Drinks - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks.

When it's hot out, it always helps to have something cool to drink. Here are six refreshing drinks to help you through the day, including Watermelon Punch and Strawberry-Peach Cooler. Enjoy!

BERRY VANILLA SENSATION

This recipe, as well as the next one (Tutti-Frutti Smoothie)are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This one begins, “Vanilla yogurt adds a touch of sweetness to this tangy fruit smoothie recipe.”

Servings: 2

1/2 cup frozen unsweetened raspberries

1/2 cup frozen unsweetened strawberries

3/4 cup unsweetened pineapple juice

1 cup (8 oz) fat-free vanilla yogurt

Combine the raspberries, strawberries, and pineapple juice. Add the yogurt. Blend until smooth.

Nutrition Information: Calories: 192; Protein: 7 g; Carbs: 41 g; Fiber: 2.5 g; Sugar: 35 g; Total fat: 0.5 g; Saturated fat: 0.1 g; Sodium: 86.5 mg

TUTTI-FRUTTI SMOOTHIE

This recipe begins, “A splash of orange juice infuses summer citrus into this healthy and refreshing snack.”

Servings: 2

1/2 cup loose-pack mixed frozen berries or strawberries

1/2 cup canned crushed pineapple in juice

1/2 cup plain yogurt

1/2 cup sliced ripe banana

1/2 cup orange juice

Combine the berries, pineapple (with juice), yogurt, banana, and orange juice in a food processor fitted with the metal blade, in a blender, or in a large measuring cup with an immersion blender. Process for about 2 minutes, or until smooth.

Nutrition Information: Calories (per serving): 140; Protein: 3.5 g; Carbs: 29 g; Fiber: 2.5 g; Sugar: 16 g; Total fat: 2.5 g; Saturated fat: 1.5 g; Sodium: 30 mg

PURPLE POWER BLACKBERRY PEACH SMOOTHIE

This was on an old Weight Watcher's emailing list. Unfortunately, I no longer have a link to it, as WW has changed enough over the years. The points value is from when the email came out.

The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”

POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

3/4 cup ice cube(s), about 4 cubes

2 medium peaches, peeled, quartered

1/4 cup blackberries

1/2 cup fat-free skim milk

Instructions

Place ice in jar of blender. Add peaches, blackberries and milk.

Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes.

STRAWBERRY-PEACH COOLER

This comes from Diabetic Gourmet.

Recipe Yield: Yield: 2 servings Serving size: 1 cup

Source: The Diabetes Snack, Munch, Nibble, Nosh Book

Book Title: The Diabetes Snack, Munch, Nibble, Nosh Book

To view this online, click here.

Ingredients

1 cup dry-pack unsweetened frozen strawberries

2/3 cup dry-pack unsweetened frozen peaches

3/4 cup orange juice

Directions

In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches.

Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard.

Working with a small knife in the measuring cup, cut each peach slice in half.

Transfer the peaches and strawberries to a blender container.

Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.

Nutritional Information Per Serving: Calories: 105; Fiber: 3 g; Sodium: 2 mg; Protein: 2 g; Carbohydrates: 26 g; Sugars: 23 g

Diabetic Exchanges: 2 Fruit

HOMEMADE GINGER TEA

This is from Jolinda Hackett on The Spruce Eats Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.

”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.

“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea

To check this out online, click here.

Ingredients

About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)

1 1/2 to 2 cups water

1 to 2 tablespoons honey (or agave nectar, to taste)

Optional: 1/2 lime (juiced, or to taste)

Directions

First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.

Remove from heat and add lime juice and honey (or agave nectar) to taste.

The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.

Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.

WATERMELON PUNCH

Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.

This recipe is from my e-cookbook, Off the Wall Cooking, soon to be updated.)

1 watermelon

1 T honey

6 oz. can orange juice, undiluted

2 liter bottle ginger ale

Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.

