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Banana Cream Pie Smoothie

Randy Mayor
Yield

2 servings (serving size: 1 cup)

Frozen bananas, graham cracker crumbs, and vanilla extract are a few of the ingredients that make this smoothie a rich dessert in a glass. Because it calls for low-fat yogurt and fat-free milk, one serving of this drink gives you about the same amount of calcium as a glass of milk.

Ingredients

  • 1 cup sliced ripe banana (about 1 large)
  • 1 cup vanilla low-fat yogurt
  • 1/2 cup 1% low-fat milk
  • 2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet)
  • 1 tablespoon nonfat dry milk
  • 1/2 teaspoon vanilla extract
  • 3 ice cubes (about 1/4 cup)
  • Graham cracker crumbs

Nutrition Information

  • calories 216
  • caloriesfromfat 12 %
  • fat 2.8 g
  • satfat 1.5 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 9.8 g
  • carbohydrate 39.3 g
  • fiber 1.9 g
  • cholesterol 9 mg
  • iron 0.4 mg
  • sodium 145 mg
  • calcium 315 mg

How to Make It

  1. Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).

  2. Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.

Cook's Notes

Freeze and store extra bananas in zip-top plastic bags so you can whip up this smoothie in a flash.

Also appeared in: Oxmoor House, March, 2013, Cooking Light Chill;