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Photo: William Dickey; Styling: Margaret Dickey Photo by: Photo: William Dickey; Styling: Margaret Dickey

Peanut-Butter-Cup Smoothie

Health OCTOBER 2001

  • Yield: serves 3 (serving size: 1 cup)

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.

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
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Peanut-Butter-Cup Smoothie recipe

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