Chocolate Mug Milkshake

INGREDIENTS

4 cups chocolate ice cream
2 cups milk
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup ground cinnamon

DIRECTIONS

In a blender, combine ice cream, milk, brown sugar, white sugar and cinnamon. Blend until smooth. Pour into glasses and serve.

Strawberry YUM

Ingridents:

1 cup water

1 cup milk

6 ounces strawberry freeze

1/4 cup sugar

10 ice cubes

1 teaspoon vanilla

4-5 scoops vanilla ice cream

6 strawberries, sliced

Method:

Add water to blender. Next add milk, strawberry freeze, and sugar. Blend for 1 minute. Add ice cubes, vanilla, ice cream and strawberries. Blend for another 1 to 2 minutes.

Best Lemonade Ever

Ingredients:

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Method:

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Banana smoothie with Milo

Ingredients:

2 cups skim milk

1 banana, roughly chopped

2 tablespoons natural yogurt

1/2 cup NESTL� Milo

5 ice cubes

Method:

Combine all ingredients in blender until thick and creamy.

Mango Tango

Ingredients:

1 cup mango slices

1 dash white grape juice

4 scoops vanilla frozen yogurt

Method:

Combine the mango slices, grape juice and frozen yogurt in a blender or food processor. Blend until smooth. Serves 1.

DESSERTS FOR KIDS

Kulfi

Ingredients:
1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
4 slices white bread, torn into pieces
1/2 teaspoon ground cardamom

Method:
Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

Fruit with choc-hazelnut dip

Ingredients:

4 small seedless watermelon
1⁄ 2 rockmelon, seeds removed
250g seedless grapes, stems removed
Choc-hazelnut dip
1⁄ 2 cup chocolate hazelnut spread (like
Nutella)
1⁄ 2 cup creamy evaporated milk

Method:
1. Using a melon baller, scoop balls from the
watermelon and rockmelon. Arrange
melon balls and grapes on serving plates.
2. To make choc-hazelnut dip, combine
hazelnut spread and evaporated milk in a
small saucepan. Heat over medium-low
heat, stirring constantly, for 4–5 minutes
until smooth and warm. Spoon dip into
small bowls (suitable for dipping) and

serve with fruit.