Jun 222010
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Nanci: Have you noticed that slushies and smoothies are everywhere? For years, Burger King, Dairy Queen and the gas stations were the only places that you could get a slushy but now Taco Bell and McDonald’s have jumped onto the slushy/smoothie bandwagon. If you watch the Taco Bell advertisement for the slushies, they even say at the end “contains no real fruit juice”. Bummer, eh?


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Frozen strawberries

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Watermelon, cubed and seeded

4 C.

8 C.

12 C.

16 C.

20 C.

24 C.

Sugar, Splenda, or honey

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.


Assembly Directions:
Put frozen strawberries into a blender. Cover and pulse until crushed. Add watermelon and blend until slushy. Add sugar and blend about 10 seconds. Serve immediately or freeze for later.

Freezing Directions:
There are lots of ways to freeze beverages. You can put the entire recipe into a freezer bag or a freezer container. If you use a bag, try to freeze it flat but don’t let your drink run all over the counter! If you use a freezer container, leave some space at the top for the beverage to expand as it freezes (it’s a science thing – trust me).

You can also purchase foam lidded cups at Costco, GFS or a restaurant supply store and freeze your drinks individually.

Nutritional Info: with sugar
Per Serving: 88 Calories; 1g Fat (6.9% calories from fat); 1g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.
Exchanges: 1 Fruit.

Nutritional Info: with Splenda
Per Serving: 82 Calories; 1g Fat (7.4% calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 11mg Sodium.
Exchanges: 1 Fruit.

Nanci Slagle

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