Specifications

18
Press Off once it is smooth. Taste and
adjust seasoning accordingly. Serve
immediately.
Nutritional information per
1
⁄
2
-cup serving:
Calories 131 (9% from fat) • carb. 27g • pro. 2g
• fat 1g • sat. fat 0g • chol. 1mg • sod. 228mg
• calc. 41mg • fiber 4g
Roasted Parsnip and
Apple Soup
Makes 6 cups
2½ tablespoons olive oil
2 pounds parsnips, cut into
1-inch rounds
¼ teaspoon salt
1 tablespoon unsalted butter
1 shallot (about 1
1
⁄
2
ounces), minced
1 medium apple, cut into 1-inch dice
(about 6 ounces)
¼ cup white wine
3 cups chicken or vegetable stock
1 cup 1-percent milk
Preheat oven to 400°F.
In a mixing bowl, toss together 1½
tablespoons olive oil, parsnips, and salt.
Place on baking tray and roast for 30 to 35
minutes. The parsnips should be slightly
browned and soft – be careful not to get
them too dark.
While parsnips are roasting, heat the
remaining tablespoon of oil and the butter
together in a 3½-quart sauté pan over
medium-low heat. Add the shallot and
sweat for about 3 minutes. Add the apple
and cover. Apple should soften in about 8
to 10 minutes. Once apple is soft, stir in the
parsnips. Add the wine and reduce until
just a touch remains. Add chicken/
vegetable stock and bring to a boil. Reduce
to simmer for about 5 to 8 minutes to
ensure all vegetables are tender.
Place contents of pan into blender jar. Add
milk. Place cover with blending stick on the
blender jar. With your hand and a dishtowel
FIRMLY securing the blender lid, press On.
Blend on low and then high for 30 seconds.
Press Off once it is smooth.
Serve soup immediately or keep in
refrigerator for up to 5 days.
Nutritional information per
1
⁄
2
-cup serving:
Calories 117 (33% from fat) • carb. 18g • pro. 3g
• fat 4g • sat. fat 1g • chol. 4mg • sod. 174mg
• calc. 59mg • fiber 4g
Two-Berry Summer Soup
Makes about 5 cups
1 cup fresh strawberries
1 cup frozen strawberries
1 cup frozen raspberries
2½ cups lowfat vanilla yogurt
8 ounces crème fraîche
½ cup water
2 tablespoons superfine sugar
Attach the dispenser tap to the blender
collar.
Place ingredients in blender jar in order
listed. Place cover with blending stick on
the blender jar. Press On. Turn blender on
high and process for 20 to 30 seconds until
smooth. Press Off once it is smooth if not
dispensing immediately.
To dispense soup: With blender on low,
place a serving bowl or pitcher under the
dispenser tap. Pull down the dispenser tap
and stir contents with the blending stick as
soup is dispensing.
Serve soup immediately or keep in
refrigerator for up to 4 days.
Nutritional information per
1
⁄
2
-cup serving:
Calories 164 (53% from fat) • carb. 16g • pro. 3g
• fat 10g • sat. fat 6g • chol. 35mg • sod. 48mg
• calc. 107mg • fiber 2g
DESSERTS
Chocolate Cherry
Bread Pudding
For a warm dessert, mix and assemble this
bread pudding ahead of time and bake while
dinner is being served. Top with sweetened
whipped cream.
Makes 8 to 12 servings
3 tablespoons unsalted butter
6 cups firm bread cubes*
¾ cup semisweet chocolate chips
¾ cup dried tart cherries
6 large eggs
1 12-ounce can lowfat evaporated milk
½ cup sugar
½ tablespoon pure vanilla extract
¾ cup heavy cream
sweetened whipped cream for topping