Using an immersion blender, or regular blender, blend frozen fruits, banana, and ice until smooth.
Add in spinach a little at a time, blending thoroughly after each addition.
Sweeten to taste.
Serve immediately.
b>fruit, candied fruit and Grand Marnier. Set aside, covered, overnight.
For the fruit and
0\u00b0F.
For the fruit and nut seasoning, heat 1 tbsp
Heat grill to low, 325 degrees 350 degrees .
Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
Combine all ingredients for marinade in medium bowl and mix well.
Brush marinade onto fruit and veggie kabobs.
Line grill with Reynolds Wrap(R) Aluminum Foil.
Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
Transfer kabobs to plate to cool before serving.
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
aucepan, heat the cream, milk, and vanilla over medium heat, stirring
Peel and roughly chop the kiwi fruit and bananas and put in a blender or small food processor with the lemon juice and honey.
Blend until smooth and pour into a glass. Fill up to the top with mineral water and stir to mix. Serve decorated with kiwi fruit slices.
Soak the prunes and raisins in lukewarm water for
x raisins, dried cranberries, currants and brandy in a large bowl.
Pour the milk and coconut milk into a pan
Preheat the oven to 350\u00b0F. Grease a foil-lined 8 x 4-inch loaf pan.
Mix sugar, yogurt, buttermilk, eggs and oil in a large bowl. Sift flour, baking powder and baking soda into a medium bowl. Fold into batter with the ground hazelnuts, dried fruit and honey. Spoon into prepared pan, smoothing top with a spatula.
Bake for 50-60 mins or until golden and a toothpick inserted into the center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack. Slice and serve with butter.
Pour 3 cups of boiling water over the tea bags and let steep for 5 mins. Take out the tea bags and stir in the sugar and lime juice. Refrigerate the tea.
Scrape the pulp from the passion fruit and mix it with the tea, rum and mineral water. Pour the cocktail into the glasses over the crushed ice and serve garnished with mint.
quare cake pan. Line base and sides with parchment paper.
isk in Almond Breeze almondmilk and stock and bring to a simmer
Add the fruit and water to the blender.
Blend until smooth and creamy, then serve.
Blend strawberries, ice cubes, orange, carrot, banana, grapes, peach slices, pineapple chunks, broccoli florets, spinach, and milk together in a high-powered blender (such as Vitamix(R)) until desired consistency is reached, adding more milk if needed.
u will be adding the fruit to it later.
nother bowl, add sugar, salt, and a little of the flour
Place all ingredients except fruit and nuts in bread machine according
ower third of the oven and preheat the oven to 300