User Manual

Warm Cinnamon Applesauce
DIRECTIONS
• COMBINE all ingredients in order listed in Oster
®
Versa
®
Performance Blender.
• SELECT programmed SOUP setting (or, BLEND on MEDIUM for 20 seconds then
on HIGH for 5 minutes). Using tamper to press ingredients into blade as necessary.
Makes 4 servings
INGREDIENTS
• 1 pound Golden Delicious, Gala or other
apples (2 to 3 large), cored and quartered
• 1/4 cup apple juice or water
• 1/4 cup golden raisins
• 1/4 teaspoon ground cinnamon
TIPS
If desired, omit apple juice for a thicker sauce or peel apples before blending for an
extra-smooth texture. Feel free to experiment with different apple varieties or a mix of apples.
Warm applesauce can also be used to top hot cereal or served with grilled pork chops or
chicken sausages. Or, refrigerate the applesauce and serve cold or pack small portions for
a healthy lunchbox treat.
NUTRITION FACTS
Serving Size: 1/2 cup
Nutrients Per Serving
Calories 93
Calories from Fat 2%
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 2mg
Carbohydrate 25g
Fiber 2g
Protein 1g
43
TRIMMER TREATS
*Percent Daily Values are based on a 2000
calorie diet. Your daily values may be higher
or lower depending on your calorie needs.
Bittersweet Truffle Torte
DIRECTIONS
• PREHEAT oven to 350°F. Line bottom of a buttered 9-in. round cake pan with parchment
paper; butter paper.
• COMBINE sugar and espresso in a saucepan; bring to a simmer, stirring to dissolve sugar.
Remove from heat.
• MICROWAVE chocolate and butter on high for 20 seconds: stir. Microwave in additional
20-second intervals until melted, stirring after each interval; pour into Oster
®
Versa
®
Performance Blender.
• BLEND on LOW, while slowly adding espresso mixture through blender lid.
• ADD eggs, one at a time, PULSING 2-3 times after each addition to combine.
• ADD our and salt, if desired; PULSE 2-3 times to combine. Pour into prepared pan.
• BAKE 25-30 minutes or until center springs back when lightly touched and edges begin
to pull from sides of pan. (Sides of cake will rise higher than the center.)
• COOL in pan on a wire rack for 30 minutes.
• LOOSEN edges of cake with a thin knife; invert onto a serving plate.
Remove parchment paper.
• REFRIgERATE covered, until cold.
• DUST top of cake with cocoa powder.
Serve with Raspberry Sauce, optional (recipe on page 45).
Makes 12 servings
INGREDIENTS
• 1-1/3 cups natural cane sugar
• 1/2 cup espresso or bourbon
• 12 oz. bittersweet chocolate, chopped or 2
cups (12 oz.) bittersweet baking chips
• 8 oz. unsalted butter, cubed
• 5 large eggs
• 2 tablespoons all-purpose our
• 1/4 teaspoon salt, optional
• Unsweetened cocoa powder, for dusting
• Raspberry Sauce, if desired
44
NUTRITION FACTS
Serving Size: 1/12 of cake
Nutrients Per Serving
Calories 392
Calories from Fat 67%
Total Fat 29g
Saturated Fat 16g
Cholesterol 118mg
Sodium 33mg
Carbohydrate 37g
Fiber 2g
Protein 5g
TRIMMER TREATS
*Percent Daily Values are based on a 2000
calorie diet. Your daily values may be higher
or lower depending on your calorie needs.