AMY'S FROZEN FRUIT SMOOTHIE

Smoothies are so yummy...but can be VERY expensive to buy and who knows HOW MANY calories and fat!!! So......I came up with this recipe to satisfy that craving without having to empty my wallet or worry about my waistline expanding.  Sometimes I will add a tablespoon or two of peanut butter to give it some lasting power.  I had one for breakfast just this morning and I was barely hungry at lunch time! 

I buy the single serve portions of pineapple tidbits in a plastic container and just pop them in the freezer until I need one.  You could also buy a larger can and divide them into ice cube trays or small plastic freezer containers.

 

AMY’S FROZEN FRUIT SMOOTHIE

1/2 cup frozen pineapple tidbits in juice
2 strawberries, unsweetened & frozen
4 TBSP Dannon Light and Fit Nonfat Vanilla Yogurt
1/2 cup 2% milk

Directions

Run container of frozen pineapple tidbits under warm water to thaw slightly. Remove plastic lid and pop out of container like you would an ice cube. Place all ingredients into blender and blend until desired consistency. Place in large frosted mug and enjoy!

Nutritional Info

Servings Per Recipe: 1

Amount Per Serving

Calories: 133.4

Total Fat: 2.4 g

Cholesterol: 9.8 mg

Sodium: 80.4 mg

Total Carbs: 25.1 g

Dietary Fiber: 0.4 g

Protein: 5.4 g

GINGER SYRUP/CANDY (ginger candy & ginger ale)

Ginger Syrup/Candy

½ lb ginger, peeled and thinly sliced (about ¼” thick)
2 cups granulated sugar + ¼ cup for candy
2 cups water
2 tsp ground ginger (optional: ground ginger will make it spicier)

The easiest way to peel your ginger is to use a spoon! Just use the bowl of the spoon to scrape the peel off.

In a medium heavy saucepan, combine 2 cups sugar, ground ginger (if using) and water. Stir until sugar is mostly dissolved. Add ginger slices. Gently simmer for approx. 1 hour, or until ginger is softened (I tasted mine to see if it was tender enough). Line a small sheet pan with waxed or parchment paper. Spread remaining ¼ cup of sugar on lined pan. When ginger is done, remove it with a slotted spoon or tongs to the prepared pan. Toss ginger pieces in sugar and spread out on a cooling rack to dry (this may take several hours or overnight). Store the candied ginger in a sealed container after it is dried. Allow the ginger syrup to cool, then refrigerate in a sealed container.

 

To make ginger ale: Add 2-4 generous tablespoons of ginger syrup to a large pint sized glass. Top with seltzer or sparkling water. You may also want to add a slice of lime and garnish with candied ginger.

 

PUMPKIN PIE LATTE

PUMPKIN PIE LATTE
Makes 1 serving

1 cup milk
1 TBSP pumpkin puree
1 TBSP brown sugar
1 TBSP vanilla extract
1/4 tsp cinnamon
1/2 cup strong coffee

In a saucepan, heat milk, pumpkin and sugar until steaming. Stir in vanilla and cinnamon.
Put mixture in blender, or use wire whisk, and blend 15-20 seconds, until thick and foamy.
Pour into a tall mug, then add coffee. ENJOY!!

***I don't like washing the blender so I chose the whisk method...I think it could have been a bit more foamy...but it sure didn't affect the flavor one bit!! I will definatley keep making it this way***

LIME FREEZE

Lime Freeze
Posted by Sandee

4 scoops lime sherbert
1/2 cup lemonade (more if you like it thinner)
Whip Cream (from a can)
Cherry for garnish

Place sherbert and lemonade into blender. Blend until milkshake like consistency.

Pour into serving glass and top with whip cream and cherry.