7
Frozen Rum Punch
Makes 5 cups
1
cup frozen pineapple
1
cup canned pineapple in juice
1
cup mango sorbet
¾ cup
rum
1½
tablespoon grenadine
¼
cup lime juice (approximately 4 limes)
8 ice
cubes
Place ingredients in blender jar in order listed. Cover and blend on
Food Processor for 25 to 30 seconds until smooth.
Serve immediately. May be garnished with a quarter slice of fresh
pineapple and a maraschino cherry.
Nutritional information per serving (½ cup):
Calories 91 (1% from fat) • carb. 14g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 4mg • calc. 7mg • fiber 1g
Frosty Fresh Strawberry Margaritas
These are best made with fresh summertime strawberries.
You may vary your fruit to make other flavors such as mango,
watermelon or fresh peach.
Makes 4 servings
1
pint fresh strawberries, hulled and halved (2 cups)
3
ounces tequila (6 tablespoons)
2
ounces Triple Sec or Cointreau
®
(4 tablespoons)
2
ounces fresh lime juice (4 tablespoons)
3
tablespoons superfine sugar
2
cups ice cubes
Place all ingredients in blender jar in order listed. Cover and blend
on Food Processor until thick and smooth, about 30 to 40
seconds. Pour into stemmed glasses and serve. May be garnished
with a whole strawberry and a lime slice.
Nutritional information per serving:
Calories 193 (2% from fat) • carb. 25g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 21mg • fiber 2g
Note:
For a nonalcoholic margarita, substitute 5 ounces fruit juice
such as cranberry juice or pomegranate juice for the tequila and
Triple Sec.
Grasshoppers
Serve grasshoppers as an after-dinner treat in a chilled martini glass.
For a nonalcoholic version, use mint and clear chocolate syrups found
in coffee bars.
Makes about 3 cups – 6 servings
2
cups vanilla ice cream
1/4
cup heavy cream
4
ounces green crème de menthe
4
ounces white crème de cocao
6
ice cubes
Place all ingredients in blender jar in order listed. Cover and blend
on Food Processor until smooth, creamy and completely
homogenous – about 40 seconds.
