86 blender recipes

Homemade Italian cheese dressing blended with Parmesan, garlic, dry mustard, celery salt, and white pepper. A creamy vinaigrette made in the blender and chilled to serve.

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as needed to make this easy blender drink or dessert.

Celeriac and apple salad with yogurt, red onion, and a blender honey mustard vinaigrette, served on spinach with radishes. A bright, bistro-style salad in 15 minutes.

Silky apricot whip made with overnight-soaked dried apricots, honey, and low-fat yogurt. Four ingredients, a blender, and just 54 calories per serving.

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.

Frozen strawberries blended with chilled grapefruit juice for a tart, fruity drink that's ready in 10 minutes. Two ingredients, one blender, served over ice.

Strawberry coulis made with fresh berries, lemon juice, and a splash of raspberry liqueur. A no-cook blender sauce ready in five minutes flat.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Blender salsa with canned whole tomatoes, five jalapenos, cilantro, onion, and garlic powder. A chunky-smooth Mexican salsa with serious heat, ready in 10 minutes.

Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

Homemade curry powder blends cumin, coriander, fenugreek, mustard, turmeric, and ginger into a fresh, fragrant spice mix. Five-minute blender recipe that keeps for three months.

Low-calorie cappuccino shake blended with skim milk, instant coffee, rum extract, and a cinnamon finish. Enjoy it cold from the blender or warmed in the microwave.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.

Lemon cream dressing blends silken tofu, tahini, fresh lemon, and white miso into a creamy, dairy-free salad dressing. Vegan, tangy, and ready in one blender pour.