Smoothie Recipes

1 cup nonfat milk
1 1/2 cups frozen banana slices
1/2 cups pineapple chunks
5 frozen strawberries
1 1/2 to 2 tablespoons sweetened cocoa powder (to taste)

Pour milk into the blender first. Add cocoa and then fruit. Put cover on and blend until smooth.

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.

1/3 20 ounce bag frozen strawberries
1 banana
1/2 15 ounce can pineapple (including juice), or several slices of fresh pineapple
3 tablespoons low-fat plain yogurt
2 tablespoons unsalted sunflower seeds
6 ounces orange juice

Blend for about 30 seconds, then serve.

1 cup soy milk
1/2 cups pineapple juice
1 frozen banana
1 tablespoon maple syrup
2 tablespoons nonfat dry milk
Ice cubes
1 tablespoon coconut milk

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

9 kiwi fruit
4 cups pineapple juice
8 ice cubes
2 cups sparkling water
8 large strawberries

Peel the kiwis and cut into small pieces. Place half in a blender with 2 cups juice and 4 ice cubes. Blend until smooth. Stir in 1 cup sparkling water. Repeat with the remaining kiwis, 2 cups juice, 4 ice cubes, and 1 cup sparkling water. Pour into tall glasses and garnish each with a strawberry.

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.

1 cup pineapple juice
1/3 cups coconut milk
1 1/2 cups frozen banana slices
1/2 cups pineapple chunks

Pour liquid ingredients into the blender first. All fruit goes into blender at one time. Put cover on and blend until smooth.

1 frozen banana
1 cup milk/soymilk
1?2 teaspoons shredded coconut
1/4 cups chopped or crushed pineapple (fresh is best, but canned is pretty good too)

Blend.