INSTRUCTION AND
RECIPE BOOKLET
SMARTPOWER
C
LASSIC™ 6-SPEED BLENDER
SPB-6SS Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INTRODUCTION
UNPACKING INSTRUCTIONS
Now you don't need to guess which blending speed to use for your
favorite drinks, smoothies, dips, soups or salsas! The Cuisinart®
SmartPower ClassicTM Blender makes it simple, putting the names
of the 6 most common blending functions right around the dial.
You'll love the instant ice crush capability, and the recipes in the
back of this book are a great way to familiarize yourself with
everything this powerful everyday blender can do!
1. Place the gift box containing your Cuisinart® SmartPower
Classic™ 6-Speed Blender on a flat, sturdy surface before
unpacking.
2. Remove instruction booklet and other printed materials from
top of corrugated insert. Next remove the top corrugated insert.
3. Carefully lift blender jar from box and set aside. Be careful not
to tip the jar when removing.
4. Remove the lower corrugated insert containing the blender
base.
To assemble the blender, follow the Assembly instructions on page
4 of this instruction booklet. Replace all corrugated inserts in the
box and save the box for repackaging.
Before using for the first time: Wash all parts according to the
Cleaning and Maintenance section on page 6 of this booklet to
remove any dust or residue.
CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Helpful Reminders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Easy Reference Guides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Dos and Don’ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
3
b. Pulse Button
FEATURES AND BENEFITS
Set the dial to the desired speed and press the Pulse
button. Pulse at any speed to blend ingredients only as
much as needed.
2.
1.
1. Cover
Just press on. Tightfitting
c. Ice Crush Button
seal resists leakage.
3.
Press the ice crush button to begin crushing. This button is
preset to the best speed for crushing ice.
2. 1-oz. Measured Pour Lid
Allows you to measure
9. Slip-proof Feet
and add ingredients with-
out removing the cover.
Prevent movement during use and prevent damaging marks
on countertops or tables.
3. 50-oz. Stainless Steel
Jar with Pour Spout
Has a unique, sturdy,
widemouth design and a
pour spout for no-mess
pouring.
10. Cord Storage (not shown)
Keeps countertop safe and neat by conveniently storing
excess cord.
5.
6.
USE AND CARE
(d)
4. Leak-proof Rubber
Gasket (not shown)
Holds the stainless jar
snugly in position for safe
operation.
ASSEMBLY
7.
To use your Cuisinart® SmartPower
8a.
Classic™ Blender, begin by assembling
8.
8c.
(c)
the blender jar.
1. Turn the blender jar (a) upside
down, and place it flat on a
sturdy surface.
2. Position the rubber gasket (b) on
the round opening on the bottom
of the blender jar.
3. Turn the cutting assembly (c) upside
down, and place the blade end in the
blender jar opening.
8b.
5. High-quality Cutting
Assembly with Patented
Stainless Steel Blades
Is strong enough for all
blender tasks, including
tough jobs, from ice
(b)
(a)
9.
Note: Blades are sharp…
handle carefully.
crushing to chopping
delicate herbs.
Note: Blades are sharp… handle carefully.
4. Secure the rubber gasket and cutting assembly into position
by placing the smaller opening of the locking ring (d) on top of
the cutting assembly. Engage threads by twisting the locking
ring clockwise until tightened. Make sure locking ring is tightly
fastened to blender jar. Once assembled, turn the blender jar
right side up.
6. Locking Ring
Is self-aligning so that the stainless blender jar slides easily
into position.
7. Heavy-duty Motor Base
Is so sturdy and stable, it will not “walk” on your counter –
even during ice crushing!
5. Push the cover onto the top of the blender jar. Push the meas-
ured pour lid into the cover.
8. 5-Speed Dial with Push-button Controls
6. Place the blender jar on the motor base so that the jar mark-
ings are facing you and the handle is positioned to one side.
7. Plug in power cord. Your blender is now ready to be used.
a. 5-Speed Dial Control
Choose from 5 speeds that include stir, chop, mix, purée
and liquefy to blend ingredients to the desired consistency.
4
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.
• Cover should always be in place while the unit is on.
• Warning: Do not place blender jar onto base while motor
is running.
To begin blending
To change speeds
To pulse
Turn dial to desired speed and press
the ON button for continuous blending.
While blender is running,
turn dial to desired speed.
Turn dial to desired speed
and press the PULSE button.
Press and release
To crush ice
• Do not twist locking ring off blender jar when removing blender jar
from base. Simply lift blender jar from motor base.
• Boiling liquid or solid frozen foods (with the exception of ice cubes
or 1⁄2-inch [1.3 cm] pieces of frozen fruit) should never be placed
in the blender jar.
ICE CRUSH button as needed.
Press OFF button.
To stop blending
(and deactivate blender)
To stop blending
Release button.
(in pulse or ice crush mode)
• Do not place ice, frozen foods or very cold liquids into a blender
jar which has come directly from a hot dishwasher.
• Do not place very hot liquids or foods into a blender jar which has
come directly from the freezer. Boiling liquids should cool for
5 minutes before being placed in blender jar.
• Follow Cleaning and Maintenance instructions on page 6 prior to
your first use.
SPEED SELECTION GUIDE
Refer to this guide to choose the best speed for your desired result.
Ingredient/Recipe
Reconstituting frozen juice
concentrates
Speed
Mix
Result
Smooth and full-bodied
Mayonnaise
Salad Dressings
Mix
Purée
Thick and creamy
Completely blended
and emulsified
OPERATION
1. Place the motor base of your Cuisinart® SmartPower Classic™
Blender onto a flat, sturdy surface. It is important that the
surface be clean and dry. Assemble the blender by following
the assembly instructions. Once the jar is assembled and is in
position on the motor base, plug the Cuisinart® SmartPower
Classic™ Blender into an electrical outlet.
Nuts (shelled, 1⁄2 cup or less
at a time)
Chop
Pulse to chop
Coarse to fine
Heavy or whipping cream
Stir – pulse
Thick creamy topping
Bread, Cookies or Crackers
(1⁄2-inch pieces, 1 cup or
less at a time)
Purée –
pulse/blend
Coarse to fine as desired
2. Add all necessary ingredients to the blender jar, and replace
the cover. You may add more ingredients by lifting the
measured pour lid and dropping ingredients through the fill
area. Replace the measured pour lid after adding ingredients.
Do not place hands into blender jar with blender
plugged in.
Grating/chopping citrus zest
(add 1-2 tsp. sugar or salt
from recipe)
Purée –
pulse/blend
Uniformly fine
Smoothies, shakes, health drinks
Baby foods/fruit and vegetable
purées
Liquefy
Liquefy
Smooth, creamy and thick
Smooth and creamy
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
Liquefy
Purée –
Thick and slushy
Coarse to fine
Note: To remove blender jar cover, lift edge of cover upwards.
Lifting measured pour lid will not remove cover.
pulse/blend
Purée/liquefy – Coarse to fine
pulse/blend
Spices
Ice
Ice crush,
Coarse crush to snowy
pulse or continuous
5
3. TO START BLENDING: Choose a speed for blending your
ingredients. Press the ON button for continuous blending. The
LED light will illuminate when the blender is on.
