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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