5 speed ultra power blender - partselect · of severe injury to persons or damage to the blender. a...

1-800-541-6390Details Inside

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5 SPEEDULTRA POWER®

BLENDERINSTRUCTIONS AND RECIPES

FOR THE WAY IT’S MADE.™

®

We’re so confidentthe quality of ourproducts meets theexacting standards ofKitchenAid that, if yourblender should fail

within the first year of ownership,KitchenAid will arrange to deliver anidentical or comparable replacementto your door free of charge andarrange to have your “failed” blenderreturned to us. Your replacement unitwill also be covered by our one yearfull warranty. Please follow theseinstructions to receive this qualityservice.

If you reside in the 50 UnitedStates and your KitchenAid® blendershould fail within the first year ofownership, simply call our toll-freeCustomer Satisfaction Center at 1-800-541-6390, 8 a.m. to 8 p.m.,Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern Time. Givethe consultant your complete shippingaddress. (No P.O. Box Numbers,please.)

When you receive your replacementblender, use the carton and packingmaterials to pack-up your “failed”blender. In the carton, include yourname and address on a sheet ofpaper along with a copy of the proofof purchase (register receipt, creditcard charge slip, etc.).

For a detailed explanation ofwarranty terms and conditions,including how to arrange for serviceoutside the United States, see pages 3and 4.

Hassle-Free Replacement Warranty

Proof of Purchase & Product Registration

Always keep a copy of the salesreceipt showing the date of purchaseof your blender. Proof of purchasewill assure you of in-warranty service.

Before you use your blender, pleasefill out and mail your productregistration card packed with theunit. This card will enable us tocontact you in the unlikely event of a

product safety notification and assistus in complying with the provisionsof the Consumer Product Safety Act.This card does not verify yourwarranty.

Please complete the following foryour personal records:

Model Number _______________________________________________________

Serial Number ________________________________________________________

Date Purchased _______________________________________________________

Store Name __________________________________________________________

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Table of ContentsHassle-Free Replacement Warranty...........................................Inside Front Cover

Product Registration Card ........................................................Inside Front Cover

Important Safeguards........................................................................................2

Warranty ...........................................................................................................3

For the 50 United States and District of Columbia.......................................3

For Puerto Rico ...........................................................................................4

Arranging for Service after the Warranty Expires .........................................4

Arranging for Service Outside the 50 United States and Puerto Rico ...........4

Ordering Accessories and Replacement Parts .....................................................4

Electrical Requirements ......................................................................................5

Troubleshooting Problems .................................................................................5

Blender Features ................................................................................................6

Assembling Your Blender...................................................................................7

To Operate Your Blender ...................................................................................9

Speed Control Guide .......................................................................................11

Care and Cleaning ...........................................................................................11

Blender Tips.....................................................................................................12

Recipes ............................................................................................................14

Cocktails ...................................................................................................14

Appetizers, Dips and Spreads....................................................................16

Cold Soups ...............................................................................................19

Hot Soups.................................................................................................22

Pancakes and Waffles ...............................................................................26

Baby Food.................................................................................................30

Sauces and Dressings ................................................................................32

Sandwich Fillings.......................................................................................35

Pesto, Toppings and Crunches ..................................................................37

Energy Drinks............................................................................................40

Dessert Drinks ...........................................................................................42

Desserts ....................................................................................................45

NOTE: DUE TO THE UNIQUE CONTAINER AND BLADE DESIGN, READ THESEINSTRUCTIONS AND RECIPES BEFORE USING YOUR NEW KITCHENAID® BLENDERTO ACHIEVE MAXIMUM PERFORMANCE RESULTS.

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IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always befollowed to reduce the risk of fire, electric shock, and/or injury to personsincluding the following:1. Read all instructions.2. To protect against risk of electrical shock, do not put blender in water or

other liquid.3. Close supervision is necessary when any appliance is used by or near

children.4. Unplug from outlet when not in use, before putting on or taking off parts,

and before cleaning.5. Avoid contact with moving parts.6. Do not operate the blender with a damaged cord or plug or after appliance

malfunctions, or is dropped or damaged in any manner. Return appliance tothe nearest Authorized Service Center for examination, repair or electrical ormechanical adjustment.

7. Do not use outdoors.8. Do not let cord hang over edge of table or counter. 9. Keep hands and utensils out of container while blending to reduce the risk

of severe injury to persons or damage to the blender. A scraper may beused but must be used only when the blender is not running.

10. Blades are sharp. Handle carefully.11. To reduce the risk of injury, never place the cutter-assembly blades on base

without jar properly attached. 12. Always operate blender with cover in place. 13. The use of attachments, including canning jars, not recommended by

KitchenAid may cause a risk of injury to persons.14. When blending hot liquids, remove center piece of two-piece cover.15. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

Your safety and the safety of others are very important.We have provided many important safety messages in this manual and on yourappliance. Always read and obey all safety messages.

This is the safety alert symbol.This symbol alerts you to potential hazards that can kill or hurt you and others.All safety messages will follow the safety alert symbol and eitherthe word “DANGER” or “WARNING.” These words mean:

You can be killed or seriously injuredif you don’t immediately follow instructions.You can be killed or seriously injuredif you don’t follow instructions.

All safety messages will tell you what the potential hazard is, tell you how toreduce the chance of injury, and tell you what can happen if the instructions arenot followed.

DANGERWARNING

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Length of Warranty:

One Year Full Warrantyfrom date of purchase.

KitchenAid Will PayFor Your Choice of:

Hassle-FreeReplacement of yourblender. See insidefront cover for detailson how to arrange forservice, or call theCustomer SatisfactionCenter toll-free at 1-800-541-6390.

ORThe replacement partsand repair labor coststo correct defects inmaterials andworkmanship. Servicemust be provided by anAuthorized KitchenAidService Center. See theKitchenAid® blenderWarranty for PuertoRico on page 4 fordetails on how toarrange for service.

KitchenAid Will NotPay For:

A. Repairs whenblender is used inother than normalsingle family homeuse.

B. Damage resultingfrom accident,alteration, misuse orabuse.

C. Any shipping orhandling costs todeliver your blenderto an AuthorizedService Center.

D. Replacement partsor repair labor costsfor blendersoperated outside the50 United Statesand District ofColumbia.

KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTALOR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion orlimitation of incidental or consequential damages, so this exclusion may notapply to you. This warranty gives you specific legal rights and you may alsohave other rights which vary from state to state.

This warranty extends to the purchaser and any succeeding owner for blendersoperated in the 50 United States and District of Columbia.

KitchenAid® Blender Warranty for the 50 United States and District of Columbia

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KitchenAid® Blender Warrantyfor Puerto Rico

A limited one year warranty extendsto the purchaser and any succeedingowner for blenders operated in PuertoRico. During the warranty period, allservice must be handled by anAuthorized KitchenAid Service Center.Please bring the blender, or ship it

prepaid and insured, to the nearestAuthorized Service Center. Call toll-free 1-800-541-6390 to learn thelocation of a Service Center near you.Your repaired blender will be returnedto you prepaid and insured.

For service information, call toll-free 1-800-541-6390 or write to: Customer Satisfaction Center,KitchenAid Portable Appliances, P.O.Box 218, St. Joseph, MI 49085-0218.

Arranging for Service after the Warranty Expires

Consult your local KitchenAid dealeror the store where you purchased the

blender for information on how toobtain service.

Arranging for Service Outside the 50 United States and Puerto Rico

To order accessories or replacementparts for your blender, call toll-free 1-800-541-6390 or write to:

Customer Satisfaction Center,KitchenAid Portable Appliances, P.O.Box 218, St. Joseph, MI 49085-0218.

Ordering Accessories and Replacement Parts

WARNING

Electrical Shock HazardUnplug before servicing.

Failure to do so can result in death or electrical shock.

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Electrical RequirementsVolts: 120 A.C. only. Hertz: 60Grounding, 3-prong system. 15-amp branch circuit.

NOTE: Your blender has a 3-prong grounded plug. To reducethe risk of electrical shock, this plugwill fit in an outlet only one way. Ifthe plug does not fit in the outlet,contact a qualified electrician. Do notmodify the plug in any way.

A short power-supply cord is providedto reduce risks resulting frombecoming entangled in or trippingover a longer cord.

If your blender shouldmalfunction or fail to operate,please check the following:

1. Is the blender plugged in?2. Is the fuse in the circuit to the

blender in working order? If youhave a circuit breaker box, be surethe circuit is closed.

3. Try unplugging and waiting 15-20minutes before re-plugging theblender.

If the problem cannot be correctedwith the above steps, see theKitchenAid Warranty on page 3. Do not return the mixer to the retailer – they do not provide service.

Troubleshooting Problems

WARNING

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong.

Do not use an adapter.

Failure to follow these instructions can result in death, fire or electrical shock.

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Textured, Durable Jar Lid withClear, 2 Ounce Ingredient Capprovides a strong seal, hidesfingerprints. The lid willbecome more flexible withuse, however it willmaintain its tight sealthroughout the lifeof the blender.

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Stir Chop Mix Puree Liquefy

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Ice Crushing All Speeds

WARNING: FLASHING LIGHT INDICATES READY TO OPERATE

DO NOT TOUCH BLADES

Blender Features

Stainless SteelBlade Assemblyfeatures blendingblades, on 4different planes foroptimal blending,made of superiorgrade stainless steel.

Ultra Power® Base with five-speedblending capability, Step Start® andPulse features. The smooth, roundedmetal base is sturdy, easy to clean andhas built-in cord storage.

Textured ThreadedCollar for jar stability,hides fingerprints.

Sturdy, Heat-Resistant GlassBlender Jar withsmooth, roundedsides for easyscraping andremoval of foods.

Sealing Ring

This blender was built and tested to KitchenAid quality standards for optimumperformance and long, trouble-free life.

No-Slip Rubber Feetensures operatingstability even when jaris filled to capacity.

Wide Pour Spoutfor smooth, dripfree pouring.

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Assembling Your Blender1. Before assembling your blender

wipe blender base with a warmsudsy cloth, then wipe clean witha damp cloth. Dry with a softcloth. Wash blender jar, lid, collarand blades in warm, sudsy water.Rinse and wipe parts dry.

2. Turn blender jar upside down.Place the small sealing ring on theblade assembly.

3. Place the blade assembly with thesealing ring in the bottom openingof the jar.

4. Twist collar onto jar. Be sure toengage threads properly andsecurely. Turn assembled jar rightside up.

5. Place lid onto blender jar.

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6. Coil the power cord into thestorage area on the bottom of thepower base to shorten.

