[1] Outshine Smoothie Cubes turn into smoothies with no blender required (all photo © Société des Produits Nestlé S.A.).

[2] The Outshine duo: Smoothie Cubes and Fruit Bars (photo © Société des Produits Nestlé S.A).

[3] Outshine Smoothie Cubes, ready to turn into smoothies.

We have a sweet tooth, and when we need something sweet without added sugar, we turn to a piece of fruit, or to Outshine No Sugar Added Fruit Bars* from Nestlé (just 45 calories and 2g sugar).

The ice pops, in raspberry, strawberry, and tangerine, are made with real fruit or fruit juice, and really hit the spot.

Now, the brand known for its wholesome frozen fruit bars has launched a beverage version: Outshine Smoothie Cubes.
 
 
OUTSHINE SMOOTHIE CUBES

OUTSHINE® Smoothie Cubes are the perfect way to enjoy blender-free, real fruit smoothies.

They’re delicious and deliver B vitamins, fiber, and vital proteins collagen peptides.

The Smoothie Cubes are part of a Nestlé initiative to provide convenient, nutritious options for busy people. You can make them to drink at home, at work, and for grab-and-go.

All you need to do is mix with the frozen (or defrosted) liquid of your choice (water, milk, juice, coconut water, iced tea) in a container with a lid/top and let it sit for 15 minutes.

Then shake the container and you have a yummy, refreshing smoothie.

(Editor’s Tip: If it’s cocktail hour, add some fruit liqueur, rum, or white spirit—gin, tequila, or vodka.)

This refreshing snack is currently available in the freezer aisle of select retailers in three flavors:

 
Each serving contains 80 calories, 15 grams or less of total fruit sugar, and zero grams of added sugar. There are no artificial flavors or colors, and no GMO ingredients.

The Smoothie Cubes are available at stores for a suggested retail price of $6.99-$7.49.

> Here’s more information about the Outshine brand.

> National Smoothie Day is June 21st.

> Who invented the smoothie?

 
 
________________

*They do contain a bit of sorbitol.

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[1] You can make this parfait in 1-2-3 (all photos © Once Again Nut Butter).

[2] Once Again PB is available in natural and organic, creamy and crunchy.

[3] For weekend fun, make pancake “sundaes” with peanut butter and jelly.

[4] How about a slice of cheesecake topped with caramel corn? Here’s the recipe (photo © Frigo Cheese).

[5] White chocolate peanut butter cookies. Here’s the recipe (photo © Justin’s).

[6] Peanut butter soup is really delicious. Here’s the recipe (photo © Wisconsin Milk Marketing Board).

[7] Peanut dipping sauce is great with crudites, pretzels, wings, the works. Here’s the recipe (photo © Crazy Richard’s Peanut Butter).

P&J for breakfast? Yes, and it isn’t a sandwich, but a breakfast parfait.

We didn’t want to wait until the next official peanut butter holiday to share this easy, fun, and nutritious Peanut Butter & Jelly Breakfast Parfait (of course, you can substitute your nut butter of choice).

The recipe follows.

Also below:

> More yummy peanut butter recipes.

> The year’s 13 peanut butter holidays.

> The year’s 7 peanut holidays.
 
 
Elsewhere on The Nibble:

> The history of peanuts.

> The history of peanut butter.

> The history of jelly.

> The history of the peanut butter and jelly sandwich.

> The history of the peanut butter cup.

> The history of peanut brittle.

> More great peanut butter and jelly recipes.

> The different types of jelly and preserves.

> The different types of yogurt and the history of yogurt.
 
 
RECIPE: PEANUT BUTTER & JELLY BREAKFAST PARFAIT

If you don’t want the sugar of jelly or jam, puréed strawberries are a good substitute. You can sweeten them with a bit of sugar, honey, or other sweeteners; or you can use them as is.

Or, add a layer of sliced bananas, raisins, granola: your pick!
 
Ingredients

 
Preparation

1. ADD a layer of yogurt to the bottom of a glass.

2. TOP with a layer of jelly.

3. TOP with a layer of peanut butter.

4. ADD a second layer of yogurt.

5. GARNISH as desired and serve.
 
 
THE YEAR’S 13+ PEANUT & NUT BUTTER HOLIDAYS
Peanut Butter Holidays

 
Jelly Holidays

below
 
 
THE YEAR’S 7 PEANUT HOLIDAYS

 
 
MORE PEANUT BUTTER RECIPES

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July may be National Blueberry Month, but it’s also National Ice Cream Month. Is there any better reason to make this blueberry ice cream recipe?

The recipe was developed by culinary dietitian Marcia Stanley, MS, RDN, for Milk Means More, the website of the United Dairy Industry Of Michigan.

It’s a “better for you” recipe, using Greek yogurt instead of some of the cream. Marcia says:

“For straightforward, creamy lusciousness, skip the ginger in this fresh blueberry ice cream. However, if you’re looking for something a little different, add the ground ginger. It surprises and delights the palate.”

Check out many more delicious recipes at MilkMeansMore.com

> The history of ice cream.

> The history of blueberries.
 
 
RECIPE: BLUEBERRY ICE CREAM

Prep time is 45 minutes, and chill time is 4 hours plus churning and freezing. You can substitute frozen blueberries.
 
Ingredients For 10 Half-Cup Servings

 
Preparation

1. COMBINE the blueberries, sugar, lemon juice, and ginger in a small saucepan. Cook over medium-high heat until boiling, stirring constantly.

2. REDUCE the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Remove from the heat and cool for 20 minutes.

3. POUR the blueberry mixture into a blender. Cover and blend until nearly smooth.

4. WHISK together in a bowl the blueberry mixture, cream, yogurt, and vanilla. Pour into a bowl or food storage container. Before churning, cover and refrigerate for 4 to 24 hours or until very cold.

5. STIR the blueberry mixture. Pour it into a 1-1/2-quart ice cream freezer. Freeze according to the manufacturer’s directions.

6. STORE the freshly churned ice cream in a container in the freezer for at least 4 hours to harden the ice cream to a firm, scoopable consistency. You can also enjoy it in its “soft serve” form right out of the churn.

[1] In a bowl or in a cone, fresh blueberry ice cream is a real treat (photo © Sid Wainer | Facebook).

[2] Could you eat it from the tub? Here’s another recipe that uses half-and-half (photo © Taste Of Home).

[3] You can make this recipe year-round by using frozen blueberries (photo © Made In Cookware).

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