7. TO DISLODGE FOOD: Use a rubber or plastic spatula to help
remove food lodged around the cutting assembly. DO NOT
USE SPATULA UNTIL YOU HAVE TURNED THE BLENDER
OFF. Replace the cover and measured pour lid and continue
blending, if necessary. Make sure spatula is not inside the
blender jar before blending.
4. TO STOP BLENDING: To stop the blending process, push the
OFF button.
8. WHEN FINISHED BLENDING: Press the OFF button and
unplug the blender from the electrical outlet. Never remove the
blender jar from the motor base until the blender is off. Do not
twist locking ring off blender jar when removing jar from motor
base. Simply lift blender jar from motor base. Do not place
hands into blender jar with blender plugged in.
CLEANING AND MAINTENANCE
Always unplug your Cuisinart® SmartPower Classic™ Blender
from the electrical outlet before cleaning. The blender is made
of corrosion-resistant parts which are easy to clean. Before first
use and after every use, clean each part thoroughly. Periodically
check all parts before reassembly. If any part is damaged or
blender jar is chipped or cracked, DO NOT USE BLENDER.
5. PULSE MODE: The pulse mode allows you to create a burst
of power for quick, efficient blending. To use the pulse
function, choose a speed for blending your ingredients. Push
and release the PULSE button. Repeat as desired. You
determine the duration of each pulse. While you are pulsing,
the LED indicator light will glow. The pulse function can be
used to break apart larger pieces of food or to control the
texture of food when chopping. The pulse function is also
effective in starting the blending process when you do not
want continuous power, or when processing items that do
not require an extended amount of blending.
Remove the blender jar from the motor base by lifting straight up
and away. Twist off the locking ring by turning counterclockwise.
Remove the cutting assembly and rubber gasket. Wash in warm
soapy water, rinse, and dry thoroughly.
Place the locking ring in the upper rack of the dishwasher or wash
in warm water.
6. TO CRUSH ICE: The Cuisinart® SmartPower Classic™ Blender
motor is strong enough to crush ice without liquid at any speed;
however, for your convenience, we have preset the best speed
for ice crushing. To give you greater control, the ice crush
function automatically operates as a pulse function. To crush
ice, place ice cubes in the blender jar, and place the cover
and the measured pour lid on the blender jar. Press the
ICE CRUSH button. Press the ICE CRUSH button in short
pulses until ice is crushed to desired consistency. See the
Recipe Tips section on page 8 for more details.
CAUTION: Handle the cutting assembly carefully. It is SHARP
and may cause injury. Do not attempt to remove blades from
cutting assembly.
Remove the blender jar cover and the measured pour lid. Wash in
warm, soapy water; rinse and dry thoroughly, or place in upper rack
of dishwasher. The blender jar must be washed in warm, soapy
water and rinsed and dried thoroughly. The blender jar can also be
placed upside down in dishwasher.
Finally, wipe the motor base clean with a damp cloth to remove any
residue, and dry thoroughly. Never submerge the motor base in
6
water or other liquid, or place in a dishwasher.
• When scraping the blender jar with a spatula, remove the food
from the sides of the blender jar and place food in the center of
the blender jar, over the cutting assembly.
Tip: You may wish to clean your blender cutting assembly as
follows: Squirt a small amount of dishwashing liquid into assembled
blender jar and fill halfway with warm water. Select Mix and run for
30 seconds, or as needed. Repeat, using clean tap water. Empty
blender jar and carefully disassemble parts. Wash cutting assembly,
gasket and locking ring in warm, soapy water. Rinse and dry all
parts thoroughly.
• When chopping fresh herbs, garlic, onion, zest, bread crumbs,
nuts, spices, etc, make sure the blender jar and cutting assembly
are completely dry.
• Pulses should be short bursts. Space the pulses so the blades
stop rotating between pulses. If food tends to stick to the sides
of the blender jar when blending, pulse in short bursts.
DOs and DON’Ts WHEN USING
YOUR BLENDER
Don’t:
• Don’t store food or liquids in your blender jar.
Do:
• Don’t place cutting assembly and locking ring onto motor base
without the blender jar attached.
• Make sure the electrical outlet is rated at the same voltage as that
stated on the bottom of the blender motor base.
• Don’t attempt to mash potatoes, knead heavy dough, or beat
egg whites.
• Always use the blender on a clean, sturdy and dry surface.
• Don’t remove blender jar while unit is on. Keep the blender jar
cover on the blender jar while blending.
• Always add liquid ingredients to the blender jar first, then
add remaining ingredients. This will ensure that ingredients
are uniformly mixed.
• Cut most foods into approximately 1⁄2-inch (1.3 cm) to
1-inch (2.5 cm) cubes to achieve a more uniform result. Cut all
cheeses into pieces no larger than 1⁄2-inch (1.3 cm).
• Don't twist locking ring from blender jar when removing blender
jar from motor base. Simply lift blender jar from motor base.
• Don’t overprocess foods. Blender will achieve most desired
results in seconds, not minutes.
• Use the measured pour lid to measure liquid ingredients such
as alcohol. Replace measured pour lid after ingredients have
been added.
• Don’t overload blender. If the motor stalls, turn the blender off
immediately, unplug the unit, and remove a portion of the food,
then continue.
• Use a rubber or plastic spatula as needed, only when the blender
is turned off. Never use metal utensils, as damage may occur to
the blender jar or cutting assembly.
• Don’t use any utensil inside the blender jar while the motor is on.
• Don’t use any container or accessories not recommended by
Cuisinart. Doing so may result in injury.
• Place cover on firmly. Always operate the blender with the
cover on.
• Don’t place hands inside the blender jar when blender is
plugged in.
• Make sure locking ring is tightly attached to blender jar.
• Don’t add boiling liquids or frozen foods (except ice cubes or
• Always remove locking ring, cutting assembly, and rubber gasket
before cleaning.
1
⁄
2-inch pieces of frozen fruit) to stainless blender jar. Boiling liq-
uids should cool for 5 minutes before being placed in blender jar.
7
Pulse to chop cheese, 10–12 times, and blend until desired grind is
reached. For best results, grind no more than 3–4 ounces of cheese
at a time.
RECIPE TIPS
The simple recipes that follow include some old Cuisinart favorites
as well as some creative combinations that are sure to please your
friends and family. Thanks to the superior ice crushing power of
the Cuisinart® SmartPower Classic™ Blender, you’ll also be able to
make delicious frozen drinks.
Grinding Spices: For best results, blender jar and cutting assembly
must be clean and dry. Add 1⁄4–1⁄2 cup of spices/seeds/peppercorns to
blender jar. Select Chop and pulse 10–15 times. Then blend
continuously until desired texture is achieved. Turn blender off.
Chopping Nuts: Place 1⁄2 cup shelled nuts in the blender jar and
cover blender. Select Chop and pulse until desired chop is achieved.
