Slightly Sour Milk – Use or Toss? Part 2 – Fruit Smoothies

Share the Fun!
  •  
  •  
  •  
  •  
  •  
  •  
  •  

sour-milk-smoothies

It’s Saturday morning. There’s a bit of snow on the ground; it’s a wet snow because all the tree branches have a beautiful coating of white. I drove my son to work at 6:30 am this morning. We were the only ones out besides the robins and squirrels.

a-little-snow

Speaking of white stuff, back to my milk dilemma. I used 2 cups of my slightly sour milk yesterday in the pie, leaving me still with a lot of milk to use!

Even though it’s cold outside, I’m making a fruit smoothie for breakfast. Yes, these are better when it’s hot outside, but they’re tasty year round. I had a banana that was “going South”, and a small fruit cup consisting of melon, pineapple and grapes that was leftover from a lunch at work.

Fruit Smoothie

(This made enough for 2 smoothies…one for me and one for hubby)

1-1/2 cups of milk

1 small fruit cup (or handful of any frozen or fresh fruit)

1 banana (good time to use the ones that no one will eat)

2 packs of Splenda or sugar to taste

1-2 scoops of Whey Protein powder

Throw all in a blender with about 5-6 ice cubes, puree, and you’ve got a yummy smoothie.

 

smoothie-ingredients

Carol’s Tips

  • Hubby is still sleeping, so his portion is in the blender container in the refrigerator. When he’s ready, pop it back on the blender motor, whir, and serve.
  • You can substitute Soy Protein powder, but I prefer the taste of Whey, and it bulks it up in a nice way.
  • Frozen fruit works really well in smoothies, and you can omit the ice cubes.

Continue with the Challenge!
Part 1 – Pumpkin Vanilla Pie
Part 3 – Spinach Ravioli with Alfredo Sauce
Part 4 – Pancakes with Secret Ingredient
Part 5 – Flank Steak with Mushroom Gravy
Part 6 – Wrap Up

Carol #strivetosimplify

 

Leave a Reply

Your email address will not be published. Required fields are marked *