A little too sweet, maybe use plain yogurt instead of vanilla. I found it much better than the previous reviewer though, and plan to make it again.
Peanut-Butter-Cup Smoothie
Photo: William Dickey; Styling: Margaret Dickey
Yield: serves 3 (serving size: 1 cup)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 201
- Calories from fat: 25%
- Fat: 5.9g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.3g
- Protein: 8.5g
- Carbohydrate: 31g
- Fiber: 1.8g
- Cholesterol: 6mg
- Iron: 0.5mg
- Sodium: 113mg
- Calcium: 222mg
Ingredients
- 1 cup sliced ripe banana
- 1 cup 1% chocolate low-fat milk
- 1/2 cup vanilla low-fat frozen yogurt
- 2 tablespoons natural-style peanut butter
- 1 (8-ounce) carton vanilla low-fat yogurt
Preparation
- Place banana in freezer; freeze until firm (about an hour). Remove from freezer; let stand 5 minutes. Combine banana and remaining ingredients in a blender; process until smooth. Serve immediately.
Peanut-Butter-Cup Smoothie Recipe at a Glance
- COURSE: Beverages
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- CUISINE: Southern
- MAIN INGREDIENT: Fruits, Nuts
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Meatless
- COOKING METHOD: Blender
- PUBLICATION: Health
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