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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: » 1 medium-size ripe banana, cut into 1-inch slices » 2 teaspoons freshly squeezed lemon juice » 1 medium mango, peeled and cut into pieces » 1-1/2 cups pineapple-orange juice, chilled » 1 (8-ounce) container nonfat vanilla yogurt Instructions: 1.Toss the banana slices with the lemon juice; drain, saving the lemon juice. Place bananas on a baking sheet and freeze for 1-1/2 hours. (keep some frozen in a baggie for another time). 2.Process frozen bananas, reserved lemon juice, the mango, pineapple-orange juice, and yogurt in a blender until smooth, stopping once or twice to scrape down the sides of the blender container. 3.Pour shake into chilled glasses. Serve immediately. Our presentation: Use a tall glass and top with a sprig of fresh mint. Thread a piece of mango and a maraschino cherry on a straw and insert into the glass. We set the glass on a saucer with a small doily. Notes: Really healthy and good! Perfect for beating the summer heat. (144 calories per serving) |
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