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Health Information
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Friday, September 05, 2008
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 Fake Shakes
Citrus Fake Shakes
- 1 frozen citrus
fruit juice bar (2 l/2 oz.) or 2 bars (1 3/4 oz.) same flavor
- l/2 cup chilled
soy-based milk substitute/nutritional supplement
- 1/4 tsp. vanilla
Remove citrus bar from
freezer and allow to thaw slightly (about 5-10 minutes until soft).
Break bar into pieces. Place in blender. Add other ingredients
and blend at low speed for 10 seconds. Serves 1.
Double Citrus: Add 1 tbsp. frozen orange juice concentrate
and 1 tbsp. sugar to the lemon or orange flavor Fake Shake before
blending. This version has 192 calories and 3 grams of protein
per cup.
Butterscotch Fake
Shake
- 1/2 cup chilled
or partially frozen soy-based milk substitute/ nutritional
supplement
- 1/4 tsp. vanilla
- 2 tbsp. milk-free
butterscotch sauce
Blend all at low speed
about 10 seconds. Using the partially frozen liquid will produce
a much colder, thicker shake. Serves 1.
Chocolate: Use 2 tbsp. chocolate syrup in place of butterscotch.
(Commercial chocolate syrups are often made without milk or lactose;
always read the ingredient labels).
Butterscotch-Banana: Add 1/2 well ripened, sliced banana
to ingredients for butterscotch shake.
Peanut Butter-Honey: Omit butterscotch sauce. Mix together
in a cup: 1/4 cup soy formula or nondairy creamer, 2 tbsp. smooth
peanut butter, 1 tbsp. honey, and 1/4 tsp. vanilla. Place partially
frozen liquid in blender, then add peanut butter mixture. Blend
for about 10 seconds or until smooth.
Fake Shake Sherbet
Follow recipe for Peanut
Butter-Honey (you can double or triple recipe). Pour shake into
small container. Freeze 2 hours or until it begins to harden around
edges. Scrape into bowl and mix thoroughly, until lumps disappear.
Return to container and refreeze 2 hours or until firm.
Other Frozen Fake Shakes: The Butterscotch, Chocolate,
or Butterscotch-Banana shakes (see recipe) can be frozen using
the same method as for Fake Shake Sherbet.
Instant Breakfast
Shake
- 1 package instant
breakfast mix
- 1 cup whole milk
- 1/4 cup instant
nonfat dry milk
- 1 cup ice cream
(2 to 3 scoops)* (Sherbet may be substituted for ice cream.)
- 1 egg (poached
or soft-boiled), if desired
Mix or blend until smooth. Add more milk for a thinner shake.
If shake tastes too sweet, add a few drops of lemon juice. Serves
1.
*Each serving counts as 1/2 cup of a daily 2-cup milk allowance.
Make-Your-Own Shake
You can add any of the
following to the Instant Breakfast Shake recipe:
- 1/2 large banana
- 1 to 2 tbsp. chocolate
sauce
- 1 tsp. instant
coffee plus sugar to taste
- 1 tbsp. malted
milk powder
- 1/2 cup canned
fruit
- 1/2 tsp. vanilla
flavoring plus 1/4 tsp. cinnamon
- 1 tbsp. molasses
- fresh or frozen
fruit, as allowed
Try something not listed,
mix together to make new combinations, or ask a registered dietitian
for suggestions.
Homemade Peanut
Butter Shake
- 1 cup vanilla-flavored,
soy-based, nutritional supplement
- 1 pint low-fat
vanilla ice cream
- 1 cup water
- 1/4 cup ginger
ale
- 1 banana
- 5 tbsp. peanut
butter
Add all ingredients
to a blender and mix thoroughly until smooth. Refrigerate unused
portion. Serves 4.
* Each serving counts as 1/2 cup of daily 2-cup milk allowance.
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