Pumpkin Pie Shake Recipe

Pumpkin Pie Shake

Servings: 4

Ingredients:

  • 2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
  • 1 cup fat-free milk
  • 2/3 cup canned pumpkin
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon pumpkin-pie spice
  • 3 tablespoons frozen fat-free whipped topping, thawed
  • Pumpkin-pie spice (optional)

Procedure:

  1. Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses.
  2. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.
  3. Serve.

Chocolate Malt Shake Recipe

Chocolate Malt Shake

Servings: 3 (serving size: 2/3 cup)

Ingredients:

  • 2 cups chocolate low-fat ice cream
  • 1/4 cup 2% reduced-fat milk
  • 3 tablespoons malted milk powder
  • 2 tablespoons fat-free double chocolate sundae syrup

Procedure:

  1. Place all ingredients in a blender; process until smooth.
  2. Pour into 3 glasses. Serve

Layered Fruit Smoothie Recipe

Layered Fruit Smoothie Recipe

Servings: 2 (serving size: 2 cups)

Ingredients:

  • 1 mango (peeled, pitted, and coarsely chopped)
  • 1 1/4 cups plain low-fat yogurt
  • 4 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon freshly grated lime zest
  • 1 banana (peeled, and chopped)
  • 10 medium strawberries (washed, and hulled)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly grated lemon zest

Procedure:

  1. In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.
  2. Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.
  3. Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.
  4. Note: Nutritional analysis is per smoothie.

Mango Smoothie Recipe

Mango Smoothie

Servings: 4 (serving size: 3/4 cup)

Ingredients:

  • 1 1/2 cups chopped peeled mango
  • 1 1/2 cups fat-free milk
  • 1/4 cup fresh lime juice
  • 1 tablespoon brown sugar

Procedure:

  1. Place all ingredients in a blender; process until smooth.
  2. Serve over ice.

Bananas and Peanut Butter Shake Recipe

Bananas and Peanut Butter Shake

Servings: 2

Ingredients:

  • 1/2 cup smooth peanut butter
  • 3/4 cup milk
  • 2 cups vanilla ice cream, slightly softened
  • 1 banana, sliced

Procedure:

  1. In a bowl, beat peanut butter and 1/4 cup milk until smooth. In a blender, blend ice cream, remaining milk and banana (reserving 2 slices) until smooth.
  2. Beat in peanut butter mixture until just combined.
  3. Pour into 2 glasses and garnish each with banana slice.
  4. Serve.

Fresh Strawberry Milk Shakes Recipe

Fresh Strawberry Milk Shakes

Servings: 4

Ingredients:

  • 8 ounces strawberries, stemmed and sliced
  • 1/2 teaspoon vanilla extract
  • 1 pint vanilla ice cream
  • 1/4 cup milk

Procedure:

  1. Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp.
  2. milk in blender until smooth.
  3. Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.

Banana and Berry Smoothie Recipe

Banana and Berry Smoothie

Servings: 5 cups

Ingredients:

  • 1 cup low-fat plain yogurt
  • 3 cups frozen strawberries
  • 2 bananas, coarsely chopped
  • 3/4 cup fat-free milk
  • 1/4 cup crushed ice
  • 1/4 cup honey

Procedure:

  1. Process all ingredients in a blender until smooth.
  2. Serve immediately.

Banana and Mango Smoothie Recipe

Banana and Mango Smoothie

Servings: 2 Cups

Ingredients:

  • 1 cup cubed peeled ripe mango
  • 3/4 cup sliced ripe banana (about 1 medium)
  • 2/3 cup fat-free milk
  • 1 tablespoon nonfat dry milk (optional)
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract

Procedure:

  1. Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour).
  2. Place frozen mango and the remaining ingredients in a blender.
  3. Process until smooth.
  4. Serve.

Note: Freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly. The dry milk is optional, but one tablespoon provides about 100 milligrams of calcium.


Vanilla Honey and Nut Smoothie Recipe

Vanilla Honey and Nut Smoothie

Servings: 3 (serving size: 1 cup)

Ingredients:

  • 2 cups vanilla low-fat frozen yogurt
  • 1/2 cup vanilla soy milk
  • 1/2 cup fat-free milk
  • 1/3 cup cubed soft silken tofu
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon honey
  • 1 tablespoon ground flaxseed (optional)

Procedure:

  1. Combine the first 6 ingredients in a blender; process until smooth.
  2. Sprinkle with flaxseed, if desired.
  3. Serve.

Blackberry and Mango Breakfast Shake Recipe

Blackberry and Mango Breakfast Shake

Servings: 4 (serving size: 1 cup)

Ingredients:

  • 1 1/2 cups frozen blackberries
  • 1 cup refrigerated mango slices (such as Del Monte)
  • 1 cup (about 6 1/2 ounces) low-fat tofu (such as Silken soft)
  • 1 cup orange juice
  • 3 tablespoons honey

Procedure:

  1. Combine all ingredients in a blender; process until smooth.
  2. Serve.

Banana Cream Pie Smoothie Recipe

Banana Cream Pie Smoothie

Servings: 2 (serving size: 1 cup)

Ingredients:

  • 1 cup sliced ripe banana (about 1 large)
  • 1 cup vanilla low-fat yogurt
  • 1/2 cup 1% low-fat milk
  • 2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet)
  • 1 tablespoon nonfat dry milk
  • 1/2 teaspoon vanilla extract
  • 3 ice cubes (about 1/4 cup)
  • Graham cracker crumbs

Procedure:

  1. Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).
  2. Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.

Note: Freeze and store extra bananas in zip-top plastic bags so you can whip up this smoothie in a flash.


Yogurt and Fruit Smoothie Recipe

Yogurt-Fruit Smoothie

Servings: 5 cups (serving size: 1 cup)

Ingredients:

  • 2 cups fat-free milk
  • 1 (8-ounce) container vanilla low-fat yogurt
  • 1/2 cup thawed pineapple-orange juice concentrate
  • 2 cups frozen strawberries
  • 1 banana, coarsely chopped

Procedure:

  1. Process all ingredients in a blender until smooth, stopping to scrape down sides.
  2. Serve immediately.

Nutritional Information
Amount per serving


Mocha Frappé Recipe

Mocha Frappé Recipe
mocha-frappe-recipe

Preparation Time: 10 Minutes
Freeze: 2 Hours
Servings: 3 (serving size: 1 cup)

Ingredients:

  • 1 cup strong brewed coffee
  • 2 tablespoons sugar
  • 1 tablespoon 2% reduced-fat milk
  • 1 1/4 cups 2% reduced-fat milk
  • 2 tablespoons chocolate syrup
  • 3 tablespoons fat-free frozen whipped topping, thawed
  • 1 teaspoon chocolate shavings

Procedure:

  1. Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup. Pour into ice cube trays, and freeze at least 2 hours or until firm.
  2. Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in a blender until smooth. Dollop evenly with whipped topping, and sprinkle with chocolate shavings.
  3. Serve immediately.

Rise & Shine Smoothie Recipe

Rise and Shine Smoothie

Servings: 2 (each serving 1-1/4 cups)

Ingredients:

  • 1 cup organic orange juice
  • 1 cup organic plain soy milk
  • 3 Tbsp raw wheat germ
  • 1 cup fresh or frozen organic fruit (strawberries, blueberries, bananas, peaches, etc.)
  • pinch cinnamon

Procedure:

  1. Place all ingredients in a blender and puree on high speed until smooth.
  2. Serve immediately or refrigerate for later use, up to 8 hours.
  3. If you are making this the night before, we recommend you store it in the blender jar and blend it again quickly before serving.