Drinks

We all need a little variety when it comes to eating. What we drink should be varied, too! Here are six yummy drinks to try, including Caramel Cappuccino Shakes and Rumplemayer’s Hot Chocolate. Enjoy!

APPLE CIDER FLOATS

This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”

Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2

To view this online, click here.

Ingredients

1/2 c. caramel sauce

1/2 c. cinnamon-sugar

2 c. apple cider, warmed

Vanilla ice cream, for serving

cinnamon sticks

Whipped cream, for serving

Apple slices

Directions

Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.

Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.

Drizzle more caramel over the whipped cream and serve immediately.

CARAMEL CAPPUCCINO SHAKE

This is from an old (10+ year old) Weight Watchers email. The points are from 2006.

The recipe begins, “It's hard to believe this luscious shake is nearly fat-free. You can easily double the recipe and share some with the rest of the family.”

POINTS® Value | 4; Servings | 2; Preparation Time | 8 min;Cooking Time | 0 min; Level of Difficulty | Easy

Ingredients

1 cup fat-free vanilla frozen yogurt

1/4 cup fat-free skim milk

1/2 tsp instant espresso, powder

1/4 tsp ground cinnamon

1/4 cup lite whipped topping

2 Tbsp fat-free caramel topping

Instructions

Blend yogurt, milk, espresso powder and cinnamon on high. Pour into two glasses. Top each with 2 tablespoons whipped topping and 1 tablespoon caramel topping.

RUMPLEMAYER’S HOT CHOCOLATE

This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Hot chocolate is traceable to the Aztecs, who regarded the dark and bitter drink as a sacred brew. The hot cocoa that Columbus offered his patrons tasted “bitter, scummy and peppery,” according to Chantal Coady's account in “The Chocolate Companion,” which explains, no doubt, why they disliked it intensely. Sometime later, Cortez offered the same beverage to Charles V and his courtiers and succeeded in capturing their imagination with the addition, Ms. Coady writes, of some sugar and vanilla. This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, falls into the latter camp; it is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top.”

Yield: 4 servings; Time: 2 minutes.

This was featured in “Food; Loco for Cocoa,” and can be viewed here.

Ingredients

4 cups milk

6 tablespoons sugar

7 ounces semisweet chocolate, chopped

1 cup heavy cream (optional)

Ground cinnamon, for garnish (optional)

Preparation

Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.

Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.

LEEANN'S LUSCIOUS SMOOTHIE

This recipe, as well as the next one (Slim-Down Smoothie), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.

This one begins, “To eliminate processed sugar, reader LeeAnn created a smoothie sweetened with strawberries.”

Servings: 1

1 cup skim milk

1 cup frozen, unsweetened strawberries

1 Tbsp cold-pressed organic flaxseed oil

1 Tbsp sunflower or pumpkin seeds (optional)

Mix milk and frozen strawberries in a blender for 1 minute.

Transfer to a glass and stir in the tablespoon of flaxseed oil, or serve with a tablespoon of sunflower or pumpkin seeds instead.

Nutrition Information: Calories: 256; Protein: 9 g; Carbs: 26 g; Fiber: 3 g; Sugar: 19 g; Total fat: 14 g; Saturated fat: 1.5 g; Sodium: 106 mg

SLIM-DOWN SMOOTHIE

This one begins, “Wonderfully thick and tasty, this healthy smoothie recipe easily substitutes for milkshakes and ice cream.”

Servings: 1

1 cup frozen berries, such as blueberries, raspberries, or strawberries

1/2 cup low-fat yogurt (any flavor)

1/2 cup orange juice or other juice

Place the berries, yogurt, and orange juice in a blender and pulse for 30 seconds. Blend for 30 seconds, or until smooth.

