20
Watermelon-Mint Refresher
This summery drink doesn’t require any extra liquid to blend—the
watermelon is watery enough.
Makes 2 cups
1
cup frozen strawberries
1
tablespoon fresh mint leaves
2
cups chopped watermelon, cut into ½-inch pieces
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, start blending on Medium, gradually
increasing to High until smooth, about 30–45 seconds.
3. Serve immediately.
Nutritional information per serving (1 cup):
Calories 75 (10% from fat) • carb. 18g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 24mg • fiber 2g
Mayonnaise/Aioli
A hefty amount of garlic transforms this mayonnaise recipe into aioli,
a dip traditionally used for crudités. Like mayonnaise, it can also be
used to top burgers, fish and crab cakes.
Makes 1 cup
2
garlic cloves, peeled (if making aioli)
2
large egg yolks
2
tablespoons fresh lemon juice
1 to 2 pinches kosher salt
1
tablespoon Dijon mustard
1
1
/
3
cups vegetable oil
1. Put all ingredients (omitting the garlic if making mayonnaise), in the
order listed, into the mixing cup. Allow to sit for about 30 seconds to
1 minute.
2. Insert the blending shaft into the mixing cup so that the blade guard
touches the bottom of the cup. Blend on Low, keeping the blade on
the bottom. Once the ingredients thicken and start to emulsify, con-
tinue processing, using a gentle up-and-down motion, until thick and
all of the oil is completely incorporated.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon, Mayonnaise):
Calories 169 (98% from fat) • carb. 0g • pro. 0g • fat 19g • sat. fat 2g
• chol. 23mg • sod. 32mg • calc. 3mg • fiber 0g
Nutritional information per serving (1 tablespoon, Aioli):
Calories 169 (98% from fat) • carb. 1g • pro. 0g • fat 19g • sat. fat 3g
• chol. 23mg • sod. 33mg • calc. 4mg • fiber 0g
