20 oz pineapple chunks in unsweetened jui, ce
1 medium banana, peeled, cut into chunks
1 1/2 cup skim milk
1/4 tsp vanilla extract
Directions
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
Servings: 4 servings
Breakfast Shakes Recipe brought to you by Recipe Ideas
Categories: Beverages; Breakfast
The History of Recipes
We can trace the history of meal recipes back into ancient history, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. However, these, ancient recipes were just primitive hieroglyphic instructions for food preparation.
Later on, in Roman times around 25BC a man called Apicius created some documents which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius informs us how the Roman chefs were skilled in the use of a wide range of herbs, including some familiar names such as basil, mint and parsley. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new foods and spices caused an outbreak in manuscripts on cooking, most of which still exist in private collections. By the advent of the twentieth century, cooking publications were increasing in popularity mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Breakfast Shakes recipe.
