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Tropical Smoothies Recipe

Photo by: Taste of Home

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"We like to experiment with different kinds of smoothies, and this refreshing creation is our favorite so far," relates Wendy Thomas of Pickens, South Carolina. The thick creamy blend has fabulous fruit flavors. Serve it as a day-starter or afternoon pick-me-up.

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5 Servings
Prep/Total Time: 10 min.

Ingredients

1 1/2 cups (12 ounces) pina colada or pineapple yogurt
1 cup milk
1 can (11 ounces) mandarin oranges, drained
1/2 small ripe banana
1/2 cup frozen unsweetened sliced peaches
2 tablespoons plus 1-1/2 teaspoons instant vanilla pudding mix
17 to 20 ice cubes

Directions

In a blender, combine the first six ingredients; cover and process until smooth. While processing, add a few ice cubes at a time until mixture achieves desired thickness. Pour into chilled glasses; serve immediately. Yield: 5 servings.

Nutritional Analysis: 1 cup (prepared with fat-free milk and sugar-free pudding) equals 150 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 415 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 fruit, 1 fat-free milk.

Tropical Smoothies published in Quick Cooking January/February 2005, p53

Banana Basics

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.

Reviews for Tropical Smoothies (1)