Allamericanfruitsmoothies Recipes

25 FRUIT SMOOTHIE RECIPES

25 Fruit Smoothie Recipes image

Here's the most perfect frozen fruit smoothie you'll find! It's healthy, easy to blend up, and has the best creamy texture and fruity flavor.

Provided by Sonja Overhiser

Categories Drink

Time 5m

Number Of Ingredients 6

Ingredients

2 cups frozen strawberries OR any frozen fruit: mango, pineapple, blueberries, etc.
1 banana (room temperature)
1/4 cup Greek yogurt*
1 cup milk (or almond milk or oat milk)
1 1/2 tablespoons maple syrup, honey, or agave syrup
1/2 cup ice

Steps:

Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy and frothy, stopping and scraping down the sides as necessary. Serve immediately or store in a covered jar in the refrigerator for 2 days.

ALL-FRUIT SMOOTHIES

All-Fruit Smoothies image

Quick, easy smoothies made entirely with fruit!

Provided by Licia McClung O'Neill

Categories Drinks Recipes Smoothie Recipes Strawberry

Time 10m

Yield 2

Number Of Ingredients 4

Ingredients

1 cup pineapple juice
1 large banana, cut into chunks
1 cup frozen strawberries
1 cup frozen blueberries

Steps:

Pour pineapple juice into a blender and add banana, strawberries, and blueberries. Cover and blend until smooth, about 1 minute. Pour into 2 glasses.

Nutrition Facts : Calories 205 calories, Carbohydrate 51.1 g, Fat 1 g, Fiber 6.4 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 6.2 mg, Sugar 32.4 g

AMERICAN CHOP SUEY

American Chop Suey image

This is a quick recipe using 'canned' spaghetti. We always ate in on Friday nights before we would go to the football games. It is also excellent when served the next day, as the flavors have a chance to mix.

Provided by Susan Wright

Categories Main Dish Recipes Pasta

Time 20m

Yield 8

Number Of Ingredients 5

Ingredients

1 pound lean ground beef
½ cup chopped celery
½ cup chopped onion
1 (14.5 ounce) can stewed tomatoes
2 (15 ounce) cans spaghetti with sauce

Steps:

In a large skillet, brown the beef with the celery and onion until the onion is tender. Add the tomatoes and spaghetti and heat, stirring all together. Serve with garlic bread and a dinner salad if desired. SO easy!

Nutrition Facts : Calories 249.2 calories, Carbohydrate 20.7 g, Cholesterol 45.8 mg, Fat 12.5 g, Fiber 4.1 g, Protein 13 g, SaturatedFat 4.9 g, Sodium 564.5 mg, Sugar 2.3 g

ALL-AMERICAN FRUIT SMOOTHIES

All-American Fruit Smoothies image

"Packed with bananas and strawberries, this treat-in-a-glass hits the spot for breakfast or as a between-meals pick-me-up." Cooking time is blending time.

Provided by Courtly

Categories Smoothies

Time 4m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups apricot nectar, chilled
1 (8 ounce) carton plain yogurt
3 medium bananas, cut into chunks
1 cup sliced strawberry, chilled
2 tablespoons honey

Steps:

In a blender, combine all ingredients.
Blend until smooth.

Nutrition Facts : Calories 153.2, Fat 1.7, SaturatedFat 0.9, Cholesterol 5.3, Sodium 22.4, Carbohydrate 35, Fiber 2.5, Sugar 27.5, Protein 2.5

AMERICANA SMOOTHIES

Americana Smoothies image

This smoothie is not only delicious but also healthy for you! It is a wonderful brunch beverage. -Donna-Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3/4 cup strawberry yogurt
1/2 cup fresh strawberries, hulled
1/2 cup fresh blueberries
2 tablespoons honey
2 cups cubed seedless watermelon, frozen
Small watermelon wedges, optional

Steps:

In a blender, combine the yogurt, berries and honey. Cover and process for 30-45 seconds or until blended, stirring if necessary. Add watermelon; cover and process until smooth. Pour into chilled glasses; garnish with melon wedges if desired. Serve immediately.

Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 26mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ALL-AMERICAN PIE

All-American Pie image

With apples, cherries and blueberries, this patriotic slab pie even tastes American. If the day doesn't call for stars and stripes, feel free to use any shaped cookie cutters you like for this awe-inspiring potluck dessert. -James Schend, Editor, Taste of Home

Provided by Taste of Home

Categories Desserts

Time 2h

Yield 15 servings.

Number Of Ingredients 30

Ingredients

5 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 cups unsalted butter, cold
2/3 to 1 cup ice water
APPLE PIE FILLING:
6 cups sliced peeled Golden Delicious apples
2/3 cup plus 2 tablespoons unsweetened apple juice, divided
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
3 tablespoons cornstarch
1/4 teaspoon vanilla extract
CHERRY PIE FILLING:
1-1/4 cups sugar
1/3 cup cornstarch
3/4 cup cherry juice
4 cups fresh or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
BLUEBERRY PIE FILLING:
4 cups fresh blueberries, divided
3/4 cup water
1 tablespoon butter
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
Dash salt
1 teaspoon lemon juice

Steps:

Combine flour, sugar and salt in a food processor; pulse to combine. Add butter; pulse until crumbly. Transfer mixture to a large bowl. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in two, making one portion slightly larger. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight., For apple pie filling, in a large saucepan, combine apples, 2/3 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat. Cook and stir until apples soften, about 10 minutes. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally., For cherry pie filling, in a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract. Cool to room temperature, stirring occasionally., For blueberry pie filling, in a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. Cool to room temperature, stirring occasionally., Preheat oven to 425°. For crust, on a lightly floured surface roll out larger portion of dough to a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan. Press onto the bottom and up the sides of pan. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, about 20 minutes. Remove foil and weights; bake 6-8 minutes longer or until bottom is golden brown. Cool on a wire rack., Meanwhile, roll out remaining dough to a 15x10-inch rectangle. Using a pastry wheel and star cutouts of varying sizes, cut out stars and stripes for decorative topping of flag pie. Bake at 400° until golden brown, about 15 minutes for stripes and 8 minutes for stars. Cool on a wire rack., To assemble, place blueberry filling in 1/3 of crust; fill remaining portion of crust with "stripes" of cherry and apple fillings. Top pie with star and stripe cutouts.

Nutrition Facts : Calories 632 calories, Fat 26g fat (16g saturated fat), Cholesterol 67mg cholesterol, Sodium 24mg sodium, Carbohydrate 97g carbohydrate (55g sugars, Fiber 4g fiber), Protein 5g protein.

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