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You are here: Seasoned Cooking » All Issues » August 1999 Issue » This Article » Page 3

August 1999 Issue

Keeping Cool with Frozen Drinks

by Ronda L. Carnicelli

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Hazelnut Cafe Chiller

2 c. French vanilla ice cream
1 c. skim milk
2 T. instant coffee
1 T. hazelnut syrup

Place all of the ingredients in a blender and process until smooth. Serve in tall glasses. Recipe can be doubled, tripled, etc.

Yields: 3 servings
Preparation Time: 5 minutes

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Banana Split Smoothie

6-8 large frozen strawberries
3 pieces sliced pineapple
1 c. vanilla ice cream
1 ripe banana
1 1/2 c. skim milk
Place all of the ingredients in a blender and process until smooth. Serve in tall glasses. Recipe can be doubled, tripled, etc.

Yields: 3 servings
Preparation Time: 5 minutes

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Strawberry Slushies

1 c. Strawberry-Banana V8 Splash (or strawberry juice)
1 c. frozen strawberries
1 can chilled lemon-lime soda (e.g. Sprite)
Place all of the ingredients in a blender and process until smooth. Serve in tall glasses. Recipe can be doubled, tripled, etc.

Yields: 3 servings
Preparation Time: 5 minutes

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