t a z a s 2 d e h e l a d o o d e y o g u r c o n g e l a d o d e v a i n i l l a , b a j o e o d a j a s d e 1 p u l g a d a

t a z a s 2 d e l e c h e b a j a e n g r a s a

b a n a n 1 o m e d i

t a z a s 2 d e p e d

c i o n e p o s o d r e 8 C o u a n t z r a s

c i o n e s d S e e 8 i s o p n o z

E x c e l e n t e f u e n t e d e c a l c i o , p a r a d a r s e u n g u s t o s i n c a r g o d e c o n c i e n c D i a e l i c i o s a b e b i d a p a r a e l d e s a y u n o

T I D B O A D E C A R A M E L O

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C a l o r í a s 1 0 1 ( 4 % d e g r a s a ) • C a r b o h i d r a t o s 2 5 g • P r o t e í n a s 2 g • G r a s a 0 g • G r a s a s a t u r a d a

t o r t a s ,

e m a s L e a r á c r l i g

g r a n u l a

l o a r V n u t r i c i o n a l p o r p o r c i ó n :

o s , c u a m n a t o d u m r á s r i c o e s e l s m o o t h i e .

o p e r f u m e .

e d i e n t e s

o s s o n l o s i n g r

3 0 s e g u n d o s a v e l o c i d a d

a l t a . A p a g u e l a l i c u a d o r a . N o t a : c u a n t o m á s m a d u r

e g u e 1 c u c h a r a d a d e e a m z ú a c . a S r i l o d e s e a , l i a c g u r e m

e m a s e v u e l v a e s p e s a . N o d a d b a

l a e t a p C a . i e L r r i c u e d u r a n t e 2 0 s e g u n d o s a

e d i e n t e s e n l a P j a o r r n a g a d e l o l s a i l n i c g u r a d o r a , e n e l o r

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o d a j a s d e ½ p u l g a d a s

e s u l t a d o s ó p t i P m a o r a s , l o r g r a r r M o n t a

d u r a n t

b a n a n 1 o m e d i o , c o r t a d o e n r

e l a t a p a . P u l s e a v e l o c i d a p d i m b i a e j n a

t a z a d 1 e m a n g o , c o r t a d o e n p e d a z o s d e 1 p u l g a d a

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t a z a d 1 e n a r a n j a s , c o r t a d a s e n p e d a c i t o s d e 1 p u l g a d a

t a z a d 1 e p i ñ a c o r t a d a e n p e d a c i t o s d e 1 p u l g a d a ( f r

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e s c a o e n l a t a / c o l a d a )

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s a b a . e s u l t a d o s ó p t i - h a s t a o

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. P o n g a l o s p e d a z o p s a d n e d p e

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o d e l a j a e r r a a d , e l o n t r

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l a v e z .

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n u e c e s ,

a n t e s d e

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e l a t c a i e p r a r . P u l s e a v e l o c i d a d b a j a h a s t a o b t e n e r l a c o n s i s t e n c i a

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e p a r a r d e l i c i o s a s b e b i d h a s i e l h o e , l a t a d m a s b . i é n p o d r á p r

e s e q u e A s l • a e g j a ú r r a

a n t e s d e

e t e n c i ó n , l a s c u c h i l l a s R y e • e m l u s e l v l o

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Version no: CBT500L IB-7530

SIZE: 216 mm(L) X 178 mm(W)

Total Pages: 40PP

Material:

Cover: 157GSM MATT ARTPAPER

Inside: 120GSM GLOSS ARTPAPER

Coating: UV IN COVER PAGE

Color:

Cover: 4C+1C(BLACK)

Inside: 1C+1C(1PC OF INSIDE PAGE: 4C+1C)

Die cut: new

Bar Code:

Date: 02/29/08 (00)

Coordinator: Astor You

Tel: 2669 6173

Fax: 2677 6556

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