Ingredients
1 c Mango, diced, mashed well(or use mango pulp)
1 c Yogurt, plain
1 c -Chilled water
a pinch -Salt
1 cardamom
1/2 c-Ice cubes
Use sugar according to your taste.
Method
Beat or blend yogurt, then add water and beat or blend again. Add mashed mango and all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with powdered cardamom and serve cold.
5.12.05
Blueberry Shake with Apricot nectar
Ingredients
1/2 cup frozen blueberries(fresh blueberries would be fine, but the frozen blueberries make the shake thick and icy.)
1/2 medium banana
1 can (5-1/2 ounces) apricot nectar
Method
In a blender, combine blueberries and banana and process until mixture is coarsely chopped. Add 3 tablespoons of apricot nectar and process until almost smooth. Add remaining nectar and process until smooth and frothy.
1/2 cup frozen blueberries(fresh blueberries would be fine, but the frozen blueberries make the shake thick and icy.)
1/2 medium banana
1 can (5-1/2 ounces) apricot nectar
Method
In a blender, combine blueberries and banana and process until mixture is coarsely chopped. Add 3 tablespoons of apricot nectar and process until almost smooth. Add remaining nectar and process until smooth and frothy.
Cranberry Lime Spritzer
Ingredients
1-1/2 pounds (2 bags) fresh or frozen cranberries (no need to thaw)
4 cups apple juice
3 tablespoons honey
Zest of one lime
2/3 cup fresh lime juice
10 cups chilled seltzer(Dont panic it artificially carbonated water)
Method
In a large saucepan, combine the cranberries, apple juice, honey, and lime zest. Bring to a boi. Reduce to a simmer and cook until the berries have all popped, about 15 minutes.
Strain the mixture through a fine-mesh sieve, pushing on the berries to extract as much liquid as possible.
Stir in the lime juice. Let cool to room temperature, then refrigerate until chilled.
For each serving, spoon 1/4 cup of cranberry-lime juice into a tall glasss and add 1/2 cup seltzer. Add ice if desired.
Notes:-Make the cranberry-lime juice a day ahead, chill it, and serve at a big bash.
1-1/2 pounds (2 bags) fresh or frozen cranberries (no need to thaw)
4 cups apple juice
3 tablespoons honey
Zest of one lime
2/3 cup fresh lime juice
10 cups chilled seltzer(Dont panic it artificially carbonated water)
Method
In a large saucepan, combine the cranberries, apple juice, honey, and lime zest. Bring to a boi. Reduce to a simmer and cook until the berries have all popped, about 15 minutes.
Strain the mixture through a fine-mesh sieve, pushing on the berries to extract as much liquid as possible.
Stir in the lime juice. Let cool to room temperature, then refrigerate until chilled.
For each serving, spoon 1/4 cup of cranberry-lime juice into a tall glasss and add 1/2 cup seltzer. Add ice if desired.
Notes:-Make the cranberry-lime juice a day ahead, chill it, and serve at a big bash.
Mango Smoothie With a Kick.
Ingredients
1 mango, peeled and cubed(Choose a mango that is as ripe as possible)
1-1/2 cups low-fat plain yogurt
1/4 cup frozen tangerine juice concentrate, thawed
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
Method
Place all ingredients in food processor or blender and process until smooth.
1 mango, peeled and cubed(Choose a mango that is as ripe as possible)
1-1/2 cups low-fat plain yogurt
1/4 cup frozen tangerine juice concentrate, thawed
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
Method
Place all ingredients in food processor or blender and process until smooth.
Ginger Lemonade
Ingredients To make a whole batch.
1 pound unpeeled ginger, cut into 1/2-inch-thick slices(For an even more potent hit of ginger, use an additional 1/4 to 1/2 pound.)
2 cups sugar
2 cups water
2 cups freshly squeezed lemon juice (about 14 lemons)
Ice cubes
Fresh mint, for garnish
Method
In a medium saucepan, combine ginger, sugar, and water. Bring to a boil. Cover, reduce to low, and simmer 30 minutes. Uncover and allow to cool to room temperature.
Strain ginger syrup into refrigerator container. Stir in lemon juice and chill.
Serve chilled ginger lemonade over ice cubes with fresh mint.
1 pound unpeeled ginger, cut into 1/2-inch-thick slices(For an even more potent hit of ginger, use an additional 1/4 to 1/2 pound.)
2 cups sugar
2 cups water
2 cups freshly squeezed lemon juice (about 14 lemons)
Ice cubes
Fresh mint, for garnish
Method
In a medium saucepan, combine ginger, sugar, and water. Bring to a boil. Cover, reduce to low, and simmer 30 minutes. Uncover and allow to cool to room temperature.
Strain ginger syrup into refrigerator container. Stir in lemon juice and chill.
Serve chilled ginger lemonade over ice cubes with fresh mint.
Peanut,Banana & Chocolate Smoothie
Ingredients For 1 serving
1 cup low-fat milk (or use whole milk, its your choice)
1 medium banana (6 ounces)
4 teaspoons chocolate syrup
1-1/2 teaspoons creamy peanut butter
3 ice cubes
Method
In a blender, combine the soymilk, banana, chocolate syrup, peanut butter, vanilla, and ice cubes. Blend for 1 minute, or until thick and smooth.
Note:- This delicious smoothie make a good meal-on-the-go, or even a delicious dessert.
1 cup low-fat milk (or use whole milk, its your choice)
1 medium banana (6 ounces)
4 teaspoons chocolate syrup
1-1/2 teaspoons creamy peanut butter
3 ice cubes
Method
In a blender, combine the soymilk, banana, chocolate syrup, peanut butter, vanilla, and ice cubes. Blend for 1 minute, or until thick and smooth.
Note:- This delicious smoothie make a good meal-on-the-go, or even a delicious dessert.
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