Strawberry Smoothie
Purchase fresh strawberries at the peak of the season, when they’re bursting with flavor, to freeze for smoothies.
Ingredients
At a glance
Meal/Course
Ethnic Influence
Main Ingredient
Cooking Method
Difficulty
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Makes 3 cups
1-1 1/2 cups fortified soymilk or other non-dairy milk
1 cup frozen banana chunks
1 cup frozen strawberries
2 T apple juice concentrate
1/2 tsp vanilla extract (optional)
Methods/steps
Combine all of the ingredients in a blender and process until smooth. Stop the blender occasionally to scrape down the sides of the container and push any unblended fruit into the blades with a rubber spatula.
Strawberry Smoothie is best served immediately. Leftovers may be stored in the refrigerator for up to 1 day or frozen for up to 1 week. Blend the mixture again before serving.
PER SERVING: 198 calories; 2.6 g fat; 0.4 g saturated fat; 12% calories from fat; 0 mg cholesterol; 5.9 g protein; 41.3 g carbohydrate; 23.7 g sugar; 5.6 g fiber; 76 mg sodium; 175 mg calcium; 2.1 mg iron; 72.3 mg vitamin C; 28 mcg beta-carotene; 2.1 mg vitamin E
Strawberry Smoothie is best served immediately. Leftovers may be stored in the refrigerator for up to 1 day or frozen for up to 1 week. Blend the mixture again before serving.
PER SERVING: 198 calories; 2.6 g fat; 0.4 g saturated fat; 12% calories from fat; 0 mg cholesterol; 5.9 g protein; 41.3 g carbohydrate; 23.7 g sugar; 5.6 g fiber; 76 mg sodium; 175 mg calcium; 2.1 mg iron; 72.3 mg vitamin C; 28 mcg beta-carotene; 2.1 mg vitamin E
Additional Tips
To view all of the current Food for Life Cooking and Nutrition Class locations, please visit:
http://www.cancerproject.org/classes
http://www.cancerproject.org/classes
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