Pulse fewer times for coarsely chopped nuts. For best results
Whipping Cream: If possible, chill blender jar and cutting assembly
in refrigerator for 15 minutes. Add 1 cup heavy or whipping cream
to blender jar. Cover jar. Select Stir (1-second pulses) 20–30
times until cream is thickened. (Do not overprocess – bits of butter
will begin to appear.) If desired add 1 tablespoon sugar and 1–2
teaspoons of vanilla or other flavoring. Consistency with be that of a
thickened but not fluffy whipped cream and is most appropriate for
topping desserts or coffee drinks.
process small amounts, 1⁄
cup or less.
2
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or
crackers into pieces 1⁄2-inch or less in size. For best bread results,
use day-old bread (drier bread works best). Place bread, cookie or
cracker pieces in blender jar. Select Purée and pulse to chop, then
blend continuously until desired texture of crumbs is achieved. For
best results process 1 cup or less at a time.
When using the Cuisinart® SmartPower Classic™ Blender to purée
hot mixtures such as creamed soups and baby foods, strain the
solids from the liquid, reserving the cooking liquid. Then place the
cooked solids in the blender jar along with 1⁄2 to 1 cup of the
reserved cooking liquid. Use the Pulse to chop, then blend until
desired consistency/purée is reached. Blending hot mixtures is often
better done in several batches.
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. Cut strips in half. Process
no more than 8 strips at a time (zest of 1 medium lemon). Add strips
and 1 or more teaspoons of sugar or coarse salt (from recipe) to
the blender jar. Cover blender jar. Select Purée; blend for 15–20
seconds. Turn blender off.
Allow hot foods to cool slightly before blending to prevent steam
build-up which may cause the lid to lift up from the blender jar.
Cover top of covered blender jar with a clean dish towel and hold
down gently before and while blending.
Keep your blender out on the counter within easy reach and you will
be surprised how often you will use it.
Keep ice cubes made of juices, yogurt, milk or fruit purées on
hand and use instead of plain ice to make smoothies and frosty
beverages without diluting the drink.
Baby Food: Combine 1⁄
cup cooked vegetables, fruit or meat with
2
3–4 tablespoons liquid (water, milk, fruit juice, broth, or cooking
liquid) from the family’s meal in the blender jar. Select Liquefy. Blend
for 15–20 seconds until a smooth purée is reached. Add more liquid
as necessary and process further until desired texture is reached.
For “junior” type foods, select Purée and use the pulse. Always
consult with your pediatrician/family physician concerning the best
foods for your baby and when to introduce new foods to his/her diet.
For quick cleaning, add 1 cup of warm water and a drop of liquid
dish soap to the blender jar. Cover and blend on Mix for 30–40
seconds. Discard the soapy water and rinse blender thoroughly
before the next use.
Xanthan gum may be added to dressings and marinades to prevent
separation.
Grinding Hard Cheese: Cut cheese into 1⁄2-inch pieces; remove all
outer hard rind. Place cheese in blender jar. Select Chop or Mix.
8
3
tangerine, and a sprinkling of fresh pome-
granate seeds.
⁄
4
cup mango, cut into
1-inch pieces
RECIPES
Before starting any of these or your own
recipes, make sure the Cuisinart® Smart
Power Classic™ Blender is properly
1
medium banana, cut into
Nutritional information per serving (1 cup):
Calories 113 (3% from fat) • carb. 26g • pro. 3g
fat 0g • sat. fat 0g • chol. 1mg • sod. 49mg
calc. 100mg • fiber 2g
1
⁄
2-inch slices
1
cup ice cubes (about 6 standard)
Layer the ingredients in the blender jar in
the order listed. Place cover on blender jar.
Select Liquefy and process for 25–30
seconds until smooth.
assembled. Follow the assembly directions
on page 4 of this instruction booklet for
correct blender assembly procedure.
*You may use either freshly made pome-
granate juice or purchased pomegranate
juice. To prepare fresh pomegranate juice
in your Cuisinart® SmartPower Classic™
Blender, remove the seeds from a fresh
pomegranate. Place in blender jar. Select
Purée and blend until puréed. Press the
purée through a fine mesh strainer to
remove seed particles.
Nutritional information is based on number
of servings indicated. If a recipe produces
a range of servings, it is based on the
highest serving yield for that particular
recipe. If a recipe has a lower fat option,
that is the one used for nutritional analysis.
Note: The riper the fruit, the sweeter the
smoothie.
Nutritional information per serving:
Calories 101 (4% from fat) • carb. 25g • pro. 2g
fat 0g • sat. fat 0g • chol. 0mg • sod. 10mg
calc. 35mg • fiber 4g
One average pomegranate will yield about
1
⁄
2
cup fresh pomegranate juice.
POMEGRANATE &
STRAWBERRY SMOOTHIE
SMOOTHIES, SHAKES,
FRAPPÉS, FROZEN
BEVERAGES
BERRY, PEAR &
With antioxidants and calcium, this
delicious and refreshing smoothie is a
great way to start the day. If desired, add
a scoop of whey or soy protein powder.
GINGER SMOOTHIE
Makes about 6 cups
3
⁄
4
cup cranberry juice
cup pear nectar
3
Makes about 6 cups
⁄
4
FRESH FRUIT SMOOTHIE
Layers of fresh fruit blend in just seconds
to make this all-fruit smoothie.
11⁄2
cups pomegranate juice*
2
pears, ripe but firm (about
1 pound total), peeled, cored,
cut into 1-inch pieces
1
cup fat-free plain yogurt
Makes six 8-ounce servings
2
tablespoons honey (or to taste)
1
cup lowfat vanilla yogurt
1
⁄
2
cup orange juice
12
ounces partially thawed frozen
strawberries (let stand at room
temperature for about 10-15
minutes before blending)
3
⁄4
cup frozen raspberries
1
cup cantaloupe, cut into 1-inch
pieces
1
1
⁄
2
teaspoon ginger (or ⁄2
tablespoon candied ginger)
1
cup raspberries (fresh or frozen)
8
ice cubes
For garnish: orange or tangerine slices,
fresh pomegranate seeds (about 1⁄2 table-
spoon per serving)
3
⁄4
cup pineapple chunks in 1-inch
pieces (fresh or canned, drained)
Place all ingredients in blender jar in order
listed. Select Liquefy and blend for 30–35
seconds, until smooth, creamy and
completely emulsified.
1
1
cup navel orange segments, cut
into 1-inch pieces
Place all ingredients (except garnish) in
blender jar. Select Liquefy and blend for
about 20–30 seconds until smooth, creamy
and homogenous. Serve as is, or garnish
each serving with a wedge of orange or
cup strawberries, hulled and
halved
Serve garnished with fresh raspberries and
mint leaves.
9
Nutritional information per serving (1 cup):
Calories 129 (5% from fat) • carb. 22g • pro. 2g
fat 1g • sat. fat 0g • chol. 2mg • sod. 29mg
calc. 82mg • fiber 3g
Makes about 48 ounces
Place all ingredients in blender jar in order
listed. Select Liquefy and blend until
smooth and creamy, about 20 seconds.
Serve immediately or refrigerate.
2
1
cups pineapple chunks
medium banana, cut
in 1-inch pieces
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
JUICE BAR ORANGE SMOOTHIE
This calcium-rich smoothie makes a
refreshing afternoon snack.
