Idiomas disponibles
Idiomas disponibles
/
Raspberry
Vinaigrette
Dressing
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.
For 56 ounce
(1.75
L) pitcher:
Place 2 cups (475 mL) fresh or frozen
raspberries
(thawed),
I/4 cup (60 mL) sugar, I/3 cup (80 mL) raspberry
vinegar, and I/4 cup (60 mL) vegetable
oil in pitcher.
Continue
with
directions
above.
Yield: 12 servings (2 tablespoons
[30 mL] per serving).
See above for approximate
nutrition
analysis.
Chocolate
Pot De Cr me
1 cup
(235 mL)
semisweet
chocolate
chips
1/_ cup (60 mL) egg
substitute
or
1 pasteurized
egg,
beaten
1/z teaspoon
(2 mL)
vanilla
3/_ 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 (I/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.
For 56 ounce
(1.75
L) pitcher:
Place 1 package
(12 oz. [340 g]) semisweet
chocolate
chips, I/2 cup (120 mL) egg substitute
or 2 pasteurized
eggs (beaten),
and 1 teaspoon
(5 mL) vanilla in pitcher.
Using 1 I/2 cups (355 mL) half-and-half,
continue
with
directions
above.
Yield: 8 servings (I/2 cup [120 mL] per serving).
See above for approximate
nutrition
analysis.
2O
