Recipes By Product - Oster® Versa®

Warm Cinnamon Applesauce

- Makes 4 servings
Ingredients
  • 1 pound Golden Delicious, Gala or other apples (2 to 3 large), cored and quartered
  • 1/4 cup apple juice or water
  • 1/4 cup golden raisins
  • 1/4 teaspoon ground cinnamon



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SOUP setting (or, BLEND on MEDIUM for 20 seconds then on HIGH for 5 minutes). Using tamper to press ingredients into blade as necessary.

 

Tips:

  • If desired, omit apple juice for a thicker sauce or peel apples before blending for an extra-smooth texture. Feel free to experiment with different apple varieties or a mix of apples. Warm applesauce can also be used to top hot cereal or served with grilled pork chops or chicken sausages. Or, refrigerate the applesauce and serve cold or pack small portions for a healthy lunchbox treat.
Serving Size: 1/2 cup; Nutrients Per Serving: Calories 93, Calories from Fat 2%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Carbohydrate 25g, Fiber 2g,Protein 1g

Roasted Butternut Squash Soup

- Serves 4
Ingredients
  • 1 butternut squash (about 24 ounces)
  • 1 teaspoon olive oil
  • 2⁄3 cup chopped onion
  • 21⁄2 cups chicken broth
  • 1 Granny Smith apple, peeled and cubed
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄8 teaspoon ground nutmeg
  • 1⁄8 teaspoon black pepper
  • 2 tablespoons half-and-half
Directions
  • Preheat oven to 400°F. Line baking sheet with foil. Peel squash; remove and discard seeds. Cut squash into 2-inch cubes. Place cubes on prepared baking sheet; lightly spray with nonstick cooking spray. Roast 12 minutes or until almost tender.
  • Meanwhile, heat oil in large saucepan over medium heat. Add onion; cook and stir until tender and lightly browned. Add broth, apple and salt; bring to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes. Add squash; cover and simmer 5 minutes or until tender. Remove from heat.
  • Pour mixture in batches into Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 10 seconds. Turn Speed Dial to High; blend 20 seconds. Transfer each batch to large bowl before adding additional squash mixture to blender.
  • Return blended soup to saucepan; stir in cinnamon, nutmeg and pepper. Simmer, uncovered, 3 minutes. Stir in half-and-half. Serve immediately.
Nutrients per Serving (1 cup): Calories: 125, Calories from Fat: 17%, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 839mg, Carbohydrate: 27g, Fiber: 4g, Protein: 3g

Strawberry Breakfast Soup

- Makes 3 servings
Ingredients
  • One 16-oz. container fresh strawberries, hulled
  • 3 tablespoons honey
  • 2/3 cup unsweetened coconut milk beverage
  • 1/3 cup unsweetened shredded coconut
  • 3/4 cup granola
  • Any flavored nonfat Greek yogurt, optional



Directions
  • COMBINE the first four ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on MEDIUM for 10 seconds then on HIGH for 20 seconds).
  • TRANSFER to a covered container; refrigerate until cold.
  • SERVE with granola; top with yogurt, if desired.
Serving Size: about 3/4 cup; Nutrients Per Serving: Calories 285, Calories from Fat 29%, Total Fat 9g, Saturated Fat 7g, Cholesterol 0mg, Sodium 71mg, Carbohydrate 51g, Fiber 6g, Protein 4g Vitamin A 10%, Folate 59%, Vitamin C 143%, Zinc 14%

Rainforest Smoothie

- 1-1/4 cups
Ingredients
  • 1-1/2 cups fresh pineapple chunks
  • 3/4 cup cubed ripe mango (about 1 small)
  • 2 cups lightly packed spinach
  • 2 small ripe bananas, peeled and halved
  • 3/4 cup unsweetened almond or nonfat milk
  • 1 cup ice cubes



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories144, Calories from Fat 7%, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 53mg, Carbohydrate 35g, Fiber 4g, Protein 2g Vitamin A 45%, Potassium15%, Vitamin C 108%, Magnesium 11%, Folate 20%

Raspberry-Banana Smoothie

- 1-1/3 cups
Ingredients
  • 2 cups (8 oz.) frozen raspberries
  • 1 medium ripe banana, peeled and halved
  • 1-1/3 cups unsweetened soymilk or coconut milk beverage



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories 171, Calories from Fat 19%, Total Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 60mg, Carbohydrate 30g, Fiber 10g,Protein 7g Vitamin C 57%, Potassium 12%, Calcium 24%, Magnesium 10%, Folate 10%

Waldorf Salad Smoothie

- Makes 3-3/4 Cups
Ingredients
  • 1-1/2 cups green grapes
  • 1/2 cup plain nonfat Greek yogurt
  • 1 cup lightly packed spinach
  • 1 cup lightly packed torn romaine leaves
  • 1 large Golden Delicious apple, cored and sliced
  • 1/2 large celery rib, cut into 2-inch pieces
  • 1/4 cup apple juice
  • 1 cup ice cubes
  • 1/4 chopped walnuts
  • 2 tablespoons golden raisins



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Serving Size: 1-1/4 cups; Nutrients Per Serving: Calories 200, Calories from Fat 31%, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 35mg, Carbohydrate 32g, Fiber 3g, Protein 7g Vitamin A 45%, Potassium 14%, Vitamin C 14%, Magnesium 10%, Folate 14%

Fresh Homemade Baby Food

- Makes about 2-1/2 cups
Ingredients
  • 1-1/2 pounds Golden Delicious or Macintosh apples (3 to 4), peeled, cored and sliced
  • 1 cup water
Directions
  • PLACE apples and water in a small saucepan. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 8-10 minutes or until apples are tender.
  • TRANSFER to Oster® Versa® Performance Blender.
  • BLEND on medium for 10-15 seconds or until smooth; cool slightly before serving.
  • STORE in covered containers in the refrigerator for up to 1 day or in the freezer for up to 1 month.

 

Tips:

  • Use this same method to prepare other fruits and vegetables for baby food, such as pears, carrots, green beans or asparagus. Always check with your pediatrician before adding a new food to your baby's diet. Keep baby food simple to start, one fruit or vegetable at a time, to help pinpoint potential food allergies your child might have.
Serving Size: about 1/2 cup; Nutrients Per Serving: Calories 65, Calories from Fat 2%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Carbohydrate 17g, Fiber 2g, Protein 0g

Truly Simple Raspberry Sorbet

- Makes 6 servings
Ingredients
  • 1/3 cup orange juice
  • 1/3 cup honey, agave nectar or natural cane sugar
  • 4 cups (16 oz.) frozen raspberries



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on MEDIUM for 10 seconds then on HIGH for 20 seconds), using tamper to press ingredients into blade.
  • SERVE immediately or freeze in a covered container for 1 to 2 hours to firm. (If frozen solid, remove from freezer 10 to 20 minutes before serving.)
Raspberry Sorbet
Serving Size: about 1/2 cup; Nutrients Per Serving: Calories 106, Calories from Fat 5%, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Carbohydrate 26g, Fiber 5g, Protein 1g Vitamin C 44%



Strawberry Sorbet
Serving Size: about 1/2 cup; Nutrients Per Serving: Calories 89, Calories from Fat 1%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Carbohydrate 24g, Fiber 2g, Protein 0g Vitamin C 63%

Variation: Use 16 oz. frozen whole strawberries in place of raspberries. Depending on the size of the strawberries, an additional 30 to 60 seconds of blending on HIGH may be needed.