1
1
2
cup orange juice
cup fat-free vanilla yogurt
cups frozen strawberries
(do not thaw)
Makes 4 servings
4
strips orange zest, bitter white
pith removed
DULCE DE LECHE SHAKE
Makes about 6 cups
Place all ingredients in blender jar in order
listed. Select Liquefy and blend until
smooth and creamy, about 20 seconds.
Serve immediately or refrigerate.
2
1
tablespoons sugar
3
cups vanilla bean or
French vanilla ice cream
cup orange segments,
cut into 1-inch pieces
Nutritional information per serving (based on 6 servings):
Calories 105 (4% from fat) • carb. 25g • pro. 3g
fat 0g • sat. fat 0g • chol. 1mg • sod. 23mg
calc. 76mg • fiber 2g
11⁄2
cups milk (whole or reduced fat)
1
cup fat-free milk
1
⁄
3
cup dulce de leche (a very thick,
Spanish/South American
“caramel sauce” which can be
found in well-stocked grocery
and specialty food markets)
1
cup orange/tangerine juice blend
cup powdered fat-free milk
teaspoon powdered egg white
teaspoons vanilla extract
ice cubes
1
⁄
2
TO-FRUITTI SMOOTHIES
1
Tofu is a great source of protein and a
nice alternative to using dairy products in
smoothies. Change the fruits to suit your
own taste.
2
Garnish: Sugared pecans, sliced fresh
peach or strawberry
15
Place orange zest and half the sugar in
blender jar. Select Purée and blend for
10–15 seconds. Add remaining ingredients
to blender jar in order listed; cover blender
jar. Select Liquefy, cover and blend until
smooth and slushy, about 20–30 seconds.
Serve immediately.
For an adult dessert drink, add bourbon,
rum, brandy or liqueur such as amaretto or
Frangelico – about 1⁄2 ounce per 3⁄4 cup
shake.
Makes 48 ounces
2
1
1
cups mango chunks
(1-inch pieces), about 12 ounces
Place ice cream, milk, and dulce de leche
in blender jar in that order. Select Liquefy
and blend until smooth, creamy, and
homogenous, about 30–40 seconds.
medium banana,
cut in 1-inch pieces
cup orange, apple
or other fruit juice
Nutritional information per serving:
Calories 130 (2% from fat) • carb. 26g • pro. 6g
fat 0g • sat. fat 0g • chol. 3mg • sod. 89mg
calc. 219mg • fiber 1g
Serve in chilled martini glasses as a
dessert drink. Garnish with chopped
sugared pecans and a slice of fresh
peach or strawberry.
1
1
1
cup soy milk/beverage
tablespoon vanilla extract
BASIC FRUIT AND
cup silken tofu, cut into
1-inch pieces
YOGURT SMOOTHIE
Nutritional information per serving (one cup):
Calories 262 (48% from fat) • carb. 29g • pro. 5g
fat 14g • sat. fat 8g • chol. 48mg • sod. 114mg
calc. 186mg • fiber 0g
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.
2
cups frozen strawberries
(do not thaw)
10
Freeze orange juice in ice cube trays (3⁄4 cup
will make 7–8 standard ice cubes).
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
MONKEY DOODLE SHAKE
Chocolate, bananas and peanut butter are
combined to make this creamy shake.
Place the mangoes, peaches, nectar
and juices in the blender jar in this order.
Cover blender jar. Select Liquefy and
blend until smooth, 20–30 seconds.
Serve immediately.
Makes 4 servings
For a creamy frappé, add 2 tablespoons
half-and-half or fat-free half-and-half before
blending.
2
2
cups lowfat milk
ripe bananas, cut into
1-inch pieces
* May be prepared from instant espresso
powder.
Serve in chilled glasses garnished with
orange slices and fresh mint sprigs.
2
cups lowfat chocolate
frozen yogurt
Nutritional analysis per serving:
Calories 135 (3% from fat) • carb. 35g • pro. 1g
fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg
calc. 23mg • fiber 3g
3
3
tablespoons peanut butter
tablespoons chocolate syrup
PINK GRAPEFRUIT
BERRY SLUSHY
Makes about 4 cups
Place all ingredients in blender jar in order
listed. Cover blender jar. Select Liquefy and
blend until smooth, creamy and thickened,
about 1 minute. Serve immediately in tall
glasses with straws.
2
cups pink grapefruit wedges
(peel, pith, seeds and membrane
removed)
Note: For a frappé with a kick, substitute
vodka or light rum for the white grape juice.
6
ounces cranberry juice
cup orgeat syrup*
Nutritional information per serving:
Calories 356 (28% from fat) • carb. 54g • pro. 11g
sat. fat 5g • chol. 19mg • sod. 104mg
calc. 221mg • fiber 3g
1
MOCHA FRAPPÉ
⁄
2
4
1
⁄
cup frozen raspberries
or strawberries
Why go out for special coffee drinks when
you can prepare them easily at home in
your Cuisinart® SmartPower Classic™
Blender?
6
ice cubes
ORANGE MANGO
PEACH FRAPPÉ
Place all ingredients in blender jar in order
listed. Select Liquefy and blend for 25–30
seconds until smooth and well blended.
Serve immediately, garnished with a wedge
of pink grapefruit, some fresh raspberries
and a sprig of mint.
Makes 2 servings
Make your orange juice ice cubes ahead
and be ready to make this or other smooth-
ies when you want a refreshing treat.
8
ounces espresso or
double-strength coffee, chilled *
1
⁄
4
cup chocolate sauce
Makes 4 servings
2
tablespoons flavored syrup –
vanilla, hazelnut, almond,
raspberry, etc.
3
*Orgeat syrup is used in drinks such as a
mai tai.
For an adult cocktail add 1⁄2 to 1 ounce
Bitter Campari® or vodka per 3⁄4–1 cup
slushy.
⁄
4
cup orange juice
2
mangoes, peeled, cut in cubes
cup peach slices (may use frozen)
3
15
ice cubes
⁄
2
4
1
Place all ingredients in blender jar in order
listed. Cover blender jar. Select Liquefy
and blend until smooth and slushy, about
30–40 seconds. Serve immediately in tall
glasses. Garnish with a dollop of whipped
cream if desired.
⁄
cup peach or apricot nectar
or juice
Nutritional information per serving (one cup):
Calories 97 (1% from fat) • carb. 24g • pro. 1g
fat 0g • sat. fat 0g • chol. 0mg • sod. 7mg
calc. 20mg • fiber 1g
1
⁄
2
4
cup fresh lime juice
1
⁄
cup white grape juice
orange slices and fresh mint
for garnish
11
Place ingredients in blender jar in order
listed. Cover blender jar. Select Liquefy and
process until smooth and slushy, about
30–40 seconds. Serve immediately.
FROSTY FRESH STRAWBERRY
MARGARITAS
These are best made with summertime
fresh strawberries. Use your favorite fruit
to make other flavors such as mango,
watermelon or fresh peach.
APPETIZERS, DIPS, SPREADS
LEMON HERB HUMMUS
Nutritional information per serving:
Calories 92 (0% from fat) • carb. 14g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 2mg • fiber 0g
This popular Middle Eastern spread is sim-
ple to make in your Cuisinart® SmartPower
Classic™ Blender – we have spiced it up just
a bit. Serve with pita wedges or use as a
spread for sandwiches.
