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Lip Smackin' Smoothies

Lip Smackin' Smoothies

Carla Lyder
Nutrition Services Supervisor
San Bernardino City Unified School District
San Bernardino, CA

Photo Credit: TORIANI

"We introduced a smoothie machine about three years ago and the kids love it. We sell the smoothies in the a la cart lines in 14 of our secondary schools as well as two of our continuing education locations.

"Recently, we decided to build off the success we've had with the old product and introduce a new 100% fruit juice mix. When we chose to look for something new, something more healthful, it was important that our selection was more shelf stable, took up less cold storage room, and be less involved on the upkeep.

"We're excited about the new flavors which include strawberry, kiwiberry,-blue raspberry, sour apple, orange cream, lemonade and mechaccino. We saw a lot of success with the old smoothies, especially in the middle schools. We hope to see even more success with the new product line."

Rebecca Beyer
Senior Foodservice Director
Point Park University
Pittsburgh, PA

"When folks from a different generation might be drinking coffee, today's college students seem to be drinking smoothies. We've found that a number of students even substitute a smoothie for a meal part. That, in itself, is a very positive aspect of smoothies-with the right ingredients, they can be a sound nutritional beverage.

"While we provide all types, we typically adhere to the fruit-based smoothies. Students prefer this type as opposed to other varieties. Our fresh market smoothies are made from scratch and take under one minute to prepare.

"We don't add any vitamins or supplements to our smoothies. They are loaded with so much fruit that they're naturally healthful. There aren't a lot of additives, and it's not a sugar-based product, so if a student is going to substitute a smoothie for breakfast or lunch, that can be a very positive nutritional step. "About three years ago, Aramark took over the Point Park University account and introduced a branded concept which now makes up about 15% of our retail volume. It has been markedted aggressively, and our sales lines are swarmed before classes and during breaks.

"We can make almost any kind of smoothies a customer requests as long as we have the appropriate fruit available. You name it we make it! We offer everything from pineapple to peach to blueberry. Our most popular smoothies are strawberry and banana combinations.

"Students say they find the smoothies refreshing, not only in the summer and spring, but year-round. Different generations like different things. It happens that this particular group favors smoothies."

Jim Patterson
Director of Dining Service
The University of Texas MD
Anderson Cancer Center
Houston, TX

"As a Cancer Center we have two very different types of customers. For patients, we, in conjunction with the clinical nutrition department, have to pay close attention to the nutritional aspects of the smoothies and other items we serve patients in their rooms. We don't serve the same variety to patients that we serve to staff and visitors. However, the smoothies that are delivered to the patients can become an uplifting part of their diet. Smoothies taste good. They are easy grab and go items and, with the right ingredients, can be very healthful.

"On the retail side, we decided to bring in an outside vendor for our Cafè 24/7, which we opened in 2002. We wanted to offer concepts that were convenient, quick and popular. We chose a vendor that already had a following. We've had a lot of success with this concept and we pull in more than $600 a day with our smoothies."

Jana Markley, RD
Director of Nutrition
Pomerado Hospital
Pomerado, CA

"We've been doing smoothies in our birth center as well as in the labor and delivery unit for almost five years. We serve the smoothies, usually peach or strawberry, on fine linens with cheese, crackers and fruit.

"The types of patients we typically serve are very health conscious. With the smoothies, they get a little comfort food as well as the fiber, protien and calcium from the fruits. Our smoothies are homey and healthful.

"When we first introduced the service, one woman said on her customer care card, 'Thank you for the smoothies you served to both myself and my husband. It really made us feel special.

"We like to provide the best nutrition, and we also like to have happy patients. Smoothies allow us to do both at the same time."

Smoothie Recipes

Peach-Blackberry Smoothies


Photo Credit: The California Board of Almonds

2 cups enriched vanilla soy milk
2 cups frozen peaches
1 cup frozen blackberries
2 Tbsps almond butter
2 Tbsps. honey

Combine ingredients in blender and blend until smooth and thick. Serve.

Recipe provided by The California Board of Almonds

Basic Soy Smoothies


1 cup soymilk (plain or vanilla)
1 medium banana (may be frozen, if desired)

Puree all the ingredients in a blender until smooth. Pour into a glass and serve at once.


  • Add 2 tablespoons chocolate syrup to the Basic Soy Smoothies recipe.


  • Add 1 tablespoon peanut butter to the Basic Soy Smoothies recipe.


  • Add 2 tablespoons chocolate syrup and 1 tablespoon peanut butter to the Basic Soy Smoothies recipe.

Recipes provided by The Soyfoods Council

Plum Cool-Down


6 (2 cups) fresh California plums, coarsely chopped
1 can (6 ounces) frozen cranberry concentrate
1 cup water

Combine all ingredients in blender or food processor.Whirl until combined. Makes 8 servings.

Recipe provided by The California Tree Fruit Association

Mango Peach Smoothie

YIELD: 1 16-oz. drink

2 cups ice
1 oz. Frusia Peach
1 oz. Frusia Mango
4 oz. milk

Combine in commercial blender until smooth, about 20 seconds. Yields one.

Recipe provided by R. Torre & Company

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