KITCHENAID 5 Speed Professional Blender - Manual (Page 42)

40
1 ⁄
3
cup hot water
1 tablespoon instant
espresso powder
1 1 ⁄
4
cups lowfat milk
2 to 3 tablespoons
chocolate syrup
1 package (10 oz.)
frozen raspberries in
syrup, broken into
chunks
2 1 ⁄
2
cups light vanilla ice
cream
Place water and espresso powder in blender jar; let
stand 30 seconds. Add milk, chocolate syrup and
raspberries to blender jar. Cover and blend at
LIQUEFY until smooth, about 10 seconds. Add ice
cream 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, if
necessary.
Yield: 4 (1 cup) servings.
Per serving: About 292 cal, 8 g pro, 54 g car,
5 g fat, 13 mg chol, 128 mg sod.
Frosty Chocolate Raspberry Latte
2 cups light vanilla ice
cream
1 ⁄
3
cup lime juice
3 ⁄
4
cup lowfat milk
2 tablespoons
powdered sugar
6 ice cubes
1 drop green food
color, if desired
Place all ingredients in blender jar. Cover and blend
at LIQUEFY until smooth, about 30 to 45 seconds;
scrape sides of blender jar, if necessary.
Yield: 4 ( 3 ⁄
4
cup) servings.
Per serving: About 162 cal, 6 g pro, 27 g car,
4 g fat, 9 mg chol, 91 mg sod.
Lime Frosty
2 cups cubed
honeydew melon,
frozen
3 ⁄
4
cup honeydew
melon flavor liquer
1 ⁄
2
cup chilled gingerale
1 cup small ice cubes
Vanilla ice cream, if
desired
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 in
glasses with small scoop of vanilla ice cream, if
desired.
Yield: 4 (1 cup) servings.
Per serving: About 178 cal, 0 g pro, 28 g car,
0 g fat, 0 mg chol, 14 mg sod.
Melon Freeze