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Step 1: Choose fruit and juice Choose your fruit and fruit juice. A variety of flavors mixed together can make for the most satisfying smoothie—a few dashes of cranberry juice or a squeeze of lime may be just what that O.J. and banana combo needs. Step 2: Peel, pit, or de-seed fruit Peel, pit, or de-seed your fruit if necessary. Step 3: Put in fruit, add juice Put the fruit in the blender, and add the juice. For a sweet smoothie, add 1 or 2 tablespoons of honey. For a cold one, add 6 to 8 ice cubes. And for an extra health kick, throw in protein powder, wheat germ, bee pollen, or flaxseed. Step 4: Add milk, cream, or yogurt Add the milk, light cream, or yogurt to give the smoothie a rich and silky texture. Step 5: Blend Put the lid on the blender, and blend at a medium speed until smooth. Running your blender too high will turn your creation into glorified fruit juice. Running it too slow will leave behind large chunks of unblended fruit. Step 6: Taste Stop the blender and do a taste test, then make any necessary adjustments, adding yogurt or ice to thicken, honey to sweeten. Step 7: Pour and serve Pour your smoothie into the glass, and serve. The South American variant of the smoothie is called a “licuado,” as in “liquefied” or “blended.”

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There are a few things to remember when using Splenda to sweeten your favorite summer recipes. -         Splenda works best in recipes where sugar is used mainly to sweeten. It is ideal for use in gelatin desserts, cheesecake, sorbets, ice creams, and other delicious summer desserts. -         Cakes may need a little extra help to rise when substituting Splenda for sugar. For shortcake and other cake recipes, try adding a half of a cup of nonfat dry milk and a half of a teaspoon of baking soda for every cup of Splenda. -         Splenda can be used in jams and jellies as long as all proper canning techniques are followed to avoid any spoilage or contamination. Once jams, sauces or jellies made with Splenda are opened, they should be refrigerated. Favorite Summer Recipes Using Splenda If you love those coffee slushy-smoothies from a national coffee chain, try the recipes listed below for a refreshing, decadent, and healthier coffee smoothie in its place. Iced Coffee Smoothie with Splenda Coffee ice cubes 1 cup strong coffee, cooled in refrigerator Splenda granulated sugar substitute to taste Skim milk, whole milk or cream In a blender, combine eight to ten coffee flavored ice cubes, one cup of strong, cooled coffee, and Splenda to taste. Pulse several times on high, then switch to high speed to blend until texture is smooth. Pour into a tall glass, add skim milk or cream if desired and enjoy this wonderful summer treat. Breakfast smoothies are a great way to start your day with a full serving of fresh, sweet fruit. Splenda brings out the already delicious taste in summer-sweet strawberries, blueberries and raspberries. Very Berry Breakfast Smoothie 2 cups frozen whole strawberries ½ cup frozen blueberries ½ cup frozen raspberries 1 cup plain yogurt ¼ cup Splenda granulated sugar substitute In a blender, combine two cups of frozen, unsweetened strawberries, a half of a cup frozen whole blueberries, a half of a cup of frozen raspberries, one cup plain yogurt, and a quarter of a cup of Splenda granulated sugar substitute. Whirl on high until smooth, scraping down sides of the blender if necessary. Serve in tall glasses and top with a few fresh blueberries. Some of the most delicious summertime treats revolve around the barbecue grill. There are dozens of recipes that require delicious barbecue sauce. Try this healthy Eastern-influenced ginger-sesame sauce for tuna, chicken, beef or pork. Splend-Oriental Marinade for Grilling ½ cup soy sauce 1 clove garlic, minced ¼ cup green scallion, sliced 1 teaspoon minced ginger root 2 tablespoons sesame oil 6 tablespoons Splenda granulated sugar In a small bowl, combine six tablespoons of Splenda granulated sugar substitute, a half of a cup of soy sauce, one minced clove of garlic, a quarter of a cup of sliced scallion tops, one teaspoon of minced fresh ginger root, and two tablespoons of sesame oil. Stir to mix and pour over meat or fish. Cover with plastic wrap and refrigerate for at least two hours before grilling. Finish off a special summer dinner with this very sophisticated gelatin dessert that is low on calories and long on flavor. Espresso Velvet Gelatin Dessert 1 envelope Knox unflavored gelatin ½  cup cold water 1 ½ cups cold water 2 tablespoons finely ground coffee 3 teaspoons Splenda granulated sugar substitute Whipped cream for topping if desired Sprinkle one envelope of Knox unflavored gelatin on a half of a cup of cold water in a small bowl. In a small saucepan, sprinkle 3 tablespoons of finely ground coffee over one and a half cups of cold water. Bring water to a simmer without stirring. When water starts to bubble at the edges, stir coffee into the water and add three teaspoons of Splenda granulated sugar substitute. Stir over heat until coffee foams. Remove from heat and let steep for five minutes. Strain coffee through cheesecloth lined sieve and stir into gelatin mixture. Pour gelatin coffee mixture into blender and whirl on high for one minute, then pour into an eight by eight inch square-baking pan. Refrigerate until firm. To serve, cut coffee gelatin into cubes and pile in serving dishes. Top with fresh, unsweetened whipped cream about five minutes before serving.

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