Klarstein 10011602 Manual De Instrucciones página 12

FLAX AND FIBER BOOST
FRUITED CRUNCH PARFAIT
1 cup ancient grains granola or ½ cup toasted sliced almonds other granola cereal 2 cups Greek
yogurt
1 tbsp vanilla extract 1 cup finely chopped fresh
1 cup raspberries or blueberries pineapple
2 tbsp finely chopped crystallized ginger
In small bowl, combine cereal and almonds. For each parfait, spoon 2 tbsp in the bottom of parfait
glass. Blend yogurt and vanilla. Top granola with ¼ cup yogurt mixture. Combine pineapple, ras-
pberries and crystallized ginger. Spoon ¼ cup fruit mixture on top of yogurt. Repeat 2 tbsp cereal
mixture, ¼ cup yogurt, and ¼ cup fruit. Chill until ready to serve. Makes 4 parfaits.
FLAX SEED SMOOTHIE
¾ cup soy or skim milk 1 cup soy or plain Greek yogurt 1 cup cubed mango 1 cup cubed peaches
1 kiwi, peeled and cut in pieces 2 tbsp ground flax seed with
1 tbsp agave mixed berries
In blender container, add all ingredients in order listed. Blend until smooth. Serve immediately. If
desired, garnish with kiwi slice. Makes about 3 cups.
PROTEIN RICH RECIPES
PEANUT BUTTER BANANA BREAKFAST BLEND
½ cup milk ½ cup Greek yogurt
2 tbsp creamy peanut butter 1 medium banana, halved 1 tsp vanilla extract
In blender container, add all ingredients in order listed. Blend until smooth. Serve immediately. Ma-
kes about 1 ½ cups.
HIGH PROTEIN DAILY TASTE TREAT
½ cup almond milk cup almond or plain Greek cup small curd cottage cheese Yogurt
1 cup fresh or frozen strawberries 2 tbsp honey
In blender container, add all ingredients in order listed. Blend until smooth. Serve immediately. If
desired, garnish with fresh strawberry. Makes about 1 ½ cups.
HEARTY VEGETABLE SOUP
2 cups vegetable stock or broth 2 cups yogurt whey
1 can (14.5 oz) petite cut tomatoes 1 small onion, chopped with onion and garlic 1 large clove garlic,
minced
1 cup frozen Italian vegetables ½ cup dark red kidney beans
½ cup whole kernel corn ½ cup small pasta, such as, ditalini or small bow ties
In large saucepan, combine broth, whey, tomatoes, onion and garlic. Bring to boil, stirring occasio-
nally. Add remaining ingredients. Return to boil, stirring occasionally. Reduce heat and cook, partially
covered for 7 minutes or until pasta is tender. If desired, serve garnished with chopped parsley and
grated Parmesan cheese. Makes about 2 quarts.
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