Ingredients
1 crushed ice
3/4 cup cold skim milk
1/4 cup sliced fresh strawberries
2 tbsp hershey's lite syrup or- hershey's, syrup
2 tbsp vanilla low-fat ice cream
2 tbsp club soda
Directions
1. Fill two tall glasses with crushed ice.
2. In blender container, place all ingredients except club soda.
Cover; blend until smooth.
3. For each serving, pour into glass over crushed ice; add club soda.
Serve immediately. Two 6-ounce servings.
VARIATIONS:
Substitute any of the following for strawberries: 1/3 cup drained
canned peach slices 3 tablespoons frozen raspberries. 2 pineapple
slices or 1/4 cup drained crushed canned pineapple
NUTRITIONAL INFORMATION PER SERVING = 6 FL. OZ.
70 Calories
4 g Protein
14 g Carbohydrate 0.5 g Total Fat (0 g Saturated Fat)
55 mg Cholesterol
75 mg Sodium
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Choco-Strawberry Cooler Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Recipes as a concept can be observed back into history, in fact as far into history as the ancient Egyptians, and maybe further still. Having said that, sadly, these old cook books were just simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to experts is a collection of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the romans 25BC a man called Apicius created some documents describing recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he informs us how the cooks of Roman times made use of many different aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and parsley. Moving our culinary historical trip onwards, we have two interesting books published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these are nothing to do with the spicy food that is popular today, but instead accounts of the types of meals on the menus of the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices like rosemary and coriander. These new spices and herbs prompted a surge in manuscripts on cookery, many of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich families of the West competed with each other to serve the most extravagent banquests, and as a result the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that cooking and recipe collections became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes of the day. When we get to the 20th century, cooking publications were in high demand, as a result of increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Choco Strawberry Cooler recipe.
