Recipes for a BOOST

BOOST Café au Lait

Ingredients:
237 mL (1 bottle) BOOST ® Vanilla
5 – 10 mL (1 – 2 tsp) instant coffee
30 – 45 mL (2-3 Tbsp) boiling water

Directions:
1. Dissolve coffee in boiling water.
2. Add coffee to BOOST ® Vanilla.
3. Serve immediately or refrigerate for up to 24 hours.

BOOST Peanut Butter & Jelly Milkshake

Ingredients:
10 mL (2 tsp) creamy peanut butter
10 mL (2 tsp) grape jelly
125 mL (1/2 cup) vanilla or peanut butter
swirl ice cream
237 mL (1 bottle) BOOST ® Vanilla

Directions:
1. Combine all ingredients in blender.
2. Blend until smooth.
3. Serve immediately.

BOOST Berry-Banana Smoothie

Ingredients:
237 mL (1 bottle) BOOST ® Vanilla – chilled
1 banana, sliced
125 mL (1/2 cup) frozen strawberries*
125 mL (1/2 cup) vanilla ice cream

Directions:
1. Combine all ingredients in blender.
2. Blend until smooth.
3. Serve immediately.

*or raspberries/mixed berries

BOOST Peach Perfection Smoothie

Ingredients:
237 mL (1 bottle) BOOST ® Vanilla – chilled
125 mL (1/2 cup) peaches in light syrup
125 mL (1/2 cup) vanilla ice cream

Directions:
1. Combine all ingredients in blender.
2. Blend until smooth.
3. Pour and serve.

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BOOST Pancakes

Ingredients:
200 mL (3/4 cup) all purpose flour
7 mL (1/2 Tbsp) baking powder
237 mL (1 bottle) BOOST ® Vanilla
1 egg, slightly beaten
25 mL (1 1/2 Tbsp) vegetable oil

Directions:
1. In large bowl, mix flour and baking powder.
2. Beat in BOOST, egg and oil with whisk or electric mixer, beating until smooth.
3. Chill 20 minutes.
4. Heat 15 mL (1 Tbsp) vegetable oil in frying pan over low heat.
5. Pour in 60 mL (1⁄4 cup) of batter.
6. When edges begin to brown and top is covered with bubbles, flip pancake over. Repeat with remaining batter.

Fruity Variation:
Drop blueberries, strawberries or banana slices in batter while cooking.

Serving Suggestion:
Try topping with cottage cheese and pieces of fresh fruit

BOOST Baked Cinnamon Apple French Toast

Ingredients:
225 g (8 oz) French bread, sliced into 1 inch slices
4 eggs
355 mL (1 1/2 bottles) BOOST ® Vanilla
15 mL (1 Tbsp) sugar
7 mL (1 1/2 tsp) vanilla
2 mL (1/2 tsp) nutmeg
2 tart baking apples, peeled, cored and sliced
15 mL (1 Tbsp) butter, melted

Topping:
15 mL (1 Tbsp) sugar
7 mL (1 1/2 tsp) cinnamon

Directions:
1. Preheat oven to 400 degrees F. Spray an 8 x 8 inch square pan with vegetable oil cooking spray.
2. Arrange bread tightly together in a single layer in bottom of pan.
3. Combine eggs, BOOST, 15 mL (1 Tbsp) sugar and nutmeg in bowl and whisk until well blended.
4. Pour 1/2 of mixture over bread.
5. Layer with apple slices.
6. Pour remaining egg mixture over apples. Drizzle with melted butter.
7. For topping, stir sugar and cinnamon together until well blended.
8. Sprinkle evenly over apples.
9. Bake for 35 – 40 minutes or until set. Test with butter knife. French toast is done if knife comes out clean.
10. Cool for 5 minutes before cutting and serving.
11. Serve warm with maple syrup.

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