Recipe - Breakfast Shakes

20 ounce Pineapple chunks in
unsweetened juice
1 md Banana, peeled, cut into
chunks
1 One half cup Skim milk
One fourth teaspoon Vanilla extract

Info: posted by Perry Lowell, April 1993 from Good Food magazine, March
1986

Pineapple Shake: makes 4 servings

Drain pineapple, reserving Three fourths cup juice. Measure One half 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 One half cup skim milk 1
teaspoon sugar One fourth 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

StrawberryBanana Shake: makes two servings

One half cup frozen unsweetened strawberries One half medium banana, peeled, cut into
chunks One half cup orange juice, preferably freshly squeezed 3 Tablespoons
plain lowfat 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

RaspberryPeach 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