2 tablespoons chocolate syrup
6 ice cubes
Combine the rice milk, tofu and peanut butter in a blender. Add the bananas, chocolate syrup and ice cubes. Blend until smooth, about 30 to 40 seconds. Makes
2 servings.
6 1/2 cups ruby red or pink grapefruit juice, divided
2 cups pineapple juice
1 (6 ounces) can frozen orange juice concentrate, thawed and undiluted
2 cups limeflavored sparkling mineral water, chilled Garnish: lime slices
Pour 2 1/2 cups grapefruit juice into ice trays, filling 28 sections, freeze. Combine remaining 4 cups grapefruit juice, pineapple juice, and orange juice concentrate, stir well. Cover and chill at least 3 hours. Stir in mineral water just before serving. Place 3 frozen grapefruit juice cubes in each of 9 glasses, fill each fruit juice mixture. Garnish, if desired. Serve immediately. CITRUS TEA SMOOTHIE
1 cup orange segments, chilled
1/2 cups grapefruit segments, chilled
1/2 cups strongbrewed earl grey tea, chilled
3/4 cups orange sherbet
2 ice cubes, crushed
Combine the orange segments, grapefruit segments, and tea in a blender. Add the sherbet and ice. Blend until smooth.
COCOA BERRY SMOOTHIE
3/4 cups apple juice
1 cup vanilla yogurt
2 cups mixed frozen berries
2 to 3 tablespoons sweetened powdered cocoa Pour liquid ingredients into the blender first. Yogurt is a liquid ingredient. Add berries and cocoa. Put cover on and blend until smooth. COCONUT GINGER SMOOTHIE
1/4 cups apple juice
1 pinch coconut, grated or. . . 1 tablespoon coconut milk *
1/2 banana
1/4 teaspoons ginger root fresh, peeled, grated
1/2 cups crushed ice or 2 small ice cubes