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36
Insert the metal blade. Add the chocolates to the work bowl. Using long pulses, pulse
about 15 to 20 times. If using sugar, add and process for 10 seconds. With the machine
running, pour the hot milk slowly and carefully down the feed tube, process until the
chocolate is melted and smooth, 1 minute. Add the vanilla, process to combine,
10 seconds.
Nutritional information per tablespoon:
Calories 62 (57% from fat) • carb. 7g • pro. 1g • fat 5g • sat. fat 2g
• chol. 1mg • sod. 6mg • calc. 15mg • fi ber 1g
Amaretto Almond Chocolate Sauce: Before making the chocolate sauce, use the pulse
to chop ¼ cup of toasted slivered almonds, remove and reserve. Make the sauce as per
instructions, but omit the vanilla, and add 1 tablespoon amaretto and the chopped
toasted almonds.
Mocha Latte Sauce: Make the chocolate sauce as per instructions, adding 1½ table-
spoons instant espresso and increasing the super ne sugar by ½ tablespoon. Along with
the vanilla, add 1 tablespoon Kahlúa and 1 tablespoon heavy cream.
Chocolate Mint Sauce: Make the chocolate sauce as per instructions, omitting
the vanilla and adding 1 tablespoons peppermint schnapps or 2 teaspoons
peppermint extract.
Asian Slaw with Peanut Dressing
Add cooked pasta and turn this salad into a meal.
Makes 8 servings, one cup each
Dressing:
½ cup toasted unsalted peanuts
2 garlic cloves
6 slices of fresh ginger, peeled, each about the size of a quarter
4 tablespoons natural style peanut butter
¹⁄
³
cup plus 1 tablespoon rice vinegar
1 tablespoon granulated sugar
2 tablespoons + 1 teaspoon hoisin sauce
2 teaspoons sesame oil
2 teaspoons low-sodium tamari or soy sauce
2½ tablespoons vegetable oil
Salad:
4 ounces red radishes, washed, ends cut fl at
4 ounces carrots, peeled and trimmed to fi t the feed tube horizontally
1 broccoli spear, washed, fl owerets trimmed and reserved, stem peeled
3 green onions, trimmed, cut into 4-inch lengths,
including tasty green tops
1 red bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces
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