7. Place jar on power base. 8. Plug into a grounded 3-prongoutlet. Blender is now ready to use.

9. Before removing the jar from thebase after use, always push theOFF pad and make sure theblinking red light is off, thenunplug. Lift the jar straight up,with the collar attached, do nottwist. Do not unscrew the glass jarfrom the collar until you are readyto remove the blade assembly.Loosening the collar with liquidsinside the jar will cause them toleak out.

Assembling Your Blender

Ultra Power

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WARNING

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong.

Do not use an adapter.

Failure to follow these instructions can result in death, fire or electrical shock.

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To Operate Your BlenderNOTE: While red indicator light isblinking or blender is on:- Do not touch blades.- Do not interfere with blade

movement.- Do not remove blender jar lid.• With red light flashing, an

accidental touching of a speed pad,or other circumstances may result inturning on the blender.

• If blender runs when ON light isflashing, do not use. Take unit toan Authorized Service Center.(However a slight flicker is normal.)

• This unit should operate only whena speed pad is pressed. Immediatelypress the OFF pad if the unit runs atany other time. If this occurs, donot use; take the unit to anAuthorized Service Center.

The KitchenAid® Ultra Power® blenderhas five speeds: Stir, Chop, Mix, Pureeand Liquefy.

• Before operating the blender, makesure the blender jar is properlyassembled (see page 7) and in placeon the blender base. Put ingredientsin jar and firmly attach lid.

• Press the ON pad. The red indicatorlight should blink on and offindicating the speed pads areactivated.

NOTE: If the red indicator light is notblinking at this time, unplug blenderand take unit to an AuthorizedService Center.• Press the desired speed pad for

continuous operation at that speed.The indicator light will glow andthe red light will stay on. You maychange speeds without stoppingthe unit by pushing the new speedpad.

• If blending warm or hot foods orliquids, remove the centeringredient cap. Operate only onSTIR speed.

• To turn the blender off, press theOFF pad. The OFF pad will stop anyspeed and deactivate the blender atthe same time. Before removing theblender jar, deactivate the blenderby pressing the OFF pad andunplugging the power cord.

NOTE: Do not overprocess foods.Stop and check the consistency offoods after a few seconds.

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Control

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Ingredient Cap

Remove cap and add ingredients atSTIR or MIX speeds. When operatingat higher speeds, with a full jar orwith hot contents, stop blender andadd ingredients.

Step Start® Feature

Step Start® feature automaticallystarts the blender at a lower speed toprevent splattering then quicklyincreases to the selected speed foroptimal performance.

Pulse Feature

Your KitchenAid® blender has a“Pulse At Any Speed” feature.• Before operating the blender, make

sure the jar is properly assembled(see page 7) and in place on theblender base. Put ingredients intoblender jar and attach lid firmly.

• Press the ON pad. The red indicatorlight should be blinking, showingthat the blender is activated.

• Press the PULSE pad. The indicatorlight above the pad will glow,indicating that all the speed padsare in the Pulse mode.

• Select a speed pad and press forthe desired length of time (a shortdelay reaching the selected speed isnormal due to the Step Start®

feature). • To turn the Pulse feature off, just

press the PULSE pad again. Theblender is now ready forcontinuous operation. Beforeremoving the blender jar, deactivatethe blender by pressing the OFFpad and unplugging the powercord.

NOTE: Use a rubber spatula to mixingredients ONLY when the blender isOFF and unplugged. Never use anyutensil, including spatulas, in theblender jar while the motor isrunning.

To Operate Your Blender

ControlStir Chop Mix Puree Liquefy

OffOn

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DO NOT TOUCH BLADES

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Care and Cleaning

Item SpeedPancake batter . . . . . . . . . . . . . MixWaffle batter . . . . . . . . . . . . . . MixVegetable-based main dish sauce StirFruit-based sauce. . . . . . . . . . . . StirSalad dressing. . . . . . . . . . . . . . MixCream soup . . . . . . . . . . . . . . . StirPureed fruit/Baby food fruit. . . PureePureed meat/Baby food meat . PureePureed vegetables/

Baby food vegetables . . . . . . PureeMeat salad

for sandwich filling . . . . . Stir/ChopCheesecake . . . . . . . . . . . . . Liquefy“Fluffy” gelatin for

pie/desserts . . . . . . . . . . . . LiquefyMousse . . . . . . . . . . . . . . . . LiquefyPesto . . . . . . . . . . . . . . . . Stir/ChopStreusel topping . . . . . . . . . . . . StirSavory crumb topping . . . . . . ChopSweet crunch topping. . . . . . . Chop

Item SpeedSweet crumb topping . . . . . . . . StirDip . . . . . . . . . . . . . . . . . . . . . . StirCream cheese-based spread . . . . StirBlended ice drink. . . . . Liquefy/ChopFruit-based drink . . . . . . . . . LiquefyFrozen yogurt-based drink . . LiquefySherbet-based drink . . . . . . . LiquefyIce milk-based drink . . . . . . . LiquefyGrated hard cheese . . . . . . . LiquefyGravy . . . . . . . . . . . . . . . . . . . . MixWhite sauce . . . . . . . . . . . . . . . StirSmooth ricotta or

cottage cheese . . . . . . . . . . . MixOatmeal . . . . . . . . . . . . . . . . PureeFruit juice from frozen

concentrate . . . . . . . . . . . . . . MixChopped vegetables . . . . . . . . . StirChopped fruit . . . . . . . . . . Pulse/StirChopped ice . . . . . . . . . . . . . . . StirCrushed ice . . . . . . . . . . . . . . . . Stir

Speed Control Guide

Tip - Ice can be crushed at any speed. Process up to one standard ice cube trayor 12 to 14 standard ice cubes at a time. No liquid needs to be added forprocessing, occasional stirring with spatula will be helpful. When using higherspeeds, pulse may give better results.

3. Wipe cord with warm, sudsy cloth;wipe clean with a damp cloth,then dry with a soft cloth. Cordcan be coiled into the storage areaon the bottom of the power basefor neat and convenient storage.

NOTE: Always correctly assembleclean blender parts before storing onblender base.

NOTE: Do not immerse base in water.1. Disassemble blender container

parts and wash in warm, sudsywater. Rinse all parts and wipedry. Or, wash in automaticdishwasher.

2. For complete cleaning, removegasket from blade assembly, washin warm, soapy water.

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Quick Tips

• Use the pulse feature when makingbeverages that include ice cubes inorder to produce a smoothertexture.

• Blend at LIQUEFY if you're making alarge amount of beverage usinglots of ice. For smaller quantities,use CHOP.

• Smaller ice cubes can be choppedor crushed faster than large ones.

• Add food to this blender jar inlarger quantities than you wouldwith other blenders – you can add2 to 3 cups at a time versus 1-cupportions.

• For many ingredient mixtures, startthe blending process at STIR tocombine the ingredientsthoroughly. Then increase to ahigher speed, if necessary.

• Be sure to keep cover on blenderjar while blending.

• If desired, remove center cap ofblender jar cover to add liquids orice cubes while the blender isoperating at STIR or MIX speeds.When operating at higher speeds,with a full jar or with hot contentsstop blender and add ingredients.

• Stop the blender and unplugbefore using utensils in the blenderjar.

• Cool hot foods, if possible, beforeblending. Begin blending warmfoods at STIR. Increase to higherspeed, if necessary.

• Remove center ingredient capwhen blending warm or hot liquidsand operate only on STIR.

How To ...

Reconstitute frozen juice: For a 6-oz. can of orange juice concentrate,combine the juice and correct amountof water in the blender jar. Cover andblend at MIX until thoroughlycombined, about 10 to 15 seconds.

For a 12-oz. can, combine the juiceand 1 can of water in the blender jar.Cover and blend at MIX untilthoroughly combined, about 20 to 30seconds. Stir in remaining 2 cans ofwater.

Dissolve flavored gelatin: Pourboiling water into the blender jar.Remove center ingredient cap andblend at STIR until gelatin is dissolved,about 30 to 60 seconds. Add otheringredients.

Make cookie and graham crackercrumbs: Break larger cookies intopieces about 11⁄2 inches in diameter.Use smaller cookies as is. Place inblender jar. Cover and blend at STIR,pulsing a few times, about 3 secondseach time, until desired consistency isreached. Use the crumbs to make aquick topping for frozen yogurt,pudding, or a fruit compote.

To make a finer crumb for pie anddessert crusts, break graham crackersor cookies into pieces about 11⁄2 inchesin diameter. Place in the blender jar.Cover and blend at LIQUEFY, pulsing afew times until desired consistency isreached, about 20 to 30 seconds.

Make cracker crumbs: Followprocedure for cookies. Use to top oras an ingredient in main dishcasseroles and vegetable dishes.

Make bread crumbs: Tear breadinto pieces about 11⁄2 inches indiameter. Follow procedure forcrackers. Use in same ways you woulduse cracker crumbs.

Blender Tips

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Blender TipsHow To ...

Chop fruits and vegetables: Put 2 cups of fruit or vegetable chunks inblender jar. Cover and blend at STIR,pulsing a few times, about 2 to 3seconds each time, until desiredconsistency is reached.

Puree fruits: Place 2 cups canned orcooked fruit in blender jar. Add 2 to 4tablespoons fruit juice or water percup of fruit. Cover and blend atPUREE about 5 to 10 seconds.

Puree vegetables: Place 2 cupscanned or cooked vegetables inblender jar. Add 2 to 4 tablespoonsbroth, water, or milk per cup ofvegetables. Cover and blend at PUREEabout 10 to 20 seconds.

Puree meats: Place cooked, cubed,tender meat in blender jar. Add 2 to 4tablespoons broth, water, or milk percup of meat. Cover and blend on STIR10 seconds. Stop and scrape sides ofblender jar. Cover and blend onPUREE 10 to 20 seconds longer.

Puree cottage cheese or ricottacheese: Place cottage cheese orricotta cheese in blender jar. Coverand blend at MIX until smooth, about25 to 35 seconds. If necessary, add 1tablespoon skim milk per cup ofcottage cheese. Use as a base forlowfat dips and spreads.

Combine liquid ingredients forbaked goods: Pour liquid ingredientsin blender jar. Cover and blend atLIQUEFY until well mixed, about 1minute. Pour liquid mixture over dryingredients and stir well.

