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Four-Fruit Smoothie

Yield Makes 3 1/2 cups
Notes: This recipe came from Cerrithwen Genetti of Cazadero, California. To freeze fruit pieces, set them slightly apart on a baking sheet. Put in the freezer until firm, 1 to 2 hours. To store longer, transfer frozen fruit to a freezer container. Or buy individually quick-frozen fruit pieces or berries by the bag, pour out the amount of fruit you need, then seal bag and store in the freezer.


  • 1 1/2 cups apple juice
  • 1 3/4 cups frozen banana chunks (cut into 1-in. pieces)
  • 1 cup frozen strawberries
  • 1 cup frozen peach slices
  • 1/8 to 1/4 teaspoon almond extract (optional)

Nutrition Information

  • calories 155
  • caloriesfromfat 3.5 %
  • protein 1.3 g
  • fat 0.6 g
  • satfat 0.2 g
  • carbohydrate 39 g
  • fiber 2.1 g
  • sodium 4.8 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a blender, whirl 1 1/2 cups apple juice, 1 3/4 cups frozen banana chunks (cut into 1-in. pieces), 1 cup frozen strawberries, and 1 cup frozen peach slices until smoothly puréed. Add 1/8 to 1/4 teaspoon almond extract (optional) to taste. Pour into glasses to serve.

  2. Nutritional ananysis per cup.