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Stripey Strawberry Shake
Ingredients
- 1 pound strawberries, hulled and chopped (about 3 cups)
- 2/3 cup granulated sugar
- 4 teaspoons cornstarch
- 2 tablespoons water
- Cold milk or chocolate-flavored milk
- Vanilla ice cream
Directions
1. For syrup, in blender container combine strawberries and sugar. Cover; blend until smooth. Strain through sieve to remove seeds; place in saucepan. Combine cornstarch and water; whisk into strawberry mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Remove from pan; cool. Makes 2 cups syrup.*
2. To make Stripey Shakes, pour a teaspoon of syrup down sides of glass, using 2 tablespoons total syrup for each glass. Fill glass with cold milk; top with scoops of ice cream.
From the Test Kitchen*Test Kitchen Tip:
- Store remaining syrup in airtight container in refrigerator up to 2 weeks.
Nutrition Facts
(Stripey Strawberry Shake)
- cal. (kcal) 257,
- Fat, total (g) 11,
- chol. (mg) 54,
- sat. fat (g) 6,
- carb. (g) 30,
- Monosaturated fat (g) 4,
- fiber (g) 1,
- sugar (g) 29,
- pro. (g) 10,
- vit. A (IU) 680,
- vit. C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 138,
- Potassium (mg) 443,
- calcium (mg) 323,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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