20
ENGLI
sH
1 cup (235 ml) fresh or
frozen raspberries,
thawed
2 tablespoons (30 ml)
sugar
3 tablespoons (45 ml)
raspberry vinegar
2 tablespoons (30 ml)
vegetable oil
Place ingredients in pitcher. Cover and blend at STIR
about 15 seconds; scrape sides of pitcher if necessary.
Blend at LIQUEFY 10 to 15 seconds, or until smooth.
Serve over tossed green salads or fruit salads. Store in
refrigerator.
Yield: 6 servings (2 tablespoons [10 ml] per serving).
Per Serving: About 70 cal, 0 g pro, 7 g carb,
4.5 g total fat, 0 g sat fat, 0 mg chol, 0 mg sod.
Raspberry Vinaigrette Dressing
1 cup (235 ml)
semisweet chocolate
chips
1
⁄
4
cup (60 ml) egg
substitute or
1 pasteurized egg,
beaten
1
⁄
2
teaspoon (2 ml)
vanilla
3
⁄
4
cup (175 ml)
half-and-half
Sweetened whipped
cream or whipped
topping, if desired
Place chocolate chips, egg substitute, and vanilla in
pitcher. heat half-and-half until bubbles form around
edge. Pour over chocolate chips. Cover and blend at
LIQUEFY 20 to 25 seconds, or until chocolate chips are
melted and mixture is smooth; scrape sides of pitcher
if necessary.
Pour into small cups. Refrigerate until set, 4 to 6 hours.
Serve with whipped cream, if desired.
Yield: 4 servings (
1
⁄
2
cup [120 ml] per serving).
Per Serving: About 350 cal, 7 g pro, 38 g carb,
22 g total fat, 13 g sat fat, 15 mg chol, 45 mg sod.
chocolate Pot De crème
2 cups (475 ml) milk
1
1
⁄
2
cups (355 ml) vanilla
ice cream
3 cups (710 ml) fresh
sliced peaches,
strawberries or other
favorite fruit*
2 tablespoons (30 ml)
powdered sugar,
if desired
Place ingredients in pitcher. Cover and blend at LIQUEFY
10 to 15 seconds, or until smooth.
Yield: 5 servings (about 1 cup [235 ml] per serving).
*Three cups (710 ml) frozen, slightly thawed favorite fruit
may be used instead.
Per Serving: About 170 cal, 6 g pro, 24 g carb,
7 g total fat, 4 g sat fat, 25 mg chol, 70 mg sod.
fresh fruit Milk shake
