Raspberry Lemonade Cubes

Blueberry Bread

Prep: 10 min.  |  Bake: 70 min.  |  Makes: 12 servings


2 large eggs

1 cup reduced-fat buttermilk

3/4 cup sugar

1/4 cup safflower oil

1 teaspoon vanilla extract

2 cups plus 1 tablespoon all-purpose flour, divided

2 teaspoons baking powder

1 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon grated lemon peel

1-1/2 cups DOLE® Frozen Blueberries, unthawed


 1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
 2. Combine eggs, buttermilk, sugar, oil, and vanilla extract in the Health Master. Secure lid; pulse ingredients until blended.
     Remove lid; add 2 cups flour, baking powder, sea salt, cinnamon and lemon peel. Secure lid; pulse until blended.
 3. Pour batter into medium bowl. In small bowl, stir blueberries with remaining 1 tablespoon flour until coated. Fold into batter until just blended.
 4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove bread from pan. Cool completely.

 Note: Use the Tamper as needed to assist in the blending process.




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In The Kitchen with Chef Claire

Chef Claire Winslow's HealthMaster recipes are not just delicious... They're easy to make too. In just minutes you can have a hot soup, fresh pizza dough and delicious sorbets for all to share. Learn how to make these nutritious recipes here in these unedited videos. Chef Claire shows you exactly how it's done from beginning to end entirely in the HealthMaster.


HealthMaster Minutes with Kelly Keough

Baby food. Soups. Frozen drinks. Breakfast. There are so many great recipes you can make with your HealthMaster. Just ask Kelly Keough. In HealthMaster Minutes with Kelly Keough, she shows you how to make chocolate fondue, guacamole, cherry sorbet and much more. She even lets you in on some helpful hint and trick and ways to make your meal as healthy as possible. Join Kelly in making some of the best and most delicious HealthMaster recipes out there.




Raspberry Lemonade Cubes

Raspberry Lemonade Cubes

Per Serving: 45 calories; 0 gram protein;
12 grams carbohydrate; 0 gram fat; 3 grams fiber;
8 grams sugar; 10 servings

1/4 cup agave

2 lemons

3 cups raspberries

1/2 cup water

 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add all ingredients into the Pitcher. Secure the Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 8 until puréed.
 4. Pour the purée into ice cube trays. Freeze.
 5. Serve with sparkling water or mineral water.

 Note: Use the Tamper as needed to assist in the blending process.

Hot Shot Mojito

Hot Shot Mojito

Per Serving: 120 calories; 0 gram protein; 15 grams carbohydrate; 0 gram fat; 0 gram fiber; 14 grams sugar; 6 servings

 3/4 lime, juiced

1/3 cup agave

1/4 cup water

2 cups ice

1 cup mint leaves, stem removed

3/4 cup rum

1/4 jalapeño pepper, stem removed

 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add all the ingredients into the Pitcher. Secure the Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 8 until blended. Serve.

 Note: Use the Tamper as needed to assist in the blending process.

Cherry Margarita

Cherry Margarita

Per Serving with rum: 132 calories; 0.5 gram protein;
20.5 grams carbohydrate; 0.5 gram fat;
1 gram fiber; 3 servings

 3/4 lime, juiced

1 cup ice

2 tbsp. agave

1/2 cup water

1/4 cup tequila

3/4 cup fresh cherries, pitted

2 tbsp. triple sec

 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add all ingredients into the Pitcher. Secure the Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 8 until blended. Serve.

 Note: Use the Tamper as needed to assist in the blending process.

Edamame Hummus

Edamame Hummus

Per Serving: 96 calories; 4 grams protein;
7 grams carbohydrate; 6 grams fat; 2.5 grams fiber;
0 gram sugar; 18 servings

16 oz. bag of edamame

1 can (15 oz.) chickpeas, drained

2 cloves garlic, peeled

1/4 lemon

2 tbsp. tahini

1/2 tsp. sea salt

1/4 cup olive oil

 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add all the ingredients into the Pitcher. Secure the Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 4 until creamy.
 4. Serve with Whole Grain Pita (recipe on card No. 5).

 Note: Use the Tamper as needed to assist in the blending process.

