Use and Care Manual

TEST KITCHEN
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Makes 6-10 servings
1 ready-made graham cracker crust
1 cup boiling water
1 packet (¼ oz.) unflavored gelatin
2 (8 oz.) pkgs. cream cheese
1 (12-16 oz.) bag frozen berries
of your choice
¼ - 1 cup powdered sugar (depending
on how sweet you prefer)
1. Dissolve the gelatin into the cup of
boiling water.
2. Place the cream cheese in the
Torpedo™ and lock lid into place.
PULSE several times, stopping
machine and scraping down the
sides as needed.
3. Remove the vented top and with the
Torpedo™ ON, slowly add the gelatin
water until mixture is smooth.
4. Add the berries and the sugar
(in ¼ cup increments) and taste
test until you’ve reached your desired
sweetness.
5. Pour mixture into piecrust and allow
to chill in the refrigerator for at least
2 hours.
No Bake Berry Cheesecake
Makes 4 servings
1 medium brown onion,
peeled and quartered
2 (14.5 oz) cans tomatoes
with green chili
1 (16 oz.) can vegetarian
refried beans
1 tbsp. chili powder
1 tsp. cumin
1 (12 oz.) pkg. meatless ground
(I prefer Yves™ or Lightline ™)
1 (15 or 16 oz.) can red chili beans
1. Place onion, tomatoes, refried beans,
chili powder and cumin into the
Torpedo™ and lock lid into place.
Press ON and allow to blend until
smooth.
2. Transfer to a large saucepan and add
the meatless ground, the chili beans and
salt and pepper to taste.
3. Simmer over medium heat until hot.
Serve with a dollop of yogurt and/or
shredded cheese.
Hearty Vegetarian Chili
I run a motion picture advertising
agency with my partner as well as
being a part time actor. I’m a
mother of two grown children and
have been married for almost 30
years (to the same man!). I used to
cater for a living, but I now spend
my energy entertaining our friends
and family. :-)
Jill
Former Caterer,
Toluca Lake, CA