Nutrition Information: Calories: 185; Protein: 8 g; Carbs: 35 g; Fiber: 3.5 g; Sugar: 26 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 90 mg

PURPLE POWER BLACKBERRY PEACH SMOOTHIE

This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”

POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy

Ingredients

3/4 cup ice cube(s)

2 medium peach(es), peeled, pitted and quartered

1/4 cup blackberries

1/2 cup fat-free skim milk

Directions

Place ice in a blender container; add peaches, blackberries and milk.

Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.

Friday Recipes

I've been going vegetarian for years. The hardest part is at the holidays, when turkey seems to be the food d'jour. But that's beside the point.

I've picked a few recipes from VegKitchen to help you through the weekend, including No-Bake Espresso Mud Pie and Purple Power Blackberry Peach Smoothie. Enjoy!

PASTA WITH GREENS, CHICKPEAS, AND OLIVES

This recipe is listed as their recipe of the month. According to the site, "This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas."

Serves: 4 to 6

10 to 12 ounces rotini, rotelle, or cavatappi (spiral pasta, see note)

2 tablespoons extra-virgin olive oil

2 to 3 cloves garlic, minced

1 small red bell pepper, cut into strips

10 to 12 ounces chard, kale, or spinach, any variety

3 medium ripe tomatoes, diced

15- to 16-ounce can chickpeas, drained and rinsed

1/2 cup sliced pitted oil-cured olives (such as Kalamata)

1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano

Salt and freshly ground pepper to taste

1/4 to 1/2 teaspoon dried hot red pepper flakes, optional

Cook the pasta in plenty of rapidly simmering water until al dente, then drain and transfer to a large serving bowl.

If using any variety of chard, cut the leaves away from the stems and chop coarsely or cut into ribbons. If you plan on using the stems from chard, trim an inch or so away from the bottom, then slice thinly. If using kale, strip the leaves from the stems, and cut into narrow ribbons or small bite-size pieces. Thinly slice the stems if you plan to use them, otherwise, discard. Stem larger spinach leaves and chop coarsely; if using baby spinach, use the leaves whole.

Heat the oil in a large skillet. Add the garlic and bell pepper and sauté over medium heat until the garlic is lightly golden and the bell pepper softens, about 3 minutes.

Add the greens and stir in quickly to coat with the oil. If using spinach, cover and let it wilt for 30 seconds or so. If using kale or chard, add a couple tablespoons of water, cover, and cook for 2 to 3 minutes, just until wilted and bright green.

Add the tomatoes, chickpeas, olives, and oregano. Stir together and cook, stirring frequently for 3 to 4 minutes, or until everything is heated through.

Combine the mixture from the skillet with the pasta in the serving bowl and toss together. Toss with the skillet mixture. Season with salt, pepper, and optional red pepper flakes. Sprinkle optional pine nuts over the pasta, and serve.

Note: In this dish, I used a spelt rotini, but you can use any kind of short twisty pasta, and of course go for a gluten-free variety if that’s your preference.

Read more here.

BLACK-EYED PEAS WITH SPINACH AND HERBS

"Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes," according to the recipe.

Serves: 6

2 tablespoons olive oil

1 medium onion, chopped

1 cup chopped leek (white part only), well rinsed

Two 16-ounce cans black-eyed peas, drained and rinsed

2 large or 3 medium tomatoes, diced

Juice of 1/2 to 1 lemon, to taste

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

10 to 12 ounces fresh spinach, stemmed and well rinsed (or baby spinach, well rinsed)

1/2 cup chopped fresh parsley, or more, to taste

4 scallions, sliced

Salt and freshly ground pepper to taste

Hot cooked rice or other grain, optional

Heat the oil in an extra-large skillet or a steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.

Add the leek and sauté another 5 minutes or so, until both it and the onion are golden.

Stir in the black-eyed peas, tomatoes, lemon juice, and spices. Cook until everything is hot and the tomatoes have softened, about 5 minutes.

Add half of the spinach, cover and cook until wilted down, then add the rest. Once it’s all wilted down, stir it in along with the parsley, and scallion. Cook for just a minute or two longer, just until then season with salt and pepper.

