Stir 1/3 cup Add-A-Crunch into each carton of yogurt.
Spoon about 1 tablespoon remaining Add-A-Crunch into each of 12 (3 1/2 ounce) paper drinking cups.
Spoon yogurt mixture into cups. Place 12 wooden sticks or skewers in center of each cup.
Freeze until firm.
Let stand at room temperature about 3 minutes before serving.
Tear off paper cup to remove.
Makes 12 Yogurt Pops.
ock of this magical breakfast smoothie. The second is fresh
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 milk, yogurt and Carnation Instant Breakfast in blender; cover. Blend until smooth. For a frostier smoothie, add ice. Blend until crushed.
For a no-sugar added version, substitute No Sugar Added Vanilla CrA me NESTLE CARNATION INSTANT BREAKFAST and artificially-sweetened yogurt.
Adjust sweetness. Enjoy!
For peach smoothie, substitute Peach Mango V-8
fill your blender with ingredients and blend until smooth. Generally, I maintain the basic recipe: i.e., Ripe bananas, strawberries, yogurt, honey, flax seeds and orange juice. I change the fruit depending on availability. I love this with a slice of toasted Ezekiel bread!
Place Greek yogurt, avocado, and banana in a blender and puree until smooth. Add water for a thinner smoothie.
With the exception of the ice cubes, put the ingredients in a blender, then add ice cubes, one at a time, processing until blended.
For best results, serve immediately.
mix of bacteria developed for yogurt making. Since you will be
Reserve 4 strawberries for garnish.
Use a hand blender or food processor to blend milk, yogurt, strawberries and ice cream until smooth.
Pour into 4 medium size glasses.
Decorate with remaining 4 strawberries.
Puree raspberries, 3/4 cup yogurt and 1 tsp vanilla extract. Set aside. Puree blueberries with remaining yogurt and vanilla extract. Pour purees in alternating layers into 2 glasses and serve.
Put strawberries and mango in a blender; add yogurt, milk, honey, and ice cubes. Blend on high until smooth and thick. Pour smoothie into 4 glasses and garnish each with a fresh strawberry.
Put all ingredients into blender and blend on high until smooth.
Add ice cubes for thicker smoothie.
Dice the pears into 1 inch pieces, put in blender with orange slices, honey and mint leaves (with stalks). Pour in the yogurt.
Blend in blender.
Garnish with a few mint leaves.
Place yogurt, fruit, splash of milk, handful of ice, honey (to taste), and sugar all into a blender. Blend until smooth. Taste it for sweetness and add more honey if needed.
Add all ingredients into blender and process until smooth and creamy.
Enjoy!
I've been having this every morning with a wonderful ten-grain zucchini muffin (333213). Very filling and so good for you.
nch springform pan.
Bake for 10-12 minutes.
In
Place yogurt in small bowl. Cover and freeze at least 6 hours or up to 2 days. Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar. Blend until smooth. Makes 4 servings.
Cook bones with about 6 cups water to make broth.
Wash, stem and scoop out squash, leaving sides about 1/8-inch thick.
Rinse out squash and stuff with the filling.
Place squash in pot and strain broth over them, reserving 1 cup broth for yogurt sauce. Steam for about 15 minutes.
Place yogurt in a small bowl, cover and freeze at least 6 hours or up to 2 days.
Transfer frozen yogurt to blender.
Add bananas, pineapple juice, ice cubes and brown sugar and blend until smooth.
Divide among 4 glasses.