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. Utilize what’s seasonal — blueberries, strawberries, peaches — when possible; otherwise substitute frozen fruits.

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 ingredients in blender and blend well. Pour into glasses and enjoy. Leftovers? Pour into popsicle molds for treats.

Notes

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.

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.