Ingredients:
1/4 cup milk
1/2 cup strawberry yogurt
1/4 cup crushed ice
1 banana, peeled and chopped
1/2 cup pineapple chunks
1/2 teaspoon honey
Procedures:
Put all ingredients into a blender except the honey. Blend for
about 20 seconds. Then, add the honey and blend for another 10
seconds. Pour into flute glasses and serve.
Subscribe to:
Post Comments (Atom)
Blog Archive
-
▼
2012
(104)
-
▼
March
(21)
- Crockpot Chicken Pot Pie
- Eleven Madison Park's Chocolate-Covered Banana-Crè...
- Red Lobster Rock Shrimp Creole
- IHOP Pumpkin Pancakes
- Hotel Condon Corn Bread
- Famous Dave's Grilled Peaches with Vanilla Bean Ic...
- Le Bernardin Pan Roasted Codfish, Sautéed Baby Art...
- Apple Rutabaga Soup
- Curried Beef
- Veggie Hash Browns
- Benihana's Ginger Salad Dressing
- California Pizza Kitchen Jambalaya Pasta with Chicken
- Per Se Leg of Lamb
- Eleven Madison Park's Strawberry Gazpacho
- Lemon Tilapia Fish with Organic Quinoa
- Little Dom's Fruit Focaccia
- Chicken Chow Mein
- Westside Tavern's Warm Sticky Toffee Cake
- White Chocolate Macaroons
- Cream Cheese Pound Cake
- Isla Tropicana Smoothie
-
▼
March
(21)
No comments:
Post a Comment