Blueberry Sorbet
Serving Size: about 1/2 cup; Nutrients Per Serving: Calories 101, Calories from Fat 5%, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Carbohydrate 26g, Fiber 2g, Protein 0g Vitamin C 15%

Variation: Use 16 oz. frozen blueberries in place of raspberries.

Chocolate-Chunk Cherry Sorbet
Serving Size: about 1/2 cup; Nutrients Per Serving: Calories 211, Calories from Fat 31%, Total Fat 7g, Saturated Fat 4g, Cholesterol 0mg, Sodium 1mg, Carbohydrate 39g, Fiber 4g, Protein 2g Vitamin C 13%

Variation: Use 16 oz. frozen dark cherries in place of raspberries. Stir in 3/4 cup dark chocolate chunks into finished sorbet.

Mango Sorbet
Serving Size: about 1/2 cup; Nutrients Per Serving: Calories 142, Calories from Fat 0%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Carbohydrate 38g, Fiber 3g, Protein 1g Vitamin A 18%, Vitamin C 65%

Variation: Use 4 cups frozen mango chunks in place of raspberries. Depending on the size of the mango chunks, an additional 30 seconds of blending on HIGH may be needed.

Peach Sorbet
Serving Size: about 1/2 cup; Nutrients Per Serving: Calories 107, Calories from Fat 0%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Carbohydrate 28g, Fiber 2g, Protein 1g Vitamin C 260%

Variation: Use 4 cups frozen peach slices in place of raspberries.

Strawberry-Mango Smoothie

- 3 cups
Ingredients
  • 1/2 cup silken tofu
  • 1-1/2 cups halved fresh strawberries
  • 1 cup cubed ripe mango (about 1 small)
  • 1/2 large navel orange, peeled and halved
  • 1/4 cup nonfat milk
  • 1 tablespoon honey
  • 1 cup ice cubes



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories 119, Calories from Fat 10%, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 12mg, Carbohydrate 25g, Fiber 3g, Protein 4g Vitamin A 14%, Folate13%, Vitamin C 135%

Carrot Green Juice

- Servicg Size: about 2-1/3 cups juice / makes 7 servings.
Ingredients
  • 1 medium Golden Delicious apple, sliced
  • 1/2 cup coarsely chopped carrot
  • One 1/4-inch slice fresh ginger
  • 1 cup lightly packed spinach
  • 1/2 cup lightly packed torn kale leaves
  • 1/2 cup cold water
  • 1 cup ice cubes



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds). For a smoother texture, BLEND on HIGH for an additional 30 seconds.
  • SERVE immediately.

 

Tips:

  • This recipe can also be served strained. Pour mixture through a fine-mesh strainer lined with several layers of cheesecloth. Let stand until completely drained. Pick up edges of cheesecloth; squeeze gently to remove juice.
Calories 40, Calories from Fat 5%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 26mg, Carbohydrate 10g, Fiber 2g, Protein 1g Vitamin A 97%, Vitamin C 20%

Pomegranate-Orange Smoothie

- 1 cup
Ingredients
  • 1 cup fresh blueberries
  • 1 large navel orange, peeled and quartered
  • 4 dried plums
  • 2/3 cup unsweetened pomegranate juice
  • 1 cup ice cubes



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories 117, Calories from Fat 3%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 7mg, Carbohydrate 30g, Fiber 4g, Protein 1g Vitamin C 63%, Potassium10%

Salsa Fresca

- Makes 1-3/4 cups
Ingredients
  • 1/2 small white onion, cut into 4 pieces
  • 1 Serrano pepper, stemmed
  • 1/2 lime, peeled and cut in 4 pieces
  • 1 large clove garlic, sliced
  • 1 pint (2 cups) grape or cherry tomatoes
  • 1/4 cup lightly packed cilantro leaves
  • Kosher salt, optional



Directions
  • PLACE onion in Oster® Versa® Performance Blender; ADD cold water to 2-cup mark on blender jar. PULSE 2 to 3 times to chop onion; DRAIN, reserving onion.
  • PLACE Serrano, lime and garlic in blender; PULSE 3 to 4 two times to finely chop pepper and garlic.
  • ADD tomatoes and cilantro; PULSE 4 to 5 times until roughly chopped. TRANSFER to a small bowl.
  • STIR in drained onion; SEASON with salt, if desired.
Serving Size: 1/4 cup; Nutrients Per Serving: Calories 12, Calories from Fat 8%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Carbohydrate 3g, Fiber 1g, Protein 1g Vitamin C 14%

Gazpacho Soup

- Makes 4 servings
Ingredients
  • 1-1/2 pounds small ripe tomatoes, cored and halved
  • 1/2 seedless cucumber, cut into 2-inch chunks
  • 1 red bell pepper, cut into 8 pieces
  • 1/2 small yellow onion cut in half
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, optional
  • 1/4 teaspoon freshly ground pepper
  • Optional toppings: diced avocado, cooked shrimp and chopped cilantro



Directions
  • PLACE the first six ingredients in order listed in Oster® Versa® Performance Blender; PULSE 1 to 2 times to coarsely chop vegetables.
  • SEASON with salt, if desired, and pepper. Transfer to a covered container; refrigerate until cold.
  • SERVE with toppings, if desired.

 

Tips:

  • This soup is also delicious splashed with Mexican hot sauce or topped with pepitas.
Serving Size: 1-1/4 cups; Nutrients Per Serving: Calories 111, Calories from Fat 58%, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 12mg, Carbohydrate 10g, Fiber 3g, Protein 2g Vitamin A 48%, Potassium 16%, Vitamin C 106%, Folate 12%

Creamy Strawberry Smoothie (dairy-free)

- Makes 4 servings
Ingredients
  • One 16-oz. container fresh strawberries, hulled
  • 1 medium ripe banana, peeled and halved
  • 1/2 cup raw cashews
  • 1 tablespoon natural cane sugar, optional
  • 1-1/2 teaspoons vanilla extract
  • 1 cup unsweetened coconut milk beverage
  • 1 cup ice cubes



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Serving Size: about 1 cup; Nutrients Per Serving: Calories 176, Calories from Fat 48%, Total Fat 9g, Saturated Fat 2g, Cholesterol 0mg, Sodium 9mg, Carbohydrate 22g, Fiber 4g, Protein 4g Vitamin C 116%, Magnesium 19%, Potassium 12%, Iron 11%

Fresh Tomato Soup

Ingredients
  • 6 medium ripe tomatoes, cored and halved or 2 pounds assorted small tomatoes, cored
  • 1/2 cup whole raw cashews
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • Minced fresh herbs (such as parsley, basil or oregano), optional



Directions
  • COMBINE the first four ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SOUP setting (or, BLEND on MEDIUM for 20 seconds then on HIGH for 5 minutes).
  • SPRINKLE with herbs, if desired.

