MANGO RASPBERRY FIZZ
1½ cups pineapple mango juice
1½ cups raspberry sorbet
1 cup frozen sliced peaches
Cold club soda
Mint sprigs
Combine first 3 ingredients in order listed in blending jar. Close lid. PUlse for
several seconds, three to four times. Press sMooTHIe and let run until mixture
is smooth and well blended; about 30 seconds.
Fill tall beverage glasses half-full with raspberry mixture; top of with club soda.
stir to blend. Garnish with mint sprig.
Makes 4 to 6 drinks.
BREAKFAST IN A GLASS
1 cup milk
½ cup plain yogurt
½ cup creamy peanut butter
1 banana, cut into pieces
¼ cup wheat germ
¼ cup peanuts
1 tbsp. honey
2 cups ice cubes.
In blending jar, combine all ingredients in order listed. Place lid on jar. PUlse
several times, for about 5 seconds each, to blend ingredients and begin
crushing ice. Press sMooTHIe and run until smooth and well blended; about
30 seconds. Turn blender oFF and serve immediately.
Makes about 4 cups.
MANGO AND CORN SALSA
½ cup orange pepper, cut into ¾-inch chunks
½ cup purple onion, cut in ½-inch pieces
2 to 3 medium jalapeños, seeded and quartered
2 large cloves garlic
Juice of 1 lime
1½ cups tomato, cubed
1 large mango, cubed
½ cup fresh cilantro leaves
1 cup canned whole kernel corn
In blending jar, combine pepper, onion, jalapenos and garlic. Place lid on jar.
PUlse several times, for about 5 seconds each, to chop ingredients. Add lime
juice, tomato, mango and cilantro and PUlse several times until vegetables
are chopped and mixture is blended. spoon mixture into bowl; stir in corn.
Cover and refrigerate until ready to serve.
serve with tortilla chips.
Makes about 4½ cups.
BALSAMIC TOMATO VINAIGRETTE
1 small purple onion, cut in ¾-inch pieces
2 large cloves garlic
1 small tomato, cut in ¾-inch pieces
3 tbsp. Balsamic vinegar
¼ tsp. salt
¼ tsp. black pepper
²/³ cup olive oil
In blending jar, combine onion, garlic and tomato. Place lid on jar. PUlse
several times, for about 5 seconds each, to chop ingredients. Add vinegar,
salt and pepper. Replace lid on jar; remove lid cap. With blender running on
sTIR, add oil through lid cap opening in a slow, steady stream until mixture is
completely blended.
Cover and refrigerate until ready to serve.
Use as dressing for crisp green salad or to marinate cooked vegetables such
as asparagus or broccoli.
Makes about 1¼ cups.
ENGLISH
