KitchenAid KSB580, KSB560, KSB570 manual Raspberry Vinaigrette Dressing, Chocolate Pot De Crème

Raspberry Vinaigrette Dressing

ENGLISH

1cup (235 mL) fresh or frozen raspberries, thawed

2tbs (30 mL) sugar

3tbs (45 mL) raspberry vinegar

2tbs (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 tbs [10 mL] per serving).

Per Serving: About 70 cal., 0 g protein, 7 g carb,

4.5g total fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium.

For 56 oz (1.75 L) pitcher:

Place 2 cups (475 mL) fresh or frozen raspberries (thawed), 1/4 cup (60 mL) sugar, 1/3 cup (80 mL) raspberry vinegar, and 1/4 cup (60 mL) vegetable oil in pitcher. Continue with directions above.

Yield: 12 servings (2 tbs [30 mL] per serving). See above for approximate nutrition analysis.

Chocolate Pot De Crème

1cup (235 mL) semisweet chocolate chips

1/4 cup (60 mL) egg

substitute or

1 pasteurized egg, beaten

1/2 tsp (2 mL) vanilla

3/4 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 (1/2 cup [120 mL] per serving).

Per Serving: About 350 cal., 7 g protein, 38 g carb,

22 g total fat, 13 g saturated fat, 15 mg cholesterol, 45 mg sodium.

For 56 oz (1.75 L) pitcher:

Place 1 package (12 oz. [340 g]) semisweet chocolate chips, 1/2 cup (120 mL) egg substitute or 2 pasteurized eggs (beaten), and 1 tsp (5 mL) vanilla in pitcher. Using

11/2 cups (355 mL) half-and-half, continue with directions above.

Yield: 8 servings (1/2 cup [120 mL] per serving). See above for approximate nutrition analysis.

20