KITCHENAID 5 Speed Professional Blender - Manual (Page 44)

42
1 can (11 oz.)
mandarin oranges,
drained
1 cup water
1 can (6 oz.) frozen
orange juice
concentrate
1 ⁄
4
cup powdered sugar
1 tablespoon fresh
lemon juice
Place all ingredients in blender jar. Cover and blend
at LIQUEFY, about 15 to 20 seconds. Pour into
freezer container and freeze until almost set, about
3 to 4 hours. Scrape into blender jar. Blend at
LIQUEFY until smooth, about 1 minute.
Pour into freezer container. Freeze until hard, about
5 to 6 hours.
Yield: 4 ( 1 ⁄
2
cup) servings.
Per serving: About 128 cal, 2 g pro, 31 g car,
0 g fat, 0 mg chol, 3 mg sod.
Orange Sorbet
2 tablespoons cold
water
1 envelope unflavored
gelatin
2 tablespoons instant
coffee granules
1 ⁄
2
cup warm water
2 ⁄
3
cup semi-sweet
chocolate chips
1 tablespoon sugar
1 ⁄
4
teaspoon vanilla
3 ⁄
4
cup crushed ice,
drained
1 ⁄
2
cup heavy cream
Pour cold water into blender jar; add gelatin and let
set about 15 to 20 seconds. Add coffee granules
and boiling water. Cover and blend at STIR until
gelatin is dissolved, about 20 to 30 seconds. Add
chocolate chips, sugar, and vanilla. Blend at
LIQUEFY until mixture is smooth, about 20 to 30
seconds. Pour in crushed ice and cream. Blend at
LIQUEFY, pulsing 3 to 4 times, about 5 seconds
each time, until mixture begins to thicken and ice is
completely blended.
Pour into dessert dishes. Refrigerate until set, about
20 to 30 minutes.
Yield: 4 (about 1 ⁄
2
cup) servings.
Per serving: About 262 cal, 4 g pro, 23 g car,
19 g fat, 41 mg chol, 21 mg sod.
Mocha Mousse