Combine pineapple juice, yogurt, strawberries and bananas in blender container.
Cover, blend until smooth.
Blend together all ingredients in your choice of smoothie maker (we have a Ninja, but a regular blender works great too).
You may need to add up to 1/4 cup more juice if it is too thick for you.
In a blender, combine the Mangoes, Pineapples, Orange Juice, and Ice Cubes and blend until smooth and frothy (If your blender is not large enough to hold all the ingredients, blend in two batches) .
Pour the smoothie into six glasses. Garnish with Lime slices and serve immediately.
Puree cucumber, yoghurt, mint leaves, and maple syrup in a blender. Cut the fresh Pineapple in half, cut the pineapple into chunks and use the halves as bowls.
Transfer to the pineapple bowl, add chia seeds, and chill for about an hour.
Top with fresh pineapple chunks.
Drain pineapple, reserving 1/2 cup juice.
Freeze pineapple chunks.
Place juice, buttermilk, vanilla, sweetener and frozen pineapple into a blender container.
Blend until smooth.
Pour into glasses and garnish with mint, if desired.
Serve immediately.
Yield:
5 servings (74 calories).
Pour the apple juice and pineapple into a blender; add the yogurt, pineapple chunks, and frozen strawberries and blend until smooth.
In blender, mix strawberries, juice, yogurt and sugar until smooth.
With motor running, add the ice, 1 cube at a time; blend until thick.
If desired, garnish with pineapple wedge and strawberry half.
Combine pineapple juice, brown sugar, butter, cloves and cinnamon sticks in a large saucepan.
Bring to boil; simmer for 5 minutes.
Add lemon slices.
Serve hot in mugs.
Makes 1 1/2 quarts.
In a blender, combine 2 cups of the apricot nectar, one third of the pineapple chunks, one third of the dates, 1 cup of ice cubes and 1/2 tablespoon of the bee pollen.
If using:
blend until smooth.
Pour into 2 chilled glasses.
Make 2 more batches in the same fashion.
Makes 9 cups - serves 6.
In a blender or food processor, puree pineapple.
Add ice cubes, one at a time, and crush.
Pour into glasses.
Combine bananas, pineapple, almond butter, and chia seeds in a blender; add water. Blend until smooth.
Pour juice, milk, and vanilla into blender. Add allspice and Splenda.
Add ice to fill blender up to the 5 cup line.
Mix on whatever speed your blender's manual recommends for crushing ice until creamy and slushy.
Serve in tall glasses dusted with additional allspice if desired. Can be garnished with a dollop of whipped cream and a split ring of pineapple hung on the glass if desired.
Adults may enjoy adding a shot of spiced rum.
Place coarsely chopped vegetables, pineapple, water, and honey in blender; process until smooth.
Serve cold.
Blend orange juice, pineapple and orange rind in a blender for 20 seconds.
Add ice cream and blend 10 seconds more.
Makes 2 drinks.
Blend pineapple juice, yogurt, strawberries, and banana together in a blender until smooth.
In a blender, combine pineapple, orange juice concentrate with juice, rum, sugar, lime juice and ice cubes. Blend until smooth. Pour into glasses, garnish with cherries, and serve.
Blend yogurt and baby spinach together in a blender until spinach is finely chopped. Add blueberries, pineapple, raspberries, and water; blend until smooth. Add crushed ice and blend again until smooth.
Place boiling water in a bowl and add green tea; allow to steep for 5 minutes.
Blend orange, pineapple, and kiwi fruit together in a blender. Remove tea bag from tea and add tea to orange mixture; blend. Add yogurt and blend until smooth.
In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth.
Blend the strawberries, milk, pineapple juice, vanilla yogurt, sugar, ice, and wheat germ in a blender until smooth. You may need to scrape down the sides of the blender a couple of times. Pour into glasses and serve immediately.