 

Tips:

  • For best results, use ripe, in-season tomatoes, or try sweet varieties, such as Campari, hydroponic, pear or grape tomatoes. If these tomatoes are not available, simply add 1/4 to 1/2 teaspoon sugar or agave nectar to the soup after blending; pulse a few times to blend.
Serving Size: 1 cup; Nutrients Per Serving: Calories 132, Calories from Fat 57%, Total Fat 8g, Saturated Fat 2g, Cholesterol 0mg, Sodium 303mg, Carbohydrate 13g, Fiber 3g, Protein 4g Vitamin A 31%, Potassium 15%, Vitamin C 42%, Magnesium 16%

Cilantro-Lime Green Juice

- Makes 3 cups
Ingredients
  • 1/2 medium cucumber, cut into 1-1/2-inch pieces
  • 2 small Golden Delicious apples, sliced
  • One 1/4-inch slice fresh ginger, optional
  • 2 cups lightly packed torn Swiss chard leaves
  • 1/2 cup lightly packed cilantro
  • 2 tablespoons lime juice
  • 1cup cold water
  • 1cup ice



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.

 

Tips:

  • This recipe can also be served strained. Pour mixture through a fine-mesh strainer lined with several layers of cheesecloth. Let stand until completely drained. Pick up edges of cheesecloth; squeeze gently to remove juice.
Calories 47, Calories from Fat 4%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 34mg, Carbohydrate 12g, Fiber 2g. Protein1g Vitamin A 21%, Vitamin C19%

Gremolata-Style Pesto

- Makes 1 cup
Ingredients
  • 1/2 cup walnuts, toasted
  • 1 large clove garlic
  • 2 cups lightly packed Italian parsley leaves
  • 1 cup lightly packed arugula
  • 1/4 cup grated Romano cheese
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup water
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon freshly ground pepper
  • Kosher salt, optional



Directions
  • COMBINE walnuts and garlic in Oster® Versa® Performance Blender; PULSE 2 to 3 times to chop finely.
  • ADD parsley, arugula, cheese, oil, water, lemon zest and pepper; PULSE 5 to 6 times until finely chopped, using tamper to press ingredients into blade.
  • SEASON with salt, if desired.

 

Tips:

  • Use this pesto as you would any pesto, tossed with hot cooked pasta or roasted vegetables, or served with grilled fish, chicken, shrimp or scallops. This pesto is also a flavor-packed stir-in for soups and stews. Or, stir the pesto into plain yogurt, or whirl in a blender with cottage cheese, to make a wonderful dip for raw veggies.
Serving Size: 2 tablespoons; Nutrients Per Serving: Calories 117, Calories from Fat 90%, Total Fat 12g, Saturated Fat 2g, Cholesterol 4mg, Sodium 46mg, Carbohydrate 2g, Fiber 1g, Protein 2g

Green Light Smoothie

- 1 cup
Ingredients
  • 1 cup green grapes
  • 1/2 cup fresh pineapple chunks
  • 2 cups lightly packed spinach
  • 1/2 medium ripe banana, peeled
  • 1/2 Granny Smith apple, cored and sliced
  • 1/2 cup ice cubes
  • 1/2 cup cold water



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories 84, Calories from Fat 0%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 22mg, Carbohydrate 21g, Fiber 2g, Protein 1g Vitamin A 46%, Folate14%, Vitamin C, 40% Potassium 10%

Curried Coconut-Carrot Soup

- Makes 4 servings
Ingredients
  • 1 pound carrots, peeled and cut into 2-inch pieces
  • 1/2 small yellow onion, cut into 4 pieces
  • 1/3 cup raw cashews
  • 1-3/4 cups unsweetened light coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt, optional



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SOUP setting (or, BLEND on medium for 20 seconds then on high for 5 minutes), using tamper to press ingredients into blade..
Serving Size: about 1 cup; Nutrients Per Serving: Calories 181, Calories from Fat 53%, Total Fat 11g, Saturated Fat 5g, Cholesterol 0mg, Sodium 113mg, Carbohydrate 21g, Fiber 5g, Protein 3g Vitamin A 379%, Potassium 13%, Vitamin C 12%, Magnesium 12%

Almond Milk

- Makes 3 servings
Ingredients
  • 1 cup whole blanched or natural almonds
  • 3 cups water
  • 1 tablespoon honey, optional
  • Few pinches kosher salt, optional



Directions
  • COMBINE almonds and water in Oster® Versa® Performance Blender.
  • BLEND on high for 1 minute.
  • POUR mixture through a fine-mesh strainer lined with several layers of cheesecloth; let stand until completely drained. Pick up edges of cheesecloth; squeeze gently to remove milk.
  • If desired, RETURN strained milk to blender and add honey and salt; PULSE 2-3 times to combine.
  • TRANSFER to a covered container; refrigerate until cold. Use within 3 days.
Serving Size: about 1 cup; Nutrients Per Serving: Calories 295, Calories from Fat 72%, Total Fat 24g, Saturated Fat 2g, Cholesterol 0mg, Sodium 10mg, Carbohydrate 16g, Fiber 6g, Protein 10g Calcium 13%, Zinc 10%, Iron 10%, Magnesium 33%

Strawberry-Vanilla Frozen Yogurt

- Makes 6 servings
Ingredients
  • One 6-oz. container vanilla nonfat Greek yogurt
  • 1/3 cup orange juice
  • 1/3 cup honey, agave nectar or natural cane sugar
  • 4 cups (16 oz.) frozen whole strawberries



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on MEDIUM for 10 seconds then on HIGH for 20 seconds), using tamper to press ingredients into blade.
  • SERVE immediately or freeze in a covered container for 1 to 2 hours to firm. (If frozen solid, remove sorbet from freezer 10 to 20 minutes before serving.)
Serving Size: about 1/2 cup; Nutrients Per Serving: Calories 109, Calories from Fat 1%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 15mg, Carbohydrate 26g, Fiber 2g, Protein 3g Vitamin C 63%

Bittersweet Truffle Torte

- Makes 12 servings
Ingredients
  • 1-1/3 cups natural cane sugar
  • 1/2 cup espresso or bourbon
  • 12 oz. bittersweet chocolate, chopped or 2 cups (12 oz.) bittersweet baking chips
  • 8 oz. unsalted butter, cubed
  • 5 large eggs
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt, optional
  • Unsweetened cocoa powder, for dusting
  • Raspberry Sauce, if desired



Directions
  • PREHEAT oven to 350°F. Line bottom of a buttered 9-in. round cake pan with parchment paper; butter paper.
  • COMBINE sugar and espresso in a saucepan; bring to a simmer, stirring to dissolve sugar. Remove from heat.
  • MICROWAVE chocolate and butter on high for 20 seconds: stir. Microwave in additional 20-second intervals until melted, stirring after each interval; pour into Oster® Versa® Performance Blender.
  • BLEND on low, while slowly adding espresso mixture through blender lid.
  • ADD eggs, one at a time, PULSING 2-3 times after each addition to combine.
  • ADD flour and salt, if desired; PULSE 2-3 times to combine. Pour into prepared pan.
  • BAKE 25-30 minutes or until center springs back when lightly touched and edges begin to pull from sides of pan. (Sides of cake will rise higher than the center.)
  • COOL in pan on a wire rack for 30 minutes.
  • LOOSEN edges of cake with a thin knife; invert onto a serving plate. Remove parchment paper.
  • REFRIGERATE covered, until cold.
  • DUST top of cake with cocoa powder. Serve with Raspberry Sauce, optional (recipe on page 45).
Serving Size: 1/12 of cake; Nutrients Per Serving: Calories 392, Calories from Fat 67%, Total Fat 29g, Saturated Fat 16g, Cholesterol 118mg, Sodium 33mg, Carbohydrate 37g, Fiber 2g, Protein 5g

Coconut Macadamia Butter

- Makes 1 cup
Ingredients
  • 2 cups (about 9 ounces) unsalted macadamia nuts
  • 1 tablespoon coconut oil
  • 1/8 to 1/4 teaspoon kosher salt



Directions
  • PLACE all ingredients in order listed in Oster® Versa® Performance Blender; PULSE 2 to 3 times.
  • BLEND on HIGH for 1-1/2 to 2 minutes or until creamy, using tamper to press ingredients into blade; transfer to a covered container.
  • STORE airtight in the refrigerator.