Take lumps out of gravy: If sauceor gravy becomes lumpy, place inblender jar. Cover and blend at MIXuntil smooth, about 5 to 10 seconds.

Combine flour and liquid forthickening: Place flour and liquid inblender jar. Cover and blend at STIRuntil smooth, about 5 to 10 seconds.

Prepare white sauce: Place milk,flour, and salt, if desired, in blenderjar. Cover and blend at STIR until wellmixed, about 5 to 10 seconds. Pourinto saucepan and cook as usual.

Prepare pancake or waffle batterfrom mix: Place mix and otheringredients in blender jar. Cover andblend at MIX until well mixed, 10 to20 seconds; scrape sides of blenderjar, if necessary.

Grate cheese: Cut very cold cheeseinto 1⁄2- to 1-inch cubes. Place up to 1⁄2cup cheese in the blender jar. Coverand blend at LIQUEFY about 5 to 10 seconds. For hard cheeses,such as Parmesan, bring to roomtemperature, then blend at LIQUEFYfor 10 to 15 seconds.

Make oatmeal for a baby: Placeuncooked rolled oats in blender jar.Blend at MIX until desiredconsistency, using pulse button,about 5 to 10 seconds. Cook asusual.

Make baby food from adult food:Place prepared adult food in blenderjar. Cover and blend at STIR about 10seconds. Then blend at PUREE about10 to 30 seconds.

Rinse your blender jar: Fill blenderjar one-third to one-half full withwarm water. Add a few drops ofliquid dish detergent. Cover andblend at STIR until sides are clean,about 5 to 10 seconds. Rinse and dry.For complete cleaning, wash allgaskets separately.

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Simple Syrup1 cup sugar1 cup water

Combine sugar and water. Boil until sugar dissolves,about 2 to 4 minutes. Cool, cover and refrigerate.

Yield: About 11⁄2 cups.

2 cups cranberry juicecocktail

1 cup orange juice3⁄4 cup vodka2 tablespoons lime

juice2 cups small ice cubes

Place ingredients in blender jar. Cover and blend atCHOP, pulsing 3 to 4 times, about 10 seconds eachtime, until slushy.

Yield: 5 (3⁄4 cup) servings.

Per serving: About 159 cal, 0 g pro, 20 g car, 0 g fat, 0 mg chol, 4 mg sod.

Cranberry Frosty

3⁄4 cup tequila 1⁄2 cup triple sec liqueur 1⁄2 cup lime juice 1⁄4 cup simple syrup or

11⁄2 tablespoons sugar4 cups small ice cubes

Place all ingredients in blender jar. Cover and blendat CHOP, pulsing 5 to 6 times, about 10 secondseach time, until slushy.



Margarita

3⁄4 cup rum 1⁄4 cup lime juice 1⁄4 cup simple syrup or

2 tablespoons sugar 3 cups small ice cubes

Place ingredients in blender jar. Cover and blend atCHOP, pulsing 4 to 5 times, about 10 seconds eachtime, until slushy. Scrape sides of blender jar, ifnecessary.


Variations: Add 2 bananas, 2 cups fresh or frozenstrawberries, or 4 medium peaches to aboveingredients.


Frozen Daiquiri

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1 bottle (750 ml)champagne or 3cups club soda

11⁄2 cups frozenstrawberries

3 tablespoons simplesyrup or 11⁄2tablespoons sugar

Place 11⁄2 cups champagne and strawberries inblender jar. Cover and blend at CHOP until smooth,about 20 to 30 seconds. Add remainingchampagne. Blend at STIR 10 to 15 seconds, until mixed.


Variation: Substitute 11⁄2 cups frozen peach slices,slightly thawed, for strawberries.


Fruit Sparkler

4 cups lowfat milk1 container (4 oz.)

refrigerated eggsubstitute or 2pasteurized eggs,beaten

2 tablespoons rum orbrandy, if desired

1 package (3.4 oz.)vanilla instantpudding mix

1⁄4 teaspoon nutmegWhipped cream, ifdesiredNutmeg, if desired

Place 2 cups milk, egg substitute, rum, puddingmix, and 1⁄4 teaspoon nutmeg in blender jar. Coverand blend at STIR until blended, about 5 seconds.Add remaining milk. Cover and blend at MIX untilsmooth, about 5 to 10 seconds. Garnish eachserving with whipped cream and a sprinkle ofnutmeg, if desired. Refrigerate any leftovers.

Note: Mixture will thicken slightly as is stands. Stirin 1 to 2 tablespoons milk to thin to desiredconsistency.



Year-Round Nog

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4 ounces light creamcheese

1 can (15 oz.) blackbeans, rinsed andwell drained, 1⁄4 cupliquid reserved

1 or 2 fresh jalapeñopeppers, stems andseeds removed

1⁄2 teaspoon cumin1⁄4 teaspoon salt2 medium green

onions, cut in 1⁄2-inchpieces

1⁄2 cup canned orcooked frozen kernelcorn, drained

1 chunk (1-inch) redbell pepper, ifdesired

1 tablespoon freshcilantro leaves, ifdesired

Place cream cheese, 1⁄4 cup reserved liquid frombeans, jalapeño peppers, cumin, and salt in blenderjar. Cover and blend at CHOP until smooth, about10 to 20 seconds; scrape sides of blender jar, ifnecessary.

Add green onions, corn, red pepper, cilantro, andbeans to blender jar. Cover and blend at CHOP untilgreen onions and pepper are chopped, about 10 to15 seconds.

Chill. Serve with vegetable dippers, pita bread, ortortilla chips.

Yield: 2 cups; 32 (1 tablespoon) servings.

Per serving: About 19 cal, 1 g pro, 3 g car, 0 g fat,1 mg chol, 81 mg sod.

Southwestern Dip

Seafood Spread 1 teaspoon margarine

or butter 1 teaspoon olive oil 4 ounces shelled and

deveined, small rawshrimp

1⁄2 cup sliced freshmushrooms

1 clove garlic, minced 2⁄3 cup (3 oz.) imitation

crab meat (surimi) orcrab meat

3 tablespoons slicedgreen onions

1 teaspoonWorcestershire sauce

3 to 5 drops hotpepper sauce

4 ounces light creamcheese

2 tablespoons nonfatplain yogurt

1⁄4 teaspoon salt, ifdesired

Heat margarine and olive oil in small non-stickskillet over medium-high heat. Add shrimp,mushrooms, and garlic. Cook and stir about 2 minutes. Add crab and green onions. Cook andstir until shrimp are opaque and mushrooms aretender, about 2 minutes. Add Worcestershire sauceand hot pepper sauce. Remove from heat and setaside.

Place remaining ingredients in blender jar. Coverand blend at STIR until smooth, about 15 seconds;scrape sides of blender jar, if necessary. Addseafood mixture. Blend at STIR until mixed, about10 to 15 seconds; scrape sides of blender jar, ifnecessary.

Chill. Serve as a spread for crackers.

Yield: 11⁄2 cups; 24 (1 tablespoon) servings.


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1⁄2 small fresh jalapeñopepper, stem andseeds removed

1 clove garlic 1⁄2 medium onion, cut

into 1-inch chunks 1⁄4 medium green

pepper, cut into 1-inch chunks

2 teaspoons olive oil 1⁄2 teaspoon cumin 1 can (15 oz.)

garbanzo beans,drained 1⁄3 cup liquidreserved

1⁄4 teaspoon sesame oil, if desired

1 small tomato, seededand chopped, ifdesired

Place jalapeño pepper and garlic in blender jar.Cover and blend at STIR until chopped, about 5 to10 seconds. Add onion and green pepper. Coverand blend at MIX; pulse 2 or 3 times, about 5seconds each time, until onion and green pepperare chopped.

Heat oil in small non-stick skillet over medium-highheat. Add onion mixture and cumin. Cook and stiruntil vegetables are crisp-tender.

Place onion mixture, beans, reserved liquid, andsesame oil in blender jar. Cover and blend at MIXuntil smooth, about 20 to 30 seconds to 1 minute;scrape sides of blender jar, if necessary.

Place in serving bowl. Stir in tomato, if desired.Serve with vegetable dippers, pita wedges, orcracker bread.

Yield: 2 cups; 32 (1 tablespoon) servings.


Hummus Dip

1 can (15 oz.) slicedpeaches, packed infruit juice and welldrained

2 tablespoons lightpasteurized processcream cheeseproduct (from an 8-oz. tub)

2 tablespoons frozenorange juiceconcentrate

2 teaspoons powderedsugar

1⁄4 teaspoon vanilla Dash nutmeg

Place all ingredients in blender jar. Cover and blendat STIR until smooth, about 15 to 20 seconds.Serve with assorted fruits or angel food cake cubes.

Yield: 24 (1 tablespoon) servings.

Tip: To make juice with remaining concentrate,measure amount of concentrate. Add three timesthe amount of water as concentrate.


Fruit Dip

18

1 medium (about 1 lb.)eggplant

1 cup sliced freshmushrooms

1⁄2 cup chopped onion2 cloves garlic, minced1 tablespoon olive oil1 medium tomato,

seeded and chopped2 tablespoons lemon

juice1 teaspoon dried

oregano3⁄4 teaspoon salt2 tablespoons reduced-

sodium chickenbroth or water

Pierce whole eggplant several times with fork. Placein baking pan; bake at 400°F for 40 to 50 minutes,or until very tender. Cool 5 to 10 minutes. Peel andcube.

Place mushrooms, onion, garlic, and oil in mediumnon-stick skillet. Cook and stir over medium heatuntil mushrooms are tender. Add tomato, lemonjuice, oregano, and salt. Cook 10 minutes, stirringfrequently. Cool 5 minutes.

Place eggplant, mushroom mixture, and chickenbroth in blender jar. Cover and blend at PUREE untilsmooth, about 30 to 45 seconds, scrape sides ofblender jar, if necessary.

Serve with vegetable dippers, crackers, or pitawedges.

Yield: 3 cups; 24 (2 tablespoons) servings.


Caponata

2 tablespoons choppedonion

1 clove garlic, minced2 teaspoons olive oil1 cup light ricotta

cheese1⁄4 cup egg substitute or

1 egg1⁄4 teaspoon salt1 package (9 or 10 oz.)

frozen choppedspinach, thawed andpressed dry

2 chunks (1-inch each)red bell pepper

2 tablespoons drained,sliced waterchestnuts

1⁄4 teaspoon crushedred pepper flakes

4 pita loaves (6 or 7 inches in diameter),halved to make 8rounds lightlytoasted

Place onion, garlic, and olive oil in small non-stickskillet. Cool and stir over medium heat until onionis crisp-tender.