Whole Grain Pita

Whole Grain Pita

Per Serving: 168 calories; 6 grams protein; 32 grams carbohydrate; 2 grams fat; 3.5 grams fiber; 2 grams sugar; 12 servings

2 cups warm water (110°F)
1/ 2 tbsp. yeast
1 tbsp. honey
2 cups whole wheat flour
2 cups all-purpose flour
1/ 2 tbsp. sea salt
1 tbsp. olive oil

 1. Pre-heat oven to 500°F.
 2. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 3. Place water, yeast and honey into a bowl. Let it sit for 5 minutes to let the
     yeast proof.
 4. Add the remaining ingredients into the Pitcher. Secure and lock the Lid without
     the Cap. Press ON button. Press RUN button. Set speed to 4. Pour the yeast
     mixture into the pitcher while HealthMaster is running until the dough starts
     to form.
 5. Press OFF button. Remove the Lid. Remove the dough from the Pitcher and
     place it on a floured surface. Knead it into a ball.
 6. Divide the dough into 12 pieces. Place on a cookie sheet and cover for 1 hour.
 7. Roll the doughs into circles and place on a cookie sheet. Place into the oven
     for 5 minutes then flip for another 5 minutes. Remove from the oven and serve.

 Note: Use the Tamper as needed to assist in the blending process.

Rosemary Vegetable Focaccia

Rosemary Vegetable Focaccia

Per Serving: 437 calories; 16 grams protein; 37 grams carbohydrate; 26 grams fat; 7 grams fiber; 8 grams sugar; 8 servings


Dough:
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp. sea salt
1 tbsp. olive oil
1 tbsp. honey
2 cloves garlic, peeled
1 sprig rosemary, stem removed
1 packet yeast
3/4 cup lukewarm water (110°F)

Roasted Pepper Basil Pesto:
2 cups fresh basil leaves
1 roasted pepper, seeded
1/4 cup olive oil
4 oz. piece romano cheese
1/2 cup pine nuts, toasted
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper

Topping:
6 oz. fresh goat cheese
1/2 fennel bulb, sliced
1 small eggplant, sliced
1 small white eggplant, sliced
1 large tomato, diced
5 oz. maitake mushroom, sliced
1 spring onion, trimmed and sliced
2 tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper

 Dough:
 1. Pre-heat oven to 450°F.
 2. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 3. Place water, yeast and honey into a bowl. Let it sit for 5 minutes to let the
     yeast proof.
 4. Add the remaining dough ingredients into the Pitcher. Secure and lock the
     Lid without the Cap. Select ON button. Select RUN button. Set speed to 4.
     Pour the yeast mixture into the Pitcher while HealthMaster is running until
     the dough starts to form.
 5. Press OFF button. Remove the Lid. Remove the dough from the Pitcher and
     place it on a floured surface. Knead it into a ball. Roll the dough out to form
     a pizza shell.

 Roasted Pepper Basil Pesto:
 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add all the ingredients into the Pitcher. Secure the Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 8 until blended.

 Focaccia:
 1. Spread the pesto sauce on the rolled out pizza dough.
 2. Toss the topping vegetables in olive oil with salt and pepper.
     Sprinkle goat cheese on top of the pesto sauce. Finish by layering the pizza
     with vegetables.
 3. Place the assembled pizza in 450°F oven for 15–20 minutes or until done.

Note: Use the Tamper as needed to assist in the blending process.

Chilled Starwberry Beet Soup

Chilled Starwberry Beet Soup

Per Serving: 80 calories; 3 grams protein;
16 grams carbohydrate; 0.5 gram fat; 3 grams fiber;
10 grams sugar; 4 servings


15 strawberries, hulled
3 beets, peeled
1 piece of ginger, 1”
1/2 cup fat-free sour cream
1 cup water

 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add all ingredients into the Pitcher. Secure and lock the Lid and Cap in place.
     Press ON button. Press RUN button. Increase the speed to 8 until blended.
 3. Serve chilled.

 Note: Use the Tamper as needed to assist in the blending process.

Fig Balsamic Vinaigrette

Fig Balsamic Vinaigrette

Per Serving: 150 calories; 0 gram protein; 5 grams carbohydrate; 15 grams fat; 0 gram fiber; 4 grams sugar; 30 servings


3/4 cup figs, dry
3/4 cup water
1 cup balsamic vinegar
2 cups olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 tbsp. honey

 1. In a small saucepot, place the figs and water. Bring to a boil. Turn off the
     stove and let it cool for 30 minutes.
 2. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 3. Add all the ingredients into the Pitcher except oil. Secure the Lid and
     Cap in place.
 4. Press ON button. Press RUN button. Increase the speed to 3.
 5. Remove the Cap and pour olive oil in a steady slow stream until blended.
 6. Toss salad in vinaigrette.