 

Tips:

  • Two cups unsalted roasted cashews may be used in place of macadamia nuts, if desired.
Serving Size: 2 tablespoons; Nutrients Per Serving: Calories 252, Calories from Fat 96%, Total Fat 27g, Saturated Fat 5g,Cholesterol 0mg, Sodium 31mg, Carbohydrate 4g, Fiber 3g,Protein 3g

DIY Cocoa-Hazelnut Spread

- Makes 2-1/4 cups
Ingredients
  • 3/4 cup honey
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup canola oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt, optional
  • 2 cups (about 9 ounces) unsalted hazelnuts, toasted



Directions
  • PLACE all ingredients in order listed in Oster® Versa® Performance Blender; PULSE 2 to 3 times using the tamper to press ingredients into blade.
  • BLEND on HIGH for 1 to 1-1/4 minutes or until creamy; transfer to a covered container.
  • STORE airtight in the refrigerator.

 

Tips:

  • To toast hazelnuts, spread onto a baking sheet and bake in a preheated 350°F oven for 10-13 minutes or until skins crack, stirring occasionally. Rub toasted hazelnuts in a clean kitchen towel to loosen and remove skins. Delicious in sandwiches or on graham crackers, this spread is decadent served warm over fresh fruit or frozen yogurt.
Serving Size: 2 tablespoons; Nutrients Per Serving: Calories 168, Calories from Fat 66%, Total Fat 12g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1mg, Carbohydrate 15g, Fiber 2g, Protein 3g

Pear & Pineapple Green Smoothie

- 1 cup
Ingredients
  • 1 cup fresh pineapple chunks
  • 1 medium ripe Bartlett pear, quartered and cored
  • 1 cup lightly packed torn kale (stems removed)
  • 1 cup lightly packed spinach
  • 1 small ripe banana, peeled and halved
  • 1/2 cup orange or apple juice
  • 1 cup ice



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories 120, Calories from Fat 0%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium14mg, Carbohydrate 29g, Fiber 4g, Protein 2g Vitamin A 39%, Potassium12%, Vitamin C 11%, Folate 13%

Cilantro-Pepita Pesto

- Makes 1 cup
Ingredients
  • 1/2 cup unsalted pepitas
  • 1 large clove garlic
  • 2 cups lightly packed cilantro leaves
  • 2 cups lightly packed spinach
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon freshly ground pepper
  • Kosher salt, optional



Directions
  • COMBINE pepitas and garlic in Oster® Versa® Performance Blender; PULSE 2 to 3 times to chop finely.
  • ADD cilantro, spinach, cheese, oil, water, lime juice and pepper; PULSE 5 to 6 times until finely chopped, using tamper to press ingredients into blade.
  • SEASON with salt, if desired.

 

Tips:

  • Use this pesto as you would any pesto, tossed with hot cooked pasta or roasted vegetables, or served with grilled fish, chicken, shrimp or scallops. Also try this pesto spread onto spinach or whole-grain tortillas, then rolled up with scrambled eggs and chopped tomatoes to make easy but wholesome breakfast burritos.
Serving Size: 2 tablespoons; Nutrients Per Serving: Calories 118, Calories from Fat 85%, Total Fat 11g, Saturated Fat 2g, Cholesterol 2mg, Sodium 47mg, Carbohydrate 2g, Fiber 1g, Protein 4g Vitamin A 18%, Magnesium 12%

Raspberry Sauce

- Makes 1-1/2 cups
Ingredients
  • One 12-oz. package frozen raspberries, thawed
  • 2 tablespoons natural cane sugar
  • Juice from 1/2 lemon



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • BLEND on MEDIUM for 20 seconds.
  • PRESS mixture through a fine-mesh strainer; discard seeds.
  • SERVE with Bittersweet Truffle Torte (recipe on page 44).

 

Tips:

  • This sauce is also great served over waffles, pancakes, French toast, fresh fruit and frozen yogurt.
Serving Size: about 2 tablespoons; Nutrients Per Serving: Calories 24, Calories from Fat 8%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 6g, Fiber 2g, Protein 0g

Purely Peanut Butter

- Makes 1-3/4 cups
Ingredients
  • 1 pound (about 3 cups) unsalted roasted peanuts



Directions
  • PLACE peanuts in Oster® Versa® Performance Blender; PULSE 2 to 3 times.
  • BLEND on HIGH for 1-1/2 to 2 minutes or until creamy, using tamper to press ingredients into blade; transfer to a covered container.
  • STORE airtight in the refrigerator.


VARIATIONS:

CRUNCHY-STYLE PEANUT BUTTER: Place 1/2 to 3/4 cup of the peanuts in blender before making peanut butter; PULSE 1 to 2 times to chop finely. Remove from blender. Proceed as recipe directs using remaining peanuts. Stir chopped peanuts into peanut butter.

HONEY ROASTED PEANUT BUTTER: Use one 16-oz. jar honey roasted peanuts in place of plain roasted peanuts.

PURELY ALMOND BUTTER: Use 1 pound unsalted roasted almonds in place of peanuts.

 

Tips:

  • For variety, try stirring ground cinnamon, shredded coconut, raisins, granola or finely chopped bittersweet chocolate into peanut butter.
Smooth/Crunchy Peanut Butter:
NUTRITION FACTS Serving Size: 2 tablespoons Nutrients Per Serving Calories 190, Calories from Fat 76%, Total Fat 16g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2mg, Carbohydrate 7g, Fiber 3g, Protein 8g Magnesium 14%



Honey Roasted Peanut Butter:
NUTRITION FACTS Serving Size: 2 tablespoons Nutrients Per Serving Calories 216, Calories from Fat 73%, Total Fat 18g, Saturated Fat 3g, Cholesterol 0mg, Sodium 148mg, Carbohydrate 9g, Fiber 3g, Protein 8g Magnesium 14%



Almond Butter:
NUTRITION FACTS Serving Size: 2 tablespoons Nutrients Per Serving Calories 193, Calories from Fat 79%, Total Fat 17g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1mg, Carbohydrate 7g, Fiber 4g, Protein 7g Magnesium 23%

Cocoa Tofu Smoothie

- Makes 2 servings
Ingredients
  • 1/2 cup silken tofu
  • 2 medium ripe bananas, peeled and halved
  • 2 tablespoons unsweetened cocoa powder
  • 2/3 cup unsweetened almond milk
  • 2 teaspoons honey
  • 1/4 teaspoon vanilla extract
  • 1 cup ice cubes
Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Serving Size: about 1 cup Nutrients Per Serving Calories 161, Calories from Fat 19%, Total Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 65mg, Carbohydrate 32g, Fiber 5g, Protein 5g Vitamin C 17%, Magnesium 16%, Potassium16%, Calcium12%