Place ricotta, egg substitute, and salt in blender jar.Cover and blend at CHOP until mixed, about 10 seconds. Scrape down sides, if necessary. Addonion mixture, spinach, bell pepper, waterchestnuts, and red pepper flakes. Blend at MIX untilmixed, 30 to 45 seconds; scrape sides of blenderjar, if necessary.

Spoon about 1⁄4 cup mixture on each pita loaf. Place loaves on large baking sheet. Bake at 350°Ffor 9 to 11 minutes, until set. Cut each loaf into 6 wedges.

Yield: 48 appetizers (3 appetizers per serving).


Spinach Pita Wedges

19

1 can (141⁄2 oz.)reduced-sodiumchicken broth, chilled

1⁄2 cup nonfat plainyogurt

1⁄4 cup lime juice 1 medium ripe

avocado, peeled,seeded andquartered

1 teaspoon dried dillweed

1⁄4 teaspoon blackpepper

Place ingredients in blender jar. Cover and blend atMIX until smooth, about 45 seconds to 1 minute.Refrigerate until well chilled, about 2 to 3 hours.

Yield: 4 (1 cup) servings.


Avocado Lime Soup

4 cups fresh or frozenblueberries, thawed

1⁄4 cup lemon juice1⁄2 cup sugar2 tablespoons

cornstarch1⁄8 teaspoon nutmeg1 cup cranberry juice

cocktail3⁄4 cup dry white wine

or unsweetenedapple juice

1⁄2 teaspoon vanilla1⁄4 cup nonfat vanilla

yogurt

Place 3 cups blueberries and lemon juice insaucepan. Bring to boil. Lower heat and simmeruntil berries begin to pop, about 2 minutes. Cool 5 minutes.

Pour blueberry mixture into blender jar. Blend atCHOP until mixture is finely chopped, about 20 to25 seconds.

Combine sugar, cornstarch, and nutmeg insaucepan. Stir in cranberry juice cocktail and wine.Pour blueberry mixture through strainer intosaucepan, rubbing with back of spoon. Discardseeds and skin. Bring to boil. Reduce heat tosimmer and cook until mixture thickens andbecomes clear, about 2 minutes. Stir in vanilla.

Refrigerate until cooled, about 1 hour. Stir inremaining blueberries. Refrigerate until well chilled,about 4 to 5 hours. Top each serving with yogurt.



Blueberry SoupC

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11⁄2 cups peeled, andcubed beets

1 medium potato,peeled and cubed

1 small onion,quartered

21⁄2 cups reduced-sodiumchicken broth

1⁄4 cup lemon juice4 teaspoons sugar1⁄4 teaspoon salt1⁄4 teaspoon pepper1⁄4 cup nonfat sour

cream

Place beets, potato, onion, and 11⁄4 cups broth inblender jar. Cover and blend at MIX until finelychopped, about 35 to 45 seconds. Pour intosaucepan.

Add remaining broth, lemon juice, sugar, salt, andpepper. Bring to a boil; reduce heat to simmer andcook about 10 minutes.

Refrigerate until well chilled, about 6 to 8 hours.Top each serving with sour cream.



Borscht

2 cups water1 cup pitted prunes1 medium apple,

peeled, cored andquartered

1⁄2 cup dried apricots1⁄3 cup sugar1 cinnamon stick

21⁄2 cups apple juicePort wine, if desired

Combine water, prunes, apple, apricots, sugar, andcinnamon stick in saucepan. Bring to a boil overhigh heat; reduce heat to simmer and cook,covered, until fruit is tender, about 30 to 40minutes. Remove from heat; uncover and cool atroom temperature 10 minutes. Remove cinnamonstick. Pour 1⁄2 cup apple juice into blender jar. Addfruit mixture. Blend at STIR 5 to 10 seconds to chopfruit, then blend at PUREE until mixture is smooth,about 15 to 20 seconds.

Pour into bowl and stir in remaining apple juice.Refrigerate until well chilled, about 5 to 6 hours.Top each serving with about a teaspoon of portwine, if desired.



Scandinavian Fruit Soup

21

1 tablespoonmargarine

1 medium onion,sliced, or 11⁄2 cupssliced leeks

2 medium potatoes,peeled and cubed

3 cups reduced-sodiumchicken broth

1⁄4 teaspoon blackpepper

1 cup lowfat (2%) milkSnipped chives, ifdesired

Melt margarine in skillet over medium heat. Add onion. Cook and stir until onion is soft, about3 minutes. Place in blender jar with potatoes and11⁄2 cups broth. Cover and blend at STIR untilcoarsely chopped, about 5 to 10 seconds. Blend atLIQUEFY until finely chopped, about 20 to 30seconds. Pour into saucepan.

Stir in remaining broth and pepper. Bring to a boil;reduce heat and simmer until vegetables are crisp-tender, about 12 to 15 minutes, stirring frequently.Remove from heat. Stir in milk.

Refrigerate until well chilled, about 6 to 8 hours.Top each serving with snipped chives, if desired.



Vichyssoise

2 cans (141⁄2 oz. each) no-salt-added peeledtomatoes

2 ribs celery, cut into 2-inch chunks

1 medium cucumber,peeled and cut intochunks

1 medium onion, cutinto chunks

1 small green pepper,cut into chunks

2 teaspoons snippedfresh parsley

1 teaspoon snippedfresh chives

1 clove garlic3 tablespoons olive oil3 tablespoons red wine

vinegar2 cups vegetable juice

cocktail1⁄4 teaspoon black

pepperHot pepper sauce

Place one can tomatoes, celery, and cucumber inblender jar. Cover and blend at CHOP until finelychopped, about 10 to 15 seconds. Pour into largebowl.

Place second can tomatoes, onion, green pepper,parsley, chives, garlic, olive oil, and red winevinegar in blender jar. Cover and blend at CHOPuntil finely chopped, about 10 to 15 seconds.

Pour into bowl. Stir in vegetable juice cocktail, blackpepper, and a few drops of hot pepper sauce.Refrigerate until well chilled, about 6 to 8 hours.



Gazpacho

22

3 tablespoons all-purpose flour

1⁄4 cup vegetable oil1⁄2 cup chopped onion1⁄2 cup chopped green

pepper1 clove garlic, chopped1⁄2 teaspoon sugar1⁄2 teaspoon salt1⁄4 teaspoon thyme1⁄4 teaspoon dried

oregano1⁄8 teaspoon cayenne

pepper1 package (10 oz.)

frozen okra, slightlythawed

21⁄2 cups vegetable juicecocktail

1 cup water

Blend flour and oil in large saucepan; blend well.Cook and stir over medium-low heat until mixtureis dark and golden brown, about 10 minutes. Cool 5 minutes.

Add remaining ingredients except water. Bring to aboil over medium-high heat. Reduce heat to lowand simmer, uncovered, until okra is tender, about10 to 15 minutes. Cool 5 minutes.

Pour half of cooled vegetable mixture into blenderjar. Cover and blend at STIR about 15 seconds. Addremaining vegetable mixture. Cover and blend atSTIR about 15 seconds. Blend at PUREE about 20 to30 seconds; scrape sides of blender jar every 10seconds. Return mixture to saucepan. Add water.Cover and simmer about 5 minutes. Serve warm.



Spicy Vegetable Gumbo

2 tablespoons olive oil1⁄2 cup chopped onion1⁄2 cup chopped green

pepper2 cloves garlic,

chopped1 can (28 oz.) Italian-

style tomatoes,undrained, cut up

1 tablespoon sugar1⁄2 teaspoon dried basil1⁄2 teaspoon salt1⁄4 teaspoon fennel seed1⁄8 teaspoon cayenne

pepper1 can (141⁄2 oz.) beef

broth1 package (9 oz.) fresh

cheese-filled tortelliniShredded mozzarellacheese, if desiredChopped freshparsley, if desired

Heat olive oil in large saucepan over medium-highheat. Add onion, green pepper, and garlic; cookabout 3 to 5 minutes. Add tomatoes, sugar, basil,salt, fennel seed, and cayenne pepper. Reduce heatto low and simmer, uncovered, about 15 to 20minutes; stir occasionally. Cool 5 minutes.

Pour half of cooled tomato mixture into blender jar.Cover and blend at STIR about 15 seconds. Addremaining tomato mixture. Cover and blend at STIRabout 15 seconds. Add remaining tomato mixture.Cover and blend at STIR 15 seconds. Blend atLIQUEFY about 20 seconds; scrape sides of blenderjar every 10 seconds.

Return mixture to saucepan. Add broth. Bring to aboil. Add tortellini. Reduce heat to low and simmer,uncovered, until tortellini are tender, about 8 to 10minutes; stir occasionally.

Serve hot, sprinkled with mozzarella cheese andchopped parsley, if desired.



Italian Tomato SoupH

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1 tablespoonmargarine or butter

1⁄2 cup chopped onion 1 can (141⁄2 oz.)

reduced-sodiumchicken broth

1 cup water 3 cups peeled and

cubed potatoes1⁄2 cup chopped carrots 1 teaspoon

Worcestershire sauce1⁄8 teaspoon pepper 1 cup shredded

Cheddar cheese Chopped freshchives, if desiredShredded Cheddarcheese, if desired

Heat margarine in large saucepan over medium-high heat. Add onion and cook about 2 to 3minutes. Add broth, water, potatoes, and carrots.Bring to a boil. Reduce heat to low and simmer,uncovered, until vegetables are tender, about 10 to15 minutes. Cool 5 minutes.

Pour half of cooled potato mixture in blender jar.Cover and blend at STIR about 30 seconds. Addremaining potato mixture. Cover and blend at STIRabout 30 seconds. Blend at PUREE about 15 to 20seconds. Return mixture to saucepan. AddWorcestershire sauce and pepper. Simmer untilthoroughly heated, about 3 to 5 minutes. Stir incheese and cook, uncovered, over low heat untilmelted.

Sprinkle with fresh chives and additional shreddedCheddar cheese, if desired.



