KitchenAid KSB5 Instructions and Recipes - Page 22

Borscht 11⁄2 cups peeled, and cubed beets 1 medium potato, peeled and cubed 1 small onion, quartered 21⁄2 cups reduced-sodium chicken broth 1⁄4 cup lemon juice 4 teaspoons sugar 1⁄4 teaspoon salt 1⁄4 teaspoon pepper 1⁄4 cup nonfat sour cream Place beets, potato, onion, and 11⁄4 cups broth in blender jar. Cover and blend at MIX until finely chopped, about 35 to 45 seconds. Pour into saucepan. Add remaining broth, lemon juice, sugar, salt, and pepper. Bring to a boil; reduce heat to simmer and cook about 10 minutes. Refrigerate until well chilled, about 6 to 8 hours. Top each serving with sour cream. Yield: 5 (1 cup) servings. Per serving: About 82 cal, 4 g pro, 17 g car, 0 g fat, 0 mg chol, 387 mg sod. Scandinavian Fruit Soup 2 cups water 1 cup pitted prunes 1 medium apple, peeled, cored and quartered 1⁄2 cup dried apricots 1⁄3 cup sugar 1 cinnamon stick 21⁄2 cups apple juice Port wine, if desired Combine water, prunes, apple, apricots, sugar, and cinnamon stick in saucepan. Bring to a boil over high heat; reduce heat to simmer and cook, covered, until fruit is tender, about 30 to 40 minutes. Remove from heat; uncover and cool at room temperature 10 minutes. Remove cinnamon stick. Pour 1⁄2 cup apple juice into blender jar. Add fruit mixture. Blend at STIR 5 to 10 seconds to chop fruit, then blend at PUREE until mixture is smooth, about 15 to 20 seconds. Pour into bowl and stir in remaining apple juice. Refrigerate until well chilled, about 5 to 6 hours. Top each serving with about a teaspoon of port wine, if desired. Yield: 6 (1 cup) servings. Per serving: About 192 cal, 1 g pro, 49 g car, 0 g fat, 0 mg chol, 12 mg sod. 20