Candy corn: you either love them or you hate them. Arguably the most ubiquitous Halloween candy alongside the similarly textured candy pumpkins and super sticky caramel creams, these corn kernel-shaped confections are typically both bought and consumed in bulk this time of year but quickly forgotten come November first (ok, seventh – we always have a few bags that linger). Found in candy jars on desks nationwide, they’re as much a part of the Halloween season as scary movies and frightening costumes.
They’re also quite terrible for you, nutritionally.
At Lifeway, we’re always looking for ways to enjoy our favorite treats in healthier ways. We’re certainly not ones to pass up homemade dessert, but if we’re going to indulge in a sweet, it has to be worth it. Frankly, candy corn just isn’t worth it.
Around this time last year, our culinary team came up with a delicious Candy Corn Smoothie as a festive alternative to the artificially colored sugar bomb of a candy that goes by the same name. While we love that recipe, we wanted to tweak it a bit (and add more of a nutrient punch). Though it’s the end of October, the temperature reached an astonishing 79°F this week, giving us what we’re sure will be the final warm snap before winter. Naturally, we craved something tropical; this smoothie is the result!
Candy Corn Smoothie Revisited
Serves 2-3
- 1 cup Lifeway Lowfat Plain Kefir
- ½ cup orange juice
- 1 large banana, frozen
- ½ cup pineapple chunks, frozen
- 1 cup mango pieces, frozen
- ½ cup carrot juice
In a high-powered blender (or regular blender), blend kefir, orange juice, banana, pineapple and mango until smooth. Pour roughly ¼ cup of the mixture into each clear glass.
Add carrot juice to the remaining mixture in the blender and blend until smooth. Spoon or gently pour the rest of this blend on top of the first layer of smoothie in the glasses evenly.
Top the smoothie with prepared whipped topping, or homemade coconut whipped cream (recipe below). The tropical flavor of coconut goes great with the mango and pineapple in the smoothie – trust us!
Homemade Whipped Cream
- 1 can full fat coconut milk (without additives or guar gum –like this brand)
Place can of coconut milk in refrigerator and refrigerate overnight, or at least four hours (this allows the cream and milk to separate – we will be whipping just the cream!).
When you’re ready to make your cream, remove the can from the refrigerator and carefully open the top.
Either carefully pour off the thinner milk or scoop out the cream into a chilled bowl (we’ve had the cream both sink and float). Set the milk aside for use later.
Using an electric mixer, slowly start beating the coconut cream, increasing the speed, until you’ve reached the consistency you desire. Serve immediately by spooning a dollop of cream on top of your smoothie, or refrigerate until ready to use. The cream will stay well in the fridge for about a week (though we don’t think it’ll last that long!).
Notes: our original recipe calls for Lifeway Lowfat Peach Kefir. If you’d like a slightly sweeter taste, use that in place of the plain kefir.