Serve at once over hot cooked rice or other grain, if desired.

Read more at http://www.vegkitchen.com/recipes/bountiful-beans/bean-main-dishes/black-eyed-peas-with-spinach-and-herbs/#sDx8kzIPtIHIW3To.99.

SIMPLE QUINOA, BROCCOLI, AND CHEESE CASSEROLE

"This easy casserole offers maximum nourishment. Serve with microwaved or baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes," according to the website's description. My description? "Yum!"

Serves: 6

1 1/2 cups quinoa, rinsed in a fine sieve

1 vegetable bouillon cube

2 tablespoons extra-virgin olive oil

1 large onion, quartered and thinly sliced

2 large broccoli crowns, cut into bite-sized pieces

1/3 cup sliced sun-dried tomatoes or sliced black olives

Salt and freshly ground pepper to taste

1 1/2 cups grated vegan cheddar cheese

Preheat the oven to 400º F.

Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and enough water to keep the skillet moist. Cover and steam until the broccoli is tender-crisp, about 5 to 7 minutes.

In a mixing bowl, combine the cooked quinoa with the broccoli mixture, dried tomatoes or olives, and half of the cheese. Season with salt and pepper and stir well.

Transfer the mixture to a lightly oiled, shallow two-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, about 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.

Read more here.

And finally, check out their article "Cheap Eats for Tough Times." We could all use some help when it comes to buying nutritious food these days, right? Enjoy!

NO-BAKE ESPRESSO MUD PIE

This is from Jake Cohen, a food editor on Tasting Table. Jake wrote, “When we venture into dessert territory, summer is all about pies. But when we simply can't handle the heat of turning on our ovens, this no-bake mud pie saves the day. An Oreo® crust holds layers of chocolate ganaches and espresso whipped cream for a decadently sweet pick-me-up.

“This recipe is super simple but requires some wait time while you let the layers firm up in the fridge. It's a great one to make in advance and even keep in the freezer. This way, you can cut perfect slices before the pie tempers.

“To learn more, read ‘No Sweat.’”

This recipe stars off, “Turn your oven off for a slice of heaven.”

Yield: One 9-inch pie; Prep Time: 30 minutes, plus 4 hours chilling time; Cook Time: N/A; Total Time: 30 minutes, plus 4 hours chilling time

To view this online, click here.

Ingredients

For the Crust:

One 14.3-ounce package Oreos®

1 stick unsalted butter, melted

For the Dark Chocolate Ganache:

12 ounces semisweet chocolate chips

1 1/4 cups heavy cream

1 tablespoon instant espresso

1 teaspoon kosher salt

For the Milk Chocolate Ganache:

12 ounces milk chocolate chips

3/4 cup heavy cream

1 teaspoon kosher salt

1 vanilla bean, seeds scraped

For the Espresso Whipped Cream:

1 cup heavy cream

1 tablespoon confectioners' sugar

1 teaspoon instant espresso

Pinch kosher salt

For the Garnish:

1 tablespoon confectioners' sugar

1/2 teaspoon instant espresso

Chocolate-covered espresso beans

Directions

Make the crust: In a food processor, pulse the Oreos® into fine crumbs. Add the butter and pulse to incorporate. Press the crumbs into the bottom and up the sides of a deep 9-inch pie tin. Keep in the refrigerator while you make the dark chocolate ganache.

Make the dark chocolate ganache: In a medium microwavable bowl, combine all the dark chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour into the crust and chill until firm, 1 hour.

Make the milk chocolate ganache: In a medium microwavable bowl, combine all the milk chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour over the dark chocolate ganache and chill until firm, 2 hours.

Make the espresso whipped cream: In a large bowl, combine all the whipped cream ingredients. Using an electric hand mixer, beat to stiff peaks. Spread over the chilled milk chocolate ganache. Chill the pie for 1 hour more.

