Loading ...
Loading ...
Loading ...
12
Vitamin C Smoothie
Enjoy this smoothie when you need the ultimate
cold-fighting punch. Plus, the tropical flavors will
instantly whisk you away to warmer climates.
Makes about 5 cups
1 cup orange juice
2 cups fresh strawberries, hulled
1 small to medium orange, cut into s
egments (about ¾ cup)
1 cup chopped papaya (¼ large papaya, cut
into 1-inch dice)
1 cup chopped mango (about 1 small mango,
cut into 1-inch dice
2 cups frozen strawberries
1. Put the ingredients, in the order listed, into the
blender jar.
2. Blend on the Smoothie function.
3. Serve immediately.
Nutritional information per serving (8 ounces):
Calories 106 (3% from fat) • carb. 26g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 5mg
• calc. 42mg • fiber 4g
Frozen Rum Punch
Your friends may never leave if you prepare this for
them at your next get-together.
Makes about 6 cups
½ cup orange juice
3 tablespoons fresh lime juice (the juice of
approximately 2 limes)
¾ cup rum
1 tablespoon grenadine
3 cups chopped fresh pineapple
(cut into 2-inch pieces)
2 cups (1 pint) mango sorbet
6 ice cubes
1. Put the ingredients, in the order listed, into the
blender jar.
2.
Blend on High for 1 minute, or until fully blended.
3. Serve immediately.
Nutritional information per serving (4 ounces):
Calories 111 (0% from fat) • carb. 22g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 107mg
• calc. 1mg • fiber 1g
Mocha Shake
This chocolate-coffee treat will quickly satisfy
your sweet tooth.
Makes about 4½ cups
3 cups coffee ice cream
2¼ cups reduced-fat milk
¼ cup chocolate syrup
1. Put the ingredients, in the order listed, into the
blender jar.
2. Blend on Low, 30 to 40 seconds, until smooth.
3. Serve immediately.
Nutritional information per serving (4 ounces):
Calories 203 (58% from fat) • carb. 17g • pro. 5g
• fat 13g • sat. fat 8g • chol. 83mg • sod. 65mg
• calc. 145mg • fiber 0g
Carrot and Ginger Soup
A small amount of fresh ginger goes a long way.
You’ll love how it brightens up the warm flavors in
this silky-smooth soup.
Makes about 5 cups
2 tablespoons unsalted butter or olive oil
1 small onion, chopped
½ ounce fresh ginger, peeled and finely
chopped
1 garlic clove, finely chopped
1 pound carrots, peeled and cut into 1-inch
slices
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
1
⁄8
teaspoon ground allspice
Pinch freshly ground nutmeg
1 thyme sprig
4 cups chicken broth, low sodium
1. Put the butter or oil into a 6-quart saucepan
set over medium heat. Once heated, stir in the
onion, ginger and garlic and sauté gently.
2. Add the carrots, salt, cinnamon, allspice,
nutmeg and thyme. Stir to coat ingredients well
and allow to heat through.
3. Add the chicken broth. Increase heat and bring
to a boil. Once soup comes to a boil, reduce the
heat so that it is barely simmering. Cover and
simmer until the carrots become tender, about
50 to 60 minutes.
Loading ...
Loading ...
Loading ...