14
Recipes
(cont.)
Raspberries and Cream Frappe
1 cup (237 ml) whole milk
1/2 cup (118 ml) nonfat vanilla yogurt
2 Tablespoons (30 ml) vanilla syrup
1 cup (237 ml) frozen raspberries
1 cup (237 ml) crescent-shaped ice cubes (10 to 12 ice cubes)
Directions:
1. Place milk, yogurt, and vanilla syrup in blender jar.
2. Add frozen raspberries and ice cubes to mixture in blender.
3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH until
mixture is thoroughly blended.
Serves: 2 to 3
Blueberry Pomegranate Freeze
1 1/2 cups (355 ml) pomegranate juice
2 Tablespoons (30 ml) sugar
1 cup (237 ml) frozen blueberries
1 1/2 cups (355 ml) crescent-shaped ice cubes (12 to 15 ice cubes)
Directions:
1. Place pomegranate juice and sugar in blender jar.
2. Add frozen blueberries and ice cubes to mixture in blender.
3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH until
mixture is thoroughly blended.
Serves: 2 to 3
Vanilla Coffee Frappe
1 cup (237 ml) water
6 Tablespoons (89 ml) ground espresso or other dark roast coffee
1/4 cup (59 ml) whole milk
2 Tablespoons (30 ml) vanilla syrup
3 cups (710 ml) crescent-shaped ice cubes (about 30 ice cubes)
Directions:
1. Pour water into water reservoir. Place coffee filter in brew basket.
Add ground espresso; brew coffee.
2. Place milk, vanilla syrup, and brewed coffee in blender jar. Add
ice to mixture in blender.
3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH until
mixture is thoroughly blended.
Serves: 2 to 3
TEST KITCHEN TIP:
For a substitute sugar for vanilla syrup, use
3 Tablespoons (44 ml) sugar and 1/2 teaspoon (2.5 ml) vanilla extract.