Avocado-Honeydew Smoothie

- Makes 3 servings
Ingredients
  • 1 cup honeydew chunks
  • 1-1/2 cups green grapes
  • 2 cups lightly packed spinach
  • 1 small ripe avocado, peeled and pitted
  • 3/4 cup orange juice
  • 1 cup ice cubes
Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Serving Size: 1-1/4 cups Nutrients Per Serving Calories 211, Calories from Fat 43%, Total Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 32mg, Carbohydrate 32g, Fiber 6g, Protein 3g Vitamin A 37%, Potassium 23%, Vitamin C 92%, Magnesium 13%, Folate 29%

Pretty Pink Smoothie

- Serving Size: 1 cup / Serving Size: 1 cup
Ingredients
  • 1 cup green grapes
  • 1/2 cup fresh pineapple chunks
  • 2 cups fresh strawberries, hulled
  • 1/2 medium ripe banana, peeled
  • 1/2 Granny Smith apple, cored and sliced
  • 1/2 cup ice cubes
  • 1/2 cup water



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories 80, Calories from Fat 0%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Carbohydrate 20g, Fiber 3g, Protein 1g Vitamin C 88%

Vegetables-8 Juice

- Makes 5 cups
Ingredients
  • 1 pound small ripe tomatoes, cored and halved
  • 1 cup lightly packed torn romaine lettuce
  • 1/2 cup coarsely chopped carrot
  • 1/3 cup coarsely chopped red bell pepper
  • 1/4 cup coarsely chopped yellow onion
  • 1/4 cup coarsely chopped celery
  • 1/4 cup lightly packed parsley leaves
  • 2 tablespoons coarsely chopped fresh beet
  • 1 to 2 teaspoons chopped Serrano pepper
  • 1 small garlic clove
  • 1/2 teaspoon kosher salt, optional
  • 1-1/2 cups cold water
  • 1 cup ice cubes



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds). For a smoother texture, BLEND on HIGH for an additional 30 seconds.
  • SERVE immediately.
Calories 32, Calories from Fat 8%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 26mg, Carbohydrate 7g, Fiber 2g, Protein 1g Vitamin A 76%, Potassium 10%, Vitamin C 47%

Tropical Smoothie

- 1 cup
Ingredients
  • 1 cup fresh pineapple chunks
  • 1 medium mango, peeled and seeded
  • 1 cup unsweetened coconut milk beverage
  • 1/2 cup orange juice
  • 1 tablespoon natural cane sugar or honey, optional
  • 1/2 cup ice cubes



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories 143, Calories from Fat 13%, Total Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 9mg, Carbohydrate 33g, Fiber 3g, Protein 2g Vitamin A 30%, Potassium 10%, Vitamin C 146%, Folate 18%

Vanilla Peach Sorbet

- Makes 6 servings
Ingredients
  • 1 cup reduced-fat (2%) milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup natural cane sugar
  • One 16-oz. package frozen sliced peaches



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • BLEND on HIGH for 45 seconds or until smooth, using tamper to press ingredients into blade.
  • SERVE immediately or freeze in a covered container for 1 to 2 hours to firm. (If frozen solid, remove sorbet from freezer 10 to 20 minutes before serving.)
Serving Size: 1/2 cup; Nutrients Per Serving: Calories 78, Calories from Fat 9%, Total Fat 1g, Saturated Fat 0g, Cholesterol 3mg, Sodium 19mg, Carbohydrate 18g, Fiber 1g, Protein 2g Vitamin C 114%

Drinkable Pistachio-Oatmeal

- 1 cup
Ingredients
  • 1 medium ripe Bartlett pear, quartered and cored
  • 1 medium ripe banana, peeled and halved
  • 1/3 cup uncooked rolled oats
  • 3 pitted dates
  • 1/8 teaspoon ground cinnamon
  • 1 cup nonfat or unsweetened almond milk
  • 1 cup ice cubes
  • 1/3 cup unsalted pistachios
  • 1 tablespoon ground flaxseed



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories 214, Calories from Fat 37%, Total Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 53mg, Carbohydrate 31g, Fiber 6g, Protein 5g Vitamin C 11%, Potassium12%

Arugula-Almond Pesto

- Makes 1-1/4 cups
Ingredients
  • 1/2 cup unsalted roasted whole almonds
  • 1 large clove garlic
  • 2 cups lightly packed arugula
  • 2 cups lightly packed spinach
  • 1/4 cup grated Romano cheese
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup water
  • 1/4 teaspoon freshly ground pepper
  • Kosher salt, optional



Directions
  • COMBINE almonds and garlic in Oster® Versa® Performance Blender; PULSE 2 to 3 times to chop finely.
  • ADD arugula, spinach, cheese, oil, water and pepper; PULSE 5 to 6 times until finely chopped, using tamper to press ingredients into blade.
  • SEASON with salt, if desired.

 

Tips:

  • Use this pesto as you would any pesto, tossed with hot cooked pasta or roasted vegetables, or served with grilled fish, chicken, shrimp or scallops. Also try this pesto in sandwich wraps. Spread onto flaxseed or multigrain flatbreads; layer with provolone cheese, roasted vegetables or sliced turkey breast, and baby spinach. Roll up and wrap for packing lunches and picnics.
Serving Size: 2 tablespoons; Nutrients Per Serving: Calories 103, Calories from Fat 85%, Total Fat 10g, Saturated Fat 2g, Cholesterol 3mg, Sodium 40mg, Carbohydrate 2g, Fiber 1g, Protein 3g Vitamin A 12%

Ginger Green Juice

- Makes 3 servings
Ingredients
  • 1/3 cup coarsely chopped cucumber
  • 2 small Golden Delicious apples, sliced
  • 1/2 cup coarsely chopped celery
  • One 1/4-inch slice fresh ginger
  • 2/3 cup lightly packed spinach
  • 2/3 cup lightly packed parsley
  • 2 tablespoons lime juice
  • 3/4 cup cold water
  • 1 cup ice



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds). For a smoother texture, BLEND on HIGH for an additional 20 seconds.
  • SERVE immediately.

 

Tips:

  • This recipe can also be served strained. Pour mixture through a fine-mesh strainer lined with several layers of cheesecloth. Let stand until completely drained. Pick up edges of cheesecloth; squeeze gently to remove juice. (Makes about 2-1/4 cups juice)
Serving Size: 1-1/4 cups Nutrients Per Serving Calories 63, Calories from Fat 4%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 29mg, Carbohydrate 16g, Fiber 3g, Protein 1g Vitamin A 28%, Vitamin C 30%

Maple Nut Butter

- Makes 1 cup
Ingredients
  • 2 cups (about 7 ounces) pecans or walnuts (halves or pieces)
  • 2 tablespoons maple syrup
  • 2 tablespoons canola oil
  • 1/8 to 1/4 teaspoon kosher salt, optional



Directions
  • PLACE all ingredients in order listed in Oster® Versa® Performance Blender; PULSE 2 to 3 times.
  • BLEND on HIGH for 1-1/2 to 2 minutes or until creamy, using tamper to press ingredients into blade; transfer to a covered container.
  • STORE airtight in the refrigerator.

