Sentences with phrase «cup of fruit juice»

Breakfast: Smoothie (1 banana, 1/4 cup blueberries, 1/4 cup raspberries, 1/2 cup strawberries, oats 1 tbs, organic coconut oil 1 tsp, 3/4 cup organic yogurt and 1/2 cup of fruit juice)

A serving is 1/2 cup of fresh, frozen, or canned fruit; 1/4 cup of dried fruit; one medium - sized piece of fruit; or 1/2 cup of fruit juice.

These portions are strictly defined: one serve of fruit means one medium - sized fruit such as an apple or pear or two pieces of smaller fruits like apricots or passionfruit, one and a half tablespoons of dried fruit or four dried apricots, or half a cup of fruit juice.

So offer your toddler no more than 1/2 a cup of fruit juice each day, and give her fresh fruit to meet the rest of her requirement.

Not exact matches

for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds of fruit) 1 cup sugar (if fruit is very sweet, reduce to 3/4 cup) juice from 1/2 lemon 5 tablespoons flour 1 tablespoon cornstarch

For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.

Replace 1 cup cow's milk with one of the following: 1 cup soy milk (plain) 1 cup rice milk 1 cup fruit juice 1 cup water 1 cup coconut milk 1 cup goat's milk, if tolerated 1 cup hemp milk

A small glass (125mL 1/2 cup) of 100 % unsweetened fruit juice can count as a daily fruit serve, as part of a balanced diet.

Meanwhile, in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of sugar and 2 tablespoons of lemon juice.

Ingredients 4 cups of crushed fresh berries 1/2 cup refined sugar 1/2 cup raw turbinado sugar 1/2 cup stevia 3/4 cup water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lids

3/4 cup unsweetened white grape or apple juice One 1.75 - ounce package no - sugar - needed fruit pectin (or 3 tablespoons from a jar) 5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree) 1 cup granulated white sugar 1/8 teaspoon ground cinnamon Five 8 - ounce freezer - safe glass jelly jars & lids (cleaned and dried)

Filling: 4 cups of whatever fruit you want * 1/3 cup sugar, 1/2 if you're using tart fruit like rhubarb 2 tablespoons lemon juice 1 tablespoon cornstarch, 2 tablespoons if you're using frozen fruit pinch of salt

The best part of summer is the peak availability of so many fruits; it means you can make a variety of sweet treats with little or no added sugar, such as street food - style mango and orange cups with coconut chips, watermelon aloe juice, and all kinds of paletas.

1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated

Each package contains frozen fruit and vegetable blocks that, when blended with one cup of apple juice, make two, 8 - ounce servings.

2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional

Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons of cinnamon (depending on your preference) 1/2 cup apple juice 1 - 2 tablespoons honey (depending on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.

Dilute the fruit juice concentrate in the two cups of water.

Pin It Author: Kitchen Nostalgia Serves: 4 Ingredients: 3 cups red wine (merlot, cabernet) 1/3 cup brandy or rum or vodka 1/2 cup orange juice 1 - 2 cup cherry juice (or red berries juice) 2 - 3 cups of assorted winter fruit (persimmon,... Continue Reading →

1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper

Fruit Portion: 1 cup blueberries (it's a 6 oz package) or 1 cup of whatever fruit you want * 1 1/2 tablespoons white granulated sugar 1 tablespoon lemon or lime juice 1 teaspoon cornstarch pinch ofFruit Portion: 1 cup blueberries (it's a 6 oz package) or 1 cup of whatever fruit you want * 1 1/2 tablespoons white granulated sugar 1 tablespoon lemon or lime juice 1 teaspoon cornstarch pinch offruit you want * 1 1/2 tablespoons white granulated sugar 1 tablespoon lemon or lime juice 1 teaspoon cornstarch pinch of salt

1 pound tart red cherries 1 1/4 pound peaches 2 tablespoon lemon juice 1 — 13/4 ounce package fruit pectin 4 cups of sugar

Each smoothie kit contains whole pieces of frozen fruit and vegetable blocks that, when blended with one cup of apple juice, makes two 8oz.

1 tablespoon lime juice (I didn't have any so I used lemon juice instead) 2 cups diced ripe mango (my mango was very ripe, so I pureed it instead) 1 medium ripe banana, mashed (my mango only yielded 1 cup, so I used a large banana, and added enough orange juice to bring the total amount of fruit up to 2 liquid cups) 1/2 cup raisins (ew, gross.

