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Fruit and Yogurt Smoothie
From the Catherine Bennett Dunster collection
| Yield | 4 cups |
Introduction
Fruits vary in potassium and magnesium content, but combining yogurt with bananas makes for a great base. Use what’s seasonal — blueberries, strawberries, peaches — when possible; otherwise substitute frozen fruits.
Remember, the freezer is your friend. Cut overripe bananas into chunks and keep them on hand in your freezer. Freeze seasonal berries to use throughout the year in smoothies.
Ingredients
| 2 | cups low-fat vanilla yogurt | |
| 1 | cup fresh or frozen blueberries | |
| ¾ | cup orange juice | |
| 1 | frozen banana (in chunks) |
Steps
- Place all the ingredients in a blender and blend well. Pour into glasses and enjoy.
Notes
Leftovers? Pour into popsicle molds for treats.
Get more tips on healthy eating with Catherine Bennett Dunster’s column on eating to lower blood pressure.
This content is from the Catherine Bennett Dunster collection.
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1. by llondon on Mar 18, 2009 at 3:37 PM PDT
I’m sure your recipe is quite delicious, but I’ve always wondered why smoothie recipes are more complex than I feel they need to be. For 20+ years, I’ve been throwing a ripe banana, a big blob of plain, lofat (and now organic) yogurt, a glug of whatever juice I have in the fridge that seems compatible, and sometimes another fruit that’s seasonal, like peach, berries, mango into the blender and whirring it till it’s smooth. Nothing needs to be frozen. It tastes great and I feel very healthy for having drunk it.
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