INGREDIENTS

INSTRUCTIONS

Info:   posted by Perry Lowell, April 1993 from Good Food magazine, March
1986
Pineapple Shake:  makes 4 servings
Drain pineapple, reserving 3/4 cup juice.  Measure 1/2 cup pineapple chunks
and save remainder for other use.  Place all ingredients in blender and
process until smooth.  Pour into glasses.
Nutrition Information per Serving:      85      calories 3 g protein 16 g
carbohydrate 1 g fat (11% of calories) 48 mg sodium
Orange Shake:  makes 2 servings
1 cup orange juice, preferably freshly squeezed 1/2 cup skim milk 1
teaspoon sugar 1/4 teaspoon vanilla extract
Place all ingredients in a blender and process until smooth.  Pour into
glasses.
Nutrition Information per Serving:    93      calories 3 g protein 18 g
carbohydrate 1 g fat (10% of calories) 33 mg sodium
Strawberry-Banana Shake:  makes two servings
1/2 cup frozen unsweetened strawberries 1/2 medium banana, peeled, cut into
chunks 1/2 cup orange juice, preferably freshly squeezed 3 Tablespoons
plain low-fat yogurt
Place all ingredients in a blender and process until smooth.  Pour into
glasses.
Nutrition Information per Serving:    85      calories 2 g protein 17 g
carbohydrate 1 g fat (11% of calories) 16 mg sodium
Raspberry-Peach Shake:  makes 4 servings
10 ounces frozen raspberries in light syrup 1 cup canned peach nectar 1/2
cup buttermilk 1 Tablespoon honey
Place all ingredients in blender and process until smooth.  Pour into
glasses.
Nutrition Information per Serving:    109     calories 2 g protein 23 g
carbohydrate 4 g fat 37 mg sodium
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

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