2 -1 / 2 tablespoons cornstarch 1 cup sugar 3/4 cup water juice of one orange and grated rind (about 1/4 cup) 1 can pineapple chunks 1 can mandarin oranges Assortment of fresh fruit

Ingredients: 200g of your favourite lactose - free yoghurt 3 strawberries, sliced 1/4 cup frozen mixed berries 1/4 cup Food for Health fruit - free clusters Method: Combine defrosted berries (including the juice) with the strawberries.

Here, carbonated water, brewed guayusa and juice from apples, pineapples, limes and passion fruit make a palatable energy beverage that contains the same amount of caffeine in a cup - and - a-half of coffee, and a reasonable 45 calories.

2 cups melon, peeled and chopped (watermelon, rockmelon or honeydew melon) 1 banana, peeled and sliced 1/2 pineapple, cored and cubed 1 kiwi fruit, peeled and cubed Pulp of 3 passionfruit Juice of 2 oranges

Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil

Ingredients: 1 (16 - ounce) can pear halves, reserve syrup 1 (16 - ounce) can peaches, reserve syrup 1 (8 - ounce) package cream cheese 1 teaspoon grated lemon peel 1/3 cup almond, sliced (optional) 2 tablespoons orange marmalade or any fruit jam of your choice 2 tablespoons lemon juice 1 (9 - inch) baked pastry pie shell [RECIPE]

Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (fresh or frozen — approx. 12 fresh passionfruit) 1/2 cup coconut milk (or nut milk of choice) 1/3 cup rice syrup (or pure maple syrup) 2 Tbsp lemon juice pinch Himalayan pink salt 1/2 cup coconut oil 2 tsp pink pitaya powder (dragon fruit) to colour the frosting

Makes about 2/3 cup to 1 cup juice, depending on size and moisture level of fruit and veggies.

2 cups chopped fruit 1 to 2 tablespoons lemon juice, to taste 1 to 2 tablespoons honey, agave, maple syrup, or sugar, to taste 2 tablespoons of Carrington Farms Chia Seeds (plus more if needed).

Some of my favourite ways to ease into eating breakfast is to start off with a cup of boiling water with lemon juice and a touch of honey followed by some fresh fruit, yogurt, or muesli, about an hour later.

The secret is in the 104 year old company's innovative recipe, which substitutes fruit juice for sugar, to qualify as a 1/2 cup serving of fruit.

A fiercely spiced ginger (as many fresh slices as you can manage), wildly tart lemon (one plump juiced fruit per cup; two's better), barely sweet (one tiny squeeze of honey; three for my kids) tisane is requisite around here, for any whiff of a sniffle.

You can easily make chia pudding, one of the most popular ways to eat the seeds, by mixing a quarter - cup of the seeds in one cup of liquid (almond milk and fruit juice are popular choices).

I really enjoy having yogurt, fresh fruit and a cup of orange juice for breakfast, that's all I need to start my day

Place the oats, hazelnuts, dried fruit and cinnamon in a large bowl, mix to combine then pour in the apple juice and 3/4 cup of almond milk.

Each eight - ounce package contains frozen fruit and yogurt cubes that, when blended with one cup of apple juice, make two, eight - ounce servings.

The 7oz KRAFT Macaroni & Cheese Frozen foodservice pouch requires virtually no prep time, and in conjunction with a half cup serving of fruits or vegetables and a beverage such as 100 % juice, meets the guidelines for Kids LiveWell.

mix up a quick solution with a glass of (Fresh, non high fructose corn syrup) fruit juice or a cup of tea with chia

recipe ingredients 6 ripe kiwi fruit 4 passion fruit Rind and juice of half lemon 3oz sugar 1 cup water...

serving of Juicy Juice Fruitifuls Juice Beverage = 1/2 cup of fruit

then at lunch we feed one jar of fruit and one jar of veggies with a cup of juice.

The bag can be filled with cereal bars, a juice box, a small piece of fresh fruit and a yogurt cup.

When I have only $ 1.36 to spend on food for school lunch ($ 0.23 for white skim milk, $ 0.27 for all - you - will - eat salad bar fresh veggies, $ 0.10 for 1/2 cup steamed veggie, 40.23 for 1/2 cup fresh fruit, $ 0.10 for 1/2 cup canned in juice fruit... leaving me $ 0.43 cents for an entrée that has 2oz protein and 2 servings whole grain rich grain), it leaves many of us no choice but to offer other alternatives to stay in the black.

I offer a 4oz of juice and a 1/2 cup of fresh fruit.

Aim for 1/3 cup of protein, 1/4 -1 / 2 cup of cereal and add 3 to 4 ounces of non-citrus fruit juice to have a balanced growing baby diet.

She learned to drink the juice from the bottom of her fruit cup, just as the kids did.