2. Shamrock Smoothies
6 kiwi fruit, peeled and quartered
1 cup seedless green grapes
1 banana, peeled and cut into 1-inch pieces
1 6 – ounce carton key lime- or vanilla-flavored yogurt
1 cup orange juice or white grape juice, well-chilled
3 tablespoons honey
2 -4 tablespoons rum*
1 -2 drops green food coloring (optional)
Fresh kiwifruit slices
Place kiwi fruit and banana in a 15x10x1-inch baking pan. Place in freezer and freeze, uncovered, for 2 hours or until frozen**.
In a blender, combine grapes, yogurt, orange juice, honey, rum and about 1/3 of the frozen fruit. Cover and blend until almost smooth. Gradually add remaining fruit, blending after each addition until almost smooth. Add food coloring, if you like.
Pour into glasses and garnish with kiwifruit slices.
Yield: 5 Servings.
3. St. Patrick’s Day Cupcakes
1 3/4 cups all-purpose flour
1 4-serving-size package instant pistachio pudding mix
3/4 cup miniature semisweet chocolate pieces
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1 1/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 of a can cream cheese frosting (1 cup)
Green colored sugar
1/2 cup candy-coated milk chocolate pieces
Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces.
Yield: 18 Cupcakes
Fiber (g) 0,
carb. (g) 40,
pro. (g) 3,
chol. (mg) 32,
Fat, total (g) 13,
cal. (kcal) 285,
sodium (mg) 179