CHOCOLATE STRAWBERRY SMOOTHIE
This strawberry, banana chocolate yogurt shake makes a wonderful treat for any occasion.
Provided by AHMOM
Categories Drinks Recipes Smoothie Recipes Strawberry
Time 2m
Yield 2
Number Of Ingredients 4
Steps:
- In a blender combine bananas, strawberries, chocolate syrup and yogurt. Blend until smooth.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 51.2 g, Cholesterol 7.4 mg, Fat 2.5 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 101.2 mg, Sugar 34.1 g
CHOCOLATE-COVERED STRAWBERRY SMOOTHIE
This is a yummy nutritious shake that you can have for breakfast or a snack. There are also variations you can make to make it healthier or tastier. For a healthier smoothie, add 1 tablespoon wheat germ. If you care more about taste than nutrition, use a chocolate-milk mix like Nesquick®, and use 1/2 cup vanilla yogurt in place of the plain yogurt and vanilla extract.
Provided by CANDYLAND7
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Blend milk, strawberries, yogurt, chocolate-flavored malt drink mix, and vanilla extract together in a blender until smooth.
Nutrition Facts : Calories 409 calories, Carbohydrate 67.8 g, Cholesterol 26.9 mg, Fat 7 g, Fiber 4.6 g, Protein 18.4 g, SaturatedFat 4.3 g, Sodium 273.1 mg, Sugar 51.7 g
SPARKLY STRAWBERRY CHURROS
A churro is a long, skinny donut from Spanish, Mexican and Portuguese cuisines. I love them for their crispy, crunchy texture on the outside and chewy, dense texture on the inside. They are typically covered in cinnamon-sugar, but this version gets a coating of strawberry sugar so that they're pink and fruity.
Provided by Molly Yeh
Categories dessert
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside.
- In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside.
- In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined.
- Add the dough to a pastry bag fitted with a large closed-star tip.
- Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar.
HALVA MAGIC BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-9-inch pan with cooking spray and line with parchment, leaving a 2-inch overhang.
- Add the butter to the prepared pan. Spread the graham cracker crumbs and salt evenly over the bottom of the pan. Add the chopped chocolate, halva and pistachios.
- In a medium bowl, stir the condensed milk with the vanilla and rosewater, if using. Pour evenly all over the layers in the pan. Sprinkle the coconut on top, then top with the rose petals if desired.
- Bake until the edges are golden brown, about 25 minutes. Let cool before cutting into bars.
CHOCOLATE, STRAWBERRY, AND OATMEAL SMOOTHIE
This is a great breakfast smoothie that is healthy and delicious. I'm always looking for something quick and easy to make on the go before I head out of the door for work, and this recipe is one of my favorites.
Provided by keli_m
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Blend oatmeal in an electric blender until it is a fine powder. Add ice, strawberries, milk, and protein powder and blend until smooth. Serve immediately.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 16.1 g, Cholesterol 20 mg, Fat 3.3 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.7 g, Sodium 133.5 mg, Sugar 5 g
CHOCOLATE HALVA RUGELACH
Provided by Molly Yeh
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- To make the dough, combine the flour, sugar and kosher salt in a stand mixer fitted with a paddle. Add the cubed butter, distributing it all over the top of the dry ingredients, and then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. Continue mixing and add the yolks, vanilla and almond extract if using. Continue mixing until the dough comes together. Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Melt the chocolate in a double boiler while stirring or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.
- To form the rugelach, working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread on half of the chocolate in a thin even layer, leaving a 1-inch border along the long edge that's furthest from you (try to work quickly so the chocolate doesn't harden). Sprinkle on the halva. Brush the 1-inch border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam-side down. Transfer to a cutting board or baking sheet and refrigerate for at least an hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with 4 shorter logs as opposed to 2 really long ones). If you're only refrigerating for an hour or 2, no need to cover the logs. If longer than that, cover with plastic wrap.
- To bake, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt and a ton of sprinkles or colored sugar if desired. Cut into 1 1/2-inch slices and transfer to the baking sheets 1-inch apart. Bake until golden brown on top; begin checking for doneness at 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven, this is completely normal). Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Or enjoy them warm! Leftovers can be stored at room temp for several days.
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