 

Tips:

  • For a more robust flavor, toast nuts before blending. To toast, spread nuts onto a baking sheet and bake in a preheated 350°F oven for 7 to 8 minutes or until toasted, stirring occasionally. Watch carefully, as nuts can quickly go from toasted to burnt. If desired, use 2 tablespoons honey in place of maple syrup.
Serving Size: 2 tablespoons; Nutrients Per Serving: Calories 215, Calories from Fat 89%, Total Fat 21g, Saturated Fat 2g,Cholesterol 0mg, Sodium 31mg, Carbohydrate 7g, Fiber 2g, Protein 2g

Beet-Red Raspberry Smoothie

- Makes 1 cup
Ingredients
  • 1 cup fresh raspberries
  • 2 cup red grapes
  • 1/2 cup coarsely chopped fresh beet
  • 1/2 cup coarsely chopped carrot
  • One 6-oz. container lemon nonfat Greek yogurt
  • 4 teaspoons agave nectar
  • 1 cup ice cubes
Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Nutrients Per Serving Calories 183, Calories from Fat 3%, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 64mg, Carbohydrate 41g, Fiber 5g, Protein 7g Vitamin A 73%, Potassium14%, Vitamin C 30%, Folate 10%

Kale & Berries Refresher

- 1-1/4 cups
Ingredients
  • 2 cups (8 oz.) frozen mixed berries
  • 1 cup lightly packed torn kale (stems removed)
  • 1 medium carrot, cut into 4 pieces
  • 1 medium celery rib, cut into 2-inch pieces
  • 1 cup cold water or apple juice
  • 1 tablespoon agave nectar



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories 113, Calories from Fat 2%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 50mg, Carbohydrate 26g, Fiber 6g, Protein 2g

Black Bean Soup

- Makes 6 servings
Ingredients
  • Two 15-oz. cans black beans, rinsed and drained
  • 1 garlic clove, peeled
  • 2 roasted red peppers
  • 1/2 cup grape tomatoes
  • 1/2 small sweet onion, halved
  • 1 small jalapeño pepper, stemmed
  • 1-3/4 cups unsalted vegetable stock
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Optional toppings: chopped cilantro, diced red onion, julienned jicama and plain yogurt



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.

 

Tips:

  • For a chunkier soup, reserve 1 cup-drained beans to stir in after blending.
Serving Size: 1 cup; Nutrients Per Serving: Calories 288, Calories from Fat 34%, Total Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1,239mg, Carbohydrate 39g, Fiber 12g, Protein 13g

Tomatillo Salsa

- Makes 12 servings (about 1 1/2 cups)
Ingredients
  • 1 pound fresh tomatillos (about 12 large), husked
  • 2 jalapeño peppers or serrano chiles,* seeded and minced
  • ½ small red onion, cut into chunks
  • 1⁄4 cup coarsely chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon olive oil
  • 1⁄2 teaspoon salt
Directions
  • Cut tomatillos into quarters if large and halves if small. Place half of tomatillos in Oster® Versa™ Performance Blender. Pulse in 2 to 3 (5-second) intervals until fi nely chopped. Transfer to large bowl; repeat with remaining tomatillos.
  • Add cilantro, jalapeños and onion to blender. Pulse in 2 to 3 (5-second) intervals until fi nely chopped. Add mixture to tomatillos; drain excess liquid, if desired.
  • Stir in lime juice, oil and salt. Cover and refrigerate at least 1 hour or up to 2 days to allow flavors to blend.
Nutrients per Serving (2 tablespoons): Calories: 20, Calories from Fat: 25%, Total Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrate: 3g, Fiber: 1g, Protein: 0g

Blueberry Banana Oatmeal Smoothie

- Serves 2
Ingredients
  • 3⁄4 cup reduced-fat (2%) milk
  • 1 banana
  • 1⁄2 cup plain nonfat yogurt
  • 1⁄2 cup frozen blueberries
  • 1⁄4 cup quick oats
  • Fresh mint leaves (optional)
  • Fresh blueberries (optional)
Directions
  • Combine all ingredients except mint and fresh blueberries in Oster® Versa™ Performance Blender; blend on Smoothie setting.
  • Pour into two glasses. Garnish with mint leaves and fresh blueberries. Serve immediately.
Nutrients per Serving (1 cup): Calories: 189, Calories from Fat: 14%, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 91mg, Carbohydrate: 34g, Fiber: 4g, Protein: 9g

Cucumber-Dill Dip

- Makes 16 servings (about 2 cups)
Ingredients
  • Salt
  • 1 cucumber, peeled, seeded and finely chopped
  • 6 green onions, white parts only, chopped
  • 1 cup plain low-fat yogurt
  • 1 package (3 ounces) reduced-fat cream cheese
  • 2 tablespoons fresh dill or 1 tablespoon dried dill weed
  • Fresh dill sprigs (optional)
Directions
  • Lightly salt cucumber in medium bowl; toss. Refrigerate 1 hour. Drain cucumber; dry on paper towels. Return cucumbers to bowl and add green onions.
  • Combine yogurt, cream cheese and 2 tablespoons dill in Oster® Versa™ Performance Blender; blend on Dips/Spreads setting. Stir into cucumber mixture. Cover and refrigerate 1 hour. Garnish with fresh dill sprigs.
Nutrients per Serving (2 tablespoons): Calories: 27, Calories from Fat: 40%, Total Fat: 1g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 28mg, Carbohydrate: 3g, Fiber: <1g, Protein: 2g

Spinach, Artichoke and Feta Dip

- Makes 12 servings (about 1 1/2 cups)
Ingredients
Ingredients
  • 1/2 cup thawed frozen chopped spinach
  • 1 cup marinated artichokes, undrained
  • 1 cup crumbled feta cheese
  • 1/2 teaspoon black pepper
Directions
  • Place spinach in small microwavable bowl; microwave on HIGH 2 minutes.
  • Combine artichokes and spinach in Oster® Versa™ Performance Blender. Pulse 5 seconds to blend. Add feta cheese and pepper. Pulse in (10-second) intervals, scraping down side of blender between intervals as needed, until mixture is well blended but not completely smooth.
Nutrients per Serving (2 tablespoons): Calories: 47, Calories from Fat: 67%, Total Fat: 4g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 154mg, Carbohydrate: 2g, Fiber: <1g, Protein: 2g

Papaya-Pineapple Smoothie

- Serves 2
Ingredients
  • 1⁄2 (20-ounce) can pineapple chunks in juice
  • 2 cups fresh papaya chunks, plus additional for garnish
  • 1 to 2 tablespoons powdered sugar*
  • 1 tablespoon lime juice
  • Lime wedges (optional)
Directions
  • Drain pineapple, reserving 1⁄2 cup juice. Place pineapple chunks in freezer 45 minutes or until frozen.
  • Combine 2 cups papaya and frozen pineapple chunks in Oster® Versa™ Performance Blender. Add reserved pineapple juice, powdered sugar and lime juice; blend on Smoothie setting.
  • Pour into two glasses. Garnish with lime wedges and papaya chunks.
Nutrients per Serving (1 cup): Calories: 159, Calories from Fat: 3%, Total Fat: <1g, Saturated Fat: <1g, Cholesterol: 0mg, Sodium: 13mg, Carbohydrate: 41g, Fiber: 4g, Protein: 1g

Frothy Chai Latte

- Makes 2 servings
Ingredients
  • 1 cup chai tea latte concentrate
  • 1 cup nonfat milk



