Mixed Fruit Explosion Smoothie Recipes

FRUIT EXPLOSION MUFFINS (TIM HORTON'S COPYCAT)

Steps:

• Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
• In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
• Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
• Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
• Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
• May be stored at room temperature for 2-3 days or frozen for 3-4 months.

FROZEN FRUIT SMOOTHIES

Steps:

• Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.
• Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

MIXED BERRIES SMOOTHIE

Steps:

• Puree all ingredients in a blender until smooth.

ALL-FRUIT SMOOTHIES

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.

SMOOTHIES: FRUIT EXPLOSION RECIPE BY TASTY

Steps:

• In a blender, combine the milk, fruit, apricots, and coconut chips. Blend on high speed until smooth.
• Enjoy!

MIXED FRUIT EXPLOSION SMOOTHIE

Steps:

• Combine all ingredients in blender and whip until smooth.

MIXED FRUIT SMOOTHIE

Steps:

• Put ingredients into a blender & puree until smooth.
• Pour into 2 glasses & ENJOY!