Tropical Fruit Smoothies
Serving Size : 4
- 1 medium banana (ripe -- about 4 ounces), peeled and cut crosswise into eight pieces
- 3 1/2 cups mango -- pineapple, or papaya, peeled, cored or seeded, and diced (1- to 2-inch pieces, about 16 ounces)
- 2/3 cup whole milk
- 2/3 cup white cranberry juice or apple juice
- 1 pinch table salt
- 3 to 6 teaspoons granulated sugar
- 2 to 3 teaspoons lemon juice
- 3 ice cubes (about 1 1/2 ounces total)
Line rimmed baking sheet with parchment paper; arrange banana and tropical fruit in single layer on baking sheet. Freeze fruit until very cold, but not frozen, about 10 minutes. In blender, puree cold fruit, milk, juice, salt, 1 tablespoon sugar, 1 teaspoon lemon juice, and ice until uniformly smooth, 10 to 15 seconds. Taste for sugar and lemon; if desired, add more sugar or lemon and blend until
combined, about 2 seconds longer. Serve immediately.
Papaya Creamsicle Smoothie
- 2 papayas, ripe
- 1/2 C. orange juice
- 1/2 C. Vanilla Frozen Yogurt
Peel, seed, and coarsely chop papayas. Combine all ingredients in a blender or food processor. Blend until smooth and serve.
Strawberry-Kiwi Smoothie
- 1/2 c Milk
- 1 pt Fresh strawberries, washed and hulled
- 1 Kiwi, peeled
- 2 ts Sugar
- 1 qt Vanilla ice cream
1. In a blender, blend all the ingredients except the ice cream
until the fruit is pureed. Add the ice cream and blend until smooth and thick. Serve immediately. NOTE: Add more or less of the sugar depending on the sweetness of the strawberries. For a lighter version, use nonfat frozen yogurt and skim milk.
NOTES : 4 servings
Strawberry-Banana Smoothie
- 1/4 cup Smucker's Seedless Strawberry Preserves
- 1 medium ripe banana
- 1 cup plain non-fat yogurt
- 1 cup crushed ice
- 1/2 cup orange juice
1. In a blender or food processor, blend together all ingredients until smooth and well combined.
2. If desired, add more strawberry preserves to taste.
Mango (or Papaya)- Strawberry Fruit Smoothie
- 1 Ripe mango or papaya
- 1 pt Strawberries
- 1/4 c Coconut milk
- 2 c Cold orange juice
- 1 c Cold pineapple juice
- 3 tb Honey
- 2 tb Brewer's yeast (available in health food stores)
Peel the mango and cut all of the fruit away from the seed. Wash the strawberries and cut off the stems. Place the fruit into a blender along with the remaining ingredients and blend till smooth, pureed and creamy. Serve in chilled glasses.
Mango Madness Smoothie
- 3/4 c Lowfat buttermilk
- 1/2 c Low-fat vanilla yogure
- 2 1/2 c Diced fresh mango, frozen
- 1 tb Fresh lime juice
- 1/2 t Ground ginger
- 1 t Grated and chopped fresh ginger
- 3 Ice cubes, up to 5
Combine the buttermilk and yogurt in the blender. Add the mango, lime juice, fresh and ground gingers. With the blender running, add the ice cubes one at a time until the desired consistency is reached.
Serves 2
Mango Smoothie
- 1 Ripe mango, peeled, pitted, chopped, (approx. 1/4 1-1/4 cups)
- 3/4 c milk, skim, chilled
- 1/4 c nonfat vanilla yogurt
- 3/4 ts vanilla extract
- 3 ice cubes
- 1 pn salt
- fresh mint sprigs
Combine all ingredients except mint in blender. Blend until smooth and creamy. Garnish with mint.
Mango Tango Smoothie
- 1/2 c Mango, peeled and diced
- 1/2 c Plain nonfat yogurt
- Crushed ice
- 1 Sprig fresh mint for garnish
Place mango, yogurt and ice in a blender or food processor and whirl away. Pour into glass and garnish with a mint sprig if desired. You may want to add a little milk if the drink is too thick, ot a little brown sugar for more depth of taste.
Cherry Smoothie
- 1 very ripe banana, peeled
- 1 cup frozen unsweetened tart cherries
- 1 cup skim milk
Put banana, frozen cherries and milk in the container of an electric blender; purée until smooth. Serve immediately.
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