Fruit smoothies placed on a table near a yellow and white tablecloth.

Fruit Smoothies

Chef Susan Goss

Ingredients 

  • 1 Banana Medium
  • ½ cup Ice Cubes
  • 1 cup Yogurt Low-fat, plain
  • ½ cup Orange Juice
  • 4 Strawberries Frozen
  • ½ teaspoon Cinnamon Optional

Equipment

  • Blender

Instructions

  • Peel banana. Place in blender.
  • Add remaining ingredients to the blender. If using cinnamon, add now.
  • Cover and blend until smooth.

Notes

  • Use any fresh or frozen fruit, such as peaches, blueberries, raspberries, or mangoes. Use fruits in season when you can.
  • For a creamier smoothie, use nonfat, soy, or 1% milk instead of orange juice.
  • Freeze slices of fruits that are about to go bad. Use these in your smoothies.
  • If smoothie is too thick, add water or ice. If smoothie is too thin, add more fruit.
  • If you don’t have a blender, use a fork to mash the fruit. Whisk in the other ingredients. Serve over ice.

Nutrition

Nutrition Facts
Fruit Smoothies
Amount per Serving
Calories
 
163
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
16
mg
5
%
Sodium
 
61
mg
3
%
Potassium
 
562
mg
16
%
Carbohydrates
 
27
g
9
%
Fiber
 
2
g
8
%
Sugar
 
19
g
21
%
Protein
 
5
g
10
%
Vitamin A
 
286
IU
6
%
Vitamin C
 
51
mg
62
%
Calcium
 
164
mg
16
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Banana, Frozen Fruit, Orange Juice, Smoothie, Strawberry