Fruit Smoothies

Add ingredients to a blender:

One cup of your favorite fruit. My favorites for smoothies
include mulberries, cherries, pluots, blueberries or peaches.

One and a half cups orange juice or apple juice, along with One-quarter cup non-fat milk.
OR:
2 cups almond milk.

One cup vanilla yogurt.

One banana.

Six tablespoons soy protein powder (optional).

Blend thoroughly. Refrigerate unused portion.

Makes 40 oz, about five servings.

175 calories per serving.
30 grams carbohydrates per serving.
7 grams protein per serving.

Note: to enjoy this delicious drink throughout the year,
vacuum seal and freeze your excess cherries, mulberries
and blueberries. Cut excess pluots and peaches into chunks;
seal and freeze.

Experiment with other fruits, including plums, apricots,
cranberries and nectarines!

Easy Plum Freezer Jam

Easy Plum Freezer Jam

Pit and chop three cups (about three pounds) of fresh, ripe plums. Put into a large bowl.

Add half cup of fresh lemon juice.

Stir in one small box of pectin. Stir every five minutes for thirty minutes.

Stir in one cup light corn syrup.

Stir in four and a half cups of sugar. Stir for three minutes or until sugar is dissolved.

Clean with boiling water and then thoroughly dry seven, one-cup containers. Fill containers to within a half-inch of the top with the jam. Cover. Let stand at room temperature for 24 hours. Then,

Freeze containers for up to one year. Place into refrigerator before using to thaw. Will last in refrigerator for three weeks