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BLENDER RECIPES
1 cup (250 ml) sour cream
tablespoons (30–45 ml) sugar
1package (8 oz.) (240 g)
cream cheese, cut into 1-inch
(2.5 cm) pieces
1
⁄3 cup (75 ml) fresh orange juice
1
⁄4 cup (60 ml) milk
2 teaspoons (10 ml) grated
orange peel
3
⁄4 teaspoon (3 ml) ground
cardamom*
* Cardamom may be replaced
with
1
⁄4 teaspoon (1 ml) nutmeg.
CHEF’S BLENDER
Place ingredients in blender jar. Cover and blend at Medium 15 to 20 seconds, or until
combined. Serve over fresh fruit salad.
BAR BLENDER
Place ingredients in blender jar. Cover and blend at On for 10 to 15 seconds, or until
combined. Serve over fresh fruit salad.
Yield: 18 servings (2 tablespoons [30 ml] per serving).
Per Serving: About 80 cal, 2 g pro, 3 g carb, 7 g total fat, 4.5 g sat fat,
20 mg chol, 45 mg sod.
CARDAMOM-ORANGE
SALAD DRESSING
2–3