6
Garnish: Fresh mint leaves, chocolate cookies, mini chocolate
morsels
Place ingredients in blender jar in order listed. Place cover on blender jar.
Blend on Liquefy and process for about 25 to 30 seconds until smooth.
Garnish and serve in chilled martini glasses.
Nutritional information per ½-cup serving:
Calories 369 (38% from fat) • carb. 38g • pro. 2g • fat 16g
• sat. fat 10g • chol. 58mg • sod. 63mg • calc. 84mg • fiber 0g
White Russian
A deliciously creamy dessert drink for adults.
Makes 6 cups
2
cups whole milk (may use lowfat)
½
cup Kahlua
®
or other coffee-flavored liqueur
½
cup vodka, preferably vanilla-flavored
3
cups vanilla ice cream
Place ingredients in blender jar in order listed. Place cover on blender jar.
Blend on Liquefy and process for about 25 to 30 seconds until smooth
and creamy.
Nutritional information per 1-cup serving:
Calories 307 (29% from fat) • carb. 31g • pro. 5g • fat 10g
• sat. fat 6g • chol. 41mg • sod. 100mg • calc. 185mg • fiber 0g
SOUPS
Cool, Creamy Avocado and Cucumber Soup
This chilled soup requires no cooking and is perfect for
a hot summer day.
Makes 6 cups
1
medium-large cucumber, peeled, seeded,
and cut into ½-inch pieces
3
medium avocados (7-8 ounces each), peeled, seeded,
and cut into ¾-inch pieces
2
ounces chopped shallots (about 6 tablespoons)
1
medium jalapeño pepper, stemmed, seeded,
and cut into ½-inch pieces
2½
cups buttermilk
¾
cup chicken or vegetable stock (cool)
3
tablespoons fresh lime juice
½-1
teaspoon kosher salt (to taste)
¼
teaspoon ground coriander
¼
teaspoon ground cumin
¼
teaspoon ground white pepper
Place all ingredients in the blender jar in the order listed. Blend on Purée
for 35 to 45 seconds until smooth, creamy and homogenous. Chill if not
serving immediately.
Serving suggestions – garnish with diced tomato, chopped jalapeño
peppers and slices of avocado.
Nutritional information per ½-cup serving:
Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g
• sat. fat 2g • chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g
Chipotle Roasted Tomato Soup
This slightly spicy, slightly smoky tomato soup would be great
with a grilled cheese sandwich.
Makes 6 cups
1
can (35 ounces) plum tomatoes in heavy sauce
2
tablespoons extra virgin olive oil, divided
1
tablespoon unsalted butter
1
cup chopped (½-inch pieces) onion
½
cup sliced carrots (½-inch thick)
¼
cup sliced celery (½-inch thick)
1
teaspoon oregano
½
teaspoon ground coriander
½
teaspoon ground cumin
2½
cups chicken stock
¼
cup white rice
1
teaspoon kosher salt
1-2
teaspoons chipotle peppers with sauce (from a can)
Preheat oven to 300°F. Line a baking sheet with sides with parchment.
Drain tomatoes and reserve sauce. Cut tomatoes in half lengthwise and
place cut side up in a single layer on prepared baking sheet. Drizzle with
1 tablespoon olive oil and roast for 1½ hours.
Place butter and remaining olive oil in a large saucepan. Heat on
medium-high until butter is melted. Add onions, carrots, and celery.
Reduce heat to low and cook until vegetables are softened and
translucent, about 4 to 5 minutes. Add oregano, coriander and cumin.
Cook for 2 to 3 minutes until herbs are aromatic. Add reserved tomato
liquid, roasted tomato halves, chicken stock, rice, and salt. Bring to a boil,
then reduce heat to low and simmer, loosely covered, for 20 minutes.