For garnish: In a small bowl, stir together the confectioners' sugar and instant espresso. Remove the pie from the refrigerator and, using a fine-mesh sieve, dust the top with the sugar mixture. Sprinkle with chocolate-covered espresso beans. Then slice and serve.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

PURPLE POWER BLACKBERRY PEACH SMOOTHIE

This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”

POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy

Ingredients

3/4 cup ice cube(s)

2 medium peach(es), peeled, pitted and quartered

1/4 cup blackberries

1/2 cup fat-free skim milk

Directions

Place ice in a blender container; add peaches, blackberries and milk.

Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.

Drinks

Here are six yummy drinks to help you through the day, including Cappuccino Cooler and Apple Cider Floats. Enjoy!

STARBUCK'S FRAPPUCINO

This is from Healing Heart Foundation, and begins, “Make this popular frozen delight at home, without the caffeine buzz(or with it).”

1 1/2 cups strong cold decaffeinated coffee

1/2 cup fat-free or low-fat soy or rice milk

1/2 cup granulated sugar

1 teaspoon chocolate syrup

1/4 teaspoon salt

1/8 teaspoon vanilla extract

3 cups crushed ice or ice cubes

Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.

2 - 16 oz servings, each 191 calories: 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.

LEEANN'S LUSCIOUS SMOOTHIE

This recipe, as well as the next one (Slim-Down Smoothie), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.

This one begins, “To eliminate processed sugar, reader LeeAnn created a smoothie sweetened with strawberries.”

Servings: 1

1 cup skim milk

1 cup frozen, unsweetened strawberries

1 Tbsp cold-pressed organic flaxseed oil

1 Tbsp sunflower or pumpkin seeds (optional)

Mix milk and frozen strawberries in a blender for 1 minute.

Transfer to a glass and stir in the tablespoon of flaxseed oil, or serve with a tablespoon of sunflower or pumpkin seeds instead.

Nutrition Information: Calories: 256; Protein: 9 g; Carbs: 26 g; Fiber: 3 g; Sugar: 19 g; Total fat: 14 g; Saturated fat: 1.5 g; Sodium: 106 mg

SLIM-DOWN SMOOTHIE

This one begins, “Wonderfully thick and tasty, this healthy smoothie recipe easily substitutes for milkshakes and ice cream.”

Servings: 1

1 cup frozen berries, such as blueberries, raspberries, or strawberries

1/2 cup low-fat yogurt (any flavor)

1/2 cup orange juice or other juice

Place the berries, yogurt, and orange juice in a blender and pulse for 30 seconds. Blend for 30 seconds, or until smooth.

Nutrition Information: Calories: 185; Protein: 8 g; Carbs: 35 g; Fiber: 3.5 g; Sugar: 26 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 90 mg

APPLE CIDER FLOATS

This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”

Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2

To view this online, click here.

Ingredients

1/2 c. caramel sauce

1/2 c. cinnamon-sugar

2 c. apple cider, warmed

Vanilla ice cream, for serving

cinnamon sticks

Whipped cream, for serving

Apple slices

Directions

Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.

Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.

Drizzle more caramel over the whipped cream and serve immediately.

CAPPUCCINO COOLER

This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”

POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy

Ingredients

1/2 cup 1% low-fat milk

1/2 cup fat-free vanilla frozen yogurt

1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature

1/4 cup ice cube(s), about 3 cubes

1/2 tsp sugar, superfine

1/4 tsp ground cinnamon

Directions

In a blender, combine all ingredients; puree until smooth.

Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.

PURPLE POWER BLACKBERRY PEACH SMOOTHIE

This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”

POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy

Ingredients

3/4 cup ice cube(s)

2 medium peach(es), peeled, pitted and quartered

1/4 cup blackberries

1/2 cup fat-free skim milk

Directions

Place ice in a blender container; add peaches, blackberries and milk.

Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.