error connecting Recipes from the KSL-TV Cooking Show
Fresh Fruit Smoothies
Presented by Mary E. Ross
on August 02, 2002

"Here is a cool treat for a hot summer day!"

Pineapple Strawberrie Banana Smoothie

Ingredients:

  • 3 cups fresh orange juice or other fresh fruit juice that is not made from a frozen concentrate
  • 2 cups frozen pineapple chunks (use fresh pineapple)
  • 2 cups frozen strawberries (fresh or whole frozen, non-sweetened berries)
  • 2 cups frozen banana chunks (2 medium bananas)
  • 2 to 3 packages Equal brand sweetener, Splenda or other - optional

    Method:
    1. Remove crown and bottom and slice rind off of pineapple, quarter it lengthwise and remove core also slicing lengthwise. Slice pineapple crosswise into quarter 1- inch slices. Slice bananas into 2- inch chunks. If using fresh strawberries, wash, core and pat dry.

    2. Place fruit on baking sheets, cover with plastic wrap, and freeze until solid, 30 to 60 minutes. This can be done well in advance. (I like to have frozen fruit on hand in freezer bags. After the fruit has frozen you can put it in a freezer bad or plastic covered container. The fruit has to be frozen in separate pieces on a baking sheet before you put it into a container or it will stick together in a mass.)

    3. Place juice, fruit and sweetener if using in blender or food processor and process until smooth (If fruit is too hard to process, allow it to soften for 1 or 2 minutes before continuing.)

    4. Serve at once or transfer or cover and chill for up to 60 minutes before serving. Smoothies are best served immediate after blending.

    Banana Pineapple And Mango Smoothie

    Ingredients:

  • 3 cups fresh orange juice or other fresh fruit juice that is not made from a frozen concentrate
  • 2 cups frozen pineapple chunks (use fresh pineapple)
  • 2 cups frozen whole fresh or frozen, non-sweetened mango chunks or slices
  • 2 cups frozen banana chunks (2 medium bananas)
  • 3 to 6 packages Equal brand sweetener, Splenda or other – optional

    Method:
    Follow above directions.

    Yield: Two 3 cup 24-oz. servings at approximately 350 to 375 calories each depending on juice and combination of fruit used; 0.5 to 1 gram total fat; 0 saturated fat; 0 cholesterol; 93 grams carbohydrate; 10.9 grams dietary fiber; 6 grams protein; 8 milligram sodium.

    Note: You can use any combination of frozen fruit and juice you choose. The key is to use fresh juice not from concentrate and frozen fresh fruit. Juices from concentrates contain added sugars like corn syrup. Frozen peaches, blackberries, blue berries, raspberries, melons, etc. can all be used. You can also use frozen fruits that you purchase from the frozen foods section of the grocery store. These products work just as well as fruits you buy fresh and freeze your-self. You can use a combination of frozen and fresh fruit. However, the smoothie will not be as thick. Do not use canned fruit.

    Jamba Juice smoothies also contain ice and low fat frozen yogurt or sherbet as well as other optional additives.

    They compare at 450- 500 calories; 1 – 4 grams fat; 102 – 125 grams carbohydrate 93 of which are simple sugar; 5 grams dietary fiber vs. 350-375 calories, 0.5 to 1 gram fat; 93 grams of carbohydrate 70 grams are simple

    This recipe is brought to you by your local Associated Foods Store.