Smoothies - NORPAC Foods, Inc.

Smoothies
Combine all ingredients in a blender and whirl for 30 seconds.
If necessary, after 15 seconds, stop motor, shake container, and continue to blend until smooth.
Optional Nutrition Boost: Add 2 Tablespoons fiber, protein, or vitamin powder.
Yield: 32 ounces, makes 1-2 servings.
Strawberry Fields Forever
1 1/2 Cups Apple Juice
1 1/2 Cups Frozen Strawberries
1/2 Cup Strawberry Fruit Topping
1/2 Cup Non-Fat Vanilla Frozen Yogurt
1/2 Cup Ice
Tropical Storm
1 1/2 Cups Pineapple Orange Juice
1 1/2 Cups Frozen Mango Chunks
1/2 Cup Strawberry Fruit Topping
1/2 Cup Pineapple Sherbet
1/2 Cup Ice
Berry-Peach Creamsicle
1 Cup Apple Juice
1 Cup Frozen Peaches
1/2 Cup Blackberry OR Raspberry
Fruit Topping
1/2 Cup Non-Fat Vanilla
Frozen Yogurt
1/2 Cup Water
1/2 Cup Ice
Blue Maverick
1 Cup Blueberry Fruit Topping
1 Cup Orange Juice
1/2 Cup Frozen Banana Chunks
1/2 Cup Raspberry Sherbet
1/2 Cup Water
1/2 Cup Ice
Product Information Hotline:
800-822-2898
Visit us at:
www.norpac.com
©2009 NORPAC Foods, Inc. • 4350 S.W. Galewood Street • Lake Oswego, OR 97035-0657 • Product of the USA • FLAV•R•PAC is a registered trademark of NORPAC Foods, Inc. FP 393
Champagne Strawberry
Vinaigrette
1/2
Cup
¼ 1/4 Cup
1 Tablespoon
1/2 teaspoon
1/2 teaspoon
1 teaspoon
2 Tablespoons
1 Cup
Strawberry Fruit Topping
Champagne Vinegar
Balsamic Vinegar
Fresh Ground Black Pepper
Kosher Salt
Dijon Mustard
Honey
Olive Oil
Allow Strawberry Fruit Topping to thaw.
Blend or whisk to thoroughly combine all
ingredients except Olive Oil. Add Olive
Oil slowly while blending or whisking until
completely emulsified. Dress salad
greens with candied nuts and feta, then
drizzle with vinaigrette.Top with sliced
strawberries.
Smoked Chipotle
Peach Glaze
1 Cup
1 Tablespoon
1 Tablespoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
Peach Fruit Topping
Dijon Mustard
Honey
Worcestershire Sauce
Chipotle Powder
Paprika
Kosher Salt
Black Pepper
Allow Peach Fruit Topping to thaw.
Combine all ingredients in a blender.
Use to baste pork or chicken, applying
frequently throughout the cooking
process (preferred method:
rotisserie). Allow glaze
to caramelize at the
end.
Recipes
Apple and Sage Stuffed
Pork with Apple Chutney
2 Cups Diced Apple Fruit
Topping (reserve 1 Cup
for use at end)
2 Cups Prepared Stuffing
2 Tablespoons Fresh Chopped Sage OR
2 teaspoons Dried Sage
Pinch Nutmeg
Salt and Pepper
4-6 Boneless,Thick-Cut
Pork Chops
1 Cup Apple Cider
Allow Diced Apple Fruit Topping to thaw.
Combine 1 Cup apple topping, stuffing,
sage and nutmeg. Butterfly the pork chops
and stuff with topping mixture.Tie with
twine to secure. Sprinkle both sides
of the pork chops with salt and pepper.
Sear on the stove over high heat in a
Dutch oven pot until golden brown on
each side. Add apple cider to Dutch oven
pot, cover, and roast in the oven at 400
degrees F until cooked through. Heat
remaining apple topping and spoon on
top of each pork chop. Drizzle pan
drippings over each pork chop and
garnish with a sprig of sage.
Cold Fruit Soup
4 Cups Fruit Topping (any flavor)
4 Cups Half-and-Half OR
Whole Milk
Allow Fruit Topping to partially thaw.
Blend topping and half-and-half or milk in
blender until smooth. Serve chilled. Retain
a small amount of topping for garnish if
desired.
Red, White
and Blue Parfaits
1 Package Raspberry, Strawberry,
OR Cherry Fruit Topping
(red topping)
1 Package Blueberry OR Blackberry
Fruit Topping (blue
topping)
3 1/2 Cups Heavy Whipping Cream
12 ounces White Chocolate,
chopped
1 teaspoon Vanilla Extract
Allow Fruit Topping to thaw. Bring 1 Cup
of cream to a simmer in a medium
saucepan. Remove from heat. Add white
chocolate and whisk until smooth. Cool
to lukewarm, about 10 minutes. Beat 2 ½
Cups cream and vanilla in a large bowl to
soft peaks. Fold in cooled white chocolate
mixture. Prepare parfaits by filling
individual, clear glassware with alternating
layers of red topping, white chocolate
mixture, blue topping, and white
chocolate mixture. Garnish
with a sprig of fresh mint.
