Best Purple And Yellow Cows Recipes
PURPLE COW SHAKES
Just put together three ingredients and chilled, delicious, blender drink ready in just 5 minutes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Put the grape juice concentrate and milk in the blender.
- Add the ice cream to the grape juice mixture.
- Cover blender with lid, and blend on high speed 30 seconds. Pour the shake into the drinking glasses, and serve right away.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Shake, Sodium 85 mg, Sugar 34 g, TransFat 0 g
PURPLE COWS
Kids will need only three ingredients to whip up this bright beverage shared by Renee Schwebach of Dumont, Minnesota. The sweet blend gets its purple color and refreshing flavor from grape juice concentrate.
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a blender, combine milk and grape juice concentrate. Add ice cream; cover and blend until smooth. Serve immediately.
Nutrition Facts : Calories 286 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 101mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.
PURPLE COW
Make and share this Purple Cow recipe from Food.com.
Provided by Charlotte J
Categories Shakes
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a blender.
- Blend until smooth.
- Pour into glass and drink immediately.
PURPLE AND YELLOW COWS
Provided by Emily Luchetti
Categories Food Processor Ice Cream Machine Berry Citrus Dairy Fruit Dessert Freeze/Chill Chill Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- To make the sherbet:
- In a bowl, whisk together the milk, cream, water, sugar, corn syrup, and salt in a medium heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Transfer the mixture to a bowl and cool over an ice bath until room temperature.
- Purée the blackberries in a food processor. Strain the purée through a medium-mesh, then a fine-mesh sieve, discarding the seeds. There should be 3/4 cup pure. Stir the purée, cassis, and lemon juice into the cream. Refrigerate for 4 hours, or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze the sherbet until scoopable, about 4 hours, depending on your freezer.
- To make the soda:
- Remove the rind from the pineapples. From the top, cut the pineapples into quarters. Remove and discard the core. Cut the pineapple flesh into 1-inch pieces. Purée in a food processor until smooth. Strain through a medium-mesh sieve, discarding the pulp. There should be about 4 cups pure. Refrigerate the pure for at least 30 minutes or up to 24 hours.
- To serve:
- Put the pineapple purée in a large pitcher. Stir in the 6 tablespoons sugar and the salt. Taste for sweetness, adding a little more sugar if necessary. Stir in the seltzer water. Grind the ice in a food processor until it has the consistency of shaved ice. Divide the ice among eight 12-ounce glasses. Fill with pineapple soda. Put several scoops of cassis-berry sherbet in each glass. Serve immediately, with straws and long spoons.
- In advance:
- The pineapple purée can be made a day ahead and refrigerated. Mix it with the seltzer just before serving.
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