Whip up one of these pretty pastel shakes for a casual dessert or any time you finish supper wishing you had made dessert. We suggest Chai Shake after a curry, Vanilla Rum Milkshake after West Indian Red Beans & Coconut Rice (page 69), Pineapple Ginger Shake after Asian Braised Fish with Greens (page 160)—you get the picture.

Ingredients

　　1/2 cup pineapple juice

　　1 cup vanilla ice cream

　　1/2 teaspoon peeled and grated ginger root

　　1 tablespoon lime juice

　　In a blender, purée the ingredients until smooth, about 30 seconds. Pour into small glasses and serve immediately.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.