Swap Shop: Blender gets a workout with smoothies
BY SANDY THORN CLARK May 10, 2011 10:32AM
A pomegranate smoothie, courtesy of the National Dairy Council.
Updated: May 12, 2011 2:24PM
The National Dairy Council has solutions for Swap Shop readers E.G. of Tinley Park, who requested a recipe for Pomegranate Smoothies, and T.H. of Chicago, who wanted smoothie recipes for her teen granddaughter.
Cindy Serbin of Vernon Hills offers her favorite Flourless Chocolate Cake for A.C. of Deerfield and C.J.B. of Chicago.
The Pomegranate Smoothies, Peanut Butter-Banana Breakfast Smoothies, Strawberry Fields Smoothies and Apple Yogurt Smoothies are basic recipes that can be adapted to personal preferences.
To make 1 Peanut Butter-Banana Breakfast Smoothie:
In a blender, combine 1 cup fat-free or low-fat milk, ½ cup frozen banana slices, 1 tablespoon peanut butter, ¼ teaspoon ground cinnamon and ½ teaspoon vanilla extract. Cover and blend until smooth and creamy. Pour into tall glass. Sprinkle with sweet cocoa powder, if desired.
For 2 Strawberry Fields Smoothies:
In a single layer on a plate, freeze 2 cups sliced fresh strawberries for at least 1 hour or overnight.
In blender container, add frozen strawberry slices, 1 cup fat-free milk, 1/3 cup low-fat plain yogurt, 2 teaspoons honey (optional) and ½ teaspoon vanilla extract (optional). Cover and blend until smooth. Pour into 2 tall glasses.
Leftover smoothie mixture can be frozen in popsicle molds for frozen treats.
My sister and I would appreciate scone recipes for a bridal shower brunch we're hosting.
I need a made-from-scratch tartar sauce recipe.
F.H., North Lake
Does any reader have a recipe for kids' snacks that resemble Pop-Tarts?
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