Makes 4 servings
1
pint fresh strawberries, hulled
and halved (2 cups)
For frozen fruit daiquiris, add 2–3 cups fruit
(strawberries, peaches, melon, etc.) cut into
1-inch pieces. For a more pronounced fruit
flavor, freeze the fruit and use in place of
ice cubes.
Makes about 2 cups
3
2
ounces tequila (6 tablespoons)
Preparation: less than 15 minutes
2–3 cloves garlic
ounces Triple Sec or
Cointreau (4 tablespoons)
peeled strips lemon zest,
2
ounces fresh lime juice
(4 tablespoons)
1
⁄2
x 2 inches each (zest of 1⁄2
GRASSHOPPERS
lemon), bitter white pith removed,
Serve Grasshoppers as an after-dinner
treat in chilled martini glasses. For a
non-alcoholic version, use mint and clear
chocolate syrups found in coffee bars.
cut in 1⁄2-inch pieces
3
2
tablespoons superfine sugar
cups ice cubes
1
1
1
teaspoon kosher salt
teaspoon cumin
Place all ingredients in blender jar in order
listed. Select Liquefy. Blend until thick and
smooth, about 30–40 seconds. Pour into
stemmed glasses and serve. May be
garnished with a whole strawberry and
a lime slice.
Makes about 3 cups – about 6 servings
tablespoon herbs de Provence
or Mediterranean herb blend
2
cups vanilla ice cream
cup heavy cream
2
tablespoons fresh lemon juice
1
⁄4
4–6 tablespoons water
4
4
6
ounces green crème de menthe
ounces white crème de cacao
ice cubes
Nutritional information per serving:
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g
1
can (19-ounce) chickpeas,
drained, rinsed and drained again
3
tablespoons tahini paste
Garnish: Fresh mint leaves, chocolate
cookies, mini chocolate morsels.
1
⁄4
teaspoon hot sauce such
as Tabasco®
Note: For an alcohol-free Margarita, substi-
tute 5 ounces fruit juice such as cranberry
juice for the tequila and Triple Sec.
Place all ingredients in blender jar in order
listed. Select Liquefy. Blend until smooth,
creamy and completely homogenous –
about 40 seconds.
2
tablespoons extra virgin olive oil
Place the garlic cloves, lemon zest, and
salt in the blender. Select Chop and pulse
10–15 times. Scrape the sides of the
blender jar and add the cumin and herbs
de Provence. Blend on Mix for 10 seconds.
Scrape the sides of the blender jar and add
the lemon juice, water, chickpeas, tahini
and hot sauce in that order. Blend for 40
seconds; scrape the sides of the blender jar
as necessary. Add the olive oil in a steady
SIMPLE BASIC FROZEN
DAIQUIRI
Makes 8 servings
Serve in chilled martini glasses. Garnish
with chocolate cookies or mini morsels and
a fresh mint leaf.
6
5
3
ounces frozen limeade
ounces light rum
cups ice cubes
Nutritional information per serving:
Calories 369 (38% from fat ) • carb. 38g • pro. 2g
fat 16g • sat. fat 10g • chol. 58mg • sod. 64mg
calc. 84mg • fiber 0g
12
1
stream through the opening in the blender
jar lid while blending on Purée for 20 sec-
onds. 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
1
1
teaspoon unsalted butter
⁄
3
cup extra virgin olive oil
teaspoon extra virgin olive oil
1
cup fresh basil leaves,
loosely packed*
small onion (4 ounces), peeled,
cut in 1⁄2-inch pieces
3
tablespoons lightly toasted
pine nuts or walnuts
1
1
rib celery (2 ounces), cleaned,
cut in 1⁄2-inch pieces
Place cheese cubes in blender jar; cover
blender jar. Set on Stir. Use Pulse to chop
the cheese, 10–15 pulses. Remove and
reserve cheese. Add garlic to blender jar;
cover, pulse to chop, 10–15 pulses. Add
remaining ingredients in order listed,
including reserved cheese. Cover blender
jar; blend on Liquefy until combined, about
30–40 seconds. Pesto may be stored in
refrigerator in an airtight container. After
placing in container, smooth over top, and
drizzle to cover surface with additional olive
oil to keep from turning dark. Stir oil in
before using.
Nutritional information per tablespoon:
Calories 23 (44% from fat) • carb. 2g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 34mg • calc. 8mg • fiber 1g
carrot (2 ounces), peeled,
cut in 1⁄2-inch pieces
1
1
2
tablespoon white rice
teaspoon basil
SPINACH PESTO &
WHITE BEAN DIP
Serve this dip with crudités or pita chips
as dippers.
cups fat-free, low-sodium chicken
or vegetable stock
cans (151⁄2-ounce) recipe-ready
diced tomatoes with juices
2
2
roasted red peppers, seeded
teaspoon kosher salt
teaspoon white pepper
cup half-and-half
Makes about 2 cups
1
⁄
8
2
1
tablespoon fresh lemon juice or
white balsamic vinegar
1
⁄
Nutritional information per serving (1-1⁄
tablespoons):
2
1
1
⁄
2
cup pesto (made with spinach),
below
⁄
2
Calories 116 (87% from fat) • carb. 1g • pro. 2g
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg
calc. 61mg • fiber 0g
Heat the butter and olive oil in a 33⁄4-quart
saucepan over medium low heat. Add the
onion, celery, and carrot, cover loosely and
cook until the vegetables are tender, 8–10
minutes. Stir in the rice and basil, and cook
until rice is opaque, 2 minutes. Stir in the
stock and tomatoes. Raise heat and bring
to a boil. Lower the heat, cover loosely and
simmer over low heat for 20–25 minutes.
Turn off heat and let stand for 5 minutes.
1
can (15-ounce) white beans,
drained, rinsed and drained again
*For spinach pesto:
Add 1⁄2 teaspoon fennel seed and
2 teaspoons dried basil when chopping
the garlic. Substitute 2 cups washed and
dried baby spinach leaves for the basil.
Place ingredients in blender jar in order
listed. Cover blender jar. Set on Mix and
blend until smooth and creamy, about
30–40 seconds.
Nutritional information per serving (2 tablespoons):
Calories 53 (50% from fat) • carb. 5g • pro. 2g • fat 3g
sat. fat 1g • chol. 1mg • sod. 13mg • calc. 31mg • fiber 1g
Strain the solids from the cooking liquid,
reserving the cooking liquid and returning
it to the saucepan. Place the solids in the
blender jar. Add roasted peppers and 1 cup
of the cooking liquid to the blender jar.
Select Purée. Pulse 10 times to chop, then
process for 30–40 seconds until totally
smooth and creamy. Add the salt, pepper,
blend 5 seconds longer. Return the blended
tomato mixture to the cooking liquid in the
PESTO SAUCE
Serve as a topping for hot pasta or to add
flavor to dips, dressings, or other sauces.
