"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Raspberry Rush, by Lyle DeJong, is from Brumbaugh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 ripe med. banana 3/4 c. fresh or frozen raspberries 1/2 c. skim milk 1/2 c. crushed ice
Combine in blender and puree until smooth. You can add a little honey to sweeten. If you don't like the texture of raspberry seeds, first puree the fruit with the milk, then strain and process the puree with the ice.
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