KITCHENAID PROLINE KPCB148 - Manual (Page 38)

37
B
LENDER
R
ECIPES
1 box (10 oz.) frozen raspberries
in light syrup, thawed
1 tablespoon orange juice
1 bottle (750 ml) brut
champagne or sparkling white
wine, chilled
1 ⁄
4
cup fresh raspberries
CHEF’S BLENDER
Place thawed raspberries and orange juice in blender jar. Cover and blend at Low 5 to 10
seconds, or until smooth.
Strain seeds from raspberry mixture. Divide raspberry mixture among 8 champagne flutes
(about 1
1 ⁄
2
tablespoons per glass). Fill with champagne; stir gently. Garnish with fresh
raspberries.
BAR BLENDER
Place thawed raspberries and orange juice in blender jar. Cover and blend at Pulse 2 times,
3 to 5 seconds each time. Continue with Chef’s Blender directions.
Yield: 8 servings ( 1 ⁄
2
cup per serving).
Per Serving: About 120 cal, 0 g pro, 15 g carb, 0 g total fat, 0 g sat fat,
0 mg chol, 15 mg sod.
RASPBERRY BELLINI