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RECIPES
Raspberry Salad Dressing
1/2 cup (125g) fresh or frozen raspberries, thawed
2 tbsp. (30 ml) vegetable oil
2 tbsp. (30 ml) Balsamic vinegar
1 tsp. (5 ml) chopped mint
2 tsp. (10 ml) sugar (add up to 1 tbsp. (15 ml) depending on
sweetness of raspberries)
Place raspberries into Blender Jar. Blend on low speed until smooth. If
desired, push through a sieve to remove seeds. Return raspberry puree to
Blender Jar and add oil, vinegar, mint and sugar. Pulse until combined.
Avocado Salad Dressing
1 tbsp. (15 ml) lemon juice
3 tbsp. (45 ml) plain yogurt
1/2 cup (125 ml) sour cream
1 tsp. (5 ml) honey
1/2 tsp. (5 ml) crushed garlic
1 avocado, peeled, stoned and chopped
Add all ingredients to the Blender Jar. Blend on high speed until smooth.
Crepes with Strawberry Sauce
1-1/4 cups (310 ml) milk
1 cup (250 ml) all purpose flour
2 eggs
1 tbsp. (15 ml) melted butter or margarine
Place milk, flour eggs and butter in the Blender Jar. Blend on high speed until
smooth. Pour 1/4 cup (60 ml) batter into a non-stick frying pan and cook
over a medium heat until golden brown. Turn and cook for 30 seconds
longer. Remove from pan and keep warm. Repeat with remaining mixture.
Strawberry Sauce
1/2 lb. (225 g) strawberries, fresh or frozen
1/4 cup (60 ml) icing sugar
2 tbsp. (30 ml) Grand Marnier
2 tbsp. (30 ml) water
Place strawberries, icing sugar, Grand Marnier and water into the Blender Jar.
Blend until smooth on high speed. Pour over crepes. If desired, top with
a few sliced strawberries, a dollop of whipped cream and sprinkle with
icing sugar.
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