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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. Halpin
Table of Contents | Single-page view
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  Conversions  | 

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
 

  Conversions  | 

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
 

  Conversions  | 

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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