GINGERROOT SMOOTHIE
1 apple, cored, peeled, and sliced
1 lemon, peeled and seeded
1/2 cups filtered water
1/2 cups ice
1 (2‐inch) piece fresh gingerroot, peeled and crushed
This is a good smoothie for a queasy tummy. Drink it slowly. Blend all ingredients until smooth.
GRANOLA PEACH SMOOTHIE
1 ripe, medium‐size peach
2 teaspoons lemon juice
2 teaspoons honey
1/2 cups yogurt
2 tablespoons granola or buckwheat crunchies
Blend the first four ingredients. Sprinkle granola or buckwheat on top.
GRAPE CHERRY GUZZLER
2 cups 100% grape juice from concord grapes (bottled or frozen reconstituted)
2 tablespoons lemon juice
1 cup frozen dark sweet pitted cherries
1/2 teaspoons cinnamon
1/2 cups plain nonfat yogurt
Process all in blender until smooth. Pour over crushed ice.
GRAPEFRUIT SMOOTHIE
1 large grapefruit, peeled and sectioned
1 8ounces container vanilla, orange or apricot‐flavored low fat yogurt
2 teaspoons sugar
4 ice cubes
fresh mint for garnish (optional)
In blender container, place grapefruit sections, yogurt, and sugar. Cover and blend on medium speed. While machine is running, add ice cubes one at a time through hole in cover, cover and blend for 45 to 60 seconds at high speed until frothy. If desired, to remove pulp, pour through strainer to serve. Garnish with fresh mint if desired.
GUAVA SMOOTHIE
1 frozen banana
1 cup of frozen strawberries
1 cup peach sorbet
1 can guava nectar
Blend until smooth.
HAWAIIAN SILK SMOOTHIE
1 cup soy milk
1/2 cups pineapple juice
1 tablespoon maple syrup
2 tablespoons nonfat dry milk
Ice cubes
1 tablespoon coconut milk
Put all ingredients into blender. Blend until smoothie consistency is reached!
HOLIDAY PUNCH SMOOTHIE
2 cups orange juice
2 cups lemon juice
2 cups grenadine syrup
3 quarts ginger ale
1 pint of quartered strawberries or sliced fruit in season
Mix juices and syrup. Pour over block of ice to chill. Just before serving, add ginger ale and fruit.
HONEY RASPBERRY SMOOTHIE
1 cup frozen raspberries
1 cup cold skim milk
1 cup plain low fat yogurt
2 tablespoons honey
1 banana
1/4 teaspoons vanilla
6‐8 crushed ice cubes
Place berries and 1/2 cups milk in blender. Blend on high for one minute until smooth. Add remaining milk, yogurt, honey, banana and vanilla. Beat for another minute. Add crushed ice cubes. Blend slowly until smooth.
HONEYDEW MELON SMOOTHIE
2 cups scooped‐out honeydew melon
1 teaspoon fresh lemon juice
1 1/2 cups vanilla frozen yogurt
In a blender purée the melon with the lemon juice and a pinch of salt. Add the frozen yogurt and blend until it is smooth. Makes about 3 cups, serving 2.
HONEYDEW MINT SMOOTHIE
2 1/2 cups honeydew melon
2 tablespoons of chopped fresh mint
1 tablespoon fresh lime juice
pinch of salt
1/3 cups of ginger ale or lemon and lime soda
6 ice cubes
Blend until smooth. Serves two. Sinfully delicious.
HONEY OF A PEACH SMOOTHIE
1 1/4 cups plain low fat yogurt
1 pound ripe peaches, peeled, pitted, sliced
2 tablespoons fresh lemon juice
1/4 cups honey
1/4 teaspoons vanilla extract
Divide 1 cup yogurt among 8 sections of ice cube tray. Freeze until yogurt cubes are solid, at least 4 hours. (can be prepared 1 day ahead, keep frozen. ) puree peaches with lemon juice in processor or blender. Add remaining 1/4 cups yogurt, honey and vanilla. Process until mixture is well blended. Add frozen yogurt cubes and process until mixture is smooth and frothy. Pour into chilled tall glasses and serve. 2 servings.
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