CHOCOLATE STRAWBERRY SMOOTHIE
This strawberry, banana chocolate yogurt shake makes a wonderful treat for any occasion.
Provided by AHMOM
Categories Drinks Recipes Smoothie Recipes Strawberry
Time 2m
Yield 2
Number Of Ingredients 4
Steps:
- In a blender combine bananas, strawberries, chocolate syrup and yogurt. Blend until smooth.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 51.2 g, Cholesterol 7.4 mg, Fat 2.5 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 101.2 mg, Sugar 34.1 g
CHOCOLATE, STRAWBERRY, AND BANANA SMOOTHIE
This is a very healthy smoothie that works great for breakfast. My teenagers love it! Also makes for a great lunch or snack. The strawberries can be either fresh or frozen. Ice or water may be added to achieve desired consistency.
Provided by Delores
Categories Breakfast and Brunch Drinks
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Blend soy milk, yogurt, bananas, strawberries, flax seed, and chia seeds in a blender until smooth.
Nutrition Facts : Calories 559 calories, Carbohydrate 66.7 g, Cholesterol 45 mg, Fat 26.3 g, Fiber 8.2 g, Protein 19.5 g, SaturatedFat 11 g, Sodium 264.7 mg, Sugar 43 g
CHOCOLATE-COVERED STRAWBERRY SMOOTHIE
This is a yummy nutritious shake that you can have for breakfast or a snack. There are also variations you can make to make it healthier or tastier. For a healthier smoothie, add 1 tablespoon wheat germ. If you care more about taste than nutrition, use a chocolate-milk mix like Nesquick®, and use 1/2 cup vanilla yogurt in place of the plain yogurt and vanilla extract.
Provided by CANDYLAND7
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Blend milk, strawberries, yogurt, chocolate-flavored malt drink mix, and vanilla extract together in a blender until smooth.
Nutrition Facts : Calories 409 calories, Carbohydrate 67.8 g, Cholesterol 26.9 mg, Fat 7 g, Fiber 4.6 g, Protein 18.4 g, SaturatedFat 4.3 g, Sodium 273.1 mg, Sugar 51.7 g
CHOCOLATE HALVA RUGELACH
Provided by Molly Yeh
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- To make the dough, combine the flour, sugar and kosher salt in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. Continue mixing and add the yolks, vanilla and almond extract if using. Continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Melt the chocolate in a double boiler while stirring or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.
- To form the rugelach, working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread on half of the chocolate in a thin even layer, leaving a 1-inch border along the long edge that's furthest from you (try to work quickly so the chocolate doesn't harden). Sprinkle on the halva. Brush the 1-inch border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam-side down. Transfer to a cutting board or baking sheet and refrigerate for at least an hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with 4 shorter logs as opposed to 2 really long ones). If you're only refrigerating for an hour or 2, no need to cover the logs. If longer than that, cover with plastic wrap.
- To bake, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt and a ton of sprinkles or colored sugar if desired. Cut into 1 1/2-inch slices and transfer to the baking sheets 1-inch apart. Bake until golden brown on top; begin checking for doneness at 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven, this is completely normal). Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Or enjoy them warm! Leftovers can be stored at room temp for several days.
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