Drink Recipes

December 28, 2008

Cranberry Punch

Cranberry Punch

2 cups cranberries
2 cups water
1 cup sugar
Cook to pulp, then strain. When cooled, add the following:

Juice of 3 lemons
Juice of 1 lime
1 quart gingerale
Red and green cherries

@wbaustin on Twitter 

funnyjokes.wordpress.com
Advertisements

September 14, 2008

Diabetic Drinks – Berry Lemonade

Drink Recipes – Berry Lemonade

Prep Time: 5 mins. Ready In: 5 mins.

1-1/2 quarts cold water, divided
1 pkg. (12 oz.) frozen unsweetened raspberries
1 tub COUNTRY TIME Lemonade Flavor Sugar Free Low Calorie Drink Mix

PLACE 3 cups of the water, raspberries and drink mix in blender
container; cover. Blend on high speed until smooth; strain fruit
mixture to remove seeds. Pour into large plastic or glass pitcher.
Stir in remaining 3 cups water.

REFRIGERATE until ready to serve. Stir before serving.

Makes 8 servings

Quench your thirst with this low calorie beverage. It’s also an
excellent source of vitamin C.

Nutrition Info (per Serving): Calories 25, Total Fat 0 g, Saturated Fat 0 g,
Cholesterol 0 mg, Sodium 5 mg, Total Carbohydrate 5 g, Dietary Fiber less than 1 g,
Sugars 4 g, Protein 0 g, Vitamin A 0 % DV, Vitamin C 25 % DV, Calcium 0 % DV,
Iron 0 % DV

Diet Exchange: 1/2 Fruit

April 9, 2008

Orange Brutus (Orange Julius)

Drink Recipe – Orange Brutus (Orange Julius)

Yield: 6 Servings
 
6 c Orange juice
1Envelope Dream Whip Powder
1/2 ts Vanilla
1 pk (3.4 oz)INSTANT vanilla pudding & pie filling mix
 
 In a blender, puree 3 cups orange juice and all remaining
 ingredients until smooth. Stir in remaining 3 cups orange
 juice. Serve over cracked ice. Makes 6 drinks.

March 25, 2008

Drink Recipe – Strawberry Delight

Strawberry Delight

1/2 cup sugar
5 cups water
1 cup pureed strawberries
2/3 cup lemon juice
1/3 cup powdered sugar
1/2 cup boiling water
2 cups ice

Mix sugar, powdered sugar, and lemon juice into the boiling water, disolve.

Vigorously beat strawberries into the sugar mixture.

Add sugar mixture into the 5 cups water.

Add ice.

February 22, 2008

Iced Mocha Latte

Makes: 4 (8-ounce) servings

2/3 cup SPLENDA® No Calorie Sweetener, Granular

2 tablespoons Dutch process cocoa

2 tablespoons instant coffee granules

2 cups boiling water

2 cups fat-free half and half, divided

Optional Garnish: frozen whipped topping, chocolate curls

COMBINE SPLENDA® Granular, cocoa, and coffee in a small bowl. Gradually whisk

in boiling water, whisking until blended. Stir in 1 cup half and half. Pour

mixture into ice cube trays. Freeze 8 hours.

POUR remaining 1 cup half and half in blender. Gradually add frozen mocha

cubes, blending until smooth. Serve immediately. Garnish with chocolate curls and

whipped, if desired.

February 19, 2008

High Voltage

1.5 fl. oz. of Scotch Whisky

1.0 fl. oz. of Triple Sec or Cointreau

1.0 fl. oz. of Lime Juice

Soda Water

Ice

Combine all ingredients (except Soda Water) in a cocktail shaker with the ice, shake, strain into a tumbler filled with ice, top with Soda Water, stir.

February 18, 2008

Mulled Cider

Yield: 7 (1 cup) servings

Source: “The Diabetes Snack Munch Nibble Nosh Book”

INGREDIENTS

– 6 cups hot decaffeinated or caffeinated tea

– 1 cup orange juice

– 2 tablespoons lemon juice

– 3/4 cup Splenda, or to taste

– 1/2 teaspoon vanilla

– 1/4 teaspoon orange extract

– 1 cinnamon stick

– 6 whole cloves

DIRECTIONS

Combine all ingredients in a large saucepan. Bring to

a simmer. Simmer for 20 minutes to allow the spices to

permeate the liquid. Ladle into mugs. Leftovers will keep

in the refrigerator 2 to 3 days. Rewarm in the microwave.

Nutritional Information Per Serving (1 cup):

Calories: 30, Fat: 0 g, Cholesterol: 0 mg, Sodium: 7 mg,

Dietary Fiber: 0 g, Sugars: 6 g, Protein: 0 g

Diabetic Exchanges: 1/2 Carbohydrate

February 15, 2008

Berry Lemonade

Prep Time: 5 mins. Ready In: 5 mins.

1-1/2 quarts cold water, divided

1 pkg. (12 oz.) frozen unsweetened raspberries

1 tub COUNTRY TIME Lemonade Flavor Sugar Free Low Calorie Drink Mix

PLACE 3 cups of the water, raspberries and drink mix in blender

container; cover. Blend on high speed until smooth; strain fruit

mixture to remove seeds. Pour into large plastic or glass pitcher.

Stir in remaining 3 cups water.

REFRIGERATE until ready to serve. Stir before serving.

Makes 8 servings

Quench your thirst with this low calorie beverage. It’s also an

excellent source of vitamin C.

Nutrition Info (per Serving): Calories 25, Total Fat 0 g, Saturated Fat 0 g,

Cholesterol 0 mg, Sodium 5 mg, Total Carbohydrate 5 g, Dietary Fiber less than 1 g,

Sugars 4 g, Protein 0 g, Vitamin A 0 % DV, Vitamin C 25 % DV, Calcium 0 % DV,

Iron 0 % DV

Diet Exchange: 1/2 Fruit

February 8, 2008

Starbucks Iced Caramel Macchiato

Source of Recipe

CopyCat Recipe

Recipe Introduction

Taste almost like the real thing!

List of Ingredients

Whole Milk

Brewed Espresso

Vanilla syrup

Your favorite caramel sauce (Smucker’s)

Whipped Cream opt

Recipe

In a pint glass or iced tea glass (we’re assuming 16 oz), add vanilla

syrup and fill about 3/5 of the way with cold milk. Add ice almost to

the top and pour espresso (2 shots would be typical) over the top. If

you’ve done it right, the espresso will mix in only about halfway

down without stirring. If adding whipped cream, add it here. Drizzle

the top with caramel and enjoy.

February 7, 2008

Thai Iced Coffee

A popular combination of coffee, sweetened milk, and spice, this Thai coffee celebrates Seattle’s
ethnic diversity while giving a nod to the city’s daily celebration of java. This recipe makes one serving;
multiply it to serve as many as you like. It’s sweet enough to be a light dessert.

1/4 cup hot espresso or very strong brewed coffee
5 tsp. fat free sweetened condensed milk (Eagle brand)
2 TB hot water
Dash of cardamom

Combine all ingredients; stir well. Cool completely; chill in refrigerator. Serve over ice.

Yield: 1 serving (serving size: about 1/2 cup).

Nutrition Informaton:
Per servng = calories 96 (2% from fat), fat 0.2 g (sat 0.1 g, mono 0.0 g, poly 0.1 g),
protein 2.9 g, cholesterol 2 mg, calcium 93 mg, sodium 43 mg, fiber 0.0 g, iron 0.1mg,
carbs 20.6 g.

Recipe from: Kathryn Conrad.

Next Page »

Blog at WordPress.com.