Method

Lemon Yogurt: Place 1 cup sliced fresh strawberries and 2 tablespoons sugar in a blender container; cover. Blend on high speed until mashed, about 1 minute. Add 2 cups lemon yogurt and 1 1/2 cups cold milk. Blend until foamy. Yield: 4 cups.
Honey Peanut Butter Milk: Place 1 quart cold milk, one-third cup smooth peanut butter and 1/4 cup honey in a blender container; cover. Blend on high speed until smooth, about 1 minute. Yield: about 4 1/2 cups.
Morning Pick-up: Put 1 egg and 1 teaspoon sugar in a blender container; cover. Blend on high speed 30 seconds. Add one 6-ounce can frozen orange juice concentrate, thawed; blend until well-mixed. Add 2 1/2 cups cold milk; blend just until foamy. Yield: 4 cups.
Pineapple-Orange Breakfast: Place 3 eggs, 2 tablespoons crushed pineapple in its own juice, 2 tablespoons orange juice concentrate and 2 tablespoons sugar in a blender container; cover. Blend on high speed until smooth, about 1 minute. Add 2 cups cold milk; blend until foamy. Yield: about 3 cups.
Strawberry Breakfast: Place 3 eggs, 1 cup sliced strawberries, 2 tablespoons sugar and 1 teaspoon vanilla in a blender container; cover. Blend until smooth, then add cold milk and blend until foamy.

Notes

Five quick, nutritious blender breakfasts (Chicago Sun-Times).

The recipe above was transcribed from this scan of Vera’s original card.