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4 cups (945 mL)
chocolate ice cream
1 cup (235 mL)
double-strength
coffee, cold
1 cup (235 mL)
dark rum
8 ice cubes
Place ingredients in pitcher. Cover and blend at CRUSH ICE,
about 20 pulses, or until smooth.
Yield: 8 servings (
3
⁄4 cup [175 mL] per serving).
Per Serving: About 210 calories, 3 g protein,
19 g carbohydrates, 7 g total fat, 4.5 g saturated fat,
20 mg cholesterol, 50 mg sodium.
Rum Mocha
3 tablespoons (45 mL)
olive oil
3
⁄4 cup (175 mL)
chopped onion
3
⁄4 cup (175 mL)
chopped green
pepper
3 cans (14.5 oz.
[429 mL] each)
Italian-seasoned
diced tomatoes,
undrained
1
1
⁄2 tablespoons (20 mL)
sugar
3
⁄4 teaspoon (4 mL) salt
1
⁄4 teaspoon (1 mL)
fennel seed
1
⁄4 teaspoon (1 mL)
cayenne pepper
1
1
⁄2 cans (14 oz.
[415 mL] each)
beef broth
1
1
⁄2 package (9 oz.
[265 mL] each)
refrigerated cheese-
filled tortellini
Shredded mozzarella
cheese, if desired
Chopped fresh
parsley, if desired
Heat olive oil in large Dutch oven over medium-high
heat. Add onion and green pepper; cook 3 to 5 minutes,
or until limp. Add tomatoes, sugar, salt, fennel seed, and
cayenne pepper. Reduce heat to low; simmer, uncovered,
20 to 25 minutes, or until thickened, stirring occasionally.
Cool 5 minutes.
Pour half of cooled tomato mixture into pitcher. Cover
and blend at STIR about 15 seconds. Add remaining
tomato mixture. Cover and blend at STIR about
15 seconds. Blend at LIQUEFY 10 to 15 seconds,
or until smooth.
Return mixture to Dutch oven. Add beef broth.
Bring to a boil. Add tortellini.
Yield: 9 (1 cup [235 mL]) servings.
Per Serving: About 250 calories, 8 g protein,
35 g carbohydrates, 8 g total fat, 2.5 g saturated fat,
20 mg cholesterol, 1,100 mg sodium.
Italian Tortellini Tomato Soup