Pineapple, Banana, Coconut Smoothie

Doesn't this look refreshing & delicious?! Yum!

2 cups fresh pineapple, cut into chunks
1 large banana
1/2 cup light coconut milk
1/2 cup ice

Directions:
Combine all ingredients in a blender and mix until smooth. Serve immediately.
Makes 2 smoothies

Freezable Lemon Bars

1 1/2 cups graham cracker crumbs (about 1 1/2 packages of graham crackers)
1/3 cup sugar
5 Tbsp butter, melted
3 egg yolks
14 oz. can sweetened condensed milk
1/2 cup fresh lemon juice (juice from 2 lemons)
8 oz whipped cream

Preheat the oven to 325˚F

In a small bowl, mix the graham crackers, sugar and butter. Press firmly into a 9 x 9 x 2-inch ungreased foil pan. In another small bowl, beat the egg yolks, condensed milk, and lemon juice on low-medium speed for one minute. Pour evenly over the crust and bake for about 30 minutes or until set.

Remove from the oven and let cool on a wire rack. Once completely cooled, spread the whipped cream over the top.

Cover the pan with plastic wrap and place in a freezer bag. Freeze up to a month.

Before serving, let stand at room temperature for 30 minutes. Cut into bars. If not freezing, this can also be kept in the fridge for several days.