When I was a kid, I dreamed of getting into my mother’s cupboard and conducting experiments with spices and herbs and sugar and flours. So this week when the first recipe below was so disappointing, I decided it was time to become the food scientist I dreamed of being as a child.
First, let me tell you about my muse, The American Cancer Society’s Healthy Eating Cookbook. I’ve tried a couple of recipes from this book that I checked out from the library and so far none have really impressed me. But I acquired some unhealthy nutrition habits over the winter, so finding healthy recipes is part of my plan to get back on track. When I saw that the ingredients for “Pineapple Banana Shake” did not include ice cream, but used nonfat dry milk, I did a double-take but decided to give it a try.
Basically, you combine the ingredients below, adding the ice cubes slowly through the blending process.
1 c. pineapple chunks
1 banana sliced
1 T. lemon juice
2/3 c. dry milk
1 c. ice water
1/4 t. vanilla
8 ice cubes
This shake smelled great and I couldn’t wait to taste it. But the flavor was weak and the consistency was thin. More like a smoothie than a shake. If I ever try this again, I’ll leave out the 8 ice cubes and reduce the water. The shake did get me thinking though – could you really make a shake without ice cream?
Experiment #1 – Banana Carob Shake
I decided that bananas would be useful for the consistency. And I tried carob because I’m always looking for a good way to use carob (the reason why is another post).
2 frozen bananas
1 c. dry milk
3/4 c. ice water
1 T honey
1/2 t vanilla
1 T carob powder
Positive results: The consistency of this concoction was very close to a shake. The color was perfectly chocolatly.
Cons: The flavor was strong. Probably too much carob.
Discussion: A little carob goes a long way.
Next steps: What about cherries?