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.
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