The chefs at The Culinary Institute of America have a great way to cool off during the warm summer months: fresh-made fruit smoothies.
Tropical Fruit Smoothies
Makes 2 Servings
1 cup diced pineapple
1/4 cup diced mango
1/4 cup diced papaya
1/4 cup peeled and diced kiwi
1/2 cup fresh orange juice, divided use
1/4 cup coconut milk
1/4 cup plain nonfat yogurt, optional
1/3 cup ice
1 Tbsp sugar, or as needed
1/4 tsp vanilla
2 pineapple slices for garnish
Toasted shredded unsweetened coconut for garnish, optional
1. In a blender, combine pineapple, mango, papaya, kiwi, and 1/4 cup orange juice. Purée until smooth. With the machine running, add the remaining orange juice, coconut milk, yogurt (if using), ice, sugar, and vanilla extract. Blend the fruit mixture until smooth and thick.
2. Serve the smoothies at once in chilled tall glasses garnished with a pineapple slice and a sprinkled of toasted coconut.
3. To Toast Coconut: Swirl the grated coconut in a dry sauté pan over medium-high heat for 2 to 3 minutes, or until golden brown. Immediately pour the toasted coconut into a cool bowl or plate to prevent scorching.
Makes 2 Servings
2 ripe peaches, peeled and pit removed
1 banana, sliced
1 cup peach juice or nectar
1/2 cup plain yogurt
3 Tbsp honey, or to taste
2 peach slices for garnish
1. In a blender, combine peaches, banana, peach juice or nectar, yogurt, and honey. Purée until smooth and thick.
2. Serve the smoothies at once in chilled tall glasses garnished with a peach slice.
(SOURCE: Culinary Institute of America)
Photo: Culinary Institute of America/Anne Rettig
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