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Blueberry-Lemon Shake

Blueberry-Lemon Shake

Notes: To freeze blueberries, set them slightly apart on a baking sheet. Put in the freezer until firm, 1 to 2 hours. To store longer, transfer frozen fruit to a freezer container. Or buy unsweetened frozen blueberries.

Sunset JULY 1999

  • Yield: Makes 3 1/2 cups

Ingredients

  • 3 cups frozen blueberries
  • 1 1/2 cups buttermilk
  • 1/2 cup sugar
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice

Preparation

In a blender, whirl 3 cups frozen blueberries, 1 1/2 cups buttermilk, 1/2 cup sugar, 1/2 teaspoon grated lemon peel, and 2 tablespoons lemon juice until smoothly puréed. Pour into glasses to serve.

Nutritional anlaysis per cup.

Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 5.8%
  • Protein: 4.3g
  • Fat: 1.4g
  • Saturated fat: 0.6g
  • Carbohydrate: 52g
  • Fiber: 2.9g
  • Sodium: 120mg
  • Cholesterol: 4.2mg
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Blueberry-Lemon Shake Recipe

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