Caribbean Milk Cooler

Posted: Jul 22, 2009 9:19 AM
Updated: Jul 22, 2009 9:19 AM

Caribbean Milk Cooler

2 cups fat free or low fat milk

2 cups of unsweetened pineapple juice

1 tablespoon of vanilla extract

1 tablespoon of coconut extract (optional)

2 tablespoons of sugar

ice cubes

mint leaves (optional)

In blender container, combine all ingredients except ice cubes and mint. Blend on high speed until frothy. Pour into 4 tall glasses. Fill with ice cubes and garnish with mint leaves, if desired.

For thicker drink, freeze pineapple juice in ice cube tray. Blend these pineapple cubes with all other ingredients except mint leaves. Omit regular ice cubes. Serve in a chilled glass.

Nutritional Facts per serving:

Calories: 160

Total Fat: 0

Saturated Fat: 0

Calcium: 20% Daily Value or 200mg

Reference: 3aday.org/recipes

How Much Do You Need?

Age	Calcium (mg)
1 - 3 year old	500 mg
4 - 8 year old	800 mg
9 - 18 year old	1300 mg
19 - 50 year old	1000 mg
51 - 70 year old	1200 mg
> 70 year old	1200 mg

References:

USDA database, Handbook 8 palm program
Bowes and Church

Calcium Content of Selected Foods

Food	Amount	Calcium (mg)
Milk (skim, low fat, whole)	1 cup	300
Buttermilk	1 cup	300
Cottage Cheese	.5 cup	65
Ice Cream or Ice Milk	.5 cup	100
Sour Cream, cultured	1 cup	250
Soy Milk, calcium fortified	1 cup	200 to 400
Yogurt	1 cup	450
Yogurt drink	12 oz	300
Carnation Instant Breakfast	1 packet	250
Hot Cocoa, calcium fortified	1 packet	320
Nonfat dry milk powder	5 Tbsp	300
Brie Cheese	1 oz	50
Hard Cheese (cheddar, jack)	1 oz	200
Mozzarella	1 oz	200
Parmesan Cheese	1 Tbsp	70
Swiss or Gruyere	1 oz	270

Vegetables

Acorn squash, cooked	1 cup	90
Arugula, raw	1 cup	125
Bok Choy, raw	1 cup	40
Broccoli, cooked	1 cup	180
Chard or Okra, cooked	1 cup	100
Chicory (curly endive), raw	1 cup	40
Collard greens	1 cup	50
Corn, brine packed	1 cup	10
Dandelion greens, raw	1 cup	80
Kale, raw	1 cup	55
Kelp or Kombe	1 cup	60
Mustard greens	1 cup	40
Spinach, cooked	1 cup	240
Turnip greens, raw	1 cup	80

Fruits

Figs, dried, uncooked	1 cup	300
Kiwi, raw	1 cup	50
Orange juice, calcium fortified	8 oz	300
Orange juice, from concentrate	1 cup	20

Legumes

Garbanzo Beans, cooked	1 cup	80
Legumes, general, cooked	.5 cup	15 to 50
Pinto Beans, cooked	1 cup	75
Soybeans, boiled	.5 cup	100
Temphe	.5 cup	75
Tofu, firm, calcium set	4 oz	250 to 750
Tofu, soft regular	4 oz	120 to 390
White Beans, cooked	.5 cup	70

Grains

Cereals (calcium fortified)	.5 to 1 cup	250 to 1000
Amaranth, cooked	.5 cup	135
Bread, calcium fortified	1 slice	150 to 200
Brown rice, long grain, raw	1 cup	50
Oatmeal, instant	1 package	100 to 150
Tortillas, corn	2	85

Nuts and Seeds

Almonds, toasted unblanched	1 oz	80
Sesame seeds, whole roasted	1 oz	280
Sesame tahini	1 oz (2 Tbsp)	130
Sunflower seeds, dried	1 oz	50

Fish

Mackerel, canned	3 oz	250
Salmon, canned, with bones	3 oz	170 to 210
Sardines	3 oz	370

Other

Molasses, blackstrap

1 Tbsp

135

* When range is given, calcium content varies by product.

* The calcium content of plant foods is varied. Most vegetables, legumes, nuts, seeds, and dried fruit contain some calcium. Listed are selected significant sources of well-absorbed calcium.

References: