Fruited Rum Frappe Recipes
LITTLE RED'S FAVORITE FRUIT FRAPPE
Provided by Food Network
Number Of Ingredients 7
Steps:
- Put juice, banana, strawberries and vanilla extract in the blender. Blend for 20 to 30 seconds on puree settings until smooth. Add yogurt and ice. Blend about 30 seconds or until the yogurt is well blended and ice is slightly crunchy. Serve in tall glasses and garnish with a big red strawberry.
FRUITY FRAPPE
It's fun to be able to make a tasty clone of something at a restaurant. But even better, I like knowing exactly what's in it. Honey gives the frappe the right amount of sweetness, not gobs of corn syrup. -Patricia Crouse, Warren, Pennsylvania
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place all ingredients in a blender; cover and process until blended. Serve immediately.
Nutrition Facts : Calories 166 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 28mg sodium, Carbohydrate 39g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH FRUIT FRAPPE
Make and share this Fresh Fruit Frappe recipe from Food.com.
Provided by newspapergal
Categories Beverages
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except ice.
- Fill blender container 1/2 full of mixture.
- Add crushed ice to fill to the top.
- Cover and blend on high speed until of a uniform consistency.
- Repeat with remaining mixture.
- Serve immediately; garnish with fruit, if desired.
Nutrition Facts : Calories 105.5, Fat 0.4, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 26.3, Fiber 1.7, Sugar 23.1, Protein 1.2
FRUITED RUM FRAPPE
Make and share this Fruited Rum Frappe recipe from Food.com.
Provided by Brenda.
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients into a blender and blend until combined. Add additional ice if a thicker drink is desired.
- Pour into a glass and garnish as desired.
Nutrition Facts : Calories 77.8, Fat 0.1, Sodium 5.3, Carbohydrate 3.1, Fiber 0.1, Sugar 2.5, Protein 0.2
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