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Smoothies for Athletes Part 8

PEANUT BUTTER AND JELLY SMOOTHIE
2 cups milk
2 tablespoons blackberry jelly
2 tablespoons peanut butter
1 banana, frozen and chunked
2 tablespoons honey
2 teaspoons wheat germ
In a blender combine milk, jelly, peanut butter, banana, honey and wheat germ. Blend until smooth.
PEANUT BUTTER SUNDAE SMOOTHIE
1/4 cups smooth peanut butter
2 tablespoons honey
1/3 cups milk
3 cups vanilla ice milk
1/4 teaspoons wheat germ
Stir peanut butter, honey and milk together. Cook over low heat, stirring constantly. Remove from heat when peanut butter has melted, stir in ice milk and wheat germ, serve chilled.
PEAR AVOCADO SMOOTHIE
1 large pear, chopped
1/2 cups green grapes
1/4 avocado
2 teaspoons honey
1 teaspoon lemon juice
Blend and top with chopped pecans.
PEAR RASPBERRY SMOOTHIE
2/3 cups soy milk
1/4 cups dole country raspberry concentrate
3 ripe pears, cored
12 ice cubes
Place soy milk (or your choice of any other milk or non‐dairy substitute) and all remaining ingredients in blender in order given. Blend until smooth and creamy.
PECAN PIE SMOOTHIE
1 ounce hazelnut syrup
ounces caramel syrup
ounces Irish cream syrup
4 ounces cold milk
2 cups of ice
Garnish:
Whipped cream
teaspoons chopped pecans
Pour syrups, and milk into blender. Add ice and blend until smooth. Pour into glass and top with whipped cream. Sprinkle nuts on top.
PEPPERMINT SMOOTHIE
4 scoops peppermint ice cream
1 1/2 cups milk
2 drops peppermint extract
1 teaspoon vanilla extract
Combine in blender container and blend until smooth. Serve immediately.
PERSIMMON SMOOTHIE
5 persimmons, without skin and seeds
2 cups orange juice
1 cup frozen berries
Blend all ingredients and serve.
PINA BANANA SMOOTHIE
1 cup pineapple juice
1/3 cups coconut milk
1 1/2 cups frozen banana slices
1/2 cups pineapple chunks
Pour liquid ingredients into the blender first. All fruit goes into blender at one time. Put cover on and blend until smooth.
PINA COLADA SMOOTHIE
1 frozen banana
1 cup milk/soymilk
1‐2 teaspoons shredded coconut
1/4 cups chopped or crushed pineapple (fresh is best, but canned is pretty good too)
Blend.
PINEAPPLE BUTTERMILK SMOOTHIE
20 ounces unsweetened pineapple chunks
1 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons liquid sweetener
Mint leaves‐‐optional
Drain pineapple, reserving 1/2 cups juice. Freeze pineapple chunks. Place juice, buttermilk, vanilla, sweetener and frozen pineapple into a blender container. Blend until smooth. Pour into glasses and garnish with mint if desired.
PINEAPPLE PAPAYA SMOOTHIE
1 cup orange juice
1 1/2 cups frozen papaya chunks
1 cup pineapple chunks
1 to 2 tablespoons unsweetened shredded coconut (optional)
Pour orange juice into the blender first. Add coconut, if using, and then fruit. Put cover on and blend until smooth.
PINEAPPLE YOGURT WHIRL
6 ounces can pineapple juice concentrate, thawed
1/2 cups water
1/2 cups skim milk
8 ounces carton vanilla yogurt
2 tablespoons sugar
1 1/2 teaspoons vanilla
2 cups ice cubes
Pineapple wedges, for garnish
In a blender container, combine the pineapple juice concentrate, water, milk, yogurt, sugar, and vanilla. Blend mixture until smooth. With the blender running, add ice cubes slowly through the opening in the lid and blend mixture until slushy. Pour into tall glasses and decorate each serving with fresh pineapple wedge.
PINK SMOOTHIE DELUXE
2 cups sliced banana
1 1/2 cups frozen strawberries
1 cup ruby red grapefruit juice
1 cup orange juice
1 cup ice crystals
Place ingredients in a blender and puree until smooth.
PISTACHIO BANANA GULP
1 container plain nonfat yogurt
2‐3 ounces pistachio instant pudding mix
1 ripe banana
1/4 cups skim milk
Handful or more of crushed ice
Put all ingredients into blender. Blend until smoothie consistency is reached!
PUMPACKETIN PIE SMOOTHIE
1 (15 ounces) can solid pack pumpacketin puree
1 (12 fluid ounces) can frozen apple juice concentrate
1/8 teaspoons ground nutmeg
1 teaspoon ground cinnamon
2 1/2 cups water
Remove pumpacketin from can and freeze for 1 hour. In a blender combine partially frozen pumpacketin, frozen apple juice concentrate, nutmeg and cinnamon. Blend until smooth. Continue to blend while adding water to fill the blender.
PURPLE PASSION SMOOTHIE
1 banana
1 cup non‐fat yogurt
1/3 cups blueberries (can be frozen)
1/3 cups strawberries (can be frozen)
2/3 cups ice
Place all ingredients into blender and blend until smooth.
QUAD BERRY QUENCHER
2 bananas
1 cup low‐fat strawberry yogurt or frozen yogurt
1/2 cups cranberry juice cocktail
1‐1/2 cups strawberries, hulled, frozen
1 cup raspberries, frozen
Place all the ingredients in a blender. Blend until smooth.
RAINBOW SMOOTHIE
10 ounces apple‐cranberry juice
4 ounces strawberries
2 ounces pineapple chunks
2 scoops rainbow sherbet
1/2 banana
1/2 cups ice
Place ingredients in a blender and puree until smooth.
RASPBERRY BANANA SMOOTHIE
2 bananas, peeled and sliced
1 1/2 cups pineapple juice
1 packet vanilla low‐fat yogurt (8ounces)
1 cup fresh or frozen raspberries
Place the bananas in a single layer on a baking sheet, freeze until hard. Combine the bananas, pineapple juice, yogurt and raspberries in the container of an electric blender, process until smooth. Serve immediately.