Specifications

SWEET WHIPPED CREAM

Makes 2 cups (500 ml)

1¼ cups (300 ml) heavy cream, chilled

2 tablespoons (30 ml) granulated sugar

1½ teaspoons (7 ml) vanilla extract

Place the cream, sugar, and vanilla in a large stainless or glass mixing

bowl. Insert the blender fitted with the whisk attachment. Start the

blender but be careful to have the whisk just skim the surface of the

cream. Blend until the cream gains some body and then move the

blender in an up-and-down motion throughout the bowl. Whipped cream

will reach soft peaks between 50–60 seconds.

Nutritional information per serving (2 tablespoons [30 ml]):

Calories70 (86% from fat) • carb. 2g • pro. 0g • fat 7g

• sat. fat 4g • chol. 25mg • sod. 7mg • calc 12mg • fiber 0g

Variation:

Cocoa Whipped Cream: Place 1¼ cups (300 ml) heavy cream,

3 tablespoons (45 ml) granulated sugar, 1 tablespoon (15 ml)

unsweetened cocoa, and 1 teaspoon (5 ml) vanilla in mixing bowl.

Whip as directed.

BERRY COULIS

Makes 1¼ cup (300 ml)

1 12-ounce (375 g) bag of frozen mixed berries thawed

¼ cup (50 ml) granulated sugar

½ teaspoon (2 ml) fresh lemon juice

Place all ingredients in a 2½ quart (2.3 L) saucepan. Over medium heat

bring mixture to a simmer and cook for about 5 minutes to melt the

sugar.

Insert the blender into the saucepan, making sure the protective guard

is submerged. Blend, using an up-and-down motion until ingredients are

well combined, about 30–40 seconds. Strain the sauce through a fine

mesh strainer and serve.

Nutritional information per ¼ cup (50 ml) serving:

Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g

• sat. fat 0g • chol. 0mg • sod. 25mg • calc. 14mg • fiber 4g