"This top-notch tropical shake will get rave reviews when you serve it on warm summer days--"1/2 pint coconut ice cream
1 (8-1/4 ounce can) crushed pineapple, undrained
3/4 cup light cream or milk
1/2 of (6-ounce) can frozen tangerine or orange juice concentrate (1/3 cup)
1 small banana, cut into chunks
3 or 4 ice cubes
toasted coconut (optional)
In blender container or food processor bowl, place the ice cream, undrained pineapple, cream, frozen juice concentrate, and banana. Cover; blend to mix. Add ice cubes, one at a time, through opening in lid, blending until mixture is thick and foamy. Serve immediately. If desired, garnish each serving with toasted coconut.--Mrs. L. K. Ross, Sonora, Calif.
Serves 6.
[clipped from "Better Homes and Gardens"]
No comments:
Post a Comment