Raspberry Smoothies

recipe
A fruit smoothie is also a good option for breakfast on the run.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 144
Caloriesfromfat 0.0 %
Fat 0.7 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.5 g
Carbohydrate 30.8 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 52 mg
Calcium 107 mg

Ingredients

1 1/2 cups fresh or frozen raspberries
1 1/2 cups frozen reduced-calorie whipped topping, thawed
1 (8-ounce) carton lemon low-fat yogurt

Preparation

1. Combine all ingredients in a blender. Add ice cubes to reach 4-cup level. Process until smooth. Serve immediately.

Strawberry Smoothies: Use 1 1/2 cups sliced strawberries instead of raspberries; proceed with recipe as directed.

Blueberry Smoothies: Use 1 1/2 cups blueberries instead of raspberries; proceed with recipe as directed.

Peach Smoothies: Use 1 1/2 cups fresh or frozen sliced peaches instead of raspberries, use vanilla low-fat yogurt instead of lemon, and proceed with recipe as directed.

carbo rating: 28

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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