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Nutritionally Speaking

Cool Down on a Steamy Afternoon With a Light and Healthful Drink

June 02, 1988|TONI TIPTON

Afternoon snackers looking for something rich and satisfying like a milkshake but without all the fat and calories might enjoy the following pre-summer coolers. Perfect for sipping or spooning, they're chock full of good-for-you ingredients like carrot juice, which packs a whopping supply of beta carotene, and bananas, which provide a hefty dose of the day's potassium.

These non-alcoholic beverages are perfect for sipping by the pool. They also serve well as an after-school treat for thirsty kids.

Carrot juice in the can is suggested in the recipes below. But the fresh-squeezed taste is good too, whether you pulverize your own in one of the new juice extractors on the market or purchase fresh-squeezed in the produce section of the supermarket.

In addition to these ideas, especially for those who haven't yet acquired the taste for carrot juice, try adding a small amount of celery or apple juice to chilled carrot juice for flavor.

In Early Bird Breakfast Smoothie, one egg white stands in for the traditional whole egg often added to breakfast drinks.

FROZEN CARROT-LEMON COOLER

2 (8-ounce) containers lemon yogurt

1 (12-ounce) can carrot juice, chilled

Place yogurt in medium bowl. Gradually stir in juice, mixing with wire whisk or fork until smooth. Pour into shallow 1-quart baking pan. Freeze until partially frozen. (Or, freeze until firm and let stand at room temperature until partially thawed.)

Just before serving break mixture in 1 1/2-inch pieces with back of spoon. Place half of mixture into blender container. Blend until smooth, stopping blender and scraping down sides of container as needed. Spoon into serving glasses. Repeat. Serve immediately with straws. Makes 4 servings.

CARROT MARY

1 (12-ounce) can carrot juice, chilled

1 (18-ounce) can tomato juice, chilled

1/2 teaspoon celery seeds

1/8 teaspoon hot pepper sauce

Carrot sticks

Parsley sprigs

Combine juices in pitcher. Add celery seeds and hot pepper sauce. Serve in tall glasses over ice cubes garnished with carrot sticks and parsley sprigs. Makes 4 servings.

BUNNY ALE

1 (12-ounce) can carrot juice, chilled

1 (12-ounce) can ginger ale, chilled

1/3 cup lime juice

1 lime, sliced

Combine carrot juice, ginger ale and lime juice in pitcher. Add lime slices and ice cubes. Makes 4 servings.

CARROTADE

1 (12-ounce) can carrot juice, chilled

1 (6-ounce) can frozen lemonade, thawed

1 cup cold water

Combine carrot juice, lemonade and water in pitcher. Add ice cubes. Makes 4 servings.

ISLAND COCKTAIL

1 (12-ounce) can carrot juice, chilled

1 1/2 cups unsweetened pineapple juice, chilled

1 1/2 cups sliced bananas

4 carrot sticks

Place half of carrot juice, pineapple juice and bananas in blender container. Cover and blend until smooth. Pour into serving glasses. Repeat with remaining juices and bananas and serve at once garnished with carrot stick. Makes 4 servings.

BANANA DATE MILKSHAKE

1 peeled ripe banana, frozen

1/2 cup milk

1/2 cup vanilla ice cream

1/4 cup chopped dates

Slice banana into blender. Add milk, ice cream and dates and blend until smooth. Makes 1 to 2 servings.

BANANA LEMONADE COOLER

1 large banana

1/4 cup lemon juice

2 tablespoons water

4 teaspoons honey

6 ice cubes

2 small mint leaves

Lemon slice

Combine banana, juice, water, honey, ice and mint in blender and blend until smooth. Pour over ice cubes in tall glass. Garnish with lemon slice. Makes 1 (12-ounce) drink.

CRANAPPLE BANANA FROST

1 large banana

3 tablespoons frozen cranapple concentrate

1 tablespoon frozen orange juice concentrate

6 ice cubes

Fresh orange segments

Combine banana, juice concentrates and ice cubes in blender container. Blend until slushy-smooth. Garnish with orange pieces. Makes 1 (10-ounce) drink.

TROPICAL COOLER

1 large banana

1/2 cup chopped crushed pineapple

1 tablespoon lemon juice

1 tablespoon coconut snow

4 ice cubes

Pineapple spear

Orange or lemon slice

Chilled soda water, optional

Combine banana, pineapple, lemon juice, coconut snow and ice cubes in blender. Blend until smooth. Serve in tall glass garnished with pineapple and orange slice. Add splash of soda water. Makes 1 (14-ounce) drink.

EARLY BIRD BREAKFAST SMOOTHIE

1 cup pineapple juice

1 cup seedless grapes

1/2 cup cantaloupe chunks

1 egg white

Combine juice, grapes, cantaloupe and egg white in blender. Blend until smooth, then serve immediately. Makes 2 servings.

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