Banana Colada Smoothie



Prep Time: 5 Minutes Cook Time:

Serves: 2

"This smoothie is a refreshing tropical treat."





Ingredients



1 cup ice cubes

1 cup chopped fresh pineapple

1 small ripe banana, sliced

3 tablespoons SPLENDA No Calorie Sweetener, Granulated

1/2 cup reduced-fat coconut milk

1/2 teaspoon vanilla extract

Directions Combine all ingredients in a blender in the order listed;

process mixture until smooth, stopping to scrape down sides.



Look for unsweetened coconut milk in the Asian food section of your

supermarket.

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Southern Iced Tea



Prep Time: 10 Minutes Cook Time

Serves: 6



Ingredients



5 cups water, divided

2 family size tea bags

1 cup SPLENDA No Calorie Sweetener, Granulated

Optional Flavoring: 1/4 cup freshly squeezed lemon juice

Optional Garnish: mint sprigs, lemon slices.

Directions Bring 3 cups of the water to a boil. Pour over tea bags;

cover and steep 10 minutes. Remove and discard tea bags, squeezing

gently.

Stir SPLENDA Granulated into tea; add remaining 2 cups water. Add

lemon juice, if desired. Serve over crushed ice. Garnish, if desired.

Note

Substitute three or four regular-size tea bags or 1 tablespoon loose

tea for 1 family-size tea bag.



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Peach Melba Sipper











Read Review (1)





Prep Time: 15 Minutes Cook Time

Serves: 5

"With the convenience of frozen peaches, you can enjoy this summer

sipping dessert year round."



Ingredients



Raspberry Sauce:

1 (12 ounce) package frozen unsweetened raspberries, thawed

1/4 cup SPLENDA No Calorie Sweetener, Granulated

1 tablespoon cornstarch



Peach Smoothie:

1 (16 ounce) package frozen unsweetened sliced peaches

1 (8 ounce) container plain yogurt

1/4 cup reduced fat milk or peach nectar

1/4 cup SPLENDA No Calorie Sweetener, Granulated

1/4 teaspoon almond extract

1 cup ice cubes



Optional Garnish: fresh raspberries and peach slices



Directions Process raspberries in a food processor or blender. Pour

mixture through a fine wire-mesh strainer, discarding seeds and pulp.

Combine SPLENDA Granulated and cornstarch in a small saucepan; stir

in raspberry puree. Bring to a boil over medium heat, stirring

constantly; boil, stirring constantly, 1 minute. Chill.

Spoon or drizzle 1 tablespoon raspberry sauce into each glass. Set

aside.

Process peaches, yogurt, milk, SPLENDA Granulated, almond extract,

and ice cubes in a blender until smooth, stopping to scrape down

sides. Pour into glasses. Top with remaining raspberry sauce.

Garnish, if desired. Serve immediately.







Kelly in IL