Smoothie Recipes

6 1/2 cups ruby red or pink grapefruit juice, divided
2 cups pineapple juice
1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
2 cups lime-flavored sparkling mineral water, chilled
Garnish: lime slices or a strawberry

Pour 2 1/2 cups grapefruit juice into ice trays, filling 28 sections, freeze. Combine remaining 4 cups grapefruit juice, pineapple juice, and orange juice concentrate, stir well. Cover and chill at least 3 hours. Stir in mineral water just before serving. Place 3 frozen grapefruit juice cubes in each of 9 glasses, fill each fruit juice mixture. Garnish, if desired. Serve immediately.

1 cup orange segments, chilled
1/2 cups grapefruit segments, chilled
1/2 cups strong-brewed earl grey tea, chilled
3/4 cups orange sherbet
2 ice cubes, crushed

Combine the orange segments, grapefruit segments, and tea in a blender. Add the sherbet and ice. Blend until smooth.

2 bananas
1 orange
1 apple
2 chunks of fresh pineapple
2 kiwis
1/2 cups of frozen blueberries
10-12 frozen strawberries
1-2 cups cranberry juice
1 (14 ounces) can eagle brand sweetened condensed milk (not evaporated milk)
1 (8 ounces) carton plain yogurt
1 small banana, cut up
1 cup frozen or fresh whole strawberries
1 (8 ounces) can crushed pineapple packed with juice, chilled
2 tablespoons real lemon juice from concentrate
1 cup ice cubes
Halved fresh strawberries, optional

Chill eagle brand. In blender container, combine eagle brand, yogurt, banana, whole strawberries, pineapple with its juice and real lemon, cover and blend until smooth. With blender running, gradually add ice cubes, blending until smooth. Garnish with halved strawberries if desired. Serve immediately.

1 nectarine
6 ounces light (reduced sugar) fat-free peach frozen yogurt
1/2 cups pineapple-orange-guava juice (comes in a carton)
1/2 cups sugar-free lemonade
2 teaspoons sugar

Put all ingredients into blender. Blend until smoothie consistency is reached!

1/2 cups orange juice
1/4 cups pineapple juice
1/2 banana
1/4 teaspoons ginger root fresh, peeled, grated, up to 1/2 teaspoons
1/2 cups crushed ice or 2 small ice cubes

Blend all ingredients in a blender or food processor until smooth.

1/4 cups orange juice
1/4 cups pineapple juice
1 tablespoon coconut milk*
1/2 banana
1/4 teaspoons ginger root fresh, peeled, grated
1/2 cups crushed ice or 2 small ice cubes

* can be made from fresh or dried coconut or purchased bottled. Do not use the canned coconut mix for mixed drinks as it is very sweet and different. If using fresh coconut, cut coconut meat into pieces & place equal amounts of coconut & hot water in food processor or blender.

Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine-mesh strainer.

For dried coconut: use 1 cup p unsweetened, dried coconut with 1 1/2 cups hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinitely, if frozen. Blend all ingredients in a blender or food processor until smooth.

2 papayas, ripe
1/2 cups orange juice
1/2 cups vanilla frozen yogurt

Peel, seed and coarsely chop papayas. Combine all ingredients in a blender or food processor and blend until smooth. Makes 2 servings. About 2 cups of papaya cubes would make two tall glasses of smoothie. Select the ripest for best flavor. If not ripe enough, you may have to add a little sugar to the smoothie.