Raspberry vinaigrette dressing, Chocolate pot de crème, English – KITCHENAID KSB560 User Manual

Page 23

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20

ENGLISH

1 cup (235 mL) fresh

or frozen raspberries,

thawed

2 tbs (30 mL) sugar
3 tbs (45 mL) raspberry

vinegar

2 tbs (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,

4.5 g 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.

Raspberry Vinaigrette Dressing

1 cup (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

1

1

/

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.

Chocolate Pot De Crème

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