Sunrise Smoothie

Randy Mayor; Mary Catherine Muir

We tried this smoothie with 2% reduced-fat milk but liked it much better with the soy milk. Any kind of fruit will work--try strawberries or peaches.

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 8%
  • Fat: 1.1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.4g
  • Carbohydrate: 29.2g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 32mg
  • Calcium: 28mg

Ingredients

  • 4 cubed peeled kiwifruit (about 3/4 pound)
  • 2 medium ripe bananas, cut into 1-inch pieces
  • 4 fruit-flavored green tea bags
  • 1 1/2 cups boiling reduced-fat soy milk
  • 1 tablespoon honey

Preparation

  1. Place cubed kiwifruit and banana pieces in a large zip-top plastic bag; seal and place in freezer for 30 minutes or until almost firm. Place the tea bags in a medium bowl. Pour the boiling soy milk over tea bags, and steep for 3 minutes. Strain the tea mixture through a fine sieve into a bowl, and discard the tea bags. Stir in honey, and cool. Combine the kiwifruit, bananas, and tea mixture in a blender, and process until mixture is smooth.
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