For a colorful addition to any meal, I blend up a batch of these smoothies. Frozen raspberries and banana chunks give the refreshing beverages plenty of frosty fruit flavor.—Nicki Woods, Springfield, Missouri
This recipe came from experimenting with a different combination of fruit, yogurt and juice. I generally use whatever fresh or frozen fruit I have on hand, but I always include a frozen banana. We often substitute grape or pineapple juice for the orange juice. —Judy Parker, Moore, Oklahoma
This thirst-quenching slush is a fun way to use rhubarb. I love to serve it for special get-togethers like a ladies' brunch or holiday meal. The rosy color and tangy flavor of this favorite spring crop come through in every sip.
-Theresa Pearson, Ogilvie, Minnesota
“This smoothie is fantastic and is packed with protein as well as the berries,” writes Allison Tunaley of Lookout, California. “No one knows it's even tofu until we tell them, but even then, they can't believe it.”
"This smoothie is great any time of the day," notes Kirsten Gunderson of Ottawa, Ontario. "I especially like to serve it when my kids are in a finicky mood. The fun garnish of thinly sliced pineapple and strawberries brightens their day."