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Raspberry Smoothies

Raspberry Smoothies

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

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 cup)

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

Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 0.0%
  • Fat: 0.7g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.5g
  • Carbohydrate: 30.8g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 52mg
  • Calcium: 107mg
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Raspberry Smoothies recipe

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