MANGO RASPBERRY FIZZ
1½ cups pineapple mango juice 1½ cups raspberry sorbet
1 cup frozen sliced peaches Cold club soda
Mint sprigs
Combine first 3 ingredients in order listed in blender jar. Close cover. PULSE (P) for several seconds, three to four times. Press SMOOTHIE (10) and let run until mixture is smooth and well blended; about 30 seconds.
Fill tall beverage glasses
Makes 4 to 6 drinks.
BREAKFAST IN A GLASS
1 cup milk
½cup plain yogurt
½cup creamy peanut butter 1 banana, cut into pieces ¼ cup wheat germ
¼ cup peanuts 1 tbsp. honey
2 cups ice cubes
In blender jar, combine all ingredients in order listed. Place lid on jar. PULSE (P) several times, for about 5 seconds each, to blend ingredients and begin crushing ice. Press SMOOTHIE (10) and run until smooth and well blended; about
30 seconds. Turn blender OFF (0) and serve immediately. Makes about 4 cups.
MANGO AND CORN SALSA
½cup orange pepper, cut into
½cup purple onion, cut in
2 to 3 medium jalapeños, seeded and quartered
2 large cloves garlic Juice of 1 lime
1½ cups tomato, cubed 1 large mango, cubed
½ cup fresh cilantro leaves
1 cup canned whole kernel corn
In blender jar, combine pepper, onion, jalapenos and garlic. Place lid on jar. PULSE (P) several times, for about 5 seconds each, to chop ingredients. Add lime juice, tomato, mango and cilantro and PULSE (P) several times until vegetables are chopped and mixture is blended. Spoon mixture into bowl; stir in corn. Cover and refrigerate until ready to serve.
Serve with tortilla chips. Makes about 4½ cups.
BALSAMIC TOMATO VINAIGRETTE
1 small purple onion, cut in
1 small tomato, cut in
3 tbsp. Balsamic vinegar
¼tsp. salt
¼tsp. black pepper ²/³ cup olive oil
In blender jar, combine onion, garlic and tomato. Place cover on jar. PULSE (P) several times, for about 5 seconds each, to chop ingredients. Add vinegar, salt and pepper. Replace lid on jar; remove lid cap. With blender running on STIR (1), add oil through opening in a slow, steady stream until mixture is completely blended.
Cover and refrigerate until ready to serve.
Use as dressing for crisp green salad or to marinate cooked vegetables such as asparagus or broccoli.
Makes about 1¼ cups.
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