Mini Cream Cheese
Cookie Cups with Topping
1 Package Fruit Topping (any flavor)
2 (18 ounce) Packages Refrigerated
Chocolate Chip Cookie
Dough
8 ounces Cream Cheese, softened
¼1/4 Cup Butter, softened
1 teaspoon Vanilla Extract
2 1/2 Cups Powdered Sugar
Allow Fruit Topping to thaw. Cut cookie
dough into approximately 1 Tablespoon
portions.With floured hands, press cookie
dough onto the bottom and up the sides
of 24 ungreased miniature muffin cups.
Bake at 350 degrees F for 8-10 minutes
or until lightly browned. Using the end of
a wooden spoon handle, gently reshape
the puffed cookies back into cups.
Cool for 10 minutes before removing
from pan to a wire rack. Cool completely.
Beat the cream cheese, butter, and vanilla
in a mixing bowl until blended. Gradually
add in powdered sugar. Spoon into cookie
cups. Store cookie cups in the refrigerator
and top with your favorite topping just
prior to serving.
Strawberry
Cheesecake Trifle
1 Package
1
8 ounces
12 ounces
1 teaspoon
Strawberry Fruit Topping
Angel Food Cake
Cream Cheese, softened
Whipped Cream
Vanilla Extract
Allow Strawberry Fruit Topping to thaw.
Beat cream cheese in a large mixing bowl
until smooth. Fold in whipped cream and
vanilla.Tear cake into pieces, about 1-2
square inches. Assemble trifle by filling a
clear bowl with alternating layers of cake,
topping, and cream cheese mixture.
Cover and refrigerate for 1 hour.
Garnish with sliced strawberries and
chocolate curls.
Caramel Apple
Upside-Down Cake
13/4 Cups
1/2 Cup
3/4¾ Cup
1 Package
1 Cup
3 Eggs
1/2 Cup
Sliced Apple Fruit Topping
Butter
Brown Sugar, firmly packed
Yellow Cake Mix
Apple Cider
(or as specified on cake mix)
Vegetable Oil (or as
specified on cake mix)
Allow Sliced Apple Fruit Topping to thaw.
Preheat oven to 350º F. Put butter in a
large spring-form cake pan and place in
oven until butter is melted. Remove from
oven and distribute melted butter evenly
in the bottom of the pan. Sprinkle brown
sugar over melted butter. Spread topping
evenly over the melted butter and
brown sugar. Do not stir. Prepare yellow
cake mix according to directions, but
substitute apple cider for the water.
Include the amount of eggs & oil specified
on the package. Pour batter evenly over
brown sugar, butter, and topping mixture.
Bake for 50-60 minutes, or until cake is
fully set and golden brown. Remove from
oven and let cool for 30 minutes. Loosen
sides by running a butter knife around the
edges and invert cake onto a large plate.
Blackberry Fruit Crisp
1 Package
2 Tablespoons
1 1/3 Cups
1 Cup
1 1/2 Cups
1/2 Cup
1
1 /2 teaspoons
¼ 1teaspoon
Blackberry Fruit Topping
Lemon Juice
Brown Sugar, firmly packed
All Purpose Flour
Quick Cooking Oats
Butter, softened
Ground Cinnamon
Salt
Allow Blackberry Fruit Topping to thaw.
Preheat oven to 350 degrees F. Pour
topping into a 9” x 13” pan, spreading
evenly. Sprinkle lemon juice over topping.
Combine brown sugar, flour, oats, cinnamon
and salt, then cut in butter (mixture should
be crumbly). Sprinkle evenly over topping
and bake for 30-40 minutes. Serve warm,
with ice cream if desired.
Peach Cobbler with
Raspberry and White
Chocolate Drizzle
1 Package
2 Cups
1/2 Cup
1 Cup
1/3 Cup
1/4¼ Cup
Peach Fruit Topping
Baking Mix
Sugar
Milk
Butter
Raspberry Sauce
(store-bought)
1/2 Cup White Chocolate Morsels
1 Tablespoon Cream
Allow Peach Fruit Topping to thaw.
Preheat oven to 350 degrees F. Melt
butter in a 9” x 13” pan in the oven.
Mix together baking mix, sugar, and milk.
Remove pan from oven, ensure butter is
evenly distributed, and pour mixture on
top – do not stir. Spoon topping evenly
over batter – do not stir. Bake for 45
minutes; cool for 30 minutes. Melt white
chocolate in the microwave or by using a
double boiler. Stir in cream. Drizzle top of
cobbler with raspberry sauce and white
chocolate sauce. Garnish with fresh
raspberries if desired.