Prep Time: 10 min Cook Time: N/A Serving Size: 1 cup Serves: 2
Nutrition Facts |
|
| Serving Size 1 cup (320g) | 2 servings per container |
| Amount per serving | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
| Sodium 80mg | 3% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 3g1 | 11% |
| Total Sugars 21g | |
| Includes 0g Added Sugars | 0% |
| Protein 7g | |
| Vitamin D 0mcg | 0% |
| Calcium 222mg | 15% |
| Iron 0mg | 0% |
| Potassium 610mg | 15% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 40% Daily Value |
|
INGREDIENTS
1 medium banana
½ cup ice cubes
1 cup low-fat plain yogurt
½ cup 100% orange juice
4 frozen strawberries
Optional:
½ teaspoon ground cinnamon
STEPS
- Peel banana. Place in blender.
- Add remaining ingredients to the blender. If using cinnamon, add now.
- Cover and blend until smooth.
IDEAS
- Use any fresh or frozen fruit, such as peaches, blueberries, raspberries, or mangoes. Use fruits in season when you can.
- For a creamier smoothie, use nonfat, 1%, or soy milk instead of orange juice.
- Freeze slices of fruit that are about to go bad. Use these in your smoothies.
- If you don’t have a blender, use a fork to mash the fruit. Whisk in the other ingredients. Serve over ice.
Nutrition Facts |
|
| Serving Size 1 cup (320g) | 2 servings per container |
| Amount per serving | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
| Sodium 80mg | 3% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 3g1 | 11% |
| Total Sugars 21g | |
| Includes 0g Added Sugars | 0% |
| Protein 7g | |
| Vitamin D 0mcg | 0% |
| Calcium 222mg | 15% |
| Iron 0mg | 0% |
| Potassium 610mg | 15% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 40% Daily Value |
|
An Equal Opportunity Institution
Adapted from Share Our Strength’s Cooking Matters
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
