This is one of those recipes that are just too easy not to share. I know it is getting cooler for most of us in the Northern Hemisphere, and a cool refreshing smoothie might not fit with many Halloween or holiday menus in the near future, but hey, it’s in the mid-eighties here right now and we broke a temperature record high at RDU airport yesterday. And for all my friends in Australia and New Zealand, this is perfect timing right!
Smoothies can be enjoyed for breakfast, lunch, or dinner, and are so quick and easy with a good blender, you can have a tall glass ready in just minutes.
Endless variations include the Tropical Fruit Smoothie* consisting of equal portions of pineapple, mango, banana, and peach. Or how about fruit selections such as raspberry, blueberry, strawberry, banana, or melon for starters? Then there are other fruits that fit the bill such as kiwi, star fruit, and orange.
Fresh or frozen fruit can be used; in fact, I almost prefer frozen fruit, because I don’t have to add any ice, just water and yogurt or an immunity drink. The basic recipe is just two cups of fruit, 4 ounces of yogurt and one and one-half cups of filtered and chilled water. Blend and done!
|2||Cups||Fruit, fresh or frozen (see above)*|
|1 ½||Cups||Water, filtered and chilled|
|4||Ounces||Yogurt, milk, or immunity drink|
|1||Cup||Ice cubes (optional)|
|1.||Add the fruit, water, and yogurt, milk, or immunity drink into a blender, cover, and then blend until smooth. If using fresh fruit add the ice cubes with the other ingredients.|
|2.||Serve in a tall glass with fresh fruit or mint garnish and a straw.|
To Serve: Pour into individual glasses and garnish with fresh fruit slices and or fresh mint springs and serve with a straw.
Yield: Two 16-ounce or four 8-ounce portions