Cheesy Potato Soup

2 tablespoonsmargarine or butter

1⁄3 cup chopped onion 2 tablespoons all-

purpose flour 1⁄4 teaspoon dry

mustard1⁄4 teaspoon dried

thyme 1⁄8 teaspoon pepper 1 can (141⁄2 oz.)


1⁄2 cup water 1 package (16 oz.)

frozen broccoli cuts 11⁄2 cups frozen whole

kernel corn 1 cup skim or lowfat

milk

Heat margarine in large saucepan over medium-high heat. Add onion and cook about 2 to 3minutes. Stir in flour, dry mustard, thyme, pepper,broth, and water. Bring to a boil; stir constantly.

Reserve 1 cup small broccoli florets. Add remainingbroccoli to saucepan. Reduce heat to low andsimmer, uncovered, until broccoli is tender, about10 minutes. Cool 5 minutes.

Pour half of cooled broccoli mixture into blenderjar. Cover and blend at STIR about 10 to 15seconds. Add remaining broccoli mixture. Coverand blend at MIX about 15 to 30 seconds. Returnmixture to saucepan. Add reserved broccoli florets,corn, and milk. Simmer until broccoli florets aretender, about 5 to 10 minutes.

Yield: 4 ( 11⁄4 cup) servings.


Cream of Broccoli and Corn Soup

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1 tablespoonmargarine or butter

1⁄2 cup chopped onion3 cups water

31⁄2 cups sliced carrots1 teaspoon sugar1⁄2 teaspoon curry

powder1⁄4 teaspoon nutmeg1⁄4 teaspoon salt1 teaspoon lemon juice1⁄2 cup lowfat or nonfat

plain yogurtChopped cashews, if desired

Heat margarine in large saucepan over medium-highheat. Add onion and cook about 2 to 3 minutes. Addwater and carrots. Bring to boil. Reduce heat to lowand simmer, uncovered, until carrots are tender,about 10 to 15 minutes. Cool 5 minutes.

Pour half of cooled carrot mixture into blender jar.Cover and blend at STIR about 15 seconds. Addremaining carrot mixture. Blend at MIX about 20 to30 seconds; scrape sides of blender jar every 10seconds.

Return mixture to saucepan. Stir in sugar, currypowder, nutmeg, salt, and lemon juice. Simmer,uncovered, about 5 minutes.

Return mixture to blender jar. Add yogurt. Blend atSTIR until very smooth, about 30 to 60 seconds;scrape sides of blender jar every 10 seconds.

Serve hot, garnished with chopped cashews, ifdesired.



Curry Carrot Bisque


1⁄2 cup chopped onion1⁄2 cup chopped celery2 tablespoons all-

purpose flour1 can (141⁄2 oz.)


1⁄2 cup water4 cups sliced fresh

mushrooms1 cup skim or lowfat

milk1⁄4 teaspoon dried

marjoram1⁄4 teaspoon salt1⁄8 teaspoon pepper2 to 4 tablespoons dry

sherryNonfat sour cream, ifdesired

Heat margarine in large saucepan over medium-high heat. Add onion and celery; cook, uncovered,about 3 to 5 minutes. Add flour, broth, water, and3 cups mushrooms. Bring to a boil. Reduce heat tolow and simmer, uncovered, until mushrooms aretender, about 10 to 15 minutes. Cool 5 minutes.

Pour half of cooled mushroom mixture into blenderjar. Cover and blend at STIR about 15 to 20seconds. Add remaining mushroom mixture. Blendat MIX about 30 seconds. Return mixture tosaucepan. Add remaining 1 cup mushroom slices,milk, marjoram, salt, pepper, and sherry. Simmerabout 5 to 10 minutes.

If desired, drop sour cream by teaspoonfuls overwarm soup; swirl gently with tip of spoon.



Mushroom Bisque

25

4 cups peeled, andcubed butternutsquash (1 mediumsquash)

13⁄4 cups water3⁄4 cup apple juice1⁄4 teaspoon salt1⁄4 teaspoon cinnamon1⁄8 teaspoon allspice1⁄2 cup vanilla lowfat

yogurtVanilla lowfat yogurtgarnish, if desired

Place squash, water, and apple juice in largesaucepan. Bring to a boil over medium-high heat.Reduce heat to medium-low. Cook, uncovered,until squash is tender, about 10 to 15 minutes.Cool 5 minutes.

Pour half of cooled squash mixture into blender jar.Cover and blend at STIR about 10 to 15 seconds.Add remaining squash mixture. Blend at MIX about30 seconds. Add salt, cinnamon, allspice, and 1⁄2cup yogurt. Blend at STIR about 15 seconds.

If desired, drop additional vanilla yogurt by 1⁄2teaspoonfuls over warm soup; swirl gently with tipof spoon.



Vanilla Buttercup Bisque

26

2 eggs13⁄4 cups lowfat

buttermilk1⁄3 cup margarine or

butter, melted 11⁄4 cups all-purpose

flour 3⁄4 cup yellow cornmeal 1 tablespoon sugar2 teaspoons baking

powder 1 teaspoon baking

soda1⁄4 teaspoon salt1⁄4 teaspoon allspice

Heat waffle iron. Place eggs in blender jar. Coverand blend at STIR about 5 seconds. Add buttermilkand margarine. Blend at MIX about 10 seconds.Add remaining ingredients. Blend at MIX about 60 seconds; scrape sides of blender jar every 20 seconds.

Bake in hot waffle iron until waffles are goldenbrown, about 3 to 5 minutes.

Yield: About 4 servings (2, 4-inch waffles each).


Southern Cornmeal Waffles

Topping1 cup vanilla lowfat

yogurt1⁄4 cup maple syrup

Waffles2 eggs

13⁄4 cups skim or lowfatmilk

3⁄4 cup canned pumpkin2 tablespoons

vegetable oil2 cups all-purpose

flour2 tablespoons sugar2 teaspoons baking

powder1⁄2 teaspoon cinnamon1⁄4 teaspoon salt1⁄4 teaspoon nutmeg1⁄4 teaspoon cloves1⁄4 cup chopped

walnutsChopped walnuts forgarnish, if desired

Combine topping ingredients in small bowl. Set aside.

Heat waffle iron. Place eggs in blender jar. Coverand blend at STIR about 5 seconds. Add milk,pumpkin, and oil. Blend at MIX about 10 seconds.Add remaining ingredients except nuts. Blend atMIX about 60 seconds; scrape sides of blender jarevery 20 seconds. Add 1⁄4 cup chopped walnuts.Blend at STIR about 5 seconds.

Bake in hot waffle iron until waffles are goldenbrown, about 3 to 5 minutes. Serve with yogurttopping and sprinkle with walnuts, if desired.



Pumpkin Walnut Waffles

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2 eggs1 cup orange lowfat

yogurt1⁄2 cup skim or lowfat

milk2 tablespoons

vegetable oil2 tablespoons honey

11⁄2 cups all-purposeflour

3⁄4 cup oat bran2 teaspoons baking

powder1 teaspoon baking

soda1⁄2 teaspoon grated

orange peel1⁄4 teaspoon allspice

Maple syrup, ifdesiredOrange lowfatyogurt, if desired

Heat waffle iron. Place eggs in blender jar. Coverand blend at STIR about 5 seconds. Add yogurt,milk, oil, and honey. Blend at MIX about 10 seconds. Add flour, oat bran, baking powder,baking soda, orange peel, and allspice. Blend atMIX about 60 seconds; scrape sides of blender jarevery 20 seconds.

Bake in hot waffle iron until waffles are goldenbrown, about 3 to 5 minutes. Serve with maplesyrup and a dollop of orange yogurt, if desired.



Orange Yogurt Waffles

Topping 1 cup maple syrup 1⁄2 cup raisins (mix

golden and regular,if desired)

Pancakes 2 eggs2 cups skim or lowfat

milk 2 tablespoons

vegetable oil 11⁄4 cups all-purpose

flour 1⁄2 cup whole wheat

flour 2 tablespoons sugar 2 teaspoons baking

powder1⁄2 teaspoon cinnamon 1⁄4 teaspoon salt 1 cup quick-cooking

rolled oats

Place maple syrup and raisins in small saucepan.Bring to a boil. Remove from heat. Set aside.

Place eggs in blender jar. Cover and blend at STIRabout 5 seconds. Add milk and oil. Blend at MIXabout 10 seconds.

Add all remaining ingredients except oats. Blend atMIX about 60 seconds; scrape sides of blender jarevery 20 seconds. Add oats and blend at STIRabout 10 seconds.

Spray griddle with no-stick cooking spray and heatto medium-high. Pour 1⁄4 cup batter for eachpancake onto griddle. Cook until bubbles form onsurface and edges become dry, about 1 to 2minutes. Turn; cook until golden brown onunderside, about 1 to 2 minutes. Serve with raisintopping.

Yield: About 8 servings (2, 4-inch pancakes each).


Oatmeal Pancakes with Raisin Topping

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Sauce1⁄4 cup sugar2 teaspoons cornstarch2⁄3 cup water1⁄2 teaspoon grated

lemon peel2 cups fresh or frozen

blueberries (do notthaw)

Pancakes2 eggs2 cups lowfat

buttermilk1⁄2 teaspoon grated

lemon peel21⁄4 cups all-purpose

flour1 tablespoon sugar1 teaspoon baking

soda1⁄4 teaspoon nutmeg1 cup fresh or frozen

blueberries (do notthaw)

Place sauce ingredients in saucepan. Cook overmedium heat until mixture thickens, stirringconstantly. Cool 5 minutes. Pour mixture intoblender jar. Cover and blend at STIR about 5seconds; scrape sides of blender jar. Blend at MIXabout 15 seconds. Pour into serving container.

Place eggs in blender jar. Cover and blend at STIRabout 5 seconds. Add buttermilk and lemon peel.Blend at MIX about 10 seconds. Add flour, sugar,baking soda, and nutmeg. Blend at MIX untilsmooth, about 60 seconds; scrape sides of blenderjar every 20 seconds. Gently stir in blueberries.

Spray griddle with no-stick cooking spray and heatto medium-high. Pour scant 1⁄4 cup batter for eachpancake onto griddle. Cook until bubbles form onsurface and edges become dry, about 1 to 2minutes. Turn; cook until golden brown onunderside, about 1 to 2 minutes. Serve with warmblueberry sauce.

Yield: About 8 servings (2, 4-inch pancakes each).


