Chocoberry Splash

10 minutes Prep: 10 minutes Cook: 0 minutes

125 calories per serving view nutrition facts

1 serving suggest servings

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Ingredients

3/4	cup	milk	cold
3	tablespoons	strawberries, sweetened, frozen	thawed
2	tablespoons	chocolate syrup
1	Scoop	vanilla ice cream
2	tablespoons	club soda
1	x	ice	crushed

Directions

Into blender container, place milk, strawberries, syrup and 2 tablespoons ice cream.

Cover; blend on medium speed until smooth.

Pour into tall glass filled with ice.

Add club soda; stir.

Top with scoop of ice cream; garnish with additional fruit, if desired.

Serve immediately.

Variations: Substitute the following fruits for the frozen strawberries:

Fresh Strawberry Splash: 1/4 cup sweetened fresh strawberries.

Peach Splash: 1/3 cup canned peach slices or pieces, or 1/2 peeled fresh peach.

Pineapple Splash: 2 slices canned or 1/4 cup crushed pineapple.

Raspberry Splash: 3 tablespoons frozen raspberries with syrup, thawed.

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Nutrition Facts

Serving Size 72g

Amount per Serving

Calories 125 33% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 12mg	4%
Sodium 100mg	4%
Total Carbohydrate 18.0g	6%
Dietary Fiber 1.0g	3%
Sugars 12.0g
Protein 3.0g	6%

Vitamin A	3%		Vitamin C	0%
Calcium	10%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61