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BLENDER RECIPES
1 box (10 oz.) (300 g) frozen
raspberries in light syrup,
thawed
1tablespoon (15 ml)
orange juice
1 bottle (750 ml) brut
champagne or sparkling white
wine, chilled
1
⁄4 cup (60 ml) 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 [23 ml] 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 [125 ml] 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