The secret to incredibly creamy smoothies is frozen bananas. Buy them in
bulk when they're on sale, peel and cover individually in plastic wrap,
and freeze for future use. (They keep up to three months in the
freezer.)
CARMEN MIRANDA
Half the fun of making this concoction is deciding which fruits to drop
in. It's also the perfect choice if you happen to have leftover fruit
salad. 1 frozen banana
2 cups fresh fruit (such as grapes, strawberries, blueberries
raspberries, pear and apple slices, kiwi)
3/4 cup orange, pineapple or white grape juice
Combine the fruit and juice in a blender or food processor. Blend until smooth. Serves 1.
Kiwi, Mango, Banana Cherry Chocolate Chip Ice Cream Smoothie
BEE STING
1 cup fresh lemon juice
1/2 cup honey
1 quart water
Frozen lemon slices
Stir together the lemon juice, honey and water. Pour into tall, ice-filled glasses and garnish with frozen lemon slices. Serves 5.
BLUE LAGOON
With milk as a base, this berry blend is as much a meal as a beverage—just right for serving as a breakfast shake. 1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1/2 to 1 cup milk
Combine the blueberries, frozen yogurt and milk in a blender or food processor. Blend until smooth, adding more milk if necessary.
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this is my style of cooking ............Please share your recipe here