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Blended, not stirred

September 01, 2004|Barbara Hansen | Times Staff Writer

A friend just came back from a stay at La Costa Resort and Spa in Carlsbad raving about the tropical eye-opener, a light, fruity blender drink served at Legends Restaurant and the Spa Cafe. He ordered one for breakfast and happily sipped away as his wife and kids ate eggs and bacon. Not only was it delicious, he said, but it sustained him through the day.

Total time: 5 minutes

Servings: 1

1 ripe banana, cut into pieces

3/4 cup fresh or frozen mango, cubed

1/4 cup canned light coconut milk

2 tablespoons pineapple juice

1 cup ice cubes

1 sprig mint

1. Combine the banana, mango, coconut milk, pineapple juice and ice cubes in a blender container and blend until frothy. Pour into a 12-to-16-ounce glass, add a straw and decorate with a sprig of fresh mint.

Each serving: 247 calories; 2 grams protein; 55 grams carbohydrates; 5 grams fiber; 5 grams fat; 4 grams saturated fat; 0 mg. cholesterol; 4 mg. sodium.

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