Fake Shakes

Citrus Fake Shakes

1 frozen citrus fruit juice bar (2 l/2 oz.) or 2 bars (1 3/4 oz.) same flavor

l/2 cup chilled soy-based milk substitute/nutritional supplement

1/4 tsp. vanilla

Remove citrus bar from freezer and allow to thaw slightly (about 5-10 minutes until soft). Break bar into pieces. Place in blender. Add other ingredients and blend at low speed for 10 seconds. Serves 1.

Double Citrus: Add 1 tbsp. frozen orange juice concentrate and 1 tbsp. sugar to the lemon or orange flavor Fake Shake before blending. This version has 192 calories and 3 grams of protein per cup.

Butterscotch Fake Shake

1/2 cup chilled or partially frozen soy-based milk substitute/ nutritional supplement

1/4 tsp. vanilla

2 tbsp. milk-free butterscotch sauce

Blend all at low speed about 10 seconds. Using the partially frozen liquid will produce a much colder, thicker shake. Serves 1.

Chocolate: Use 2 tbsp. chocolate syrup in place of butterscotch. (Commercial chocolate syrups are often made without milk or lactose; always read the ingredient labels).

Butterscotch-Banana: Add 1/2 well ripened, sliced banana to ingredients for butterscotch shake.

Peanut Butter-Honey: Omit butterscotch sauce. Mix together in a cup: 1/4 cup soy formula or nondairy creamer, 2 tbsp. smooth peanut butter, 1 tbsp. honey, and 1/4 tsp. vanilla. Place partially frozen liquid in blender, then add peanut butter mixture. Blend for about 10 seconds or until smooth.

Fake Shake Sherbet

Follow recipe for Peanut Butter-Honey (you can double or triple recipe). Pour shake into small container. Freeze 2 hours or until it begins to harden around edges. Scrape into bowl and mix thoroughly, until lumps disappear. Return to container and refreeze 2 hours or until firm.

Other Frozen Fake Shakes: The Butterscotch, Chocolate, or Butterscotch-Banana shakes (see recipe) can be frozen using the same method as for Fake Shake Sherbet.

Instant Breakfast Shake

1 package instant breakfast mix

1 cup whole milk

1/4 cup instant nonfat dry milk

1 cup ice cream (2 to 3 scoops)* (Sherbet may be substituted for ice cream.)

1 egg (poached or soft-boiled), if desired

Mix or blend until smooth. Add more milk for a thinner shake. If shake tastes too sweet, add a few drops of lemon juice. Serves 1.

*Each serving counts as 1/2 cup of a daily 2-cup milk allowance.

Make-Your-Own Shake

You can add any of the following to the Instant Breakfast Shake recipe:

1/2 large banana
1 to 2 tbsp. chocolate sauce
1 tsp. instant coffee plus sugar to taste
1 tbsp. malted milk powder
1/2 cup canned fruit
1/2 tsp. vanilla flavoring plus 1/4 tsp. cinnamon
1 tbsp. molasses
fresh or frozen fruit, as allowed

Try something not listed, mix together to make new combinations, or ask a registered dietitian for suggestions.

Homemade Peanut Butter Shake

1 cup vanilla-flavored, soy-based, nutritional supplement

1 pint low-fat vanilla ice cream

1 cup water

1/4 cup ginger ale

1 banana

5 tbsp. peanut butter

Add all ingredients to a blender and mix thoroughly until smooth. Refrigerate unused portion. Serves 4.

* Each serving counts as 1/2 cup of daily 2-cup milk allowance.