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Smoothie
Kiwi and Spinach Green Smoothie
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Ingredients
(2 servings)
122 Calories / 1 serving (280 mL)
1 (approx. 70 g) kiwi fruit, peeled and cut in half
2 cups spinach, washed and root ends cut off
1 1/2 (approx. 150 g) bananas, peeled, cut in half
1 1/2 (approx. 120 g) mandarin, peeled and cut in half
5/8 cup water
1/2 cup ice cubes
Avocado Green Smoothie
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Ingredients
(3 servings)
177 Calories / 1 serving (210 mL)
1/2 cup frozen avocado
2 cups spinach, washed and root ends cut off
1/4 (approx. 50 g) apple, peeled and cored
1 (approx. 100 g) banana, peeled
1 cup almond milk
3 tbsp honey
1 cup ice cubes
3 mint leaves (for garnish)
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Kale Superfood Smoothie
Ingredients
(3 servings)
57 Calories / 1 serving (250 mL)
1 cup kale
1/2 cup frozen pineapple
1/2 cup frozen peach
1 cup almond milk
1 tsp mint
1 tsp grated ginger
3 mint leaves (for garnish)
Dessert
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Cheesecake
Ingredients
(8 servings)
310 Calories / 1 serving (1 slice)
<Crust>
24 crackers
1/4 cup unsalted butter
<Filling>
8 oz cream cheese
2 2/3 tbsp all purpose flour
2 eggs
2/3 cup heavy cream (Cream, half and half or milk may be substituted.)
1/3 cup sugar
3/4 tsp fresh lemon juice
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Mango Mousse
Ingredients
(6 Servings)
138 Calories / 1 serving (80 mL)
1 1/4 cup canned mango, cut in chunks
2/3 cup milk
1/3 cup heavy cream (Cream, half and half or milk may be substituted.)
3 tbsp sugar
1 1/2 tsp fresh lemon juice
2 1/2 tsp powdered gelatin
3 tbsp boiling water
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Grapefruit Sorbet
Ingredients
(3 servings)
131 Calories / 1 serving (120 mL)
1 1/2 (approx. 315 g) grapefruit, peeled
1/3 cup granulated sugar
1/3 cup boiling water
3/4 tsp fresh lemon juice
3 mint leaves (for garnish)
Directions
(1) Place ingredients into the container and firmly secure the
lid.
(2) Turn the dial to start the blender and set the speed to "10".
Blend for 1 minute.
Directions
(1) Place ingredients into the container and firmly secure the
lid.
(2) Turn the dial to start the blender and set the speed to "10".
Blend for 1 minute 20 seconds.
(3) Serve with mint leaves.
Directions
(1) Place ingredients into the container and firmly secure the
lid.
(2) Turn the dial to start the blender and set the speed to "7"
or "8". Blend for 1 minute.
(3) Serve with mint leaves.
Directions
(1) Bring the cream cheese to room temperature.
(2) Preheat oven to 320°F.
(3) Stir the crushed graham crackers with melted butter until the
texture is dough-like. Place the dough on the bottom of a 7 inch
(18 cm) springform pan and chill in the refrigerator for 30 minutes.
(4) Place ingredients for filling into the container and firmly
secure the lid.
(5) Turn the dial to start the blender and set the speed to "10".
Blend for 1 minute.
(6) Place them into the chilled crust and bake at 320°F for
50 minutes.
(7) Remove the cake from the oven and cool completely.
(8) Refrigerate for 2 hours before serving.
Directions
(1) Dissolve powdered gelatin in boiling water.
(2) Place ingredients into the container and firmly secure the lid.
(3) Turn the dial to start the blender and set the speed to "5"
or "6". Blend for 1 minute.
(4) Put them in cups and cool them for 2 hours in the
refrigerator.
* If you substitute with fresh mango, the mousse may not set.
Directions
(1) Add boiling water to granulated sugar to dissolve and cool.
(2) Place ingredients into the container and firmly secure the lid.
(3) Turn the dial the PULSE setting "5" times.
(4) Put it in a tray and cool it for 1 hour in the freezer.
(5) Mix it with spoon.
(6) Cool it for another hour.
(7) Serve with mint leaves.
Recipes
15
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