Raspberry Vinaigrette Dressing; Chocolate Pot De Cr_Me - KitchenAid KSB550 Instructions And Recipes Manual

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Raspberry Vinaigrette Dressing
1 cup (235
mL)
fresh
or frozen raspberries,
thawed
2 tablespoons (30 mL)
sugar
3 tablespoons (45 mL)
raspberry vinegar
2 tablespoons (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 tablespoons [10 mL] per serving).
Per Serving: About 70 cal, 0 g pro, 7 g carb,
4.5 g total fat, 0 g sat fat, 0 mg chol, 0 mg sod.
For 56 ounce (1.75 L) pitcher:
Place 2 cups (475 mL) fresh or frozen raspberries
(thawed), I/4 cup (60 mL) sugar, I/3 cup (80 mL) raspberry
vinegar, and I/4 cup (60 mL) vegetable oil in pitcher.
Continue with directions above.
Yield: 12 servings (2 tablespoons [30 mL] per serving).
See above for approximate nutrition analysis.
Chocolate Pot De Cr me
1 cup
(235 mL)
semisweet chocolate
chips
1/_ cup (60 mL) egg
substitute or
1 pasteurized egg,
beaten
1/z teaspoon (2 mL)
vanilla
3/_ 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 (I/2 cup [120 mL] per serving).
Per Serving: About 350 cal, 7 g pro, 38 g carb,
22 g total fat, 13 g sat fat, 15 mg chol, 45 mg sod.
For 56 ounce (1.75 L) pitcher:
Place 1 package (12 oz. [340 g]) semisweet chocolate
chips, I/2 cup (120 mL) egg substitute or 2 pasteurized
eggs (beaten), and 1 teaspoon (5 mL) vanilla in pitcher.
Using 1 I/2 cups (355 mL) half-and-half, continue with
directions above.
Yield: 8 servings (I/2 cup [120 mL] per serving).
See above for approximate nutrition analysis.
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