Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes.
Cut cake lengthwise in thirds.
Mix together 1/3 cup pineapple juice and almond extract and drizzle the cake with this mixture.
Spread 1/3 pudding mixture over bottom layer of cake.
Top with second layer.
Repeat layering, ending with pudding.
Chill 30 minutes.
Sprinkle with sliced almonds and garnish with pineapple slices, if desired.
Makes 12 servings. (Recipe from Dole.)
Place 4 serving glasses in fridge to chill. Blend all ingredients for the frappe in a blender or food processor until smooth. Pour into 2 glasses; serve at once.
Repeat with ingredients for the smoothie.
Place all the smoothie ingredients in a blender and process for 2 minutes.
Pour into tall glasses and serve each with a scoop of vanilla ice cream, chunks of mango and papaya, and a spoon.
Blend spinach, banana, coconut milk, mango, and coconut water in a blender until smooth. Pour smoothie into a bowl and top with raspberries, blueberries, granola, coconut flakes, almonds, and chia seeds.
Blend 1/2 banana, peaches, applesauce, water, and coconut oil together in a blender until smooth; pour into a serving bowl.
Slice remaining half banana and arrange on top of smoothie. Add shredded coconut, almonds, and raisins.
Blend strawberries, pineapple, yogurt, coconut water, and acai pulp in a blender until smooth; pour into a bowl. Top smoothie with kiwi, banana, blueberries, raspberries, almonds, granola, and chia seeds.
Combine all smoothie ingredients into a blender. Blend until smooth.
Remove and pour into a bowl.
Garnish with assorted toppings. Enjoy!
Spoon out one cup of pineapple chunks from a can of pineapple and place in a blender.
Pour a quarter cup of the natural pineapple juice from the can and add it to the pineapple in the blender.
Add banana and frozen strawberries to the blender and process until smooth.
Serve immediately.
Combine crushed pineapple, yogurt, banana, the berries and the ice cubes. Put into blender or food processor. Cover and blend until smooth.
Combine tropical fruit, yogurt, pineapple juice, banana, and ice cubes in blender or food processor container. Cover, blend until smooth.
Blend bananas, rice milk, yoghurt and honey until all are well mixed. Add the spinach and mint leaves and blend until smooth. Adjust with more or less rice milk depending on how thick you would like the smoothie to be.
Decorate with a few extra mint leaves on top and break a pecan nut into small pieces, sprinkling it over for added flavour!
Enjoy this healthy treat!
Find more recipes at: http://www.veggies4one.blogspot.co.uk.
Blend leafy greens and liquid base together first.For recipes that use whole oranges, melons, cucumbers or grapes, we recommend blending those ingredients in step 1. .
Add remaining ingredients and blend again.
lock of this magical breakfast smoothie. The second is fresh citrus
Combine all ingredients in a blender, and process until very smooth, almost to the point of frothy.
give it a little test taste, you may want to add a little more Splenda.
You may serve at this point, but it will taste even better if you put it in the fridge or freezer for 30 minutes or so.
Blend in blender until smooth.
Add ice.
Blend until smooth (Splenda is harder to blend than Turbinado).
Pour into 2 12 oz. servings (or 1 24 oz. serving if desired).
Enjoy!
Combine all ingredients in blender and serve.
Fill Blender to 2/3 full [approximately 4 cups] with frozen fruit. Pour in enough lemonade to cover the fruit plus an inch. Affix lid and blend until smooth. If blender blade starts to spin but not mix, add a splash more lemonade and continue to blend until smooth.
Drain pineapple, reserve 1/2 cup of juice for dressing.
Mix pineapple with bacon, spinach, celery and onion.
Combine reserved juice with remaining ingredients; mix well.
Add to salad and toss.
Combine pineapple chunks, mandarin oranges, banana, grapes and marshmallows in medium bowl.
Stir yogurt into fruit mixture. Sprinkle with coconut.