Mango Salsa
Serve alongside warm tortilla chips.
Makes about 1 cup
1 small garlic clove, peeled
¼ jalapeño, seeded and halved
1 scallion, cut into ½-inch pieces
1 tablespoon packed cilantro leaves
1 cup grape tomatoes, halved
½ cup chopped mango, (½-inch pieces)
¼ teaspoon kosher salt
Pinch freshly ground black pepper
1 teaspoon fresh lime juice
Put the garlic, jalapeño, scallion and cilantro into the chopper. Select High and pulse to chop, about
6 to 8 times. Transfer to a medium bowl.
Add grape tomatoes and mango to chopper. Pulse again on High to roughly chop. Transfer to bowl with
chopped garlic, jalapeño and cilantro. Add salt, pepper and lime juice; stir.
Taste and adjust seasoning as desired. Strain if necessary.
Nutritional information per serving (¼ cup): Calories 23 (6% from fat) • carb. 6g • sugar 4g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 137mg • calc. 15mg • fiber 1g
Sweetened Whipped Cream
Makes 2 cups
1¼ cups chilled heavy cream
2 tablespoons confectioners’ sugar
1½ teaspoons vanilla extract
Put all of the ingredients in a large bowl. Insert the whisk attachment. Select Low and whisk until
desired stiffness, gradually increasing to Medium. Whipped cream will reach soft peaks between 50 and
60 seconds.
Serve immediately.
Nutritional information per serving (2 tablespoons): Calories 67 (88% from fat) • carb. 2g • sugar 1g
• pro. 0g • fat 6g • sat. fat 5g • chol. 25mg • sod. 6mg • calc. 0mg • fiber 0g
