RECIPES
11
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Cheesy Cauliflower Soup
1 head cauliflower, chopped
1 tsp. salt
1 onion, minced
½ tsp. pepper
2 carrots, thinly sliced
1 cup sour cream
2 cups low-fat milk
2 cups cheddar cheese, shredded
2 cups water
1. Place in the slow cooker pot: cauliflower, onion, carrots, milk, water, salt
and pepper.
2. Cook on HIGH for 2½ hours or until the vegetables are tender.
3. Attach the silicone guard to the immersion blender if the cooking pot has
a nonstick, ceramic or enamel interior. Carefully blend the soup until
desired consistency is reached.
4. Stir in the sour cream and gradually add the cheese, stirring constantly,
until cheese is melted.
Serves 6–8
Cheesecake Milkshake
½ cup milk
2–3 oz. low-fat cream cheese
2 cups vanilla ice cream
whipped cream
1 cup fresh strawberries, chopped
1. Place the milk, ice cream, strawberries and cream cheese into a beaker
or tall, narrow container and mix with the immersion blender until
smooth.
2. Add more milk if needed, until the shake is the right thickness.
3. Serve with whipped cream.
Serves 2
Easy Whipped Cream
1 cup heavy whipping cream
2 Tbsp. sugar
Place all ingredients into a beaker or tall, narrow container and mix with
the immersion blender until fluffy (about 3–4 lengthy pulses).
