Raspberry Sauce
Makes eight servings
12ounces frozen raspberries, thawed, at room temperature (about 1½ cups)
1 tablespoon granulated sugar
Place raspberries and sugar in blender jar. Place cover on jar. Turn blender on and pulse 5 times on Purée, then run continu- ously on purée until smooth, about 10 seconds. Turn blender off. Strain mixture through a fine sieve. Store in an airtight container in the refrigerator. Serve over ice cream or cheesecake.
Nutritional information per serving:
Calories 52 (0% from fat) • carb. 13g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 0mg • calc. 6mg • fiber 2g
Classic Mayonnaise with Cooked Eggs
Makes 1 cup
1 large egg
1 large egg yolk
½teaspoon granulated sugar
½teaspoon unbleached,
1 tablespoon white wine vinegar 1¼ teaspoons dry mustard
½teaspoon table salt
¼teaspoon ground white pepper
²∕³ | cup (6 ounces) vegetable oil |
Have ready a pie plate filled with ice cubes and cold water. Place the whole egg, egg yolk, sugar and flour in the blender jar. Place cover on jar and press On button. Process on Stir until combined, about 5 seconds. Transfer to a
Over medium heat, using a
1 to 1½ minutes. Stir for ½ minute longer, then remove the pan from the heat and place it in the prepared ice water bath, stirring the egg mixture until it is cool.
Add the cooled egg mixture to the blender jar along with the vinegar, dry mustard, salt, and pepper. Process on stir to blend, about 15 seconds. With the machine running on stir, add the ²∕³ cup of the oil in a very slow, steady stream, taking about 2 min-
utes. Hold the measured pour lid over the opening while adding oil to prevent splattering. The mayonnaise will thicken gradually. Stop processing once all the oil has been added and the mixture is emulsified. For a thicker mayonnaise, chill for one hour or longer before serving. Store in an airtight container in the refrigerator for up to 5 days.
Variation:
Nutritional information per tablespoon of Classic Mayonnaise:
Calories 93 (96% from fat) • carb. 0g • pro. 1g • fat 10g • sat. fat 1g
• chol. 27mg • sod. 77mg • calc. 3mg • fiber 0g
LowFat Blue Cheese Dressing
Makes 1 cup
1 cup fresh parsley
³cup
½cup
2ounces blue cheese, cut into
1tablespoon fresh lemon juice ¼ teaspoon ground white pepper ¼ teaspoon table salt
Place parsley in the blender jar. Place cover on jar. Turn blender on and pulse on Stir until coarsely chopped, about 5 times. Add remaining ingredients in order listed, and blend on Stir until combined, about 15 to 20 seconds. Turn blender off. Store in the refrigerator for up to 2 weeks in an airtight container.
Nutritional information per tablespoon:
Calories 17 (53% from fat) • carb. 1g • pro. 1g • fat 1g • sat. fat 1g
• chol. 3mg • sod. 96mg •calc. 46mg • fiber 0g
Classic Vinaigrette
Makes ¾ cup
1small garlic clove, peeled and quartered
¾ cup vegetable oil
¼ cup red wine vinegar
1tablespoon Dijon mustard
¹∕8 | teaspoon ground white pepper |
¹∕8 | teaspoon table salt |
Place garlic in blender jar. Place cover on jar. Turn blender on and pro- cess on Liquefy until finely chopped, about 10 seconds. Add remaining
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