Directions
  • COMBINE latte concentrate and milk in a 4-cup glass-measuring cup.
  • MICROWAVE on high for 2 to 2-1/2 minutes or until hot.
  • POUR into Oster® Versa® Performance Blender.
  • BLEND on MEDIUM for 20 seconds
Serving Size: 1-1/2 cups; Nutrients Per Serving: Calories 132, Calories from Fat 1%, Total Fat 0g, Saturated Fat 0g, Cholesterol 2mg, Sodium 81mg, Carbohydrate 28g, Fiber 0g, Protein 4g Calcium 15%

Easy Raspberry Ice Cream

- Serves 3
Ingredients
  • 13⁄4 cups frozen unsweetened raspberries
  • 2 to 3 tablespoons powdered sugar
  • 1⁄2 cup whipping cream
Directions
  • Place raspberries in Oster® Versa™ Performance Blender. Pulse in 2 to 3 (5-second) intervals until raspberries are fi nely chopped.
  • Add sugar. Pulse in 2 to 3 (5-second) intervals until combined, using tamper to press ingredients down into blade. Add cream. Turn Speed Dial to Medium; blend 10 seconds or until smooth. Freeze briefl y to fi rm up before serving.
Nutrients per Serving (1⁄2 cup): Calories: 193, Calories from Fat: 68%, Total Fat: 15g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 15mg, Carbohydrate: 15g, Fiber: 3g, Protein: 2g

Quick & Easy Hummus

- Serves 4
Ingredients
  • 1 can (about 15 oz) chickpeas, rinsed and drained
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons torn fresh mint leaves (optional)
  • 2 teaspoons dark sesame oil
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper or 1/4 teaspoon hot pepper sauce
  • Fresh mint leaves (optional)
Directions
  • Combine all ingredients except fresh mint leaves in Oster® Versa™ Performance Blender. Blend on Dips/Spreads setting, using tamper to press ingredients down into blade. Garnish with fresh mint.
Leftover hummus may be covered and refrigerated for up to 1 week. Hummus makes a great sandwich spread.
Nutrients per Serving (1⁄4 of total recipe): Calories: 209, Calories from Fat: 43%, Total Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 609mg, Carbohydrate: 25g, Fiber: 5g, Protein: 5g

Tamale Pie Dip

- Makes 40 servings (about 5 cups)
Ingredients
  • 1 can (8 ounces) creamed corn
  • 1 can (8 ounces) diced tomatoes
  • 1⁄2 cup sour cream
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 cups shredded Mexican cheese blend, divided
  • 1 package (8 ounces) cream cheese
  • 2 cups diced cooked chicken breast
  • 1 teaspoon olive oil
  • Optional toppings: sour cream, chopped or sliced black olives, diced avocado, sliced green onions or diced tomato
  • Tortilla chips
Directions
  • Preheat oven to 325°F. Spray 9-inch round baking dish or deep-dish pie plate with nonstick cooking spray.
  • Combine corn, tomatoes, sour cream, garlic and chili powder in Oster® Versa™ Performance Blender. Add cream cheese and 1 cup Mexican cheese. Pulse in 2 (5-second) intervals until almost smooth. Stir in chicken by hand. Spoon mixture into prepared dish; top with remaining 1 cup Mexican cheese. Drizzle with oil.
  • Bake 45 minutes. Garnish with desired toppings. Serve with tortilla chips.
Nutrients per Serving (2 tablespoons): Calories: 63, Calories from Fat: 65%, Total Fat: 5g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 92mg, Carbohydrate: 2g, Fiber: <1g, Protein: 4g

Best Pesto

- Makes 24 servings (about 1 1/2 cups)
Ingredients
  • 2 cups fresh basil leaves
  • 1⁄4 cup pine nuts
  • 1⁄4 cup olive oil
  • 3 cloves garlic
  • 1⁄4 teaspoon salt (optional)
  • 1⁄2 cup grated Parmesan or Romano cheese
Directions
  • Place basil, pine nuts, oil, garlic and salt, if desired, in Oster® Versa™ Performance Blender. Blend on Dips/Spreads setting, using tamper to press ingredients down into blade.
  • Add cheese. Pulse 2 times to blend. Store in refrigerator up to 2 weeks.
Nutrients per Serving (1 tablespoon): Calories: 37, Calories from Fat: 82%, Total Fat: 4g, Saturated Fat: <1g, Cholesterol: 1mg, Sodium: 31mg, Carbohydrate: <1g, Fiber: <1g, Protein: 1g

Mango Mousse

- Serves 8
Ingredients
  • 1 envelope (1⁄4 ounce) unflavored gelatin
  • 1⁄2 cup cold water
  • 1⁄2 cup boiling water
  • 21⁄2 cups mango chunks (see Note), plus additional for garnish
  • 2 tablespoons sugar
  • 2 teaspoons lemon juice
  • 3⁄4 cup thawed reduced-fat whipped topping, divided
Directions
  • Combine gelatin and cold water in small bowl; let stand 5 minutes. Add boiling water; stir until gelatin is completely dissolved. Cool completely.
  • Combine mango, sugar and lemon juice in Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 20 seconds or until smooth. Spoon mango mixture into large bowl; stir in cooled gelatin.
  • Gently whisk in 1⁄2 cup whipped topping. Refrigerate 1 hour or until fi rm.
  • Spoon into eight dessert dishes. Top with remaining whipped topping. Garnish with additional mango.
Use 2 medium fresh mangos or a 1-pound package of frozen mango chunks, packed without sugar. Measure 2 1⁄2 cups.
To cut a mango, place the mango stem side down on a cutting board, with the narrow end facing you. Cut through the rounded sides, about 1⁄4 inch from the top center. With the peel still on, cut parallel slices into the fruit of the rounded sides, then scoop out the slices with a spoon.
Nutrients per Serving (1⁄3 cup): Calories: 70, Calories from Fat: 0%, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 3mg, Carbohydrate: 17g, Fiber: 1g, Protein: 1g

Spinach-Basil Pistachio Pesto

- Makes 1 cup
Ingredients
  • 1/2 cup unsalted pistachios
  • 1 large clove garlic
  • 2 cups lightly packed basil leaves
  • 2 cups lightly packed spinach
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup water
  • 1/4 teaspoon freshly ground pepper
  • Kosher salt, optional



Directions
  • COMBINE pistachios and garlic in Oster® Versa® Performance Blender; PULSE 2 to 3 times to chop finely.
  • ADD basil, spinach, cheese, oil, water and pepper; PULSE 5 to 6 times until finely chopped, using tamper to press ingredients into blade.
  • SEASON with salt, if desired.

