Four-Fruit Smoothie

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
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Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 3.5%
  • Protein: 1.3g
  • Fat: 0.6g
  • Saturated fat: 0.2g
  • Carbohydrate: 39g
  • Fiber: 2.1g
  • Sodium: 4.8mg
  • Cholesterol: 0.0mg


  • 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)


  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.
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