Beverages

Tropical Fruit Smoothie

1 ripe mango, chopped
1 banana
½ cup crushed pineapple
½ cup Natalie’s Orchid Island Orange Juice
1 cup plain low-fat yogurt
Toasted shredded coconut, optional
Place ingredients into a blender and mix on high speed until smooth.  Garnish with shredded coconut.
Serves 2.

Cranberry-Orange Smoothie

6 oz. Natalie’s Orchid Island Orange Juice

2 oz. cranberry juice

1 cup nonfat frozen vanilla yogurt

1 ¼ cups crushed ice

3 frozen raspberries

6 frozen blueberries

Pour orange and cranberry juices into a blender.  Add the rest of the ingredients.  Blend at high speed until the mixture is smooth and creamy.

Raspberry Cream Smoothie

1 cup Natalie’s Orchid Island Orange Juice

1 cup raspberry yogurt

1 cup frozen yogurt

½ a frozen banana

1 ½ cups frozen raspberries

Place all ingredients into a blender.  Blend on low setting for one minute, then on high until smooth.

Orange-Strawberry Zing Smoothie

8 oz. Natalie’s Orchid Island Orange Juice

1 cup nonfat frozen vanilla yogurt

1 ¼ cup crushed ice

½ banana

4 strawberries

Pour orange juice into a blender.  Add yogurt, ice, banana and strawberries.  Blend at high speed until the mixture is smooth and creamy.

Strawberry Punch

1 cup sugar

1 cup water

1 Tbs. grated orange peel

½ cup Natalie’s Orchid Island Orange Juice

2 tsp. grated lemon peel

¼ tsp. Natalie’s Orchid Island Lemon Juice

4 cups sliced strawberries

1 bottle sparkling cider or dry white wine, chilled

Combine the sugar and water in a small saucepan.  Heat to almost boiling, stirring to dissolve sugar.  Remove from heat; stir in citrus peels and juices.  Chill.  In a blender or food processor, puree berries.  Add to juice mixture.  Chill 30 minutes.  Transfer to a punch bowl; add cider or wine.

Makes about 12 servings.

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