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Randy Mayor Photo by: Randy Mayor

Banana Cream Pie Smoothie

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.

Cooking Light AUGUST 2006

  • Yield: 2 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 12%
  • Fat: 2.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.8g
  • Carbohydrate: 39.3g
  • Fiber: 1.9g
  • Cholesterol: 9mg
  • Iron: 0.4mg
  • Sodium: 145mg
  • Calcium: 315mg
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Banana Cream Pie Smoothie recipe

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