Instead of reaching for a bottle of pop to cool off on a hot day, why not make a smoothie? There are more vitamins and nutrients in a typical smoothie than in sugary bottoled drinks, and there are so many cool and refreshing flavours to try, including these recipes blended up by ATCO Blue Flame Kitchen Calgary.
For a tropical treat, try our Mango Coconut Smoothie, which gets its fruity taste from a whole, sliced-up mango, and its creamy texture both from yogurt and coconut milk. (It's worth noting that coconut milk is not the same thing as coconut water.)
If you like the tart citrus intensity of lime, this Lime Smoothie recipe will hit the spot. It uses limeade concentrate instead of fresh lime juice, making it a little more convenient to make on a hectic weekend afternoon.
Our Lychee Lassi is different than a typical smoothie in that the consistency is thinner and the fruit it uses comes from a can. If you've never tried lychee before, this is a good introduction. Lychee is a fruit native to China that is also grown in other parts of the world. It is a small fruit with a rough, red shell that is removed to expose a sweet, juicy, white flesh surrounding a single seed.
If you prefer your smoothies not just cold, but frozen, our Cherry Lime Smoothie Pops are a favourite with kids. It's a good recipe to clip and save for peak cherry season, when supermarket deals are plentiful.
A lassi is a cold yogurt drink popular in India. Our Lychee Lassi has the consistency of a thin milkshake.
1 can (19 oz/540 ml) lychee in syrup, drained
1 1/2 cups (375 ml) plain yogurt
3/4 cup (175 ml) ice cubes
1/2 cup (125 ml) milk
1 tbsp (15 ml) honey
2 tsp (10 ml) vanilla
1/4 tsp (1 ml) nutmeg
Combine all ingredients in a blender; purée until smooth. Pour into glasses and serve immediately. Serves 4.
3/4 cup (180 ml) thawed frozen limeade concentrate
3/4 cup (180 ml) cold water
1/2 tsp (2.5 ml) vanilla
2 cups (500 ml) frozen vanilla yogurt
In a blender, combine banana, limeade concentrate, water and vanilla. Purée until smooth. Add frozen yogurt; blend until smooth. Pour into glasses. Recipe may be doubled. Serves 3 to 4.
Note: For a grown-up version of this drink, add 1 oz (30 ml) vodka.
Mango Coconut Smoothie
1 mango, peeled and sliced
1 1/2 cups (375 ml) yogurt
1 can (400 ml) coconut milk
2 tbsp (30 ml) honey
1/2 tsp (2.5 ml) vanilla
Combine all ingredients in a blender. Purée until smooth. Pour into glasses and serve immediately. Serves 4.
Note: Mangoes vary in sweetness. If desired, additional honey may be added to taste. If doubling this recipe, prepare in separate batches.
Cherry Lime Smoothie Pops
2 cups (500 ml) pitted cherries
1 cup (250 ml) plain Greek yogurt
1/2 cup (125 ml) milk (2 per cent)
1 medium banana, sliced
2 tbsp (30 ml) liquid honey
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) fresh lemon juice
1/2 tsp (2.5 ml) grated lime peel
Place all ingredients in a blender; purée until smooth.
Pour into freezer pop moulds. Freeze until firm. Makes about 15.
Note: We used freezer pop moulds that held a volume of 1/4 cup (60 ml) each.
-- Postmedia News Inc. 2014