KitchenAid KSB560AQ Use & Care Guide - Page 20

ENGLISH 4 cups (945 mL) chocolate ice cream 1 cup (235 mL) double-strength coffee, cold 1 cup (235 mL) dark rum 8 ice cubes Rum Mocha Place ingredients in pitcher. Cover and blend at CRUSH ICE, about 20 pulses, or until smooth. Yield: 8 servings (3⁄4 cup [175 mL] per serving). Per Serving: About 210 calories, 3 g protein, 19 g carbohydrates, 7 g total fat, 4.5 g saturated fat, 20 mg cholesterol, 50 mg sodium. Italian Tortellini Tomato Soup 3 tablespoons (45 mL) olive oil 3⁄4 cup (175 mL) chopped onion 3⁄4 cup (175 mL) chopped green pepper 3 cans (14.5 oz. [429 mL] each) Italian-seasoned diced tomatoes, undrained 11⁄2 tablespoons (20 mL) sugar 3⁄4 teaspoon (4 mL) salt 1⁄4 teaspoon (1 mL) fennel seed 1⁄4 teaspoon (1 mL) cayenne pepper 11⁄2 cans (14 oz. [415 mL] each) beef broth 11⁄2 package (9 oz. [265 mL] each) refrigerated cheesefilled tortellini Heat olive oil in large Dutch oven over medium-high heat. Add onion and green pepper; cook 3 to 5 minutes, or until limp. Add tomatoes, sugar, salt, fennel seed, and cayenne pepper. Reduce heat to low; simmer, uncovered, 20 to 25 minutes, or until thickened, stirring occasionally. Cool 5 minutes. Pour half of cooled tomato mixture into pitcher. Cover and blend at STIR about 15 seconds. Add remaining tomato mixture. Cover and blend at STIR about 15 seconds. Blend at LIQUEFY 10 to 15 seconds, or until smooth. Return mixture to Dutch oven. Add beef broth. Bring to a boil. Add tortellini. Yield: 9 (1 cup [235 mL]) servings. Per Serving: About 250 calories, 8 g protein, 35 g carbohydrates, 8 g total fat, 2.5 g saturated fat, 20 mg cholesterol, 1,100 mg sodium. Shredded mozzarella cheese, if desired Chopped fresh parsley, if desired 17