Combine bananas; strawberries or mango slices; grape juice or fruit nectar; yogurt; and, if desired, honey in a blender container.
Cover and blend until smooth.
Pour into six tall, chilled glasses.
If desired, sprinkle with ground pistachio nuts.
Makes 6 smoothies.
Note: For two-tone smoothies, make mango smoothies and strawberry smoothies.
Transfer to separate pitchers or glass measuring cups.
Taking a pitcher or cup in each hand, slowly pour both smoothies at the same time into opposite sides of the glass.
Pour milk or fruit juice into smoothie maker or
In a blender, add 5 ice cubes, the fruit juice of your choice, and the yogurt, blend until smooth.
Add fruit and remaining ice cubes, and blend again until smooth.
Break out the straws and enjoy!
Add fruit, yogurt, sugar or honey to a blender. Blend until smooth, if it is too thick, add milk to your desired consistency. Serve in cups or freeze into popsicles.
Combine the bananas, fresh fruit and juice. Add a couple of ice cubes and blend.
May add honey, and/or cinnamon and vanilla.
Crush all cereal. Combine all dry ingredients and set aside.
Chop fruit cocktail, reserving juice. Mix with chopped cherries.
Beat eggs and mix with Splenda, oil, vanilla, and buttermilk. Add fruit and juice of fruit cocktail.
Blend with dry ingredients and fill greased muffin tins to 2/3 full.
Bake at 375 degrees for 12 to 14 minutes. Freezes well.
Preheat oven to 180\u00b0 C (350\u00b0 F). Grease 11\" X 7\" pan.
Mix together flour, eggs, butter, sugar and mixed spice.
Add coconut and fruit. Beat well.
Press into pan and bake for 26-30 minutes.
Cut into squares while warm.
Preheat an oven to 160 C / 320\u00b0F.
Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
Bring to the boil and simmer just for a minute.
Sieve the flours, baking powder, baking soda, xanthan and salt together.
Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
Place in a greased round tin lined with baking paper.
Bake for about 45 minutes to an hour until a skewer comes out clean.
ut down on sugar because fruit is naturally sweet when ripe
Place all ingredients in blender or food processor.
Blend until smooth.
tore brand.
Add frozen fruit (using frozen so don't
Blend peaches, yogurt, banana and almond milk in a blender, until smooth. Pour into tall glasses. Swirl in passion fruit pulp to serve.
Drizzle the bananas with the lemon juice, then transfer to a blender. Add half of the pomegranate seeds, 2 whole mint leaves, the orange juice and passion fruit nectar and blend until smooth.
Divide the remaining pomegranate seeds between two tall glasses, pour the smoothie over and serve garnished with sliced mint.
dd the protein powder and fruit to the blender, scraping down
Mix oats, flour and apple juice in a large bowl until lumps are gone. Stir in cinnamon and raisins.
Mix vanilla in warm water; add to oat mixture; mix well. Stir in bananas, diced apples, fruit medley and walnuts.
Let stand 15 minutes and mix again.
Spray an 8 inch square pan with cooking oil and lightly flour pan.
Bake at 325\u00b0F. for 1 hour. Cool and cut in bars.
NOTE: you can add 2/3 cup applesauce instead of the two mashed bananas, if you like.
RHUBARB BASE:
In a non-reactive medium saucepan, stir together sugar and orange juice.
Stir in rhubarb and bring to boil over medium-high heat.
Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes.
Transfer to airtight container.
Cool, cover and refrigerate for up to 1 week.
FOR EACH PICK-A-FRUIT AND RHUBARB MILKSHAKE:
Toss the 1/2 cup rhubarb base mix and chosen fruit into a blender.
Add some milk or frozen yogurt or ice cream for a thicker shake.
Blend until mixed well.
Place juice, frozen or fresh banana and fruit of your choice in blender.
Liquify.
Add ice cubes and blend until you reach shake consistency.
Makes 1 large or 2 small smoothies.
rizzle of honey and berry smoothies.
Combine all berries and orange juice beverage in a food processor. Puree on medium-high power until semi-smooth and liquified. Stir in diced apple and yogurt until fully incorporated. Transfer to a thermos or plastic container with a secure lid. Keep fruit soup chilled until ready to eat. Yields about 1 1/2 cups per serving.
Put 2 cups fruit (ex. strawberries) in blender.
Chop until pureed.
Add 2 to 3 cups ice cubes.
Blend until ice is slushy. Add sugar to taste.
Blend again.
Pour into tall glass.
Tastes great!
Be creative.
Try peaches, pineapple, watermelon or even applesauce.
Add a little vanilla ice cream with applesauce.