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Tag Archives: condensed milk

Avocado Coconut Smoothie

27 Jun

It’s been heating up around here.  After the intensely endless winter we just had, I’m not complaining.  Not one bit.  We can finally enjoy those refreshingly cool treats of summer.  I am rediscovering the wonders of smoothies.  Mostly because they’re a foolproof way to get all my kids to eagerly gulp down a glass full of healthy nutrients.  This Avocado Coconut Smoothie was a result of housing too many avocados that needed to be eaten.  Or slurped.

Avocado Coconut Smoothie 2

We’ve been loving on avocados this year.  We frequently indulge in our favorite healthy snack, Fresh ‘n Chunky Guacamole, which is so delish that I make double batches to keep up with the demand.  Our Creamy Avocado Pasta is a fab dinner for warm summer days.  Now this Avocado Coconut Smoothie is definitely going into our warm-weather drink/treat rotation.

Avocado Coconut Smoothie

Avocados are quite popular as a sweet treat in many Asian countries.  Often, avocados are blended with sweetened condensed milk for a buttery, sweet milkshake-like treat.  I used unsweetened coconut milk in lieu of sweetened condensed milk, for a much healthier smoothie.  The coconut milk lends a wonderfully tropical flavor, balancing out the avocado beautifully.  Because my coconut milk is unsweetened, I used honey for just the right amount of syrupy sweetness.

Avocado Coconut Smoothie 5

I always try to sneak in extra antioxidants into my smoothies, so I included baby spinach leaves in this one.  You can’t taste the spinach at all, and it offers both color and nutrition to the smoothie.  The overall result is a rich, indulgent, healthful treat that you can sip through a straw, enjoy with a spoon, or slurp straight up.

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This stuff is not only delicious, nutritious, but it’s also all-purpose.  Breakfast, absolutely.  After exercise, of course.  Afternoon pick-me-up, yes.  Dessert, totally.

Enjoy!

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AVOCADO COCONUT SMOOTHIE
(Makes 2 large or 4 small servings)

INGREDIENTS

1 large, just ripened avocado
1 cup whole Greek yogurt (vanilla or honey)
6-8 TB honey or agave nectar, depending on desired sweetness
1 1/2 cup unsweetened coconut milk
1 cup baby spinach leaves
1/2 – 3/4 cup crushed ice, optional

DIRECTIONS

Combine all ingredients except ice in blender.  Blend until smooth.  If desired, add crushed ice and blend until desired smoothness.  Serve immediately or chill serve.  If serving later, place cling wrap directly over surface of smoothie to prevent any turning of color.

Source:  Chew Out Loud

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Rainbow Layered Jello

6 Jul

Yes, America’s birthday is officially past, but I’m just getting around to posting these cute things.  Jello may typically be touted as kids’ food, but this layered jello is beloved even by the grown-ups.   I like to make rainbow layered jello almost every year, and my favorite color combo is the one I made this Independence Day:  red, white, and blue.  The colors pop and the flavor rocks!

Rainbow Layered Jello for 4th of July

The fun thing about this finger jello?  You can unleash the kid in you, and experiment with cookie cutters and all sorts of shapes.  I’m showing squares here, but circles and stars are great too!

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See if you can resist the urge to pull apart the layers as you eat these Jello treats.

RECIPE (makes a 9×11 pan of jello yum)

INGREDIENTS
2 (3oz) boxes strawberry or raspberry Jello
2 (30z) boxes blueberry Jello
1 box (4 packets) Knox gelatin
1 can (14 oz) sweetened condensed milk
a kettle of boiling water

DIRECTIONS
Dissolve two packets of Knox gelatin with two cups of boiling water in a bowl.  Mix with sweetened condensed milk.  Mix well, and set aside.  (Will be approx 3 cups)

Add 1/2 packet Knox gelatin to each box of Jello, in 4 separate bowls.  Add one cup of boiling water to each bowl of jello/Knox mixture and stir until well dissolved.

Spray a 13×9 pan with oil.  Carefully pour first colored jello bowl into pan.  Put in freezer, making sure pan is level, about 7-10 min.  for the first layer (until finger makes light print.)  Pour in 1 cup condensed milk mixture, and freeze for 7 min.  Continue layering and freezing for  7 min. each layer.  Don’t freeze too long between layers or it will not stay together.  If needed, microwave bowls of jello to keep from coagulation while you wait for each layer.

Have FUN!

Source:  Chew Out Loud, inspired by my friend Judy

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