 

Tips:

  • Use this pesto as you would any pesto, tossed with hot cooked pasta or roasted vegetables, or served with grilled fish, chicken, shrimp or scallops. Also try brushing this pesto onto whole-wheat pita or naan breads for easy individual pizzas. Top with a little part-skim mozzarella cheese and a scattering of colorful vegetables, like thinly sliced mushrooms, red onion, zucchini and tomatoes, before grilling or baking to crispy goodness.
Serving Size: 2 tablespoons; Nutrients Per Serving: Calories 117, Calories from Fat 83%, Total Fat 11g, Saturated Fat 2g, Cholesterol 2mg, Sodium 44mg, Carbohydrate 3g, Fiber 1g, Protein 3g Vitamin A 17%

Cherry Cooler

- Serves 4
Ingredients
  • 4 cups fresh orange juice
  • 12 ounces fresh cherries, pitted, or thawed frozen cherries, plus additional for garnish
  • 8 to 10 ice cubes
  • 1 teaspoon vanilla
Directions
  • Combine all ingredients in Oster® Versa™ Performance Blender; blend on Smoothie setting. Serve immediately.
  • Pour into four glasses. Garnish with additional cherries. Serve immediately.
Nutrients per Serving (1 cooler): Calories: 168, Calories from Fat: 3%, Total Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 3mg, Carbohydrate: 40g, Fiber: 2g, Protein: 3g

Split Pea Soup

- Serves 6
Ingredients
  • 1 package (16 ounces) dried green or yellow split peas
  • 7 cups water
  • 1 pound smoked ham hocks or 4 ounces smoked sausage links, sliced and quartered
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 onion, chopped
  • 3⁄4 teaspoon salt
  • 1⁄2 teaspoon dried basil
  • 1⁄4 teaspoon dried oregano
  • 1⁄4 teaspoon black pepper
Directions
  • Rinse peas thoroughly in colander under cold running water; discard any debris or blemished peas.
  • Combine peas, water, ham hocks, carrots, onion, salt, basil, oregano and pepper in large saucepan or Dutch oven; bring to a boil over high heat. Reduce heat to medium-low; simmer 1 hour 15 minutes or until tender, stirring occasionally. Stir frequently near end of cooking to keep soup from scorching.
  • Remove ham hocks; let stand until cool enough to handle. Remove ham from hocks; chop ham and discard bones.
  • Place 3 cups soup in Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 10 seconds. Turn Speed Dial to High; blend 20 seconds. Return to saucepan; stir in ham. If soup is too thick, add water until desired consistency is reached. Cook just until heated through.
Nutrients per Serving (1⁄6 of total recipe): Calories: 452, Calories from Fat: 26%, Total Fat: 13g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 472mg, Carbohydrate: 49g, Fiber: 20g, Protein: 36g

Mango-Ginger Smoothie

- Serves 4
Ingredients
  • 2½ cups fresh peaches, peeled and sliced, or 1 package (16 ounces) frozen sliced peaches, thawed, plus additional for garnish
  • 2 cups cubed fresh or jarred mango
  • 1 cup ice
  • 1 container (6 ounces) vanilla low-fat yogurt
  • 2 tablespoons honey
  • 2 teaspoons grated fresh ginger
Directions
  • Combine peaches, mango, ice, yogurt, honey and ginger in Oster® Versa™ Performance Blender; blend on Smoothie setting.
  • Pour into four glasses. Garnish with fresh peach slices. Serve immediately.
Nutrients per Serving (1 smoothie): Calories: 156, Calories from Fat: 6%, Total Fat: 1g, Saturated Fat: <1g, Cholesterol: 2mg, Sodium: 31mg, Carbohydrate: 36g, Fiber: 3g, Protein: 4g

Cheese Blintzes

- Makes 8 servings (about 16 blintzes)
Ingredients
  • 11⁄4 cups whole milk
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 tablespoon cornstarch
  • 1⁄2 teaspoon salt
  • 3 tablespoons plus 1 teaspoon butter, divided
  • 1 container (15 ounces) part-skim ricotta cheese
  • 6 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 1⁄4 teaspoon almond extract
  • Fruit pie filling, fresh fruit or frozen fruit, thawed (optional)
Directions
  • Combine milk, fl our, eggs, cornstarch and salt in Oster® Versa™ Performance Blender. Pulse 5 times; scrape down side of container. Pulse 2 times. Pour into 1-quart glass measuring cup.
  • Melt 1⁄2 teaspoon butter in medium skillet over medium heat. Pour about 3 tablespoons batter into bottom of skillet, swirling to cover bottom. Cook 1 to 2 minutes or until bottom is browned. Invert blintz onto large plate. Rub butter over browned surface. Repeat with remaining batter, stacking and buttering cooked blintzes on plate.
  • Combine ricotta cheese, cream cheese, sugar and almond extract in blender. Pulse 5 times; scrape down side of container. Pulse 5 times.
  • Place 2 tablespoons fi lling in center of unbrowned side of each blintz. Fold in sides about 1 inch; fold in opposite edges to enclose filling and form rectangular shape.
  • Melt 1⁄2 tablespoon butter in large skillet over medium heat. Working in batches, add blintzes; cook 2 minutes per side or until heated through. Top with fruit pie filling, if desired.
Nutrients per Serving (2 blintzes): Calories: 318, Calories from Fat: 55%, Total Fat: 19g, Saturated Fat: 11g, Cholesterol: 126mg, Sodium: 367mg, Carbohydrate: 23g, Fiber: 4g, Protein: 13g

Blueberry Crumb Cake

- Serves 12 to 15
Ingredients
  • 2 cups all-purpose flour
  • 2⁄3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1⁄2 teaspoon baking soda
  • 1 cup whole milk
  • 1⁄2 cup (1 stick) butter, melted
  • 2 eggs
  • 2 tablespoons lemon juice
  • 2 cups thawed frozen or fresh blueberries
Directions
  • Preheat oven to 375°F. Grease 139-inch baking pan. Prepare Crumb Topping; set aside.
  • Sift flour, sugar, baking powder, salt and baking soda into large bowl. Combine milk, butter, eggs and lemon juice in Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 10 seconds. Turn Speed Dial to High; blend 20 seconds. Pour into flour mixture; stir until blended.
  • Pour batter into prepared pan. Sprinkle blueberries evenly over batter; top evenly with Crumb Topping.
  • Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Serve warm.
Crumb Topping
  • Combine 1 cup chopped walnuts or pecans, 2⁄3 cup sugar, 1⁄2 cup all-purpose flour and 1⁄2 teaspoon ground cinnamon in large bowl.
  • Cut in 1⁄4 cup (1⁄2 stick) softened butter with pastry blender or two knives until mixture resembles coarse crumbs.
Nutrients per Serving (1⁄12 of total recipe): Calories: 344, Calories from Fat: 50%, Total Fat: 20g, Saturated Fat: 8g, Cholesterol: 64mg, Sodium: 491mg, Carbohydrate: 37g, Fiber: 2g, Protein: 7g

Creamy Corn Chowder (dairy-free)

- Makes 4 servings
Ingredients
  • 4 cups sweet corn kernels, cut from the cob (about 10 ears), divided
  • 1-3/4 cups hot vegetable stock
  • 1/2 cup raw cashews
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt, optional
  • 1/2 cup diced red bell pepper





Directions
  • PLACE 3 cups corn in Oster® Versa® Performance Blender; add stock, cashews, cayenne and, if desired, salt.
  • SELECT programmed SOUP setting (or, BLEND on MEDIUM for 20 seconds then on HIGH for 5 minutes), using tamper to press ingredients into blade.
  • STIR in remaining 1 cup corn.
  • SPRINKLE with bell pepper.

 

Tips:

  • This soup is also great topped with cooked shrimp and toasted pepitas or sprinkled with chopped tomatoes and minced fresh basil. One 16-oz. bag frozen sweet kernel corn (thawed) can be used in place of fresh-cut corn. Reserve 1 cup corn for stirring in at the end; use remaining corn for pureeing.
Serving Size: 1-1/4 cups; Nutrients Per Serving: Calories 242, Calories from Fat 38%, Total Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 130mg, Carbohydrate 36g, Fiber 4g, Protein 9g Vitamin A 18%, Potassium 16%, Vitamin C 56%, Magnesium 28%, Folate 19%, Iron 12%