Apple smoothie
- 2 cups of apple sauce
- 1 cup of apple cider
- 1 cup of orange juice
- 2 tablespoons vermont maple syrup
- 1/2 teaspoons nutmeg
- 1/2 teaspoons cinnamon
Combine all ingredients in a blender and blend until it smooths. Pour into glasses and serve
Apples and cream smoothie
For 4 servings
- 2 cups of vanilla low-fat ice cream
- 1 cup unsweetened applesauce
- 1/4 teaspoons ground cinnamon or apple pie spice
- 1 cup fat free skim or 1% low fat milk
- Ground cinnamon
In a blender container combine low-fat ice cream applesauce, and the 1/4 teaspoons cinnamon or apple pie spice. Cover and blend until smooth. Add fat free skim or 1% low fat milk. Cover and blend until just mixed. Pour into glasses. If you desire, sprinkle each serving with additional cinnamon. Serve inmediately.
Apricot Apple smoothie
- 1 apple peeled, cored and chopped
- 1 cup apple juice
- 4 apricots, fresh, pitted
- 1 pealed banana
- 3/4 cups yogurt
- 10-12 ice cubes
- 1 tablespoon honey
Place all ingredients in a blender and puree until it smooths.
Banana hazelnut smoothie
- 4 medium bananas, peeled and sliced into 1/2 inch pieces
- 6 tablespoons light brown sugar
- 1/4 cups hazelnuts
- 1 cup ice cubes
- 1/4 cup of milk
- 1/4 cup of dark rum or hazelnut liqueur
- 2 tablespoons chopped hazelnuts, for garrish
Place the sliced bananas in a sealed plastic bag and put them in the freezer for 1 hour. Place the brown sugar and 1/4 cups hazelnuts in a blender and grind together until fine.
Place the frozen bananas, ice cubes, milk, and rum in the blender with the sugar and nut mixture. Blend until smooth. Pour the smoothies into 4 globets or tall glasses. Garnish with chopped nuts, if desire.
