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CHILLED CHEESECAKE WITH
RASPBERRY PUREE

Serves 8-12

250g pkt plain sweet biscuits, broken
125g butter, melted
500g cream cheese, cubed and softened
2 x 400g can sweetened condensed milk
1cup/250ml cream
1 tablespoon grated lemon zest

⁄

cup lemon juice

1 punnet raspberries, washed

1. Place biscuits in blender jug and use the Auto

Pulse function and pulse until finely crushed.

2. Remove the clear inner lid from the blender lid,

then with the blender operating on the Blend

function, slowly pour melted butter through

the opening. Continue to blend until well

combined.

3. Press biscuit mixture evenly over base and

sides of a greased 20cm spring form pan.

Cover and chill until firm.

4. Place cream cheese, condensed milk, cream,

lemon zest and juice in blender jug. Select the

Blend function and blend until smooth. Pour

into prepared crumb crust, cover and

refrigerate for at least 24 hours before serving

5. Place raspberries into blender jug and puree

on Blend function. If desired, sweeten

raspberry puree with a little icing sugar.

Serve with whipped cream and raspberry puree.
TIP: Cream cheese is best softened at room

temperature.

MIXED BERRY CRÊPES

Serves 4-6
2 x 60g eggs
1 cup/250ml milk
1 tablespoon butter, melted
1 cup/150g plain flour
2 teaspoons caster sugar

⁄

cup/60ml caster sugar, extra

⁄

cup/60ml water

2 punnets mixed fresh berries (strawberries,

raspberries, blueberries), washed and hulled

1. Place eggs, milk, butter, flour and caster

sugar into the blender jug. Select the Blend
function and blend until smooth. Allow to
stand for 1 hour.

2. Heat a small non stick frypan or crêpe pan.

Pour

⁄

cup batter into pan, swirling to cover

base. Cook on medium heat until underside is
golden, approximately 1 minute. Turn crepe to
cook other side. Remove from pan and place
on a plate. Repeat with remaining batter,
stacking crêpes onto plate and interweaving
with grease proof paper. Set aside.

3. To make mixed berry sauce, heat extra sugar

and water in a small saucepan until dissolved.
Add mixed berries and cook until soft. Allow
to cool.

4. Strain 1 cup cooked berries from cooked

mixture, set aside.

5. Place remaining cooked mixture into

blender jug and blend until smooth, using
the Blend function.

6. Fold crêpes into quarters and arrange in an

ovenproof dish overlapping layers with
reserved berries. Pour sauce over crêpes
and bake in a preheated oven at 200ºC for
10-15 minutes.

Serve with scoops of vanilla ice cream.

TIP: Brandy can be added to mixed berry sauce.

WHIPPED CREAM

1 x 300ml carton thickened or pure cream

1. Place cream into blender jug and select the

Blend function and blend for approximately
15 seconds. Check thickness. Pulse once
or twice if thickening is required. Do not
over blend.

RECIPES

SWEET TREATS

MARGARITA

Serves 2

⁄

cup/60ml tequila

⁄

cup/60ml cointreau

⁄

cup/80ml lime juice

12 ice cubes

1. Place tequila, cointreau, lime juice and ice

cubes into blender jug.

2. Use the Ice/Auto Pulse function until mixture

is well combined and ice is crushed.

Serve in salt rimmed glasses.

DAIQUIRIS

Serves 2-4

Basic Recipe

Fruit (approximately 1 cup) (see TIP)

⁄

cup/125ml white spirits (white rum,

vodka or kirsch)

⁄

cup/60ml sugar syrup

1 cup ice cubes

1. Place all ingredients into the blender jug.
2. Use the Ice/Auto Pulse function until mixture

is smooth.

TIP: Most fresh fruit, and berries can be used, if
using frozen fruit, defrost before use. Fruit with
hard skins or stones must have them removed
before pureeing. Large fruit must be diced first.

SUNSET COOLER

Serves 4

⁄

cups/375ml sauternes

2 cups frozen pears, peeled, cored and
diced

1 cup frozen apricots, de-seeded and diced

1 tablespoon lemon juice

1. Place all ingredients into blender jug.
2. Use the Ice/Auto Pulse function until mixture

is smooth.

TIP: Sauternes is a sweet dessert wine.

TIP: Place diced fruit in a plastic bag and freeze.

FROZEN SANGRIA