Blueberry Pancakes

29

Fruit Topping1 tablespoon

margarine or butter

1⁄4 cup packed brownsugar

1⁄4 teaspoon cinnamon1⁄8 teaspoon cloves

11⁄2 teaspoon cornstarch1 cup orange juice

11⁄2 cups (1 medium)sliced, unpeeledapple

11⁄2 cups (1 medium)sliced, unpeeled pear

1⁄2 cup dried apricots1⁄4 cup raisins

Oven Pancakes3 eggs1 cup skim or lowfat

milk11⁄4 cups all-purpose

flour2 teaspoons sugar1⁄2 teaspoon grated

orange peel1⁄4 teaspoon cinnamon1⁄4 teaspoon salt1 tablespoon

margarine or butter

Heat margarine in large skillet over medium heat. Add brown sugar, cinnamon, and cloves. In smallbowl, blend cornstarch and orange juice untilsmooth. Pour mixture into skillet. Bring to a boil,stirring constantly. Stir in apple, pear, apricots, andraisins. Reduce heat to low and simmer, uncovered,until fruit is tender, about 5 minutes. Set aside.

Place eggs in blender jar. Cover and blend at STIRabout 5 seconds. Add milk and blend at STIR about5 seconds. Add remaining pancake ingredientsexcept margarine. Blend at MIX about 10 seconds;scrape sides of blender jar. Blend at MIX about 10seconds.

Place margarine in 13x9-inch pan. Heat in oven tomelt, about 2 to 3 minutes. Remove pan and tilt tocoat with melted margarine. Immediately pourbatter into hot pan. Bake at 425°F for 15 minutes.Reduce oven temperature to 375°F. Continuebaking 14 to 18 minutes, or until puffed andgolden brown. Cut into 8 pieces and serve withwarm fruit topping.

Yield: 8 servings.


Fruit-Topped Oven Pancakes

30

2 cups chopped, andpeeled apples

1⁄4 cup water1 can (8 oz.) pineapple

tidbits in juice,drained

Place apples and water in saucepan. Bring to a boil.Reduce heat to medium. Cook uncovered, untilapples are tender, about 8 to 10 minutes; stiroccasionally. Cool 5 minutes.

Place pineapple tidbits and apple mixture in blenderjar. Cover and blend at STIR about 10 seconds;scrape sides of blender jar, if necessary. Blend atPUREE about 30 seconds. Store in refrigerator.



Apple-Pineapple Sauce

2⁄3 cup water1⁄3 cup quick-cooking

rolled oats1⁄4 cup canned or frozen

and thawed peachslices in juice,drained

1 tablespoon wholemilk

Place water in saucepan. Bring to a boil. Stir in oatsand return to a boil. Reduce heat to low andsimmer, uncovered, about 1 minute. Cover andcool 5 minutes.

Place oatmeal, peaches, and milk in blender jar.Cover and blend at STIR about 10 seconds; scrapesides of blender jar, if necessary. Blend at PUREEabout 20 to 30 seconds. Store in refrigerator.



Peach Oatmeal

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1⁄2 cup (1 small) slicedcarrot

1⁄2 cup (1 medium)peeled, and cubedpotato

1⁄2 cup reduced-sodiumchicken broth

2 to 3 tablespoonswhole milk

Place carrot, potato, and broth in saucepan. Bring to a boil. Reduce heat to low and simmer,uncovered, until vegetables are very tender, about10 to 15 minutes. Cool 5 minutes.

Place cooled vegetable mixture and 2 tablespoonsmilk in blender jar. Cover and blend at STIR about10 seconds; scrape sides of blender jar, if necessary.Blend at PUREE about 30 seconds; scrape sides ofblender jar every 10 seconds. Add 1 moretablespoon milk, if necessary, blend at PUREE about10 seconds. Store in refrigerator.



Carrot and Potato Medley

4 to 6 ounces bonelessand skinless chickenbreast, cut into 1-inch pieces

1⁄2 cup sliced carrots 1⁄4 cup uncooked long-

grain white rice 11⁄4 cups reduced-sodium

chicken broth

Place chicken, carrots, rice, and 1 cup broth insaucepan. Bring to a boil. Reduce heat to low and simmer, covered, until most of the liquid isabsorbed, about 10 to 15 minutes. Cover and cool 5 minutes.

Place chicken mixture and remaining chicken brothin blender jar. Cover and blend at STIR about 10 seconds; scrape sides of blender jar, if necessary.Blend at PUREE about 30 to 40 seconds; scrapesides of blender jar every 10 seconds. Store inrefrigerator.



Chicken and Rice Stew

32

1⁄2 cup vanilla orstrawberry lowfatyogurt

1 medium banana,sliced

1 tablespoon honey1 tablespoon orange

juice 1⁄8 teaspoon cinnamon

Place ingredients in blender jar. Cover and blend atPUREE about 30 seconds; scrape sides of blenderjar every 20 seconds. Serve over sliced fresh fruit.

Yield: 1 cup; 16 (1 tablespoon) servings.


Banana Fruit Dressing

1 cup fresh or frozenraspberries, thawed

2 tablespoons sugar3 tablespoons

raspberry vinegar2 tablespoons oil

Place ingredients in blender jar. Cover and blend atSTIR about 15 seconds; scrape sides of blender jarevery 10 seconds. Blend at LIQUEFY about 15 to 20seconds. Serve over tossed green salads or fruitsalads.



Raspberry Vinaigrette Dressing

1⁄2 cup nonfat or lowfatcottage cheese

1⁄3 cup skim or lowfatmilk

1⁄4 cup light mayonnaise2 teaspoons Dijon

mustard1⁄4 teaspoon sugar1⁄4 teaspoon dried

dill weedDash salt and pepper

Place ingredients in blender jar. Cover and blend atMIX about 30 seconds; scrape sides of blender jarevery 20 seconds. Blend at LIQUEFY about 20seconds. Serve over tossed green salads.

Yield: 16 (1 tablespoon) servings.


Dijon Cottage Cheese Dressing

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2 tablespoons olive oil 1⁄2 cup chopped onion 1⁄2 cup chopped green

pepper 2 cloves garlic,

chopped 3 cups (about 3 large)

peeled, and choppedtomatoes

1 can (6 oz.) no-salt-added tomato paste

2 teaspoons sugar1 teaspoon dried basil 1⁄2 teaspoon dried

oregano 1⁄2 teaspoon salt1⁄4 teaspoon fennel seed

Heat olive oil in large saucepan over medium-highheat. Add onion, green pepper, and garlic. Cook,uncovered, 2 to 3 minutes. Add remainingingredients. Reduce heat to low and simmer,covered, until tomatoes are very tender, about 15to 20 minutes; stir occasionally. Cool 5 minutes.

Pour half of cooled tomato mixture into blender jar.Cover and blend at STIR about 15 seconds. Addremaining tomato mixture. Blend at PUREE about20 to 30 seconds. Return mixture to saucepan.Simmer over low heat about 5 to 10 minutes, stiroccasionally. Serve over pasta.

Yield: 2 cups; 4 (1⁄2 cup) servings.


Fresh Tomato Marinara Sauce


1⁄2 cup chopped onion1⁄4 cup chopped carrot1 clove garlic, chopped1 tablespoon all-

purpose flour1 cup beef broth1⁄2 cup water1 package (8 oz.) fresh

mushrooms, thinlysliced

1⁄4 cup burgundy wine1⁄4 teaspoon dried

marjoramDash salt and pepper

2 tablespoons choppedfresh parsley

Heat margarine in large saucepan over medium-high heat. Add onion, carrot, and garlic. Cook,uncovered, 2 to 3 minutes. Stir in flour, broth, andwater. Bring to a boil. Reserve 1⁄2 cup mushrooms;add remaining mushrooms to saucepan. Reduceheat to low and simmer, uncovered, untilvegetables are tender, about 10 to 15 minutes.Cool 5 minutes.

Place cooled mushroom mixture in blender jar.Cover and blend at STIR about 30 seconds; scrapesides of blender jar every 10 seconds. Blend atLIQUEFY about 30 seconds. Return mixture tosaucepan. Add reserved mushrooms, wine,marjoram, salt, and pepper. Simmer about 5 minutes. Stir in parsley. Serve with beef or pork roasts.



Burgundy Mushroom Sauce

34

1 large red bell pepper,cut in 8 pieces

1⁄3 cup nonfat or lowfatplain yogurt

2 tablespoons lightmayonnaise

1⁄2 teaspoon sugar1⁄4 teaspoon salt1⁄8 teaspoon garlic

powder1⁄8 to 1⁄4 teaspoon hot

pepper sauce

Place red bell pepper pieces in saucepan and coverwith water. Bring to a boil. Reduce heat to low andsimmer, uncovered, until pepper is tender, about10 to 15 minutes. Drain well. Cool 5 minutes.

Place cooled pepper pieces in blender jar. Addremaining ingredients. Cover and blend at MIXabout 10 seconds; scrape sides of blender jar, ifnecessary. Blend at PUREE about 40 seconds;scrape sides of blender jar every 20 seconds. Serve over hot vegetables.

Yield: 1 cup; 8 (2 tablespoons) servings.


Red Pepper Sauce

3 cups slicedstrawberries

1⁄4 cup sugar3 tablespoons orange

liqueur1⁄2 teaspoon grated

orange peel

Place 11⁄2 cups strawberries in blender jar. Addsugar, orange liqueur, and orange peel. Cover andblend at STIR about 15 seconds; scrape sides ofblender jar. Blend at PUREE about 15 seconds.Gently stir in remaining strawberries. Serve over icecream or cake.

Yield: 2 cups; 8 (1⁄4 cup) servings.


Strawberry Romanoff Sauce

35

2⁄3 cup low-sodiumcatsup

1⁄4 cup chopped onion1⁄4 cup brown sugar1⁄4 cup light molasses2 tablespoons cider

vinegar2 tablespoons

prepared mustard1 teaspoon

Worcestershire sauce2 cloves garlic, halved

Dash liquid smokeflavor, if desired

2 cups cubed cookedturkey breast

Place all ingredients except turkey in blender jar.Cover and blend at STIR until onion and garlic arechopped, about 15 to 20 seconds; scrape sides ofblender jar.

Add half of turkey. Cover and blend at STIR untilmeat is chopped, about 10 to 20 seconds. Addremaining turkey. Cover and blend at STIR about 10to 20 seconds, until meat is chopped.

In medium saucepan, heat meat mixture overmedium-high heat until hot; stir occasionally.Reduce heat to simmer and cook, covered, to blendflavors, about 10 minutes; stir occasionally. Servewith pita bread or sourdough buns.

