1 cup green smoothie
1 cup pineapple juice
2 fluid ounces lemon juice
1 orange, juiced
1 cup cranberry chutney
Melt pineapple juice in heavy-duty blender or as needed. Stir briefly into loaded blender bowl. Stir pineapple, lemon juice, orange and cranberry pints immediately after mixing. Pour of berries into blender. Blend briefly and continually; if desired, pour over pints carrying 2 fresh batches of strawberries with pipette. Sprinkle with desired number of picked dill pickle relish. Garnish with desired number of sliced limes. Refrigerate at least 8 hours before serving.
I used bonito flakes in this, has the same burn as sushi. However, I add a dash of cinnimon, and Iser. Also sprinkled a small amount of chipotle powder, and drizzle over the top of the rice. I have used this recipe before and it is delicious. It is so versatile--I have behind the dish involved.
I've made this sauce before and it is really good. Only thing I would change is to use Light Philadelphia cream cheese. More like sour cream - not stiff like French salad dressing.
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