Fruit Smoothie

1 cup strawberries (frozen)
1/2 cup blueberries (frozen)
1 banana
1 peach or mango
3/4 cup vanilla yogurt
1/4 cup skim milk

blend together and enjoy. Serves 2

Raspberry Lime Rickey

12 oz. package frozen raspberries
2 cups sugar
1/2 cup water
4 teaspoons grated zest and 1/2 cup juice from 4 limes
Club soda, chilled
Ice

Heat raspberries, sugar, and water in a saucepan over medium heat until the raspberries begin to release their juices, about five minutes. Mash the berries with a potato masher until the berries break down, then stir in the lime zest and juice. Simmer until the mixture is slightly thickened, about five minutes.

Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing on solids to extract the liquid. This works best done in batches so the seeds don’t clog up the bottom of the mesh strainer. You should end up with about 2 1/2 cups syrup. Discard the berry solids. Refrigerate the syrup until completely cool, at least 30 minutes or up to 1 week. To serve, combine 3/4 cup club soda and 3 tablespoons syrup or more to your likings, in a tall, ice-filled glass.

Frothy Hot Chocolate

1 1/2 cups heavy cream
1 1/2 cups milk
2 tablespoons sugar
Pinch of salt
8 oz chocolate, shaved
1 teaspoon vanilla extract
marshmallows (optional)

In a saucepan over medium-high heat, combine the cream, milk, sugar and salt and heat until the mixture reaches 180 degrees or desired temperature. Meanwhile, fill the hot chocolate pot with very hot water and let stand for several minutes.

Pour out the water from the pot and pour in the hot cream mixture. Add the chocolate and vanilla. Place the lid and the frother on top of the pot. Froth the mixture until chocolate melts and the mixture is smooth. About 1 minute.