| Fruit Smoothie |
This simple base recipe can be used to make any fruit flavored smoothie desired; blueberry, cherry, raspberry, strawberry, peach and mango are the most common. Most stores carry frozen varieties of these fruits. For a Pina Colada, use pineapple for the fruit and coconut milk instead of regular milk.
Servings: 2 Serving size: 1½ cup or 12 oz.
Ingredients:
| • Banana | 1 | |
| • Milk, low-fat | 1 cup | |
| • Frozen vanilla yogurt | 1 cup | |
| • Frozen fruit | 1 cup | |
| • Sugar | 1 Tbsp | |
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Directions:
Add all ingredients in a blender and blend until smooth.
Notes:
This is a filling smoothie that can be used for a breakfast smoothie. Serve with an English muffin or toast to make a full meal.
This recipe uses a banana base to lend some calories, make it more filling and add some thickness. Some use frozen bananas but that can be messy; they brown and can be difficult to separate when frozen. I would not recommend freezing a banana with the peel on. I find using a fresh banana and frozen fruit much better than the reverse. Frozen fruit is picked, washed/pitted/cut and frozen when at its peak flavor. With frozen fruit, you don't need ice. The milk/yogurt adds some protein, calcium and vitamin D. If frozen yogurt is hard to come by, low-fat vanilla or plain yogurt can be used instead.
Some fruits may not be available frozen in stores; like peach or papaya. For these, buy when in season, cut up your own and freeze for future use. Use a Ziploc bag and spread the fruit out in a single layer of pieces for easy access later.
Optionally, you can add some extras like a scoop of protein powder or shredded coconut.
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