KitchenAid KFP600 Instruction Manual - Page 41

Creamy Orange Dressing, Spicy Mexican Dressing

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Page 41 highlights

ķ౞ĸ ሑሑሑሑCሑRሑEAሑMሑYሑOሑRሑANᇺ ሑ GEሑDሑRሑEሑSSሑINሑGሑሑሑሑ 1 package (8 oz.) light cream cheese, softened 1 can (6 oz.) frozen orange juice concentrate, thawed 2 tablespoons skim or low-fat milk 11/2 teaspoons sugar 1/4 cup pecans Position multipurpose blade in work bowl. Add cream cheese, orange juice concentrate, milk, and sugar. Process until very smooth, about 35 to 45 seconds. Add pecans. Pulse 2 to 3 times, about 1 second each time, until pecans are coarsely chopped. Serve over fruit, angel food cake, or pound cake. Yield: 13/4 cups (30 1-tablespoon servings). Per serving: About 36 cal, 1 g pro, 3 g car, 2 g fat, 6 mg chol, 31 mg sod. SPሑICሑYሑMሑEሑXሑICᇺAሑNሑDሑRሑ ESሑSIሑNሑGሑሑሑሑ 2/3 cup mild salsa 1/4 cup loosely packed cilantro leaves 3 tablespoons white wine vinegar 2 tablespoons fresh lime juice 1 tablespoon vegetable oil 1 tablespoon prepared mustard 1/4 teaspoon sugar 1/8 teaspoon black pepper Position multipurpose blade in work bowl. Add all ingredients. Process until almost smooth, about 10 to 12 seconds. Refrigerate at least 1 hour to blend flavors. Yield: 1 cup (16 1-tablespoon servings). Per serving: About 13 cal, 0 g pro, 1 g car, 1 g fat, 0 mg chol, 117 mg sod. 41

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1
package (8 oz.)
light cream cheese,
softened
1
can (6 oz.) frozen
orange juice
concentrate, thawed
2
tablespoons skim or
low-fat milk
1
1
/
2
teaspoons sugar
1
/
4
cup pecans
Position multipurpose blade in work bowl. Add
cream cheese, orange juice concentrate, milk, and
sugar. Process until very smooth, about 35 to
45 seconds. Add pecans. Pulse 2 to 3 times, about
1 second each time, until pecans are
coarsely chopped.
Serve over fruit, angel food cake, or pound cake.
Yield: 1
3
/
4
cups (30 1-tablespoon servings).
Per serving: About 36 cal, 1 g pro, 3 g car, 2 g fat,
6 mg chol, 31 mg sod.
a
~
b
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CREAMY ORANGE DRESSING
2
/
3
cup mild salsa
1
/
4
cup loosely packed
cilantro leaves
3
tablespoons white
wine vinegar
2
tablespoons fresh
lime juice
1
tablespoon
vegetable oil
1
tablespoon prepared
mustard
1
/
4
teaspoon sugar
1
/
8
teaspoon black
pepper
Position multipurpose blade in work bowl. Add all
ingredients. Process until almost smooth, about
10 to 12 seconds. Refrigerate at least 1 hour to
blend flavors.
Yield: 1 cup (16 1-tablespoon servings).
Per serving: About 13 cal, 0 g pro, 1 g car, 1 g fat,
0 mg chol, 117 mg sod.
SPICY MEXICAN DRESSING
41
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