   Note: Use the Tamper as needed to assist in the blending process.

Pineapple Wheatgrass Sorbet

Pineapple Wheatgrass Sorbet

Per Serving: 62 calories; 0.5 gram protein; 16 grams carbohydrate; 0 gram fat; 0 gram fiber; 6 servings

2 cups pineapple, cored and rind removed
3 1/2 cups ice
1/3 cup agave
2 oz. fresh wheatgrass

 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add pineapple and wheatgrass into the Pitcher. Secure the Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 5 until puréed.
 4. Remove the Lid. Add the remaining ingredients to the Pitcher. Secure the
     Lid and Cap in place. Press ON button. Press RUN button. Increase the
     speed to 5 until blended. To prevent mixture from melting, do not over-mix.
     Serve or place in the freezer.

   Note: Use the Tamper as needed to assist in the blending process.

   Note: Some ice creams, sorbets and gelatos may need to be placed in
         the freezer before serving.

Pan Seared Scallop  over Daikon Salad with Mango Coulis

Pan Seared Scallop over Daikon
     Salad with Mango Coulis

Per Serving: 97 calories; 0.5 gram protein; 4 grams carbohydrate; 9 grams fat; 1 gram fiber; 2.5 grams sugar; 6 servings



Salad:
1 daikon, peeled and cut into 3 pieces
2 tbsp. fresh parsley
1/2 white onion, peeled
1/4 lemon
1/4 cup grapeseed oil
sea salt and freshly ground black pepper to taste

Mango Coulis:
1 mango, peeled and seeded
2 scallions, white only
1/4 lime
1 tbsp. agave
2 tbsp. cilantro
sea salt and freshly ground black pepper to taste

 Salad:
 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add all the ingredients into the Pitcher. Secure the Lid and Cap in place.
 3. Press ON button. Press PULSE button until chunky.

 Mango Coulis:
 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add all the ingredients except salt and pepper into the Pitcher. Secure the
     Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 4 until creamy.
 4. Season with sea salt and freshly ground black pepper.
 5. On a plate, spoon the sauce and top with daikon salad.
     Serve with pan seared scallops.

Note: Use the Tamper as needed to assist in the blending process.

Open Face Turkey Sliders with Basil Aioli and Pepper Duet

Open Face Turkey Sliders
     with Basil Aioli and Pepper Duet

Turkey Sliders:
12 Turkey Burgers (recipe below)
12 Rolls (recipe below)
Basil Aioli (recipe below)
1. Grill turkey burgers.
2. Serve on the Turkey Sliders Rolls with Basil Aioli and roasted red and yellow peppers.
Per Serving: 90 calories; 2 grams protein; 18 grams carbohydrate; 1.5 grams fat; 1 gram fiber; 1 gram sugar; 12 servings

Turkey Burgers:
1 1/2 lb. turkey breast, boneless and skinless, cut into 2” pieces
2 scallions, cleaned, trimmed and chopped
1/8 cup cilantro, chopped
1/4 cup olive oil
2 tbsp. lite soy sauce
1/2 tsp. freshly ground black pepper

Per Serving: 90 calories; 2 grams protein; 18 grams carbohydrate; 1.5 grams fat; 1 gram fiber; 1 gram sugar; 12 servings

Turkey Sliders Rolls:
2 cups all-purpose flour
1 tbsp. sea salt
1 tbsp. olive oil
1 tbsp. honey
1 packet yeast
3/4 cup lukewarm water (110°F)

Per Serving: 97 calories; 0.5 gram protein; 4 grams carbohydrate; 9 grams fat; 1 gram fiber; 2.5 grams sugar; 6 servings

Basil Aioli:
10 large basil leaves
3 egg yolks
2 cups canola oil
1/2 lemon, juiced
1 tsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup water
sea salt and freshly ground black pepper to taste


 Turkey Burgers:
 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Place turkey into the Pitcher. Secure and lock the Lid and Cap in place.
     Select ON button. Select RUN button. Set speed to 6 and PULSE until ground.
 3. Press OFF button. Remove the Lid. Pour out the turkey into a large bowl with
     the remaining ingredients and mix. Form twelve 2 oz. patties. Place in
     refrigerator until ready to cook.

