“Data do support consumption of 100% fruit juice in moderate amounts and suggest that consumption of 100% fruit juice may be an important strategy to help children meet the current recommendations for fruit."
- O'Neil et al. American Journal of Lifestyle Medicine. January/February 2008.
Enjoy 100% juice in your glass - or on your plate! From smoothies to marinades to sweet breads, 100% juice is a featured ingredient in the following tasty recipes.
 | Breakfast |
| Desserts |
| Entrees and Salads |
| Fruity Cocktails |
| Snacks and Smoothies |
Desserts
Apple Snow
Makes 2 servings1 1/2 c apple juice
1 tablespoon honey
3 c cracked ice
Blend all together in a blender to the consistency of snow. Serve immediately.
Citrus Berry Crisp
Makes 6 servings1 pint strawberries, cut into pieces
1 c fresh blueberries
1 c fresh raspberries
1/3 c granulated sugar
2 tablespoons cornstarch
3/4 c orange juice
3/4 c quick oats (uncooked)
1/2 c all-purpose flour
1/2 c brown sugar
1 teaspoon ground allspice
1/2 stick butter
Preheat oven to 375 degrees F. In 8 x 8-inch square inch pan, lightly sprayed with non-stick spray, mix berries with sugar and cornstarch; toss well to coat. Stir in orange juice and mix. In small bowl, combine oats, flour, brown sugar, all-spice, and butter until crumbly; spoon over top of fruit. Bake 35 - 40 minutes or until bubbly and browned on top. Serve topped with frozen yogurt or ice cream.
Cranberry Whipped Topping
Makes about 1 cup3/4 c 100% juice (cranberry blend)*
1 c light whipped topping (or whipped cream)
1/2 stick butter
Place the juice into a saucepan and boil for approximately 5 - 7 minutes until reduced to a syrup (about 3 tablespoons). Allow to cool. Place the whipped topping into a bowl and fold in the reduced juice. Serve on top of your favorite dessert. *Other 100% juices may be substituted.
Rio Red Grapefruit Pie
Makes 6 servings4 large rio red grapefruits (sectioned lengthwise)
1 c sugar
1 3/4 c grapefruit juice (strained)
2 tbsp. cornstarch
1/8 tsp. salt
3 oz. package strawberry gelatin
One 8- or 9-inch pie crust, baked
1 c whipping cream, whipped
Peel grapefruit, separate sections and remove membranes. Place sections in a bowl overnight. Cook sugar, juice, cornstarch and salt until thick and clear. Add gelatin and stir until dissolved. Brush some of the gelatin mixture over pie crust. Chill piecrust and remaining gelatin mixture. When gelatin starts to thicken, add grapefruit sections. Pour into pie crust and chill until set. Top with whipped cream.
