Specifications

13
smooth. Press Off once it is smooth, if not
dispensing immediately.
To dispense juice: With blender on high,
place a cup or pitcher under the dispenser
tap. Pull down the dispenser tap and stir
contents with the blending stick as juice is
dispensing.
Nutritional information per ½-cup serving:
Calories 18 (7% from fat) • carb. 4g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 176mg
• calc. 18mg • fiber 1g
Chocolate Cookies and
Cream Shake
Makes 4 cups
3 cups chocolate ice cream
1½ cups lowfat milk
10 chocolate sandwich cookies
Attach the dispenser tap to the blender
collar.
Place ingredients in blender jar in order
listed. Place cover with blending stick on
the blender jar. Press On. Turn blender on
high and process for 25 to 30 seconds until
smooth. Press Off once it is smooth if not
dispensing immediately.
To dispense shake: With blender on high,
place a cup or pitcher under the dispenser
tap. Pull down the dispenser tap and stir
contents with the blending stick as shake is
dispensing.
Nutritional information per ½-cup serving:
Calories 189 (41% from fat) • carb. 25g • pro. 4g
• fat 9g • sat. fat 4g • chol. 20mg • sod. 136mg
• calc. 113mg • fiber 0mg
Peppermint Stick
Milkshake
Makes 5 cups
3½ cups vanilla ice cream
2 cups lowfat milk
½-¾ cup peppermint candies, crushed
1-2 drops peppermint extract (optional)
Attach the dispenser tap to the blender
collar.
Place ingredients in blender jar in order
listed. Place cover with blending stick on
the blender jar. Press On. Turn blender on
high and process for 25 to 30 seconds until
smooth. Press Off once it is smooth, if not
dispensing immediately.
To dispense shake: With blender on high,
place a cup or pitcher under the dispenser
tap. Pull down the dispenser tap and stir
contents with the blending stick as shake is
dispensing.
Nutritional information per ½-cup serving:
Calories 184 (29% from fat) • carb. 30g • pro. 3g
• fat 6g • sat. fat 4g • chol. 24mg • sod. 70mg
• calc. 124mg • fiber 0g
DIPS, SAUCES, AND
DRESSINGS
Chunky Hummus
For this hummus variation the chickpeas
do not get puréed all the way.
Makes about 1 cup
1 small scallion, roughly chopped
1 tablespoon chopped fresh parsley
¾ teaspoon kosher salt
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 15-ounce can chickpeas
4 tablespoons extra virgin olive oil
Attach dispenser tap to the blender collar.
Place the scallion, parsley, and salt in the
blender. Place cover with blending stick on
the blender jar. Press On and pulse on high
10 to 15 times. Scrape the sides of the
blender jar and add the tahini, lemon juice,
and chickpeas in the order listed and pulse
on high about 10 times. Scrape sides of
blender jar and blend on high for about 25
to 30 seconds. Add the olive oil in a steady
stream through the opening in the blender
jar lid while blending on high for 20
seconds. Once hummus has reached
desired consistency, press Off.
Transfer the hummus to a bowl and let
stand for 30 minutes before serving, to
allow flavors to develop. Hummus will keep
covered in the refrigerator for up to a week.