 Turkey Sliders Rolls:
 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Place water, yeast and honey into a bowl. Let it sit for 5 minutes to let the
     yeast proof.
 3. Add the remaining dough ingredients into the Pitcher. Secure and lock the
     Lid without the Cap. Select ON button. Select RUN button. Set speed to 4.
     Pour the yeast mixture into the pitcher while HealthMaster is running until
     the dough starts to form.
 4. Press OFF button. Remove the Lid. Remove the dough from the Pitcher and
     place it on a floured surface. Knead it into a ball. Place the dough into a bowl,
     cover it with a plastic wrap and set aside until dough doubles in size.
 5. Place the dough on a floured surface. Cut it into 12 equal pieces. Form the
     rolls by rolling the dough under your hand in a circular motion. Spray a cookie
     sheet with non-stick spray. Place the rolls 2” apart in rows. Let sit for
     20 minutes. Bake in 400°F oven until golden.

 Basil Aioli:
 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add egg yolks and water into the Pitcher. Secure the Lid without the Cap.
     Press ON button. Press RUN button. Increase the speed to 4 and slowly
     add the oil until emulsified.
 3. Press OFF button. Remove the Lid and add the remaining ingredients except
     salt and pepper. Secure the Lid. Press ON button. Press RUN button. Increase
     the speed to 4. Mix until blended.
 4. Season with salt and pepper.

Note: Use the Tamper as needed to assist in the blending process.

Roasted Vegetable Ravioli with Sage Butter

Roasted Vegetable Ravioli.
     with Sage Butter


Roasted Vegetable Ravioli:
Cooked Roasted Vegetable Ravioli Sage Butter

1. Place a large sauté pan on a medium heat. Add the Sage Butter and cook until golden. Add the cooked raviolis. Toss and serve.

Per Serving: 80 calories; 3 grams protein; 12 grams carbohydrate; 3 grams fat; 4 grams fiber; 4 grams sugar; 10 servings

Roasted Vegetable Ravioli Filling:
1 bunch asparagus, cleaned and trimmed
1 yellow squash, trimmed and cut in half
1 fennel bulb, trimmed and quartered
2 spring onions, cleaned and trimmed
2 parsnips, peeled and cut in half
2 cloves garlic, peeled
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 tbsp. olive oil

Per Serving: 150 calories; 6 grams protein; 20 grams carbohydrate; 5 grams fat; 1 gram fiber; 0 gram sugar; 10 servings

Roasted Vegetable Ravioli:
6 eggs
1 tbsp. olive oil
1 egg yolk
2 cups all-purpose flour
2 tbsp. sea salt
Roasted Vegetable Ravioli Filling

Per Serving: 141 calories; 0 gram protein; 0 gram carbohydrate; 14 grams fat; 0 gram fiber; 0 gram sugar; 16 servings

Sage Butter:
2 cups Sweet Cream Butter
5 sprigs sage, stem removed
1 shallot, peeled
1/4 lemon
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper

 Roasted Vegetable Ravioli Filling:
 1. Pre-heat oven to 400°F.
 2. Toss the vegetables with olive oil, salt and pepper. Place on a cookie sheet
     and roast for 10 minutes.
 3. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 4. Place the roasted vegetables into the Pitcher separately. Secure the Lid and
     Cap in place and pulse until chopped. Place in a bowl and reserve.


 Turkey Sliders Rolls:
 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Place eggs and olive oil into the Pitcher first. Next, place the flour and salt
     into the Pitcher. Secure and lock the Lid. Select ON button. Select RUN button.
     Set speed to 4 until it starts to form a ball.
 3. Press OFF button. Remove the Lid. Remove the dough from the Pitcher and
     place it on a floured surface. Knead by hand until it is smooth.
 4. Roll the dough out on a floured surface into two very thin pasta sheets.
     Lay one pasta sheet onto a floured surface. One sheet will be the bottom
     half of the ravioli and the other sheet will be the top. Cover the dough that
     you’re not using right away with a damp cloth to keep it from drying out.
 5. Using a small spoon, place dollops of filling on the pasta sheet. The filling
     should be spread far enough apart to ensure a proper seal.
 6. Use water to seal the two sheets of pasta together. Use a pastry brush to
     work around the filling and thinly coat the entire surface of the pasta sheet.
     Gently lay the top sheet of pasta over the layer covered with the filling.
     Make sure that two sheets match up evenly.
 7. Gently smooth the dough with your fingers around the filling to seal it in.
 8. Using a 11/ 2” round cookie cutter, cut out the raviolis.
 9. Place the raviolis on a floured cookie sheet. Bring a pot of water to a boil
     to cook the raviolis until done.


