The chefs at the Culinary Institute of America have a great way to cool off those hot summer nights.

Freshly blended Smoothies made with fruit or coffee are the perfect end to a casual dinner with friends or family. For a special presentation, pour the Smoothies into tall hurricane or parfait glasses and serve each with a drinking straw and a spoon.These recipes and others are from "More Cooking Secrets of the C.I.A.," the companion cookbook to the public television series, "Cooking Secrets of the C.I.A.," which airs weekly nationwide. Check your local television listings for dates and times.


1 cup diced mango

1 cup diced papaya

2 cups diced pineapple

1 kiwi, peeled and diced

1 1/2 cups fresh orange juice

1/2 cup coconut milk

Sugar or honey as needed

1/4 teaspoon vanilla extract

3/4 cup plain nonfat yogurt (optional)

1 cup ice


6 pineapple spears

1/4 cup unsweetened coconut, toasted (see note)

In a blender, combine all the fruits and half of the orange juice. Puree until quite smooth. With the machine running, add the remaining ingredients and blend until smooth and thick.

Serve garnished with a pineapple spear and toasted coconut.

Makes 6 servings.

To toast coconut: Swirl the grated coconut in a dry saute pan over medium-high heat for 2 to 3 minutes, or until golden brown. Immediately pour the toasted coconut into a cool bowl or plate to prevent scorching.

Nutritional analysis per serving: 150 cal., 4 g pro., 5 g fat, 27 g carbo., 30 mg sodium, less than 1 mg chol.


2 cups cold brewed espresso or double-strength coffee

1 pint coffee ice cream

6 cups ice

1 1/2 cups milk

Whipped cream as needed

Ground cinnamon as needed

In a blender, blend the espresso, ice cream, ice and milk until smooth. Divide among 6 to 8 stemmed glasses. Top each with a dollop of whipped cream and a sprinkle of cinnamon. Serve with a straw.

Makes 6 to 8 servings.

For Mocha Cappuccino Smoothies: Substitute chocolate sorbet for the ice cream and chocolate milk for the regular milk. Sprinkle cocoa or chocolate shavings instead of cinnamon.

Nutritional analysis per serving: 160 cal., 4 g pro., 10 g fat, 14 g carbo., 50 mg sodium, 70 mg chol.


3 cups cold brewed espresso, or double-strength coffee

6 cups ice

6 rock sugar swizzle sticks, or sugar as needed

6 lemon wedges

In a blender, blend the espresso and ice until smooth. Add a swizzle stick to each glass. If using sugar, rub the rim of each glass with a lemon wedge, then dip it in sugar. Divide the mixture among 6 stemmed glasses and serve with lemon wedges and straws.

Makes 6 servings.

Nutrition analysis per serving: 35 cal., less than 1 g pro., 0 g fat, 9 g carbo., 3 mg. sodium, 0 mg chol.