Makes about 3⁄4 cup
HOT AND COLD SOUPS
CREAMY TOMATO & RED
PEPPER BISQUE
Makes 8 servings
1
ounce Parmesan cheese,
1
cut in ⁄2-inch cubes
Preparation: 15 minutes active,
35–40 minutes total
1–2 cloves garlic, peeled
13
saucepan. Heat on medium until it just
begins to simmer; then add the half-and-
half. Do not allow to boil. The soup may
be made ahead and reheated – if making
ahead, do not add half-and-half until it is
reheated.
Pour the soup through a strainer, reserving
the solids and liquids. Allow to cool 5 min-
utes. Place the solids in the blender jar
with 1 cup of the cooking liquid; return the
remaining liquid to the saucepan. Cover
blender jar and select Purée. Blend until
3
cups lowfat ricotta cheese
teaspoon kosher salt
1
⁄
2
1
⁄
2
teaspoon freshly ground black or
white pepper
Preheat oven to 350°F. Use a pastry brush
to coat a 10-inch deep-dish pie plate with
olive oil and set aside.
creamy and smooth, about 25 30 seconds.
–
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
Turn blender off. Return puréed vegetable
mixture to the saucepan and stir to com-
bine. Stir in half-and-half. Stir cornstarch
into water, and add to soup. Add salt and
pepper. Cook, stirring often, over medium
heat, until soup thickens, about 6–8 min-
utes. Do not allow to boil. Taste and adjust
seasonings as needed. Serve in warmed
bowls garnished with the remaining parsley.
Place Asiago cheese cubes in blender jar;
cover blender jar. Set on Purée and pulse
10–12 times to grind the cheese. Remove
and reserve. Place bread cubes in blender
jar, pulse 5–10 times to grind; add basil,
blend for 5 seconds. Remove and reserve.
CREAM OF ASPARAGUS SOUP
Makes eight 6-ounce servings
Preparation time: 30–35 minutes
3
⁄
4
cup Italian parsley leaves,
washed and dried
Place the eggs, spinach, ricotta, reserved
Asiago cheese, salt, and pepper in the
blender jar. Set on Liquefy and pulse 10
times, then blend for 15 seconds; use a
spatula to scrape the sides of the blender
jar. Blend for an additional 15–20 seconds.
Pour the blended ricotta mixture into the
prepared pie plate. Sprinkle evenly with
the reserved breadcrumbs. Bake in the
preheated 350°F oven for 45–50 minutes,
until the custard is set and the pie is puffed.
Remove and let rest for 5–10 minutes.
Cut into wedges to serve. Top with Rustic
Tomato Sauce.
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
3
tablespoons unsalted butter
cup chopped onion or leek
2
⁄3
1
pound asparagus, trimmed,
cut into 1-inch pieces
ENTRÉES
RICOTTA SPINACH PIE
Somewhat like a crustless quiche, Ricotta
Spinach Pie can be served with Rustic
Tomato Sauce as a simple supper entrée.
3
cups fat-free, low-sodium chicken
or vegetable stock or broth
1
cup half-and-half
1
11⁄2
tablespoon cornstarch
cups cold water
1
teaspoon kosher salt
teaspoon white pepper
Makes 8 servings
1
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
⁄2
1
teaspoon extra virgin olive oil
Place the parsley in the blender jar. Place
cover on blender jar. Select Chop and pulse
until coarsely chopped, about 4–5 times.
Remove and reserve.
1
⁄2
ounce Asiago cheese, cut into
1
⁄
2-inch cubes
1
⁄
2
slice white or wheat bread
(1⁄2 ounce) cut into 1⁄2-inch
cubes
RUSTIC TOMATO SAUCE
Melt the butter in medium saucepan over
medium heat. Add onion and cook until soft
but not brown, about 2–3 minutes. Add
asparagus, stock, and all but 1 tablespoon
of the reserved parsley. Cover and bring to
a boil over medium-high heat. Reduce heat
to low and simmer, partially covered, until
asparagus is tender, about 10–12 minutes.
Makes about 8 cups
1
1
1
tablespoon extra virgin olive oil
⁄
2
teaspoon dry basil
large eggs
onion (8 ounces), peeled and cut
4
2
in 1⁄2-inch pieces
cups fresh baby spinach leaves,
packed (about 21⁄2 ounces),
washed and dried
2
carrots (4 ounces), peeled and cut
in 1⁄2-inch pieces
14
2
ribs celery, trimmed and cut in
and discard. Reserve cleaned peppers
with peeled garlic cloves. (May store the
peppers and garlic together in plastic food
storage bag overnight in refrigerator). Chop
the remaining peppers into 1-inch pieces.
DRESSINGS, VINAIGRETTES,
MARINADES
1
⁄
2-inch pieces
4
1
1
4
cloves garlic, peeled
teaspoon dried oregano
teaspoon dried basil
RED PEPPER COULIS
Heat butter and olive oil in a 3-quart sauté
pan over medium heat. Add chopped shal-
lot and sauté for about 2 minutes, being
careful not to pick up any color. Add the
chopped raw peppers and stir to coat with
oil. Reduce heat to low and cover. Allow
peppers to sweat over low heat for about
30 minutes until tender, stirring occasional-
ly. Remove lid from pan and increase heat
slightly. Add wine and stir until liquid is
mostly evaporated, about 2 minutes. Add
chicken stock, bring to a simmer and
reduce by half, about 5 minutes.
roasted red bell peppers,
cut in 1-inch pieces
This coulis combines the sweet taste of the
red pepper with its roasted counterpart to
create a flavor-packed, yet healthy sauce,
perfect for grilled vegetables, chicken and
seafood.
1
⁄
2
cup dry white wine
(such as vermouth)
3
3
tablespoons tomato paste
Makes about 2 cups
cans (15–ounce) recipe-ready
diced tomatoes with juices
2
pounds sweet red peppers
(approximately 5 medium peppers)
1
⁄
4
2
teaspoon kosher salt
1
⁄
teaspoon freshly ground black
pepper
5
1
1
1
cloves garlic, unpeeled
teaspoon unsalted butter
teaspoon extra virgin olive oil
In a 33⁄4-quart saucepan, heat the olive oil
over medium heat. Add the onion, carrots,
celery, garlic, oregano and basil. Cover
loosely and cook until the vegetables are
softened, 6–8 minutes. Stir in the roasted
red peppers, wine, tomato paste, and
tomatoes. Bring to a boil, then reduce
heat and simmer for 35–40 minutes, loosely
covered. Uncover and simmer for 15–20
minutes longer to thicken. Turn off heat and
let sit 5 minutes.
Place the cooked peppers with the
reserved roasted peppers (discard garlic or
reserve for later use) in the blender jar. Add
salt and lemon juice. Select Purée and
blend for about 30 seconds. Taste and
adjust seasonings to your liking.
Nutritional information per serving (1⁄4 cup):
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g
sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g
shallot (about 1 ounce),
finely chopped
2
tablespoons white wine
cup chicken stock or broth
teaspoon fresh lemon juice
teaspoon kosher salt
1
1
⁄
4
4
1
⁄
freshly ground pepper to taste
Strain the solids from the liquids, and return
the liquid to the saucepan. Place the solids
in the blender jar with 1⁄2 cup of the cooking
liquid. Cover the blender jar. Select Purée
and pulse 10 times to chop. Use a plastic
spatula to scrape the sides of the blender
jar. Blend for 30–40 seconds, until smooth.