 Sweet Cream Butter:
 3 cups heavy whipping cream
 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add heavy whipping cream into the Pitcher. Secure the Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 6 and blend it for
     30–60 seconds. Remove the Lid, scrape down the cream towards the blade.
     Replace the Lid.
 4. Press ON button. Press RUN button. Increase the speed to 6 and blend it for
     30–60 seconds. Place in a container, drain out any excess liquid and refrigerate.

 Sage Butter:
 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Place all ingredients in the Pitcher and secure the Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 4 until blended.
     Store in a refrigerator or freezer.

Note: Use the Tamper as needed to assist in the blending process.

Frozen Mint Chip Wafers

Frozen Mint Chip Wafers

Per Serving: 219 calories; 4 grams protein; 33 grams carbohydrate; 9.5 grams fat; 2 grams fiber; 14 servings

3 cups frozen vanilla soy milk ice cubes
1 cup chocolate soy milk
2 tbsp. agave
1 bag (14.5 oz.) dark chocolate chips
3/4 cup fresh mint
28 chocolate wafers

 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Add all ingredients except for the wafers and chips into the Pitcher. Secure
     the Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 8 until blended.
 4. Remove the Cap. Add chips and pulse 3 times. To prevent mixture from
     melting, do not over mix.
 5. Pour the ice cream into a 9” x 13” baking dish and spread it evenly
     about 2 inches thick. Place in the freezer until frozen solid.
 6. Use a round cookie cutter the same size as the chocolate wafers and cut the
     ice cream. Place ice cream in between the two cookies to make a sandwich.
     Repeat until all cookies are finished.
 7. Serve or store in a container in the freezer.

Note: Use the Tamper as needed to assist in the blending process.

Note: Some ice creams, sorbets and gelatos may need to be placed in
         the freezer before serving.

Strawberry Rhubarb Tart

Strawberry Rhubarb Tart

Per Serving: 140 calories; 3 grams protein;
27 grams carbohydrate; 2.5 grams fat; 2 grams fiber;
17 grams sugar; 12 servings

Tart Shell:
1/2 cup butter substitute
1/2 cup confectioners sugar
1 tsp. almond extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 egg
1/4 cup non-fat milk

Filling:
5 rhubarb stalks, cleaned
1/2 cup water
1/2 cup agave
1 tsp. cinnamon
1 tbsp. lemon juice
10 strawberries, sliced and hulled

 Tart Shell:
 1. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 2. Place all ingredients except egg and milk into the Pitcher. Secure and lock
     the Lid and Cap in place.
 3. Press ON button. Press RUN button. Increase the speed to 8 until mixture
     looks like coarse crumb.
 4. Remove the Lid. Add milk and egg. Blend until it forms a dough.
 5. Remove from the Pitcher. Flour both sides of the dough and roll out on
     a lightly floured counter until 1/4” thick. Using a 4” round cookie cutter,
     cut out 12 circles.
 6. Place the cutout circles into each cupcake pan cup to form 12 tart shells.

 Filling:
 1. Pre-heat the oven to 350°F.
 2. In a medium sauce pot, cook rhubarb, water, cinnamon, lemon juice
     and agave for 5 minutes on medium heat. Cool the mixture.
 3. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 4. Add the rhubarb mixture into the Pitcher. Secure the Lid and Cap in place.
 5. Press ON button. Pulse 2 or 3 times.
 6. In a medium bowl, mix the strawberries and rhubarb together.
 7. Divide the batter evenly into each tart shell, filling each 2/3 full.
 8. Bake 350°F for 10–15 minutes or until golden.

Note: Use the Tamper as needed to assist in the blending process.

Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Ice Cream

Per Serving: 219 calories; 4 grams protein; 33 grams carbohydrate; 9.5 grams fat; 2 grams fiber; 14 servings

1 bag (15 oz.) frozen strawberries
5 stalks rhubarb, cleaned and cut to 1” pieces
1/2 cup fat-free milk
2/3 cup agave
1/2 cup water
1/4 lemon
1 cup ice

 1. In a medium sauce pot, cook rhubarb, water and agave for 5 minutes on
     medium heat. Cool the mixture.
 2. Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
 3. Add all the ingredients into the Pitcher. Secure the Lid and Cap in place.
 4. Press ON button. Press RUN button. Increase the speed to 8 until blended.
     To prevent mixture from melting, do not over-mix. Serve or place in
     the freezer.

Note: Use the Tamper as needed to assist in the blending process.

Note: Some ice creams, sorbets and gelatos may need to be placed in
         the freezer before serving.






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