Fruit Smoothies
This recipe was published in the Project LEAN column (written by Joyce Houston) on June 10, 2009.
(It was adapted from “Lunch Lessons.”)
— 3 large, ripe bananas
— 1 1⁄2 cups chopped fresh or canned pineapple (canned in juice, drained)
— 1 1⁄2 cups calcium-fortified orange juice
— 1 1⁄2 cups plain nonfat yogurt
— 1⁄4 cup ground flax seed (optional)
— 16–18 ice cubes
Combine fruit, juice and yogurt in blender and process until smooth.
Add ice cubes and ground flax seeds and re-process until smooth.
Makes eight 1-cup servings, with 125 calories per cup, 2 g fat (0.19 g saturated fat, 0 g trans fat), 28 mg sodium, 3 g fiber, 27 g carbohydrate, 4 g protein.