Black & Decker BLC10650MBC manual Mango Raspberry Fizz, Breakfast in a Glass, Mango and Corn Salsa

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 half-full with raspberry mixture; top of with club soda. Stir to blend. Garnish with mint sprig.

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 ¾-inch chunks

½cup purple onion, cut in ½-inch pieces

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 ¾-inch pieces 2 large cloves garlic

1 small tomato, cut in ¾-inch pieces

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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