Lunch Shake

 Recipe
Resistant starch: 1 gram
2 servings (serving size: 8 ounces)

Ingredients

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1 cup fresh or frozen raspberries
1 cup shredded kale
1 cup ice
3/4 cup fat-free plain yogurt
1/2 banana
2 tablespoons honey
1 tablespoon natural almond butter
1 tablespoon wheat germ

Preparation

Prep: 5 Minutes

1. Combine all ingredients in a blender, and blend until smooth. Serve immediately.

Created date

March 2011

Nutritional Information

Calories 239
Fat 6 g
Satfat 1 g
Monofat 3 g
Polyfat 2 g
Cholesterol 2 mg
Protein 8 g
Carbohydrate 45 g
Sugars 29 g
Fiber 6 g
Sodium 102 mg