Address: 444 Cherrycreek Road, Lincoln, NE 68528-1507, Phone: 402-441-7180

Alice Henneman, MS, RD, Extension Educator <ahenneman1@unl.edu>

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Fruit Slush     (Serves: 4 people)

  • 3 cups frozen fruit (such as frozen strawberries, blueberries, raspberries, or melon)
  • 1 teaspoon vanilla extract
  • 1 cup fat-free milk or nonfat plain yogurt
  • Sweetener as needed: about 1-3 tablespoons sugar or the equivalent in artificial sweetener

DIRECTIONS: Blend first three ingredients until smooth. Sweeten to taste.

Source: Courtesy of the National Cancer Institute's Eat 5 to 9 A Day program at www.5aday.gov

ALICE'S TIPS:

  1. This is a great recipe for using odds and ends of frozen fruit. The slush in the picture includes raspberries, strawberries and blueberries.

  2. It may be difficult to blend very large frozen strawberries in some blenders. You may be more successful if you thaw the strawberries slightly until you can cut them into smaller pieces.

  3. This slush is best if served immediately. It makes a great dessert and can be quickly assembled just before serving.

Permission to Reproduce: You may reproduce these materials for educational purposes but not for sales purposes. You're also welcome to link to the FOOD Website from your website. Please credit: University of Nebraska Cooperative Extension (lancaster.unl.edu/food). Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska Cooperative Extension. Nor is criticism implied of products not mentioned. University of Nebraska Cooperative Extension educational programs abide with the nondiscrimination policies of the University of Nebraska and the United States Department of Agriculture.