Ingredients:

2 Cups/ 480ml whipping cream, cold

3 tablespoons sugar or other sweetener, to taste

1 teaspoon vanilla flavoring

Directions:

1. Cool your container.

2. Place cream, sugar and flavoring in the Professional Series container and secure the lid.  Select Variable 1.  Turn on mahine and quickly incease seed to Variable 2.  Blend for 10 to 15 seconds or until mixture stops circulating.  Serve within 2 hours.

yield: 2 cups / 480g (16 servings)

Serving ideas: Substitute other flavorings for vanilla or use 1 tablespoon flavored coffee creamer such as hazelnut, Irish cream, etc.

Recipe from the Vita-mix "Create' Full color cookbook.

Here is a great recipe for making a tasty spring/summer drink.

Kool Kola

Ingredients:
1 1/2 cups / 211 g vanilla nonfat frozen yogurt or ice cream
1/3 cup / 80 ml cola

Directions:
1. Place all the ingredients in the Professional Series Blender Container in order listed and secure the lid. Select VARIABLE 1. Turn on machine and quickly inrease speed to VARIABLE 10;then to HIGH.  Blend for 30 seconds or until smooth.  Serve immediately.

yield: 1 2/4 cups /420ml (1.75 servings)

Serving Idea: Garnish with light whipped topping, chocolate sprinkles and gummy cap bottles - kids will love this drink!


per serving - one serving equals 1 cup / 240 ml
183 calories | 0.1 g fat (0% calories from fat) | 6 g protein | 43 g carbohydrate | 0 g dietary fiber | 0.2 mg cholesterol | 92 mg sodium

Recipe from the Vitamix Create Cookbook.

Ingredients
6 firm Bartlett pears
1 bottle white wine (preferably Chardonnay)
1 vanilla bean, whole
1/2 cup sugar
White Chocolate Pear Chardonnay Sauce

Peel pears and leave stem intact.

In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture.

Add sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender.

Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked.

When ready to serve, place pears on individual dishes.

Heat White Chocolate Pear Chardonnay Sauce until warm.

Drizzle sauce over room temperature pears.

Recipe Courtesy of A Perfect Pear®

Ingredients
1 box white cake mix
3 cups sweetend flaked coconut
White Chocolate Pear Chardonnay Sauce

Prepare cake mix, following directions on box.

Add one cup of coconut to batter.

Once cake is done and cooled, slice into three layers.

Frost each layer with White Chocolate Pear Chardonnay Sauce and sprinkle with coconut. Reassemble cake as you frost each layer.

Frost whole cake and sprinkle with more coconut.

Recipe Courtesy of A Perfect Pear®

Ingredients
2 (8-ounce) pork rib chops
1 Tbsp chopped fresh sage
1 tsp salt, or to taste
Freshly ground black pepper
2 tsp vegetable oil
¼ cup each finely chopped onion and celery
½ cup crumbled cornbread
½ cup finely diced Anjou pear
2 tbsp golden raisins
1 cup chicken stock
2 tbsp bourbon
½ cup Tomato Pear Chutney

Finger licking good pork chops stuffed with cornbread, pears and golden raisins with a luscious bourbon-Tomato Pear Chutney sauce.

Preheat oven to 350 F.

Turn chops on side, and using a sharp knife, cut a pocket in each chop. Combine sage, salt and pepper, and pat it into chops. Set aside.

Heat oil in a large skillet. Add onion and celery and cook over medium-high until lightly browned, 4 to 5 minutes. Stir in cornbread, pear and golden raisins. Divide stuffing between chops. Bake in oven for 35 to 40 minutes.

Meanwhile, reduce stock to 1/2 cup. When chops are done, remove from oven and place on warm plate. Pour bourbon into skillet and reduce by half. Stir in stock and Tomato Pear Chutney. Bring to a boil and stir to heat through. Spoon over chops and serve.

Recipe Courtesy of A Perfect Pear®