A new smoothie
So, we really like smoothies but I wanted to branch out from our usual (which is nothing fancy, just frozen berries, bananas, oj, yogurt). One reason I like smoothies is it's a great way to use those ripe bananas that we always seem to have (doesn't involve baking banana bread!) And always drink a smoothie threw a straw--tastes much better that way!Banana Cream Pie Smoothie
From Cooking Light
A higher-fiber alternative to plain milk, this smoothie doubles as a smart breakfast or a milk shake-like treat. One serving of the smoothie contains 315 milligrams of calcium, roughly the same amount as a glass of milk. Freeze and store extra bananas in zip-top plastic bags so you can whip up this smoothie in a flash.
1 cup sliced ripe banana (about 1 large)
1 cup vanilla low-fat yogurt
1/2 cup 1% low-fat milk
2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet)
1 tablespoon nonfat dry milk
1/2 teaspoon vanilla extract
3 ice cubes (about 1/4 cup)
Graham cracker crumbs
Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).
Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.
Yield: 2 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 216(12% from fat); FAT 2.8g (sat 1.5g,mono 0.8g,poly 0.3g); PROTEIN 9.8g; CHOLESTEROL 9mg; CALCIUM 315mg; SODIUM 145mg; FIBER 1.9g; IRON 0.4mg; CARBOHYDRATE 39.3g
Maureen Callahan
Cooking Light, AUGUST 2006
posted by Kathryn @ 6:20 PM
1 Comments:
kath,
remember Sally Anderson? she also loves smoothies and freezes the bananas. that way she doesn't have to add ice. i thought that was a good tip.
karen
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