Yield: 21⁄2 cups; 4 (about 1⁄2 cup) servings.

Variations: Substitute cooked chicken or 97% fat-free beef or ham for the turkey breast.


Barbecue Meat Filling

1 or 2 jalapeñopepper, stem andseeds removed

1 clove garlic2 tablespoons chopped

onion1 can (15.5 oz.) 50%

less salt kidneybeans, undrained

2 tablespoons salsa1 teaspoon cumin1 tablespoon chopped

fresh cilantro leaves,if desired

1 cup cubed cookedchicken breast

1⁄3 cup shredded nonfatCheddar cheese

6 flour tortillas (8inches in diameter)Salsa and light sourcream garnish, ifdesired

Place all ingredients except flour tortillas andgarnish in blender jar in order listed. Cover andblend at CHOP, pulsing 5 or 6 times, untilthoroughly mixed, scrape sides of blender jar, ifnecessary.

Spread about 1⁄3 cup of bean mixture in center ofeach tortilla. Roll tortilla to enclose filling. Place onmicrowave-safe plate. Microwave at HIGH 20 to 30seconds, or until heated through.

Serve with salsa and light sour cream garnish, ifdesired.

Yield: 6 servings (about 1⁄3 cup filling and 1 tortillaeach).


Southwestern Wraps

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1 tablespoon water orreduced-sodiumchicken broth

1 cup cubed (1⁄2-inchcubes) 97% fat-free,reduced-sodium ham

1 tablespoon Dijonmustard

2 chunks (1-inch each)green bell pepper

1 green onion, cut in 1⁄2-inch pieces

2 tablespoons slicedwater chestnuts,drained

6 slices Italian bread,lightly toasted

6 slices tomato, ifdesired

3⁄4 cup shredded fat-free or reduced-fat Cheddar cheese

Place water, ham, mustard, green pepper, greenonion, and water chestnuts in blender jar in orderlisted. Cover and blend at CHOP, pulsing 1 to 2times, about 3 seconds each time, until ham is wellchopped and mixture is thoroughly combined;scrape sides of blender jar, if necessary.

Preheat broiler. Top each bread slide with tomatoslice. Spread about 1⁄3 cup ham filling on eachsandwich. Top each with about 2 tablespoonscheese. Arrange sandwiches on cookie sheet. Broil4 to 6 inches from heat about 2 to 3 minutes oruntil cheese melts.

Yield: 6 servings (about 1⁄3 cup ham filling each).


Open-Faced Ham and Cheese Melts

1⁄4 cup light mayonnaise1⁄4 cup light sour cream1 tablespoon chopped

onion1 tablespoon fresh

parsley, if desired1⁄8 teaspoon salt1⁄8 teaspoon pepper1 cup cubed cooked

chicken breast2⁄3 cup seedless red

grapes

Place all ingredients in blender jar in order listed.Cover and blend at STIR, pulsing 3 to 4 times,about 5 seconds each time, until chicken ischopped and mixture is thoroughly combined.

Yield: 11⁄4 cups; 5 (1⁄4 cup) servings.


Chicken Salad Spread

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2 cloves garlic 1⁄2 cup fresh grated

Parmesan cheese 13⁄4 cup firmly packed

fresh basil leaves 1⁄4 cup fresh parsley

leaves 3 tablespoons slivered

almonds or pine nuts 1⁄4 cup olive oil 1⁄4 to 1⁄3 cup reduced-

sodium chickenbroth

Place garlic in blender jar. Cover and blend at STIRuntil minced, about 5 to 10 seconds.

Add basil, parsley, and almonds, Cover and blendat STIR. With blender running, add olive oil and 1⁄4cup chicken broth. Blend until thoroughly mixed,about 45 seconds to 1 minute; scrape sides ofblender jar. Add remaining broth, if necessary.Blend at CHOP for 30 seconds. Serve on pasta,pizza, chicken, or seafood.

Yield: 1 cup; 8 (2 tablespoons) servings.


Basil Pesto

1 clove garlic2 tablespoons olive oil1 medium red bell

pepper, seeded andcut into 11⁄2-inchchunks

1 medium yellow bellpepper, seeded andcut into 11⁄2-inchchunks

1⁄4 cup loosely packedfresh basil leaves

1⁄3 cup grated freshParmesan cheese

1⁄4 teaspoon salt, ifdesired

1⁄8 teaspoon pepper

Place garlic in blender jar. Blend at STIR untilminced, about 5 to 10 seconds. Add all remainingingredients. Blend at CHOP until thoroughly mixed,about 15 to 25 seconds; scrape sides of blender jar,if necessary. Serve on pasta, pizza, chicken, orseafood.

Yield: 11⁄2 cups; 6 (1⁄4 cup) servings.

Tip: Bake 12-inch pizza crust at 425°F about 5 minutes. Remove from oven and spread withpesto. Add cheese, cooked meat, and other favoritetoppings. Return pizza to oven and bake at 425°Fabout 5 minutes, or until cheese is melted andcrust is golden brown.


Mixed Pepper Pesto

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1⁄2 cup whole wheatflour

1⁄2 cup packed brownsugar

1⁄4 cup rolled oats 1⁄2 teaspoon cinnamon 1⁄4 teaspoon salt

Dash nutmeg 1⁄4 cup light pasteurized

process creamcheese product (froman 8-oz. tub)

Place all ingredients in blender jar in order listed.Cover and blend at STIR, pulsing 3 or 4 times,about 5 seconds each time, until thoroughly mixed;stir mixture down between pulses, if necessary.

Spread in thin layer on ungreased baking sheet.Bake at 375°F until browned, about 10 minutes,stirring once. Cool completely.

With spatula, loosen mixture from baking sheet andcrumble to desired size. Serve over yogurt, frozenyogurt, fruit, or pudding. Place any unused crunchin tightly covered container and store inrefrigerator.

Yield: 2 cups; 16 (2 tablespoons) servings.


Cinnamon-Oat Crunch

2 flour tortillas (5 or 6inches in diameter)No-stick cookingspray

1⁄2 cup shredded nonfatCheddar cheese

1 teaspoon chilipowder

1⁄4 teaspoon cumin2 tablespoons

shredded 50%-less-fat Monterey Jackcheese

Heat large non-stick skillet over medium-high heat.Spray both sides of tortillas with no-stick cookingspray to coat lightly. Place tortillas in skillet. Cookuntil light golden, turning once, about 5 to 7 minutes. Cool completely. Break each tortilla into8 pieces.

Place tortilla pieces, 1⁄4 cup Cheddar cheese, chilipowder, and cumin in blender jar. Cover and blendat CHOP, pulsing 4 to 6 times, about 5 secondseach time, until tortilla pieces are crushed. Addremaining 1⁄4 cup Cheddar cheese and MontereyJack cheese. Cover and blend at CHOP until mixed,about 5 to 10 seconds.

Use to top favorite ground beef, pasta, or ricecasserole cooked in 13x9-inch baking dish.

Yield: 12 servings (about 1 cup).


Mexican Casserole Topping

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1 cup brokenchocolate or vanillagraham crackers

2 tablespoons sliveredalmonds

1 tablespoon semi-sweet chocolatechips

1 tablespoonbutterscotch chips

2 teaspoons flour2 teaspoons melted

margarine or butter

Place all ingredients except margarine blender jar.Blend at CHOP until coarsely chopped, about 5 to10 seconds. Add margarine. Cover and blend atCHOP, pulsing 2 to 3 times, about 1 to 2 secondseach time, until thoroughly mixed.

Spread in thin layer on ungreased baking sheet.Bake at 350°F almonds are lightly toasted, about 8to 10 minutes, stirring once. Cool completely.

Sprinkle over frozen yogurt or pudding, if desired.Place any unused crunch in tightly coveredcontainer and store in refrigerator.


Per serving: About 77 cal, 1 g pro, 11 g car,3 g fat, 0 mg chol, 96 mg sod.

Graham-Nut Crunch

1⁄2 cup all-purpose flour 1⁄2 cup packed brown

sugar 1⁄2 teaspoon cinnamon,

if desired 1⁄4 teaspoon salt2 tablespoons light

pasteurized processcream cheeseproduct (from an 8-oz. tub)

2 tablespoons pecanhalves

Place all ingredients in blender jar in order listed.Cover. Blend at STIR, pulsing 5 to 6 times, 3seconds each time, until thoroughly mixed; scrapesides of blender jar, if necessary. Use to top 13x9-inch pan of fruit crisp or to sprinkle over13x9-inch cake before baking.

Yield: 11⁄2 cups; about 12 servings.


Streusel Topping

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1 pint frozen nonfatvanilla yogurt or lightice cream

11⁄3 cups skim milk4 medium bananas,

broken into 4 pieceseach

1⁄4 cup peanut butter

Place all ingredients in blender jar. Cover and blendat LIQUEFY until smooth, about 20 to 30 seconds.

Yield: 4 (about 1 cup) servings.


Peanut Butter-Banana Breakfast Shake

1 can (11.5 oz.) frozencranberry juicecocktail concentrate

1 can (8 oz.) crushedpineapple, packed infruit juice andundrained.

1 cup sweetenedsparkling water

Place cranberry concentrate and pineapple inblender jar. Cover and blend at LIQUEFY untilsmooth, about 10 to 20 seconds. Add sparklingwater. Blend at STIR just until mixed, about 2 to 4seconds.



Sparkling Cranberry Drink

11⁄2 cups orange juice11⁄3 cups frozen

unsweetenedstrawberries

11⁄2 cups nonfat vanillayogurt

2 tablespoons sugar, ifdesired

Place orange juice and strawberries in blender jar.Cover and blend at CHOP until strawberries arechopped, about 10 to 20 seconds. Add yogurt andsugar, if desired. Blend at STIR until smooth, about5 to 10 seconds.



Strawberry-Orange Quick Breakfast Beverage

21⁄3 cups orange juice1 cup unsweetened

frozen raspberries3 medium bananas,

each broken into 4pieces each

Place all ingredients in blender jar. Cover and blendat CHOP until smooth, about 15 to 20 seconds.



Raspberry Breakfast Refresher

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11⁄2 cups lowfatbuttermilk

1 can (16 oz.) apricothalves, packed infruit juice and welldrained.

