Restaurant Drink Knock Offs

By RossanaV

Almost Starbucks Frappuccino
3 ounces hot espresso*

1/4 cup granulated sugar

2 1/2 cups milk (low-fat is okay)

1 tablespoon dry pectin** (Starbucks' secret ingredient)

1 cup ice
whipped cream (optional)


Stir the sugar into the hot espresso. Allow to cool. Stir the milk and pectin into the espresso mixture until dissolved. Fill a glass with ice and pour the mixture over, or pour the ingredients plus ice into the blender and process on "frappe" for 30 to 45 seconds. Pour into glasses and top with whipped cream. Yield: four 6-ounce servings.

*If you do not have an espresso maker, brew double-strength coffee by doubling the amount of grinds. Starbucks uses Italian Roast. 


Applebee's Bananaberry Freeze

2 cups ice
1 ripe banana, peeled 

3/4 cup strawberry daiquiri mix

1/4 cup piña colada mix

whipped cream
Place ice, banana, daiquiri mix and piña colada mix in a blender and process on high for 10 to15 seconds until smooth. Pour into two wine glasses and garnish with whipped cream. Servings: 2.


Clone of Orange Julius
1 6-ounce can frozen concentrated orange juice

1 cup milk (low-fat is okay)

1 cup water

1/4 cup granulated sugar or Splenda

1 teaspoon vanilla extract

8 ice cubes


Pour orange juice concentrate, milk, water, sugar and vanilla extract in a blender. Blend on high, adding ice cubes one at a time, until smooth. Yum! Yield: four 6-ounce servings.


Ingredients

• Wendy's Frosty
• 1 cup milk (low-fat is okay)
• 1/2 cup Nesquik powdered mix
• 3 cups vanilla ice cream
• Allow ice cream to soften in refrigerator for one hour. Mix milk, Nesquik powder and ice cream in blender. Servings: 4.
• Berry Banana Smoothie
• 1 cup reduced-fat vanilla yogurt
• 1 medium ripe banana, peeled, cut into chunks and frozen
• 1/4 cup each frozen unsweetened strawberries, blueberries, raspberries and blackberries
• 1 cup fat-free milk
• Combine yogurt, banana, frozen berries and milk in a blender or food processor. Cover and process until smooth. Pour into chilled glasses; serve immediately. Servings: 3.
• Orange Smoothie
• 4 cups ice
• 1 cup water
• 2/3 cup orange juice
• 1/2 cup half and half
• 3 tablespoons Tang® orange drink mix
• Puree ice, water, orange juice, half and half and Tang® in a blender until smooth and creamy. Servings: 2.

Details

Servings 4
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Cherry Slurpee

2 cups club soda, chilled, divided

1/2 cup sugar

1/2 teaspoon unsweetened cherry Kool-Aid powder

1/2 teaspoon maraschino cherry juice

2 1/2 cups crushed ice



Combine one cup of club soda, sugar, cherry Kool-Aid powder and cherry juice in a blender until completely mixed. Add the crushed ice and process until blended smooth. Combine the cherry mixture and remaining club soda in a pitcher. Stir just to mix. Pour into glasses. Servings: 2.


Pineapple Smoothie

1 20-ounce can unsweetened pineapple chunks 

1 cup buttermilk 

2 teaspoons vanilla extract 

2 teaspoons liquid sweetener (or equivalent amount of Splenda)

Mint leaves, optional

Drain pineapple, reserving 1/2 cup juice; freeze chunks. Place pineapple juice, buttermilk, vanilla, sweetener and frozen pineapple into blender. Blend until smooth. Pour into two large glasses and garnish with mint. Serve immediately. Servings: 2.