Use and Care Manual
C a t h y ’ s H o m e s t y l e E s s e n t i a l s
107
Derts
Makes 4
servings
1½ cups frozen raspberries
1 cup frozen blueberries
½ cup water
3 tbsp. sugar or substitute
1 tsp. vanilla extract
½ tsp. lemon juice
1½ to 2 cups ice
1. Place all items into the Torpedo™ and lock
lid into place. Blend using the ON function.
2. Remove vented top and add additional ice as
needed to obtain desired thickness.
3. Transfer mixture into glass dishes with an ice
cream scoop and freeze until ready to serve.
4. Garnish with a mint leaf and fresh raspberry
on top.
Raspberry/Blueberry
Sorbet
Tip: If you prefer to have seedless sorbet, insert the FINE mesh screen
into the Torpedo™ and juice raspberries first. Pour juice into ice
cube trays and freeze. Otherwise, you can blend the whole
raspberries in with
the other ingredients.
Makes 6-10
servings
1 (6 oz.) pkg. raspberry gelatin
2 cups boiling water
1 (12 oz.) pkg. frozen
raspberries
1 pomegranate, seeded
1 can (8 oz.) crushed pineapple,
with juice
2-3 bananas, diced
1-2 apples, seeded and diced
1 ½ cups sour cream
1 (8 oz.) pkg. cream cheese
2 cups fresh whipped cream,
prepared in advance in the
Torpedo™ (see recipe
on page 60).
1. Dissolve gelatin in boiling water. Do not
add any ice or cold water. Allow to chill in
the refrigerator for about 1 hour until half
(lightly) set.
2. If you do not want the pomegranate seeds in
your mold, then juice in the Torpedo™ using
the fine mesh screen and discard the seeds.
(I personally like the seeds as it gives a slight
crunch to the salad)
3. Mix all fruit and juices together and add to
the partially set gelatin.
4. Place back into the refrigerator and chill
until firm.
5. Place sour cream and cream cheese into the
Torpedo™ and lock lid into place. PULSE
until completely mixed. Spoon mixture into
a bowl and fold in the whipped cream.
6. Spread topping over the gelatin. Chill for
2 more hours before slicing and serving.
Pomegranate
Gelatin Salad
INDEX