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Spicy Ginger Colada

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    Spicy Ginger Colada

    Serves 2 as a snack

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    Ginger adds a spicy flair to this classic Spanish beverage. Of course, there’s no rum in this version, but don’t let that stop you from adding some on a Saturday night.

    1 frozen banana
    1 cup (250 ml) pineapple chunks, fresh, canned or frozen
    1/2 tsp (2 ml) grated fresh ginger
    1 cup (250 ml) unsweetened coconut milk
    6 ice cubes

    Toasted unsweetened coconut, as garnish

    Add banana, pineapple, ginger and coconut milk to blender. Blend until smooth. Add ice to blender and pulse until ice is crushed.

    Divide between 2 glasses and garnish with toasted coconut.

    Each smoothie contains: 555 kilojoules; 2 g protein; 3 g total fat (3 g sat. fat, 0 g trans fat); 28 g total carbohydrates (20 g sugars, 3 g fibre); 9 mg sodium

    source: "Healthy Smoothies", alive Australia #17, Spring 2013

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    Spicy Ginger Colada

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