Today Show: Cooking Light Orange Cream Shake & S’mores Shake Recipes

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Today Show: Low Calorie Summer Smoothies

Cooking Light magazine contributing editor Allison Fishman Task stopped by to teach Kathie Lee and Hoda how to make her favorite summer smoothies. She said that smoothies are usually packed with calories, so she demonstrated low calorie smoothie recipes from the Cooking Light Chill cookbook, including Cucumber Agua Fresca, Go-Getter Green Smoothie, Orange Cream Shake, S’mores Shake, and Watermelon Mojito Smash.

Cooking Light: Cucumber Agua Fresca Recipe Ingredients

Today Show: Cooking Light Orange Cream Shake & S'mores Shake Recipes

Cooking Light’s Allison Fishman Task shared low calorie summer smoothie recipes.

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To make Cooking Light‘s Cucumber Agua Fresca smoothie, you will need:

  • 2 tablespoons sugar
  • 3 tablespoons water
  • 1 3/4 cups peeled English cucumber slices (about 1 medium cucumber)
  • 1/4 cup water
  • 3 tablespoons fresh lime juice (about 2 large limes)
  • 1 1/2 cups crushed ice
  • 2 cups chilled lime-flavored sparkling water
  • English cucumber ribbons as an optional garnish

Today Show: Cucumber Agua Fresca Recipe

Mix sugar with 3 tablespoons water in a small, microwave-safe bowl. Microwave on high for 2 minutes or until mixture boils, stirring every minute. Let cool.

Place cucumber slices and 1/4 cup water in a blender and process until smooth. Strain the mixture through a cheesecloth-lined sieve into a bowl to measure 1 cup liquid. Discard the solids. Combine cucumber liquid and sugar syrup in a small pitcher. Cover and refrigerate for one hour or until thoroughly chilled. Stir in lime juice.

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Place 3/4 cup crushed ice in each of the 2 glasses. Pour 1/2 cup cucumber mixture into each glass. Add 1 cup sparkling water to each glass. Garnish with cucumber ribbons if desired.

Cooking Light: Go-Getter Green Smoothie Recipe

To make Cooking Light‘s Go-Getter Green Smoothie, you will need:

  • 1/2 cup vanilla light soy milk
  • 1 (5.3-ounce) carton fat-free Greek yogurt with honey
  • 1 kiwi, cubed and peeled
  • 1 cup (1/2-inch) honeydew melon, cubed
  • 1 cup bagged baby spinach
  • 1 cup sliced ripe banana, frozen (about 1 large banana)

Just place all ingredients in a blender and process until smooth. Allison suggested adding an avocado to the mix to thicken the smoothie.

Kathie Lee & Hoda: Orange Cream Shake Recipe

For Cooking Light‘s Orange Cream Shake, you need:

  • 1 cup vanilla light ice cream
  • 1/2 cup orange sherbert
  • 1/2 teaspoon grated orange rind
  • 6 tablespoons fresh orange juice (about 1 orange)
  • 1/4 teaspoon vanilla extract

Blend all ingredients together in a blender and process until smooth. Allison served the Orange Cream shake in an hollowed-out orange peel for a summery feel. She also said that you can serve the Orange Cream Shake as is for a smoothie, or you can freeze the shake to serve as a dessert.

Cooking Light: S’mores Shake Recipe

The ingredients for Cooking Light‘s S’mores Shake are:

  • 8 stackable marshmallows
  • 4 graham cracker sheets
  • 1/2 cup 1% low-fat milk
  • 1/2 ounce semisweet chocolate, grated
  • 3 cups fat-free vanilla light ice cream

Preheat broiler. Place marshmallows on a baking sheet lined with parchment paper. Broil marshmallows for 45 seconds or until puffed and toasted. Cool on pan for 2 minutes.

Crush 4 graham cracker sheets into a blender. Add milk, 4 toasted marshmallows, chocolate and ice cream and process until smooth. Pour shake into 4 glasses. Top each shake with 1 toasted marshmallow. Serve immediately.

Kathie Lee & Hoda: Watermelon Mojito Smash Recipe

  • 1/2 cup water
  • 1/4 cup sugar
  • 2 (5-inch) mint sprigs
  • 2 cups cubed seeded watermelon
  • 2 tablespoons fresh lime juice (about 2 large limes)
  • Ice cubes
  • 1 cup lime-flavored sparkling water, chilled
  • Mint sprigs (optional)
  • Lime slices (optional)

Mix cup water and sugar into a small saucepan and bring to a boil. Cook uncovered for one minute or until sugar is dissolved. Remove from heat and stir in mint sprigs. Cover and steep for 15 minutes. Remove and discard mint. Cool mint syrup completely.

Place watermelon in blender and process until smooth. Strain watermelon mixture through a sieve and into a bowl. Discard the solids. Stir in mint syrup and lime juice.

Fill each of the 2 glasses with ice cubes. Pour 3/4 cup watermelon mixture and 1/2 cup sparkling water over ice in each glass. Garnish with additional mint sprigs and lim slices if desired.

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