Manual

1. Put the sweet potatoes into a stockpot with enough water to cover.

Bring to a boil over medium-high heat and cook until very tender.

Drain and return the sweet potatoes to the pot.

2. Using the blending shaft, blend the potatoes on low, using a gentle

up-and-down motion. Add the remaining ingredients and gradually

increase speed to high, until ingredients are incorporated and

mixture

is smooth.

3. Taste and adjust seasoning as desired; serve warm.

Nutritional information per serving (about ½ cup):

Calories 117 (1% from fat) • carb. 27g • pro. 2g • fat 0g • sat. fat 0g

chol. 0mg • sod 303mg • calc. 80mg • fiber 4g 22

Berry Fool

A traditional British dessert, fool is great any time of year, but is a real

treat when summer berries are at their peak.

Makes about 4 cups

2 cups mixed berries (strawberries, raspberries, blueberries)

1 tablespoon granulated sugar

2 cups heavy cream, chilled

2 tablespoons confectioners’ sugar

½ teaspoon pure vanilla extract

1. Put the berries and granulated sugar into the mixing cup.

2. Using the blending shaft, blend on high until almost fully puréed;

reserve.

3. Put the remaining ingredients into a medium to large mixing bowl.

Using the beater attachment, blend on low until cream is just

starting to thicken and then gradually increase speed to high to

finish (cream should be a medium-stiff consistency).

4. With a large spatula, gently fold in the berry mixture – streaky is OK.

5. Serve immediately for the best texture (fool will only stay in good

form for about 1 hour maximum).

Nutritional information per serving (½ cup):

Calories 185 (85% from fat) • carb. 6g • pro. 0g • fat 16g • sat. fat 11g

chol. 64mg • sod. 0mg • calc. 4mg • fiber 1g