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Pat’s Pantry: Indulge in frosty, creamy delights

 

PATS-PANTRY-FOR-FBThese are the dog days of summer, hot and dry. Grab a cool and creamy smoothie or shake and sit back and enjoy the summer.

WATERMELON SMOOTHIES

6 cups coarsely chopped seedless watermelon

1 cup lemon sherbet

12 ice cubes

Place half of the watermelon in a blender; cover and process until smooth. add half of the sherbet and ice; cover and process until smooth. repeat with remaining ingredients. pour into chilled glasses; serve immediately. Yield: 6 servings

 

FRUITY SUMMER COOLER

6 to 8 ice cubes

1/2 cup cubed cantaloupe

1/2 cup pineapple chunks

1/2 cup cranberry juice

1/3 cup sliced banana

1/4 cup pineapple juice

1 tablespoon honey

3/4 teaspoon lemon juice

1/4 teaspoon grated lemon peel

In a blender, combine all the ingredients; cover and process until smooth. Pour into chilled glasses and serve immediately. Yield: 2-3 servings.

 

PEACH SMOOTHIES

1/2 cup peach or apricot nectar

1/2 cup sliced fresh or frozen peaches

1/4 cup vanilla yogurt

2 ice cubes

Combine all ingredients in a blender. Cover and process until blended. Pour into chilled glasses and serve immediately.

 

THICK FRUIT WHIP

1 can (14 oz.) sweetened condensed milk

2 cups sliced unsweetened strawberries

1 medium firm banana

1/4 cup lemon juice

2 cups ice cubes

Combine all of the ingredients in a food processor or blender. Cover and process until smooth. Pour into glasses and serve immediately. Yield: 4 servings.

 

SUNNY SLUSH

6 cups pineapple juice

4 pints lemon sherbet

24 ice cubes

1 teaspoon rum extract

Combine pineapple juice, sherbet, ice and extract in batches in a blender. Cover and process until smooth. Pour into chilled glasses and serve immediately. Yield 12 servings.

 

STRAWBERRY BANANA SMOOTHIES

1 cup milk

1 cup water

1 package (10 oz.) frozen sweetened sliced strawberries, partially thawed

1 medium firm banana, cut into chunks

1 teaspoon vanilla extract

6 ice cubes

Combine all ingredients in a blender. Cover and process until smooth. Pour into chilled glasses and serve immediately.  Yield: 4 servings.

 

MANGO TANGO SMOOTHIES

1 cup chopped peeled mango

1 medium ripe banana, frozen and sliced

1 cup fat-free milk

1/2 cup reduced-fat plain yogurt

1/2 cup unsweetened pineapple juice

Combine all ingredients in a blender. Cover and process until smooth. Pour into chilled glassesand serve immediately. Yield: 2 servings.

 

FOOD FACTS:

  • If you have marshmallows that stick together in the bag, add 1 tablespoon of powdered sugar to bag. Shake the bag and most will separate on their own.
  • It’s a snap to jazz up leftover birthday cake, extra brownies or even day-old coffee cake! Simply layer cubes of the dessert in a bowl with your favorite flavor pudding or whipped topping.

 

 

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