The frozen banana is the genius part of this recipe. It adds a brilliant creamy texture to the smoothie without having an overpowering taste of banana. The combination of vanilla and orange is reminiscent of the iconic ice pop the ‘Super Split’. To really amp up the flavour the orange zest or orange blossom are great in this Halloween smoothie. The only thing you will need is some food colouring to really boost the flavour and have it looking that vibrant spooky orange colour. This smooth, creamy, orange smoothie is an unusual twist on a smoothie but one you are sure to love.
1 frozen banana
250 mls orange juice
250g pot of vanilla yogurt / orange yogurt
1 tsp orange blossom / zest half orange
2 tsp vanilla
drop of yellow and orange food colouring
Optional: 1 orange peeled and chopped up
Freeze the banana for a few hours before you need it. Weigh out the ingredients and pop them in the blender. Blitz, pour and serve.
Fun and creative Halloween Smoothies! Recipe makes 2 large smoothies or 4 small.
225g (71/2oz) frozen summer fruits, defrosted
1 banana, peeled
300ml (10fl oz) cranberry juice
For the Apricot Cockroach
currants or dried blueberries
For the Kiwi Caterpillars
sunflower or pumpkin seeds
currants or dried blueberries
Place the frozen summer fruits, banana and juice into a tall jug and whiz until smooth with a hand blender or use a food processor (you may need to sieve the smoothie afterwards if there are too many seeds).
Simply assemble and create. Use a wooden skewer to make holes in the bug first as the seeds will go in easier! Pour the smoothie into glasses and serve with ‘bugs’.
Have you ever been grocery shopping and wondered what do I need to make my next smoothie? Well I have, so I composed a list of possible ingredients you may want to buy on your next shopping trip below✨🛒
Line the sides of a 20cm round, spring-form tin with strips of cling film (use some water to help the cling film stick) and line the base with a disc of baking paper.
Place the biscuits in a freezer bag and finely crush with a rolling pin.
Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine.
Spoon into the base of the tin, pressing down with the back of spoon to level. Chill for 15 minutes.
To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring continuously, for 2-3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin.
Pour into the tin on top of the biscuit base. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
Peel and slice the bananas. Once the caramel and biscuit base has been in the fridge for at least an hour, arrange the bananas in neat rounds on top of the caramel.
Whip the cream to soft peaks and spoon over the bananas, then level on top before chilling in the fridge for an hour.