Smoothies are quick, delicious and easy to make. During the summer ease your busy schedule and cool off with a smoothie from your own kitchen. Try these recipes or create your own from the ingredients you have on hand. Got milk? Have yogurt or some fruit you need to use up? Pop them together in the blender give them a whirl and enjoy a delicious and powerful punch of nutrients. These recipes are great for breakfast, desserts or snacks.
Berry Blast Smoothie
•1 cup fresh or frozen raspberries
•2 (6-ounce) containers fat-free blueberry yogurt
•1/2 cup fat-free milk
•1 tablespoon unsalted, natural almond butter
•1 tablespoon honey
In a blender, add frozen raspberries, yogurt, milk, almond butter and honey. Cover and puree until smooth. Pour into two tall glasses and serve.
(Recipe courtesy of the American Dairy Association & Dairy Council)
Fresh Picked Peach Smoothie
• 3 medium or 2 large fresh peaches with skin, seed removed, sliced
• 2/3 cup low-fat milk
• 1/2 cup low-fat plain yogurt
• 2 tsp honey
• 1/2 tsp vanilla extract
In a single layer on a plate, freeze the sliced peaches for at least 1 hour (or overnight). Add the frozen peach slices, milk, yogurt, honey and vanilla extract to a blender container. Cover and puree until smooth. Pour into 2 chilled glasses.
Note: Freeze any leftover smoothie in popsicle molds for frozen treats anytime.
Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook
Mango Yogurt Smoothie
•4-7 ice cubes
•1 cup (8 ounces) plain fat-free yogurt
•3/4 cup mango slices in extra light syrup,* drained
•1 teaspoon sugar substitute (optional)
•mango slices for garnish (optional)
Place ice in bottom of blender. Add yogurt, mango and sugar substitute, if desired. Blend ingredients until smooth.
Pour into a tall glass and garnish with mango slices, if desired.
*Mango slices can be found in jars in your grocery store’s produce section.
Recipe created by 3-Every-Day™ of Dairy