Specifications

ManualsBrandsCuisinart ManualsBlenderCSB-79C

FROZEN COFFEE FRAPPÉ

Makes one 12-ounce (340 ml) beverage

⁄4 cup (175 ml) coffee ice cream or ice milk

⁄3 cup (75 ml) strongly brewed coffee (may use espresso), chilled

2 tablespoons (30 ml) fat free milk

Place ingredients in mixing beaker. Insert Cuisinart

Smart Stick

making sure the protective guard is submerged. Blend, using an up-

and-down motion until ingredients are well combined, about 20 to

30 seconds.

For a thicker milkshake:

Fill mixing beaker with coffee ice cream up to the 1

⁄2-cup (375 ml) mark.

Add

⁄2 cup (125 ml) brewed coffee and 2 tablespoons (30 ml) of fat free

milk. Blend using the same technique as above.

For a Mudslide variation:

Add 1 tablespoon (15 ml) each of Irish cream liqueur and Kahlúa

Nutritional information per shake:

Calories 428 (44% from fat) • carb. 51g • pro. 9g • fat 22g • sat. fat 13g

• chol. 90mg • sod. 209mg • calc. 343mg • fiber 0g

Kahlúa

is a registered trademark owned by the Kahlua Company.

PEACH MARGARITA

Makes 2 cups (500 ml)

1 cup (250 ml) frozen peaches

1 cup (250 ml) citrus juice

(orange, lime, lemon in any combination)

⁄3 cup (75 ml) good quality tequila

⁄2 tablespoon (7 ml) Triple Sec or Grand Marnier

1-2 teaspoons (5 - 10 ml) granulated sugar

Place all ingredients in mixing beaker. Insert the Cuisinart

Smart Stick

making sure the protective guard is submerged. Blend, using an up-and-

down motion until ingredients are combined, about 30 seconds.

Nutritional information per serving (one cup [250 ml]):

Calories 177 (0% from fat) • carb. 25g • pro. 1g • fat 0g • sat. fat 0mg

• chol. 0mg • sod. 2mg • calc. 9mg • fiber 2g

MEXICAN HOT CHOCOLATE

Makes 12–16 servings

2 quarts (1.9 L) fat-free milk

3 sticks/ 3 inches (7.5 cm) cinnamon sticks

20 ounces (565 g) bittersweet chocolate (your favourite),

broken into chunks

1 tablespoon (15 ml) vanilla extract

Combine the milk and cinnamon sticks in a 3¾ quart (3.5 L) Cuisinart

saucepan. Place over medium heat and stir constantly to heat until

steamy and just beginning to bubble around the edges. Reduce heat to

low and simmer for 10 minutes to infuse the cinnamon flavour into the

milk. Stir in the chocolate chunks. When chocolate is melted, remove

cinnamon sticks and stir in vanilla extract. Insert the blender and pro-

cess about 1 minute using a gentle up-and-down motion. Continue

blending until the mixture is creamy and frothy. Spoon into cups or

mugs and top with a dollop of freshly whipped cream if desired.

For Hot Cinnamon Mocha, add 3–4 tablespoons (45 ml-60 ml) instant

espresso powder to the milk when steeping with the cinnamon sticks.

Nutritional information per serving:

Calories 215 (52% from fat) • carb. 23g • pro. 7g • fat 14g

• sat. fat 8g • chol. 2mg • sod. 68mg • calc 184mg • fiber 1g

SOUPS, SAUCES, DIPS AND SPREADS

ASPARAGUS SOUP

Makes 2½ cups (625 ml)

2 ounces (56 g) shallot, peeled

1 tablespoon (15 ml) unsalted butter

1 clove garlic, peeled and crushed

1¼ pounds (625 g) fresh asparagus, tough ends removed

3 ounces (85 g) red potato, peeled, cut in ½ inch (1.25 cm) dice

¼ cup (50 ml) dry white wine

1½ cups (375 ml) fat-free low-sodium chicken broth

¾ teaspoon (4 ml) kosher salt

¼ teaspoon (1 ml) freshly ground pepper

¼ teaspoon (1 ml) dried basil

¼ cup (50 ml) heavy cream (optional)

Insert the blade assembly in the prep bowl. Place the shallot in the prep

bowl, connect hand blender motor body to the top of the chopper/

grinder attachment cover, cover prep bowl and pulse 10 times to finely-

chop. Melt butter in a 3-quart (3 L) saucepan over medium low heat.

Add shallots and crushed garlic and “sweat” over medium-low heat for

about 5 minutes. Do not allow the shallots and garlic to brown. While

shallots are cooking, cut the asparagus into ½ inch (1.25 cm) pieces and