"With five active teenagers in the house, I often serve them this smoothie as a pick-me-up in the afternoon or as a quick breakfast on hectic mornings," writes Kathy Kittell of Lenexa, Kansas. "Both my husband and I like it, too."
- 1/2 cup milk
- 2 cups (16 ounces) peach yogurt
- 1 medium ripe peach, peeled and sliced
- 2 cups vanilla ice cream
- 2-1/2 teaspoons sugar
- In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 4 servings.
Originally published as Peaches 'N' Cream Smoothies in Country Woman May/June 2003, p40
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Reviewed Aug. 25, 2011
"To make the recipe for two of us, I used 6 oz of yogurt, 1 cup of ice cream, and eliminated the extra sugar. It was great!"