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"This simple smoothie is a nutritious choice for kids on the go," relates Heather Mate' of Pitt Meadows, British Columbia. Raspberries and banana give the not-too-sweet sipper its pleasant flavor.
This recipe is:
Healthy
Quick
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Nutritional Analysis: One 1-cup serving (prepared with 1% milk) equals 147 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 70 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1 fruit, 1 reduced-fat milk.
Raspberry Smoothies published in Quick Cooking May/June 2004, p33
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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