Return the puréed tomato mixture to the
liquid in the saucepan and reheat gently
over medium low heat. Add salt and pep-
per.
Preheat oven to 425°F.
THAI PEANUT SAUCE
Place 2 of the 5 (or half the original amount)
peppers on a baking sheet with 5 cloves of
garlic. Roast in preheated oven for 15 min-
utes. Remove the garlic cloves and place in
a small heatproof bowl. Return baking tray
to oven and continue roasting peppers for
an additional 30 minutes, turning peppers a
few times to ensure even browning. When
peppers are charred evenly, place in the
bowl with the garlic and cover tightly with
plastic wrap. Let peppers steam and cool
to loosen skins, at least 30 minutes. Once
cool, peel the skins and remove seeds
An addictive sauce, traditionally used
for chicken or beef satay – also delicious
spooned over steamed rice or sautéed
vegetables.
Makes about 1 cup
1
serrano chili, seeded
and roughly chopped
1
1
clove garlic
Nutritional information per half-cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 194mg
inch piece of ginger, peeled
and roughly chopped
calc. 26mg • fiber 2g
15
1
cup roasted, unsalted peanuts
cup coconut milk (may use lite)
tablespoons soy sauce
1
2
1
1
tablespoon fresh lemon juice
teaspoons Dijon-style mustard
teaspoon Worcestershire Sauce
Makes about 11⁄2 cups, can be doubled
or tripled
1
⁄2
1
clove garlic, peeled
2
2
1
1
1
2
2
tablespoons Dijon-style mustard
cup wine vinegar
tablespoons brown sugar, packed
tablespoon sesame oil
anchovy fillet (or 1–2 teaspoons
anchovy paste)
1
⁄2
1
⁄
4
2
teaspoon kosher salt
1
teaspoon kosher salt
tablespoon thai red chili paste
tablespoon seasoned rice vinegar
teaspoons fish sauce
1
1
⁄
teaspoon freshly
ground black pepper
⁄2
teaspoon freshly ground pepper
cup extra virgin olive oil
cup vegetable oil
2
⁄
3
3
1
⁄
3
3
cup vegetable oil
2
⁄
Place chili, garlic, and ginger in the blender
jar. Select Chop, then pulse 3–4 times to
roughly chop. Add remaining ingredients.
Select Liquefy and blend for 20–30 seconds jar. Select Purée. Pulse to chop, 10–12
until smooth and thick.
1
⁄
cup extra virgin olive oil
Place the garlic in the blender jar and cover
jar. Select Mix. Use the pulse to chop the
garlic, 5 times. Add the mustard, vinegar,
salt and pepper. Turn the blender on and
blend for 10–15 seconds. With the blender
running, add the oils in a slow, steady
stream, taking about 20 seconds, then
blend for 20 seconds longer until complete-
ly emulsified.
Place cheese in blender jar; cover blender
times. Add garlic to blender jar; pulse to
chop, 5–10 times. Add the next 9 ingredi-
ents and blend for 10 seconds until
smooth. Combine the two oils in a measur-
ing cup with pour spout. Remove the meas-
ured pour lid. With the blender running,
slowly add the oils in a slow steady stream
through the lid while holding the measured
pour lid over loosely over the cover to pre-
vent spatter. Blend until smooth and
creamy, about 45–50 seconds. Allow dress-
ing to sit for 15–20 minutes for flavors to
blend. If not using immediately, place
dressing in a covered airtight container and
refrigerate for up to 3 days. If separation
occurs, return dressing to blender jar, cover
and blend on Purée for 5 seconds.
Serve immediately; can be stored in refrig-
erator for a week.
Nutritional information per serving (1⁄
cup):
8
Calories 152 (65% from fat) • carb. 9g • pro. 5g • fat 12g
sat. fat 2g • chol. 0mg • sod. 252mg • calc. 71mg • fiber 2g
You may change the Basic Vinaigrette by
using vinegar, mustard or oil with different
flavors. Try using fresh lemon juice and a lit-
tle honey for a honey-mustard vinaigrette.
Add fresh herbs, sun-dried tomatoes, or
pesto for other flavor changes.
CREAMY CAESAR SALAD
DRESSING
Traditional Caesar salads are made with
crisp romaine lettuce, croutons, freshly
grated Parmesan and a richly flavored
dressing with garlic, anchovies and raw
eggs. Our updated version uses a pasteur-
ized liquid egg substitute and adds the
flavor of balsamic vinegar for a little twist.
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
Nutritional information per serving (one tablespoon):
Calories 72 (93% from fat) • carb. 0g • pro. 1g
fat 8g • sat. fat 1g • chol. 3mg • sod. 100mg
calc. 18mg • fiber 0g
Makes about 11⁄4 cups
ASIAN MANGO MARINADE
This marinade complements both seafood
and chicken. It also can double as a
sauce**.
1
ounce Parmesan cheese,
cut in 1⁄2-inch cubes
1–2 cloves garlic, peeled
Makes 21⁄2 cups
2
tablespoons pasteurized liquid egg
substitute or lowfat mayonnaise
BASIC VINAIGRETTE
This basic vinaigrette is perfect for a crisp
green salad. You may add herbs or use fla-
vored vinegars.
1
1
small clove garlic
1
1
tablespoon white balsamic vinegar
tablespoon red wine vinegar
3
small shallot, about ⁄4 ounce,
quartered
16
1
1
inch piece fresh ginger, peeled
and roughly chopped
2
1
tablespoons wine vinegar
Pumpkin Filling:
tablespoon extra virgin olive oil
(mild in flavor)
2
large eggs
small serrano chile pepper,
quartered, seeds and
stem removed
1
⁄2
cup brown sugar
1
teaspoon dry mustard
1
can (12-ounce) evaporated
fat-free milk
1
⁄
8
8
teaspoon ground white pepper
teaspoon kosher salt
2
ripe, medium mangoes
cup + 1 tablespoon mirin
tablespoon seasoned rice vinegar
tablespoon lime juice
1
1
⁄
1
can (15–16 ounces, 1 ⁄2 cups)
1
⁄
3
2
solid pack pumpkin (not pie filling)
tablespoon cornstarch
cup molasses
⁄
3
cup flavorless vegetable oil
1
1
1
1
1
Place egg substitute, vinegar, olive oil, dry
mustard, pepper and salt in the blender jar.
Cover blender jar. Select Purée and blend
for about 5 seconds. With blender running,
remove the measured pour lid, and add
the vegetable oil in a slow steady stream,
taking about 30–40 seconds to add the oil,
holding the measured pour lid loosely over
the opening to prevent spatter. The mayon-
naise will thicken and emulsify as the oil is
added, about 30–40 seconds. Turn blender
off. Mayonnaise may be used immediately
or placed in an airtight, covered container
and refrigerated. Mayonnaise will thicken
further when refrigerated.
