o 24 hours. (Fix the Pineapple Salsa now so it can
lock of this magical breakfast smoothie. The second is fresh citrus
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.
In a blender or using a submersion blender, combine fruit and honey or sugar (as called for, to taste) and milk; puree until smooth. Add yogurt and pulse just until combined. Pour into ice-pop moulds and insert sticks, or pour into 3 oz. paper cups. If using paper cups, freeze until partially firm then insert sticks, straws, or plastic spoons. Freeze until solid, for 2-4 hours, or up to 2 weeks.
COOKING TIP: If using paper cups, once the smoothies are frozen solid, transfer to an airtight container to make sure they don't get freezer burn.
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.
Combine pineapple juice, yogurt, strawberries and bananas in blender container.
Cover, blend until smooth.
Put all the ingredients (except for pineapple sliced decorations) in a blender and blend well for about 1 minute.
Pour the smoothies into fancy glasses and add straws. Place a wedge of pineapple on the rim of the glass and serve promptly.
Excluding the milk, combine all ingredients for each smoothie in a resealable bag and freeze. They can be kept in the freezer for up to 6 months!
Remove from freezer and pour right into the blender along with the milk. Blend until smooth, and add more milk if needed.
Enjoy!
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
rimp, if needed.
Cut pineapple lengthwise into 1/2\"
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.
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 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.
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.
Blend orange juice, pineapple and orange rind in a blender for 20 seconds.
Add ice cream and blend 10 seconds more.
Makes 2 drinks.
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.
Put the apple juice in a blender and'liquidify' for 20-30 seconds.
Add all the juice from the can of pineapples and 5 pineapple slices.
'mix'contents until the pineapples are no longer solid.
Add 8 maraschino cherries and 1/2 cup of the maraschino juice'blend or mix' until the cherries are liquid-like.
When this is done you should have a thick red liquid with some foam.
If you wish to make this drink last longer just add water, but don't add more than 1 1/2 cups or it will lose it's tangy taste.
nto meatballs using your favorite recipe for meatballs, and shape into about
Following your favorite yellow cake mix recipe, substitute pineapple juice (drained from can of Dole pineapple) for water. Also substitute butter for vegetable oil.
ver medium heat and boil for 2 minutes; stir constantly.