Yogurt Fruit Smoothies Recipe

Yogurt Fruit Smoothies Recipe photo by Taste of Home

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“There’s nothing more refreshing than a cold, fruit-filled smoothie. I’m thrilled to share this recipe with fellow cooks who enjoy ‘wowing’ guests!”—Jenny Flake, Gilbert, Arizona

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Yogurt Fruit Smoothies Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

1 can (11-1/2 ounces) frozen strawberry breeze juice concentrate, thawed
1 cup (8 ounces) vanilla yogurt
1/2 cup milk
1 tablespoon honey
1 teaspoon vanilla extract
1 pint fresh strawberries, hulled
1 large banana, cut into chunks
1 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches
1 cup crushed ice

Directions

Place half of all ingredients in a blender; cover and process for 15 seconds or until smooth. Pour into chilled glasses. Repeat. Serve immediately. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 225 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 38 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Three-Fruit Smoothies in Simple & Delicious July/August 2009, p29

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.