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Raspberry Bavarian Mold
1 1/4 cups (150g) red raspberr i e s
1 pkg. sugarf ree red raspberry flavored gelatin
1 cup (250ml) hot water
1 tbsp. lemon juice
1 6 oz. (185g) can evaporated milk, freezer cold
Dissolve gelatin in hot water.
Add lemon juice and chill until partially set.
Blade B
Add milk and beat until fluffy and soft peaks
form. Fold in raspberries. Tint pink with red
food coloring. Pour into 1 qt. (1 litre) mold.
Trim with whipped dessert topping.
• For extra fluffy, beat longer and use
1 1/2 qt. (1 1/2 litre) container.
• Substitute with any flavor gelatin and fruit.
Ice Cream Dessert
2 cups skim milk
1 pkg. unflavored gelatin
3 packets artificial sweetener
1 tsp. vanilla
Your choice of ice cold fru i t
Blade A
Combine skim milk, gelatin, sweetener, and
vanilla in 2 quart container. Move in up and down
motion until thick. Add ice cold fruit (of choice).
Continue up and down motion until blended.
Place in fre e z e r.
Cherry Cheesecake
1 1/2 cups (375g) graham cracker cru m b s
1/2 cup (112g) diet margarine (of choice)
1 envelope gelatin
2 packets artificial sweetener
2 pkgs. cream cheese
1 tbsp. vanilla
1/4 cup (60ml) cold water
Blade B
Using low speed blend 1/4 cup (60ml) water and
gelatin. Let stand 1 minute. Blend over low heat
until dissolved. In large bowl, blend cream
cheese, vanilla, and sweetener. Gradually blend
gelatin mixture in until smooth.
Graham Cracker Crust
Blend graham crackers and margarine. Press
into 8” pie pan. Pour cheese mixture into shell.
Chill until firm.
Cherry Glaze (Optional)
3 cups (375g) cherries (or berries of choice)
1 cup (250ml) water
1 1/2 tbsp. corn s t a rc h
2 packets artificial sweetener
Blade B
Cook one third cherries, water, cornstarch and
sweetener. Bring to boil, stirring constantly,
until thick. Food coloring (optional). Cool at
room temperature. Put remaining cherries over
cheesecake. Pour glaze on top.
Summary of Contents for Thunder Stick Pro
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