Strawberry Smoothie
2 cups strawberries (1 pint)
1 cup milk
2 (6 ounce) containers strawberry yogurt (2/3 cup)
Reserve 4 strawberries for the garnish. Cut out the hull, or “cap,” from
the remaining strawberries with the point of a paring knife.
Place strawberries, milk and yogurt in a blender. Cover and blend on high
speed about 30 seconds or until smooth.
Pour mixture into 4 glasses. Garnish each with a strawberry.
Per serving: 163 Calories (kcal); 5g Total Fat; (26% calories from fat); 6g Protein; 25g Carbohydrate; 12mg Cholesterol; 79mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : Essential Equipment: blender
Tip
Leave the green leaves on the strawberries that will be used to
garnish the Strawberry Smoothie.
Orange Smoothie
1 quart vanilla frozen yogurt or ice cream — slightly softened
1/2 cup frozen (thawed) orange juice concentrate
1/4 cup milk
Fresh orange slices, if desired
Place the yogurt, orange juice concentrate and milk in a blender. Cover
and blend on medium speed about 45 seconds, stopping blender occasionally
to scrape sides, until thick and smooth.
Pour mixture into 4 glasses. Garnish with orange slices.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 295 Calories (kcal); 9g Total Fat; (25% calories from fat); 7g Protein; 49g Carbohydrate; 5mg Cholesterol; 134mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 2 1/2 Other Carbohydrates
Serving Ideas : Serve these special drinks in your prettiest clear glasses for a quick, freshly made dessert.
NOTES : Essential Equipment: blender
SPARKLING FRUIT DRINK – DIABETIC
8 oz. unsweetened grape juice
8 oz. unsweetened apple juice
8 oz. unsweetened orange juice
1 qt. diet ginger ale
Ice
Makes 7 servings. Mix first 4 ingredients together in a pitcher. Add ice cubes and 9 ounces of the beverage to each glass. Serve immediately.
One serving (8 oz.) = 1 fruit exchange, 60 calories.
Frosted Fruit Punch for a Crowd
2 cups apricot juice
2 cups orange juice
2 cups pineapple juice
1 cup apple juice
½ cup water
½ cup lime juice
½ cup grenadine syrup
Later add:
1 quart ginger ale
1 pint of lemon sherbet
1. Combine all the ingredients in a large punch bowl, except the sherbet and the ginger ale. Chill for one hour.
2. Add these last two ingredients and let the sherbet float in scoops in the punch.
Yield: Serves 24
Eggnog
3 eggs
1/4 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons vanilla
2 cups evaporated milk
1 cup water
1/2 teaspoon nutmeg
1. Beat eggs until light and fluffy.
2. Beat in slowly sugar and salt.
3. Beat in vanilla.
4. Stir in mixture of evaporated milk and water (or 3 cups of milk), and nutmeg.
5. Chill for 2 hours.
Yield: Serves 6
Raspberry Lemonade
2 lemons
½ cup sugar
1 cup of fresh or frozen raspberries
1 cup cold water
2 cups sparkling water
12 ice cubes
1. Wash the lemons.
2. Cut each lemon into 8 pieces.
3. Put the lemons, sugar, raspberries and 1 cup cold water into the blender and blend with the lid on tight for 15 seconds.
4. The lemons should be the size of beans.
5. If there are still large pieces blend again for another 5 seconds.
6. Remove it from the blender and strain the juice through a strainer into a pitcher.
7. Use a spoon to press the juice through the strainer.
8. Throw out the lemon pieces.
9. Pour it into four glasses and top it with the sparkling water and ice cubes.
10. Serve at once.
Yield: Serves 4
Eggnog with Cinnamon Dots
2 cups milk or half & half
2 eggs
2 teaspoons sugar
¼ teaspoon vanilla
1/8 teaspoon nutmeg
1. Mix milk, eggs & sugar in blender until frothy.
2. Flavor with vanilla & sprinkle with nutmeg.
Variations: Replace 1 cup of milk or half & half with 1 cup whipping cream stir in 2 Tbs. dissolved red hot (cinnamon) hearts/dots.
Yield: Serves 2
Cranberry Punch
3 cans (12 oz.) frozen lemonade thawed and diluted
1 quart cranberry juice cocktail
1 cup frozen orange juice thawed and undiluted
1 bottle of ginger ale (28 oz)
1 orange, thinly sliced
1. Combine juices and chill.
2. Add ginger ale just before serving.
3. Garnish with orange slices.
Yield: 1 1/2 gallons.
