Banana Cream Pie Smoothie

Randy Mayor
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.

Yield:

2 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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

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

Note:

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

Maureen Callahan,

August 2006