1
⁄
4
teaspoon lime zest
1
1
tablespoon vanilla extract
teaspoon cinnamon
tablespoon fresh cilantro,
roughly chopped
1
teaspoon ginger
1
⁄
2
teaspoon kosher salt
1
⁄4
teaspoon freshly grated nutmeg
Place garlic, shallot, ginger, and chile in
the blender jar. Select Chop, then pulse
3–4 times to roughly chop. Add remaining
ingredients. Select Liquefy and blend for
20–30 seconds until smooth and thick.
Preheat the oven to 375°F.
Place the pecans in the blender jar; cover.
Select Chop and pulse 8–10 times to chop
finely. Remove and transfer to a 10-inch
deep-dish pie plate. Place 15 cookies in
the blender jar; cover. Select Liquefy and
pulse 5 times to chop the cookies, then
blend for 10 seconds to pulverize; add the
cookie crumbs to the nuts in the pie plate
and repeat with the remaining cookies. Stir
the nuts and cookies with a fork to blend;
add the melted butter and stir to combine.
Press the cookie/nut mixture evenly onto
the sides and bottom of the pie plate. Bake
in the preheated 375°F oven for 5 minutes.
Remove and let cool on a rack while contin-
uing. Lower the oven temperature to 350°F.
**Note: If you use the marinade as a sauce
after it has been used on raw seafood or
chicken, bring it to a boil for 5 minutes in a
saucepan first.
Nutritional information per tablespoon:
Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g
sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g
Nutritional information per serving (1⁄
cup):
4
Calories 46 ( 2% from fat) • carb. 10g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 70mg • calc. 8mg • fiber 1g
DESSERTS & SWEET SAUCES
CHOLESTEROL-FREE
MAYONNAISE
COOKIE CRUST PUMPKIN PIE
This traditional holiday favorite is made with
a cookie crumb crust for a crunchy change.
The safest mayonnaise made at home is
made with an egg substitute or liquid
pasteurized egg product. Made with an
egg substitute, it has the added advantage
of being cholesterol-free.
Place the eggs and remaining ingredients in
the blender jar in the order listed; cover the
blender jar. Select Chop and blend until
smooth, about 10–15 seconds. Pour the
pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350°F oven
for 55–60 minutes. Center of the pie may
appear slightly jiggly – it will continue to set
Makes 12 servings
Crust:
2
⁄
3
cup pecan halves
Makes about 3⁄4 cup
45
vanilla wafers (may use
reduced-fat wafers)
1
⁄
2
cup liquid egg substitute
or pasteurized liquid egg product
1
⁄
3
cup unsalted butter, melted
17
as the pie cools. Place the pie on a rack
and cool completely before serving.
Refrigerate after completely cool.
To facilitate the speed and accuracy of
your return, please also enclose $10.00
for shipping and handling of the product.
Please also be sure to include a return
address, daytime phone number, description
of the product defect, product serial number
(stamped on bottom of product base), and
any other information pertinent to the
LIMITED THREE-YEAR
WARRANTY
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
This warranty supersedes all previous
warranties on Cuisinart® SmartPower
Classic™ 6-Speed Blenders. This warranty
is available to consumers only. You are a
consumer if you own a Cuisinart®
product’s return. Please pay by check or
money order. (California residents need
only supply proof of purchase and should
call 1-800-720-0190 for shipping instruc-
tions). Your Cuisinart® SmartPower Classic™
6-Speed Blender has been manufactured to
strict specifications and has been designed
for use with the Cuisinart® SmartPower
Classic™ 6-Speed Blender accessories
and replacement parts. These warranties
expressly exclude any defects or damages
caused by accessories, replacement parts,
or repair service other than those that have
been authorized by Cuisinart. These war-
ranties do not cover any damage caused by
accident, misuse, shipment, or other than
ordinary household use. These warranties
exclude all incidental or consequential
damages. Some states do not allow the
exclusion of or limitation of incidental or
consequential damages, so the foregoing
limitation may not apply to you.
QUICK BERRY SAUCE
Makes 2 cups
SmartPower Classic™ 6-Speed Blender
that was purchased at retail for personal,
family, or household use. Except as
12
ounces fresh or frozen, thawed
strawberries or raspberries
otherwise required under applicable state
law, this warranty is not available to retailers
or other commercial purchasers or owners.
We warrant that your Cuisinart® SmartPower
Classic™ 6-Speed Blender will be free of
defects in material or workmanship under
normal home use for three years from the
date of original purchase. We suggest that
you complete and return the enclosed
warranty registration card promptly to
facilitate verification of the date of original
purchase. However, return of the warranty
registration card is not a condition of this
warranty and does not eliminate the need
for the consumer to maintain the original
proof of purchase. In the event that you
do not have the proof of purchase date, the
purchase date for purposes of this warranty
will be the date of manufacture. If your
blender should prove to be defective within
the warranty period, we will repair it (or, if
we think it necessary, replace it) without
charge to you. To obtain warranty service,
please call our Consumer Service Center
toll-free at 1-800-726-0190, or write to:
1
1
1
cup red berry preserves
tablespoon sugar
tablespoon fresh lemon juice
Place all ingredients in blender jar; cover
blender jar. Select Purée. Blend until
smooth and completely puréed, 20 – 30
seconds. Strain mixture through a fine sieve
to remove seeds; discard seeds. Store in an
airtight container in refrigerator. Serve with
desserts, pancakes or waffles.
Nutritional information per serving (based on 8 servings):
Calories 128 (0% from fat) • carb. 33g • pro. 1g
fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg
calc. 14mg • fiber 2g
California residents may also, at their
preference, return nonconforming products
directly to Cuisinart for repair or, if neces-
sary, replacement by calling our Consumer
Service Center toll-free at 1-800-726-0190.
Cuisinart will be responsible for the cost of
the repair, replacement, and shipping and
handling for such nonconforming products
under warranty.
Cuisinart
150 Milford Road
East Windsor, NJ 08520
18
BEFORE RETURNING YOUR
CUISINART® PRODUCT
If you are experiencing problems with
your Cuisinart® product, we suggest that
you call our Consumer Service Center at
1-800-726-0190 before returning the
product for servicing. Often, our Consumer
Service Representatives can help solve
the problem without having the product
serviced. If servicing is needed, a
Representative can confirm whether the
product is under warranty and direct you
to the nearest service location.
* Important: If the nonconforming
product is to be serviced by someone
other than Cuisinart’s Authorized Service
Center, please remind the servicer to
call our Consumer Service Center at
1-800-726-0190 to ensure that the
problem is properly diagnosed, the product
is serviced with the correct parts, and
to ensure that the product is still under
warranty.
19
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Makers
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Processors
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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 .
©2005 Cuisinart
Cuisinart® is a registered trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
05CU26053
U IB-6026TX
Any other trademarks or service marks referred to herein are the
trademarks or service marks of their respective owners.
Version no.: SPB6SS IB-6026TX
SIZE: 216mm(W) x 178mm(H)
Total Pages : 20pcs
Material:
Cover:157gsm Matt Artpaper
Inside: 120gsm Gloss Artpaper
Coating: Varnishing in cover
Color:
Cover: 4C + 1C (Black)
Inside: 1C + 1C (Black)
Date: 04/15/05
P. O.: 0504000 (04/00/2005_OP)
Tel: 2357 0071
Fax: 2357 0318
|