Four-Fruit Smoothie

recipe
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.

Yield:

Makes 3 1/2 cups

Recipe from

Sunset

Nutritional 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

Ingredients

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)

Preparation

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.

Nutritional ananysis per cup.

Cerrithwen Genetti of Cazadero, California,

Sunset

July 1999
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