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Breakfast Shakes

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Recipe (click to expand)

20 oz Pineapple chunks in

-unsweetened juice 1 md Banana, peeled, cut into

-chunks 1 1/2 c Skim milk

1/4 ts Vanilla extract

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



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