KitchenAid KSB5 Instructions and Recipes - Page 36

Red Pepper Sauce 1 large red bell pepper, cut in 8 pieces 1⁄3 cup nonfat or lowfat plain yogurt 2 tablespoons light mayonnaise 1⁄2 teaspoon sugar 1⁄4 teaspoon salt 1⁄8 teaspoon garlic powder 1⁄8 to 1⁄4 teaspoon hot pepper sauce Place red bell pepper pieces in saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer, uncovered, until pepper is tender, about 10 to 15 minutes. Drain well. Cool 5 minutes. Place cooled pepper pieces in blender jar. Add remaining ingredients. Cover and blend at MIX about 10 seconds; scrape sides of blender jar, if necessary. Blend at PUREE about 40 seconds; scrape sides of blender jar every 20 seconds. Serve over hot vegetables. Yield: 1 cup; 8 (2 tablespoons) servings. Per serving: About 22 cal, 1 g pro, 2 g car, 1 g fat, 0 mg chol, 106 mg sod. Strawberry Romanoff Sauce 3 cups sliced strawberries 1⁄4 cup sugar 3 tablespoons orange liqueur 1⁄2 teaspoon grated orange peel Place 11⁄2 cups strawberries in blender jar. Add sugar, orange liqueur, and orange peel. Cover and blend at STIR about 15 seconds; scrape sides of blender jar. Blend at PUREE about 15 seconds. Gently stir in remaining strawberries. Serve over ice cream or cake. Yield: 2 cups; 8 (1⁄4 cup) servings. Per serving: About 62 cal, 0 g pro, 13 g car, 0 g fat, 0 mg chol, 1 mg sod. 34