Note
One of the cans of lemonade concentrate may be diluted and frozen to make an ice ring or cubes.
Tropical Blend
2 cups pineapple juice
1 banana, in pieces
¼ tsp coconut flakes
2 cups ginger ale
1. In a blender combine the first three ingredients.
2. Add the ginger ale just long enough to blend, for about 10 seconds.
Serves 2
Strawberry Milkshake
1 pint ripe strawberries
1 ripe banana
¾ cup chilled milk
1. Wash the strawberries and take out the leafy tops.
2. Peel the banana and cut it into 4 pieces.
3. Put the fruit in a blender along with the milk and turn on the blender being sure to keep the top on.
4. Pour into glasses and drink with a straw if you wish.
Serves 2
Orange Crush
1 cup of pineapple juice
1 cup of orange juice
3 tbs. of lime juice
2 tbs. of lemon juice
1 tbs. sugar
2 cups of crushed ice
In a blender, combine all of the above ingredients and mix until smooth.
Serves 2
Ice Tea
1 qt fresh boiling water
5 tea bags
1-2 sprigs of washed mint
1 qt cold tap water
1. Pour boiling water over tea and mint.
2. Steep 3-5 minutes.
3. Remove the tea bags.
4. Add sugar as desired.
5. Add tea to pitcher with cold tap water and chill. Mint may stay in tea – will be stronger.
Another simple version is:
7 tea bags with any staples removed
1 quart jar of water
1. Fill the jar with water and tea bags.
2. Microwave for 3 1/2 minutes or until it’s just ready to boil.
3. Let stand for a few minutes.
4. Pour into a gallon pitcher, add water to make 1 gallon, and refrigerate.
Yield: 1 quart
Hot Chocolate
1 ounce bittersweet chocolate
2 tablespoons unsweetened cocoa powder
5 teaspoons sugar
1/2 teaspoon vanilla
1 1/2 cups milk
Whipped cream, optional
1. Combine chocolate pieces, cocoa powder, sugar and vanilla in pan.
2. Stir in 1/4 cup milk to make paste (bittersweet chocolate will still be in chunks but cocoa should be dissolved in liquid).
3. Add remaining 1 1/4 cups milk and stir well.
4. Bring to simmer over medium heat, stirring frequently, until chocolate is melted, sugar completely dissolved and mixture is very hot. Serve in mug.
Serves 2
Fruit Whip
2/3 cup milk
1 banana or 1 cup of peaches, apricots, strawberries or blueberries
1½ tsps. Sugar
6 cubes ice or 3 tbs. crushed ice
2 tbs. maraschino liqueur (omit this if serving children)
Whip everything together at a high speed in a blender. Serve immediately.
Serves 2
Egg Cream
Milk
Chocolate syrup
Seltzer or club soda, very cold
1. Start by putting about 1 to 1-1/2″ milk in a tall glass.
2. Add about the same amount of chocolate syrup.
3. Add the seltzer and mix vigorously until the ingredients are combined.
4. There should be about 2″ of white ‘cream’ at the top of the glass.
Serves 1
Note: An egg cream is never sipped through a straw. You drink it from the glass.
Chocolate Shake
1 ½ Cups of frozen chocolate yogurt
½ cup of milk
4 ½ tbs. of chocolate milk powder
In a blender, combine all of the above ingredients and blend until smooth.
Serves 2
Chai Tea
Masala Spice Mix:
1 Cinnamon stick
3 Cardamom, pods
2 Black peppercorns
2 Cloves
1/2 teaspoon ground ginger
1 cup water
1 teaspoon sugar
1 teaspoon Darjeeling tea leaves
1/4 tablespoon Masala Spice Mix (above)
1/4 cup milk
1. Grind cinnamon stick, cardamom, black pepper corns, and cloves to a powder.
2. Stir in ground ginger.
3. Combine water, sugar, tea and 1/4 teaspoon spice mix in a pan and bring to a boil. Simmer for one minute.
4. Add milk, bring to a boil and simmer for 3 to 5 minutes.
5. Strain into a mug or teapot.
Apple Shake
1 cup vanilla ice cream
2 cups cold apple cider
2 Ripe bananas
1/2 teaspoon ground cinnamon
Combine all ingredients in a blender and blend until smooth.
Serves 4
Almond Milk
1 qt Water, ice cold
1 c Soaked almonds
2 tb Raisins
-OR 1 tb Sweetener
Put all ingredients in a blender, and blend at high speed for 2 minutes. Serve over granola or cereal.