This Summer Try These Recipes To Keep Cool 


Guava Fruit Punch Photo
Guava Fruit Punch
YIELD: Makes 4 servings
-
INGREDIENTS:
1-1/2
cups boiling water


2
decaffeinated tea bags


3
slices fresh ginger


2
cups guava juice


3/4
cup pineapple juice


1
to 2 tablespoons lemon juice


Ice cubes


Mint sprigs



 
PREPARATION:
1.
Combine boiling water, tea bags and ginger in heatproof pitcher; steep 5 minutes. Discard tea bags and ginger.

2.
Add guava juice, pineapple juice and lemon juice to tea mixture; mix well. Serve in tall glasses over ice. Garnish with mint sprigs.



NUTRITIONAL INFORMATION:
Serving Size:
Protein<1 g
Carbohydrate24 g
Calories97
Sodium15 mg
DIETARY EXCHANGE:
Fruit1-1/2












Strawberry Delights Photo
Strawberry Delights
YIELD: Makes 4 servings
-
INGREDIENTS:
2
cups low-fat strawberry ice cream


1
cup sliced fresh strawberries


2/3
cup cold fat-free (skim) milk


1/4
cup cold orange juice


1/8
teaspoon ground cinnamon


Additional fresh fruit


Mint sprigs




PREPARATION:
1.
Place ice cream, strawberries, milk, orange juice and cinnamon in blender or food processor. Blend at high speed until smooth.

2.
Pour into glasses. Garnish with additional fruit and mint sprigs, if desired.



NUTRITIONAL INFORMATION:
Serving Size: 1 cup Strawberry Delight (without fruit garnish)
Fiber1 g
Carbohydrate25 g
Cholesterol11 mg
Saturated Fat1 g
Total Fat2 g
Calories from Fat14 %
Calories133
Protein5 g
Sodium62 mg
DIETARY EXCHANGE:
Fat1/2
Fruit1/2
Starch1



















Banana Split Shakes Photo
Banana Split Shakes
YIELD: Makes 4 servings
-
INGREDIENTS:
1
small (6-inch) ripe banana


1/4
cup skim milk


5
maraschino cherries, drained


1
tablespoon light chocolate syrup


1/8
teaspoon coconut extract


4
cups low-fat chocolate frozen yogurt





PREPARATION:
1.
Combine banana, milk, cherries, chocolate syrup and coconut extract in blender. Cover; blend on HIGH speed until smooth.

2.
Add yogurt 1 cup at a time. Cover and pulse on HIGH speed after each addition until smooth and thick. Pour into 4 glasses. Garnish with additional maraschino cherries, if desired.


Tip: For a low-fat shake, chop 3 large, peeled bananas. Place in resealable plastic bag and freeze until solid. (This is a great use for over-ripe bananas). Blend with milk, cherries, chocolate syrup and coconut extract. It will not be as thick and frosty, but will be lower in calories and fat.


Snowbird Mocktails Photo
Snowbird Mocktails
PREP TIME: 10 minutes
YIELD: Makes 10 servings
-
INGREDIENTS:
3
cups pineapple juice


1
can (14 ounces) sweetened condensed milk


1
can (6 ounces) frozen orange juice concentrate, thawed


1/2
teaspoon coconut extract


1
liter (about 32 ounces) ginger ale, chilled


Orange slices (optional)


Marachino cherries (optional)




PREPARATION:
1.
Combine pineapple juice, sweetened condensed milk, orange juice concentrate and coconut extract in large pitcher; stir well. Cover; refrigerate at least 1 hour or up to 1 week.

2.
To serve, pour 1/2 cup pineapple juice mixture into individual glasses (over crushed ice, if desired). Top off each glass with about 1/3 cup ginger ale. Garnish each glass with orange slice and cherry.


Tip: Store unopened cans of sweetened condensed milk at room temperature for up to 6 months. Once opened, store them in an airtight container in the refrigerator for up to 5 days.


Cranberry Sangría Photo
Cranberry Sangría
YIELD: Makes about 7 cups (10 to 12 servings)
-
INGREDIENTS:
1
bottle (750 mL) Beaujolais or dry red wine


1
cup cranberry juice cocktail


1
cup orange juice


1/2
cup cranberry-flavored liqueur (optional)


1
orange,* thinly sliced


1
lime,* thinly sliced




PREPARATION:
1.
Combine wine, cranberry juice cocktail, orange juice, liqueur, if desired, orange and lime slices in large glass pitcher. Chill 2 to 8 hours before serving.

2.
Pour into glasses; add citrus slices from sangría to each glass.


Sparkling Sangría: Just before serving, tilt pitcher and slowly add 2 cups well-chilled sparkling water or club soda. Makes about 9 cups (12 to 15 servings).


Icy Mimosas Photo
Icy Mimosas
YIELD: Makes 6 servings
-
INGREDIENTS:
3
cups frozen Tropic Ice mix, crushed (recipe follows)


6
frozen whole strawberries with stems attached


3
cups diet ginger ale or Champagne


6
wine goblets, preferably frozen


6
cloth napkins (optional)




PREPARATION:
1.
Tie a napkin around the stem of each wine goblet, if desired. Spoon 1/2 cup of the shaved or crushed Tropic Ice mixture in each goblet. Pour 1/2 cup diet ginger ale or Champagne over each serving and add 1 frozen strawberry.



NUTRITIONAL INFORMATION:
Serving Size: 1 cup
Sodium41 mg
Protein<1 g
Fiber<1 g
Carbohydrate10 g
Calories from Fat1 %
Calories44
DIETARY EXCHANGE:
Fruit1