Strawberry-Banana Smoothie

Prep Time: 5 minutes

Serves: 2

1 1/2 cups milk

1 Tbsp. sugar

1/2 tsp. vanilla

6 to 8 whole frozen strawberries

1 fresh or frozen banana

Put ingredients in blender. Puree until smooth.

You can use any kind of frozen fruit. I also like 6 to 8 strawberries with 1/2 cup berry blend (blackberries, raspberries, and blueberries). All measurements are approximate.

When Michael makes this, he omits the sugar and vanilla and uses 2 packets of Splenda and 2 scoops of vanilla-flavored protein powder.

Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.

Berries and Cream Flag

Prep Time: 10 minutes
Serves: 4


This is something I did with the Activity Day girls in celebration of Independence Day. It was really easy and they did almost the whole thing!

1 qt. fresh strawberries
1/2 pt. fresh blueberries
1 can whipped cream

Wash and hull strawberries and place top-side down in rows in a small rectangle pan (like one used for a toaster oven), leaving a rectangle of empty space where the stars would go on an American flag. Wash blueberries and place in empty space. Using whipped cream, make stripes in between rows of strawberries and make a few "stars" in the blue section.

Mango Smoothie

Prep Time: 5 minutes
Serves: 2

1 fresh, ripe mango
1 cup milk
1 cup plain or vanilla yogurt
1 Tbsp sugar (if using plain yogurt)
1 tsp vanilla (if using plain yogurt)
1 cup crushed ice

Slice down along the mango seed and cut diagonal slices through the flesh, but not the peel (it should look like diamond-shaped cuts). Scoop out mango flesh and add with remaining ingredients to a blender jar. Puree on high until smooth and serve immediately.

Tropical Variation: Add 1 banana and 1/2 cup fresh or frozen pineapple

Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.

Cantaloupe Soup

Prep Time: 5 minutes
Serves: 2

1/2 fresh, ripe cantaloupe
1 cup plain or vanilla yogurt
1 Tbsp honey
1 tsp lemon juice

Scoop seeds out of cantaloupe and discard. Then scoop out cantaloupe flesh and add with other ingredients to blender jar. Puree on high until smooth. Serve immediately in a soup bowl with a small dollop of yogurt in the middle or drink it from a cup.

Smoothie variation: Add 1 cup milk and 1 cup crushed ice. You can also substitute 2 cups peaches for the cantaloupe.

Fruity Pancake Topping

Prep Time: 5 minutes
Makes: About 2 cups (enough for 8 pancakes)

3 cups fresh or frozen blueberries
2 to 4 Tbsp sugar (to taste)

1 to 2 Tbsp cornstarch, optional
Whipped cream

Put blueberries, sugar, and cornstarch in a microwave-safe bowl; mix well. Microwave on high for 2 to 3 minutes or until bubbling; stirring after each minute. Serve hot over warm pancakes or waffles. Top with whipped cream.

Variation: Substitute strawberries, raspberries, blackberries, or mixed berries for the blueberries.

My sister made something like this when Christian was at her house and now he requests it every time I make pancakes. I've tried to take a picture, but by the time I remember, it's almost all gone!