KitchenAid KSB5 Instructions and Recipes - Page 48

Orange Sorbet 1 can (11 oz.) mandarin oranges, drained 1 cup water 1 can (6 oz.) frozen orange juice concentrate 1⁄4 cup powdered sugar 1 tablespoon fresh lemon juice Place all ingredients in blender jar. Cover and blend at LIQUEFY, about 15 to 20 seconds. Pour into freezer container and freeze until almost set, about 3 to 4 hours. Scrape into blender jar. Blend at LIQUEFY until smooth, about 1 minute. Pour into freezer container. Freeze until hard, about 5 to 6 hours. Yield: 4 (1⁄2 cup) servings. Per serving: About 128 cal, 2 g pro, 31 g car, 0 g fat, 0 mg chol, 3 mg sod. Mocha Mousse 2 tablespoons cold water 1 envelope unflavored gelatin 2 tablespoons instant coffee granules 1⁄2 cup warm water 2⁄3 cup semi-sweet chocolate chips 1 tablespoon sugar 1⁄4 teaspoon vanilla 3⁄4 cup crushed ice, drained 1⁄2 cup heavy cream Pour cold water into blender jar; add gelatin and let set about 15 to 20 seconds. Add coffee granules and boiling water. Cover and blend at STIR until gelatin is dissolved, about 20 to 30 seconds. Add chocolate chips, sugar, and vanilla. Blend at LIQUEFY until mixture is smooth, about 20 to 30 seconds. Pour in crushed ice and cream. Blend at LIQUEFY, pulsing 3 to 4 times, about 5 seconds each time, until mixture begins to thicken and ice is completely blended. Pour into dessert dishes. Refrigerate until set, about 20 to 30 minutes. Yield: 4 (about 1⁄2 cup) servings. Per serving: About 262 cal, 4 g pro, 23 g car, 19 g fat, 41 mg chol, 21 mg sod. 46