Best Little Reds Favorite Fruit Frappe Recipes

FRESH FRUIT FRAPPE

Steps:

• Mix all ingredients except ice.
• Fill blender container 1/2 full of mixture.
• Add crushed ice to fill to the top.
• Cover and blend on high speed until of a uniform consistency.
• Repeat with remaining mixture.
• Serve immediately; garnish with fruit, if desired.

FRESH FRUIT FRAPPé

Steps:

• Mix all ingredients except ice and sliced pineapple. Fill blender one-half full with fruit mixture; add crushed ice to fill to top. Cover and blend on high speed about 30 seconds until smooth. Repeat with remaining fruit mixture. Garnish with sliced pineapple. Serve immediately.

ESPRESSO FRAPPE

Steps:

• Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.
• In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into decorative serving glasses and top with the crumbled cookies.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.
• Yield: 1 cup
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 1 hour

MOCHA FRAPPE

Steps:

• Combine the coffee, frozen yogurt and chocolate syrup to taste in a blender. Blend until smooth.

COFFEE BRANDY FRAPPE

Steps:

• Combine 1 egg white, 2 ounces strong brewed coffee, 1 1/2 ounces brandy, 1/2 ounce creme de cacao and a pinch of cinnamon in a cocktail shaker; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass and dust with more cinnamon.

RED BERRY FRAPPé

Steps:

• Place all the ingredients except garnish in a blender and blend until smooth. Serve in tall glasses with straws; garnish with a berry on the rim of each glass.

A LITTLE FRUIT WITH MY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
• For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
• Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
• For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
• Scoop out the crisp with a spoon and top with sweetened whipped cream