Desserts
CHOCOLATE VELVET
l/2
cup (125mL) cold milk
2 envelopes unflavored gelatin
l/2
cup (125mL) milk, heated to boiling
1
coo
l/4
cup (50mL) sugar
dash salt
1 cup
(250mL)
semi-sweet chocolate bits
1 teaspoon (5mL) vanilla extract
1 cup (250mL) milk or heavy cream
11/2 cups (375mL) crushed ice or 5 whole
ice cubes
Put cold milk and gelatin into Osterizer blender container. Cover and process at STIR to soften gelatin.
Remove feeder cap and add hot milk. Process until gelatin is dissolved. If gelatin granules cling to
container, STOP BLENDER, use a rubber spatula to push them into the mixture. When gelatin is dis-
solved, add egg, sugar and salt. Replace feeder cap. Turn control to LIQUEFY (ICE CRUSH) and add
chocolate bits. Continue to process until smooth, then add vanilla, milk or cream and ice. Continue to
process until ice is liquefied. Pour at once into individual serving dishes or
~-CUP
(1
l/4
liter) mold.
Chill until firm, about 15 minutes.
YIELD:
6-8SERVlNGS
BLENDER CHEESE CAKE
1 273 cups (400mL) graham
1 package (3 ounces or 84 g)
cracker crumbs
lemon gelatin
l/2
cup (125mL) butter melted 2 tablespoons (30mL) lemon juice
l/2
cup (125mL) boiling water 2 cups (500mL) cottage cheese
1 container (10 ounces or 280 g) frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 7” x 11
”
(18 x 28 cm) pan. Set
aside. Pour boiling water into Osterizer blender container, add gelatin. Cover and process at BEAT
until gelatin is dissolved. Add lemon juice and 1 cup (250mL) cottage cheese. Process at LIQUEFY
(ICE CRUSH) until smooth. Add remaining cottage cheese and process until smooth. Pour into large
mixer bowl. Add frozen whipped topping and mix with electric mixer until smooth. Pour over graham
cracker crust. Chill until set. (This is ready for serving in minutes.)
NOTE: Flavor of gelatin may be varied. For an added treat, spread pie filling over cheese cake after it
has set. Refrigerate 1 hour. Serve. If desired, 1 cup (250mL) fresh fruit can be folded into the mixture
before pouring into crust.
YIELD:
10-12SERVlNGS
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