Keeping the freezer stocked with frozen fruit and vegetables means making a smoothie is never far out of reach.
Calories179 Per Serving
Protein7g Per Serving
Fiber7g Per Serving
|Total Fat||2.0 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||36 g|
|Dietary Fiber||7 g|
2 fruit, 1/2 fat-free milk
2 cups frozen unsweetened peach slices
2 cups tightly packed fresh spinach
1 cup frozen unsweetened blueberries
1 cup fat-free milk
1 teaspoon honey
In a food processor or blender, process all the ingredients until smooth, about 1 to 2 minutes, stopping to scrape down the mixture if necessary.
Pour into glasses.
Cooking Tip: You can substitute ½ cup frozen spinach for the fresh spinach. Just add a few more splashes of milk if necessary.
Tip: Using frozen fruit eliminates the need for ice in a smoothie. You can easily use fresh fruit, however, by using the same quantities of fruit and adding 1½ cups of ice cubes.
Cooking in Color
This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.
Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.