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RASPBERRY SAUCE
Makes eight servings
12 ounces frozen raspberries, thawed, at room temperature
(about 1½ cups)
1 tablespoon granulated sugar
Place raspberries and sugar in blender jar. Place cover on jar.
Turn blender on and pulse 5 times on Purée, then run continu
-
ously on purée until smooth, about 10 seconds. Turn blender off.
Strain mixture through a fine sieve. Store in an airtight container
in the refrigerator. Serve over ice cream or cheesecake.
Nutritional information per serving:
Calories 52 (0% from fat) • carb. 13g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 0mg • calc. 6mg • fiber 2g
CLASSIC MAYONNAISE WITH COOKED EGGS
Makes 1 cup
1 large egg
1 large egg yolk
½ teaspoon granulated sugar
½ teaspoon unbleached, all-purpose flour
1 tablespoon white wine vinegar
1¼ teaspoons dry mustard
½ teaspoon table salt
¼ teaspoon ground white pepper
²
³
cup (6 ounces) vegetable oil
Have ready a pie plate filled with ice cubes and cold water.
Place the whole egg, egg yolk, sugar and flour in the blender
jar. Place cover on jar and press On button. Process on Stir until
combined, about 5 seconds. Transfer to a 7-inch nonstick skillet.
Wash the blender jar, blade and lid with hot water and soap; dry.
Over medium heat, using a heat-proof scraper, stir the egg mix-
ture until it thickens to the consistency of a thin custard, about
1 to 1½ minutes. Stir for ½ minute longer, then remove the pan
from the heat and place it in the prepared ice water bath, stirring
the egg mixture until it is cool.
Add the cooled egg mixture to the blender jar along with the
vinegar, dry mustard, salt, and pepper. Process on stir to blend,
about 15 seconds. With the machine running on stir, add the ²∕
³
cup of the oil in a very slow, steady stream, taking about 2 min
-
utes. Hold the measured pour lid over the opening while adding
oil to prevent splattering. The mayonnaise will thicken gradually.
Stop processing once all the oil has been added and the mixture
is emulsified. For a thicker mayonnaise, chill for one hour or
longer before serving. Store in an airtight container in the
refrigerator for up to 5 days.
Variation: Cholesterol-Free Mayonnaise:
Substitute ½ cup
pasteurized liquid egg substitute for the egg and egg yolk.
Omit the cooking/cooling steps. Substitute olive oil for the
vegetable oil.
Nutritional information per tablespoon of Classic Mayonnaise:
Calories 93 (96% from fat) • carb. 0g • pro. 1g • fat 10g • sat. fat 1g
• chol. 27mg • sod. 77mg • calc. 3mg • fiber 0g
LOWFAT BLUE CHEESE DRESSING
Makes 1 cup
1 cup fresh parsley
¹
³
cup fat-free milk
½ cup fat-free plain yogurt
2 ounces blue cheese, cut into ½-inch pieces
1 tablespoon fresh lemon juice
¼ teaspoon ground white pepper
¼ teaspoon table salt
Place parsley in the blender jar. Place cover on jar. Turn blender
on and pulse on Stir until coarsely chopped, about 5 times.
Add remaining ingredients in order listed, and blend on Stir until
combined, about 15 to 20 seconds. Turn blender off. Store in the
refrigerator for up to 2 weeks in an airtight container.
Nutritional information per tablespoon:
Calories 17 (53% from fat) • carb. 1g • pro. 1g • fat 1g • sat. fat 1g
• chol. 3mg • sod. 96mg •calc. 46mg • fiber 0g
CLASSIC VINAIGRETTE
Makes ¾ cup
1 small garlic clove, peeled and quartered
¾ cup vegetable oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
¹
8
teaspoon ground white pepper
¹
8
teaspoon table salt
Place garlic in blender jar. Place cover on jar. Turn blender on and pro-
cess on Liquefy until finely chopped, about 10 seconds. Add remaining