1⁄4 cup frozen orange-pineapple or orangejuice concentrate

1⁄8 teaspoon nutmeg, if desired

6 ice cubes

Place all ingredients except ice in blender jar. Coverand blend at STIR until thoroughly mixed, about 10seconds. Add ice. Cover and blend at CHOP,pulsing 6 to 8 times, about 3 seconds each time,until smooth.


Tip: To make juice with remaining concentrate,measure amount of concentrate. Add three timesthe amount of water as concentrate.


Creamy Apricot Zinger

1 cup lowfatbuttermilk

1⁄2 cup skim milk1 can (16 oz.) sliced

peaches, packed infruit juice, chilled andwell drained

2 tablespoons wheatgerm

2 tablespoons honey1⁄8 teaspoon cinnamon1⁄8 teaspoon nutmeg6 ice cubes

Place all ingredients except ice in blender jar. Coverand blend at LIQUEFY until smooth, about 1 to 11⁄2minutes. Add ice cubes. Cover and blend atLIQUEFY until slushy, about 45 seconds to 1minute..



Spice Peach Energy Drink

11⁄2 cups lowfatbuttermilk

1 cup frozenunsweetenedstrawberries

1 cup skim milk3 medium bananas,

broken into 4 pieceseach

3 tablespoons orangemarmalade




Strawberry-Banana Smoothie

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2 cups chocolate lightice cream

1⁄2 cup double-strengthcoffee, cold

1⁄2 cup dark rum 4 ice cubes

Place all ingredients in blender jar. Cover and blendat LIQUEFY until smooth, about 1 to 11⁄2 minutes;scrape sides of blender jar, if necessary.



Rum Mocha

1 pint pineapplesherbet

1 cup orange juice 3⁄4 cup dark rum 8 ice cubes

Place all ingredients in blender jar. Cover and blendat LIQUEFY until slushy, about 1 to 11⁄2 minutes.



Tropical Slush

11⁄2 cups frozen peachslices, partiallythawed

11⁄2 cups nonfat frozenpeach yogurt

1⁄2 cup peach liqueur orpeach brandy

Place all ingredients in blender jar. Cover and blendat LIQUEFY, pulsing 4 to 5 times, about 10 secondseach time, until smooth.



Peach Flip

2 cups light ice cream1⁄3 cup vodka1⁄4 cup creme de cacao6 ice cubes

Place all ingredients in blender jar. Cover and blendat LIQUEFY, pulsing 4 to 5 times, about 10 secondseach time, until slushy.

Yield: 4 (about 1⁄2 cup) servings.


Frozen Cloud

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1 package (10 oz.)frozen unsweetenedstrawberries, partiallythawed, broken intochunks

1 medium banana,peeled and sliced

11⁄2 cups skim milk

Place all ingredients in blender jar. Cover and blendat LIQUEFY until smooth, about 25 to 30 seconds;scrape sides of blender jar, if necessary.



Banana-Berry Freeze

2 cups vanilla light icecream

2 cups cranberry juicecocktail

1 cup orange juice

Place all ingredients in blender jar. Cover and blendat MIX until smooth, about 25 to 30 seconds.



Pink Lassies

2 cups skim milk11⁄2 cups vanilla light ice

cream3 medium peaches,

peeled and sliced



Variations: Substitute 3 cups fresh slicedstrawberries or 3 cups sliced banana for peaches.


Fruit Shake

1 can (12 oz.) frozenapple juiceconcentrate

1 cup lowfat milk1 cup frozen

unsweetenedstrawberries, slightlythawed

3 cups small ice cubes

Place all ingredients in blender jar. Cover and blendat LIQUEFY, pulsing 2 to 3 times, about 10 secondseach time, until smooth; scrape sides of blender jar,if necessary. Serve in sherbet/champagne glasseswith spoons.

Note: For a firmer consistency, freeze 1 to 2 hours.Stir; serve as indicated.



Frozen Apple-Berry Slush

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1⁄3 cup hot water1 tablespoon instant

espresso powder11⁄4 cups lowfat milk

2 to 3 tablespoonschocolate syrup

1 package (10 oz.)frozen raspberries insyrup, broken intochunks

21⁄2 cups light vanilla icecream

Place water and espresso powder in blender jar; letstand 30 seconds. Add milk, chocolate syrup andraspberries to blender jar. Cover and blend atLIQUEFY until smooth, about 10 seconds. Add icecream to blender jar. Cover and blend at LIQUEFY,pulsing 4 to 5 times, about 5 seconds each time,until smooth; scrape sides of blender jar, ifnecessary.



Frosty Chocolate Raspberry Latte

2 cups light vanilla icecream

1⁄3 cup lime juice3⁄4 cup lowfat milk2 tablespoons

powdered sugar6 ice cubes1 drop green food

color, if desired

Place all ingredients in blender jar. Cover and blendat LIQUEFY until smooth, about 30 to 45 seconds;scrape sides of blender jar, if necessary.



Lime Frosty

2 cups cubedhoneydew melon,frozen

3⁄4 cup honeydewmelon flavor liquer

1⁄2 cup chilled gingerale1 cup small ice cubes

Vanilla ice cream, ifdesired

Place all ingredients except ice cream in blender jar.Cover and blend at LIQUEFY, pulsing 5 to 6 times,about 5 seconds each time, until smooth. Serve inglasses with small scoop of vanilla ice cream, ifdesired.



Melon Freeze

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Crust 24 chocolate cookie

wafers 1⁄4 cup melted

margarine

Filling 1⁄4 cup water 1 package (.3 oz.)

sugar-free raspberrygelatin

11⁄2 cups frozenraspberries

1 container (8 oz.)nonfat raspberryyogurt

1⁄2 cup lowfat cottagecheese

Break cookies into large pieces and place in blenderjar. Cover and blend at LIQUEFY, pulsing 2 or 3times, about 10 seconds each time, until finelychopped.

In bowl, combine cookie crumbs and margarine;reserve 2 teaspoonfuls. Press remaining mixture intobottom and up sides of a standard 9-inch pie plate(not deep-dish).

In small saucepan, combine water and gelatin; letstand to soften, about 30 seconds. Heat overmedium heat until gelatin is dissolved; stiroccasionally. Pour into blender jar. Add remainingingredients. Blend at LIQUEFY about 30 to 45seconds.

Pour into pie crust. Sprinkle with reserved crumbs.Refrigerate until set, about 1 to 2 hours.

Yield: 8 servings.


Raspberry Chocolate Pie

1 cup semi-sweetchocolate chips

1⁄4 cup egg substitute or 1 pasteurized egg,beaten

1⁄2 teaspoon vanilla3⁄4 cup evaporated milk

Sweetened whippedcream or whippedtopping, if desired

Place chocolate chips, egg substitute, and vanilla inblender jar. Heat evaporated milk to boiling andpour over ingredients. Cover and blend at LIQUEFYuntil chocolate chips are melted and mixture issmooth, about 30 to 45 seconds; scrape sides ofblender jar, if necessary.

Pour into small cups. Refrigerate until set, about 4 to 6 hours. Serve with whipped cream, if desired.



Pots de Creme

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1 can (11 oz.)mandarin oranges,drained

1 cup water 1 can (6 oz.) frozen

orange juiceconcentrate

1⁄4 cup powdered sugar 1 tablespoon fresh

lemon juice

Place all ingredients in blender jar. Cover and blendat LIQUEFY, about 15 to 20 seconds. Pour intofreezer container and freeze until almost set, about3 to 4 hours. Scrape into blender jar. Blend atLIQUEFY until smooth, about 1 minute.

Pour into freezer container. Freeze until hard, about5 to 6 hours.



Orange Sorbet

2 tablespoons coldwater

1 envelope unflavoredgelatin

2 tablespoons instantcoffee granules

1⁄2 cup warm water2⁄3 cup semi-sweet

chocolate chips1 tablespoon sugar1⁄4 teaspoon vanilla3⁄4 cup crushed ice,

drained1⁄2 cup heavy cream

Pour cold water into blender jar; add gelatin and letset about 15 to 20 seconds. Add coffee granulesand boiling water. Cover and blend at STIR untilgelatin is dissolved, about 20 to 30 seconds. Addchocolate chips, sugar, and vanilla. Blend atLIQUEFY until mixture is smooth, about 20 to 30seconds. Pour in crushed ice and cream. Blend atLIQUEFY, pulsing 3 to 4 times, about 5 secondseach time, until mixture begins to thicken and ice iscompletely blended.

Pour into dessert dishes. Refrigerate until set, about20 to 30 minutes.



Mocha Mousse

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1⁄4 cup egg substitute or 1 egg

3 tablespoonsmargarine

3 tablespoonsevaporated skim milk

1⁄2 cup sugar2 tablespoons

cornstarch1⁄2 teaspoon cinnamon1⁄2 teaspoon nutmeg1⁄4 teaspoon lemon

extract3 cups coarsely

chopped, peeledapplesCinnamon, if desired

Coat a 9-inch pie plate with no-stick spray. Placeegg, margarine, evaporated milk, sugar, cornstarch,cinnamon, nutmeg, and lemon extract in blenderjar. Cover and blend at LIQUEFY 15 to 30 seconds;scrape sides of blender jar, if necessary. Add apples.Cover and blend at CHOP until apples are finelychopped, about 15 to 20 seconds.

Pour into pie plate and sprinkle with additionalcinnamon, if desired. Bake at 350°F for 35 to 40 minutes, or until knife inserted in center comesout clean.

Yield: 6 servings.


Apple Pie

Crust16 to 18 graham

cracker squares3 tablespoons melted

margarine

Filling1 cup light ricotta

cheese1 package (8 oz.)

neufchatel cheese,softened

1⁄2 cup egg substitute or 2 eggs

1⁄2 cup sugar3 tablespoons fresh

lemon juice1⁄2 teaspoon vanilla

Break graham cracker squares into large pieces andplace in blender jar. Cover and blend at LIQUEFY,pulsing a few times, about 3 seconds each time,until finely chopped.

In bowl, combine graham cracker crumbs andmargarine. Press crumb mixture firmly into bottomand up sides of a 9-inch pie plate. Chill.

Place filling ingredients in blender jar. Cover andblend at LIQUEFY about 30 seconds.

Pour into crust. Bake at 350°F for 25 to 30 minutes, or until knife inserted near centercomes out clean. Cool 30 minutes at roomtemperature. Then refrigerate until well chilled,about 6 to 8 hours.

Yield: 8 servings.


Ricotta Cheesecake Pie

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