Info: posted by Perry Lowell, April 1090ºC rom Good Food magazine, March 1986 Pineapple Shake: makes 4 servings Drain pineapple, reserving 0.75 cup juice. Measure half cup pineapple chunks and save remainder for other use. Place all ingredients in blender and process until smooth. Pour into glasses. Nutrition Information per Serving: 85 calories 3 g protein 16 g carbohydrate 1 g fat (11% of calories) 48 mg sodium Orange Shake: makes 2 servings 1 cup orange juice, preferably freshly squeezed half cup skim milk 1 teaspoon sugar quarter teaspoon vanilla extract Place all ingredients in a blender and process until smooth. Pour into glasses. Nutrition Information per Serving: 93 calories 3 g protein 18 g carbohydrate 1 g fat (10% of calories) 33 mg sodium Strawberry-Banana Shake: makes two servings half cup frozen unsweetened strawberries half medium banana, peeled, cut into chunks half cup orange juice, preferably freshly squeezed 3 Tablespoons plain low-fat yogurt Place all ingredients in a blender and process until smooth. Pour into glasses. Nutrition Information per Serving: 85 calories 2 g protein 17 g carbohydrate 1 g fat (11% of calories) 16 mg sodium Raspberry-Peach Shake: makes 4 servings 10 ounces frozen raspberries in light syrup 1 cup canned peach nectar half cup buttermilk 1 Tablespoon honey Place all ingredients in blender and process until smooth. Pour into glasses. Nutrition Information per Serving: 109 calories 2 g protein 23 g carbohydrate 4 g fat 37 mg sodium