Oster IZER CLASSIC BLENDER - Manual (Page 43)

Desserts
Espresso Mousse
cup
1 cream
cups cubes
Put cold water and gelatin into Osterizer blender container and let set 2 minutes;
then add hot espresso and boiling water. Cover, vent feeder cap and process
at PULSE until gelatin is dissolved. Turn unit to ON. With motor running, remove
feeder cap, add chocolate morsels, sugar and vanilla. Continue processing until
mixture is smooth. Add cream, egg yolks and ice, replace cap and continue
processing until mixture begins to thicken. Pour at once into serving dishes. Let
set
minutes before serving. Garnish with sweetened whipped cream and
chocolate shavings. yield: 6-8 servings
INFORMATION PER
Serving size . . . . . 1 serving Fat . . . . . . . . . . . . . . . . . . . .
Calories
21mg
. . . . . . . . . . . . Cholesterol . . . . . 125mg . . . . . . . . . . .
Quick Gelatin Mold
1% cups (375mL) ice cubes
Put gelatin and boiling water into Osterizer blender container. Cover, vent
feeder cap and process at PULSE until gelatin is dissolved. Turn unit to ON,
remove feeder cap and add ice. Process until ice is and mixture begins
to thicken. Pour into a mold; chill 5 minutes before unmolding.
Or, into serving dishes and chill 5 minutes before serving.
yield: 4-6 servings
NUTRITIONAL INFORMATION PER
Sewing size
Calories
Fat Og , Omg
Cholesterol Omg Protein