Pineapple-Banana Shake

Oxmoor House
4 (1-cup) servings.


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1 (15 1/4-ounce) can pineapple chunks in juice, drained
1 large ripe banana, peeled and sliced
1 1/2 cups vanilla nonfat frozen yogurt
1 cup fat-free milk
1/2 teaspoon vanilla extract


Prep: 9 Minutes
Freeze: 1 Hours

Combine pineapple and banana in an 8-inch square dish; toss well. Cover and freeze at least 1 hour.

Combine frozen fruit, yogurt, milk, and vanilla in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 149
Caloriesfromfat 4 %
Fat 0.6 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.1 g
Carbohydrate 33.1 g
Fiber 2.2 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 75 mg
Calcium 0.0 mg