User Manual

but be careful to have the whisk just skim the surface of the cream. Blend

until the cream gains some body and then move the blender in an up-

and-down motion throughout the bowl. Whipped cream will reach soft

peaks between 50-60 seconds.

Nutritional information per serving (2 tablespoons):

Calories70 (86% from fat) • carb. 2g • pro. 0g • fat 7g

• sat. fat 4g • chol. 25mg • sod. 7mg • calc 12mg • fibre 0g

Variation:

Cocoa Whipped Cream: Place 1

⁄4 cups heavy cream, 3 tablespoons

granulated sugar, 1 tablespoon unsweetened cocoa, and 1 teaspoon

vanilla in mixing bowl. Whip as directed.

BERRY COULIS

This versatile dessert sauce could not be easier.

Makes 1

⁄4 cup

1 350g bag of frozen mixed berries thawed

⁄4 cup granulated sugar

⁄2 teaspoon fresh lemon juice

Place all ingredients in a 2

⁄2-litre saucepan. Over medium heat bring

mixture to a simmer and cook for about 5 minutes to melt the sugar.

Insert the blender into the saucepan, making sure the protective guard is

submerged. Blend, using an up-and-down motion until ingredients are

well combined, about 30–40 seconds. Strain the sauce through a fine

mesh strainer and serve.

Nutritional information per 1/4 cup serving:

Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g

• sat. fat 0g • chol. 0mg • sod. 25mg • calc. 14mg • fibre 4g