INGREDIENTS:

 

 

• 2 cups orange juice 

• 1 cup water

• 2 tablespoons powdered coffee creamer

• 1/2 cup sugar

• 14 - 16 full sized ice cubes

• 1 teaspoon vanilla extract

• 1 orange peel for extra flavor (optional)

 

 

DIRECTIONS:
 

 

Place all ingredients into blender and blend on high until no ice chunks are left.

 

Makes about (2) tall glasses.

 

 

NOTICE: 

I don't recommend replacing the powdered creamer with milk,

as the acid in the orange juice will curdle the milk!

 

 

STRAWBERRY CREAM SMOOTHIE VERSION:

Replace orange juice with strawberries (or even any kind of berry).

 

PEACH CREAM SMOOTHIE VERSION:

Replace orange juice with canned or fresh peaches.

 

 

 

 

 

Fruit  Float

 

 

 

INGREDIENTS:

 

 

TOPPING

 

• 1 (3 ounce) package cream cheese (softened)

• 8 ounces strawberry yogurt

• 1 tablespoon sugar

• 2 teaspoons lemon juice

• 2 cups Cool Whip

• 1/4 teaspoon almond extract

 

 

FRUIT SALAD

 

• 2 cups fresh blueberries

• 3 ripe peaches (peeled and sliced)

• 2 cups fresh strawberries (halved)

• 2 cups green seedless grapes

• 1 (11 ounce) can mandarin oranges (well drained)

• 2 - 4 tablespoons toasted sliced almonds (optional)

• whole strawberries (for garnish)

 

 

DIRECTIONS:
 

 

In small bowl, combine cream cheese, yogurt, sugar, and lemon juice.

Beat at medium speed until smooth.

Add whipped topping and almond extract, continue beating until smooth and thick.

Refrigerate.

 

In large glass bowl, layer blueberries, peaches and strawberries.

Spoon on half of topping mixture.

Layer on grapes and mandarin oranges.

Spoon on remaining half of topping over fruit to within one inch of edge.

Sprinkle with almonds.

Garnish with whole strawberries.

 

The salad can be made a day ahead and any fruit combination can be used.