Posted on Wednesday, March 19th, 2014 at 12:21 pm.
Layered Fruit Smoothie Recipe
Servings: 2 (serving size: 2 cups)
1 mango (peeled, pitted, and coarsely chopped)
1 1/4 cups plain low-fat yogurt
4 tablespoons honey
1 tablespoon fresh lime juice
1/4 teaspoon freshly grated lime zest
1 banana (peeled, and chopped)
10 medium strawberries (washed, and hulled)
1 tablespoon fresh lemon juice
1/4 teaspoon freshly grated lemon zest
In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.
Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.
Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.
Note: Nutritional analysis is per smoothie.
Posted on Wednesday, March 19th, 2014 at 11:28 am.
Servings: 4 (serving size: 3/4 cup)
1 1/2 cups chopped peeled mango
1 1/2 cups fat-free milk
1/4 cup fresh lime juice
1 tablespoon brown sugar
Place all ingredients in a blender; process until smooth.
Serve over ice.
Posted on Wednesday, March 19th, 2014 at 11:10 am.
Fresh Strawberry Milk Shakes
8 ounces strawberries, stemmed and sliced
1/2 teaspoon vanilla extract
1 pint vanilla ice cream
1/4 cup milk
Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp.
milk in blender until smooth.
Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.
Posted on Wednesday, March 19th, 2014 at 11:01 am.
Banana and Berry Smoothie
Servings: 5 cups
1 cup low-fat plain yogurt
3 cups frozen strawberries
2 bananas, coarsely chopped
3/4 cup fat-free milk
1/4 cup crushed ice
1/4 cup honey
Process all ingredients in a blender until smooth.
Posted on Wednesday, March 19th, 2014 at 10:24 am.
Vanilla Honey and Nut Smoothie
Servings: 3 (serving size: 1 cup)
2 cups vanilla low-fat frozen yogurt
1/2 cup vanilla soy milk
1/2 cup fat-free milk
1/3 cup cubed soft silken tofu
1 tablespoon creamy peanut butter
1 tablespoon honey
1 tablespoon ground flaxseed (optional)
Combine the first 6 ingredients in a blender; process until smooth.
Sprinkle with flaxseed, if desired.
Posted on Wednesday, March 19th, 2014 at 9:57 am.
Banana Cream Pie Smoothie
Servings: 2 (serving size: 1 cup)
1 cup sliced ripe banana (about 1 large)
1 cup vanilla low-fat yogurt
1/2 cup 1% low-fat milk
2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet)
1 tablespoon nonfat dry milk
1/2 teaspoon vanilla extract
3 ice cubes (about 1/4 cup)
Graham cracker crumbs
Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).
Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.
Note: Freeze and store extra bananas in zip-top plastic bags so you can whip up this smoothie in a flash.