Pan Gravy
1⁄4 cup pan drippings, butter or oil
1⁄3 cup
1⁄2 teaspoon salt
1⁄2 teaspoon dried marjoram or sage, if desired
1⁄4 teaspoon black pepper
2cups chicken or beef broth*
Insert whisk into whisk adapter and adapter into motor body; set aside. In large saucepan, heat drippings over medium heat. Blend in flour; cook until golden, stirring occasionally. Stir in salt, marjoram, if desired, and pepper.
Remove pan from heat; gradually add broth while whisking at Speed 1 for 10 to 20 seconds, or until smooth. Return pan to heat; cook 3 to 4 minutes, or until thickened and bubbly, whisking as needed to stir. Serve with mashed potatoes, noodles, and/or roasted poultry, beef, or pork.
Yield: 8 servings (1⁄4 cup per serving).
*For creamier gravy, substitute 1 cup milk or half-
Per Serving: About 50 cal, 5 g pro, 4 g carb,
1.5 g total fat, 0 g sat fat, 10 mg chol, 400 mg sod.
Chocolate Mocha Mousse
1cup whipping cream
2tablespoons powdered sugar
1cup semisweet chocolate chips
1⁄3 cup granulated sugar
1⁄8 teaspoon salt
1 cup milk
21⁄2 teaspoons unflavored gelatin
1tablespoon instant coffee granules
In blending beaker, place cream and powdered sugar. Insert whisk into whisk adapter and adapter into motor body. Whisk at Speed 7 for 45 to 60 seconds, or until stiff peaks form. Transfer to separate bowl, cover, and refrigerate.
In blending beaker, place chocolate chips, granulated sugar, and salt; set aside.
In small saucepan, add milk. Sprinkle gelatin over milk; let stand 5 minutes to soften. Heat over medium heat until very hot but not boiling, stirring frequently to dissolve gelatin. Pour milk mixture into blending beaker. Whisk at Speed 1 for 20 to 30 seconds to melt chocolate. Chill 45 to 60 minutes, or until completely cooled.
Add whipped cream to chocolate mixture. Whisk at Speed 1 for 3 to 5 seconds, or until mixed. Pour into serving dishes; chill thoroughly.
Yield: 5 servings (1⁄2 cup per serving).
Per Serving: About 420 cal, 5 g pro, 42 g carb,
29 g total fat, 18 g sat fat, 70 mg chol, 110 mg sod.
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