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Sunshine Smoothie

Photo: William Dickey; Styling: Margaret Dickey
Yield

4 servings (serving size: about 1 cup)

This slightly sweet, thick drink is a great snack or part of a breakfast: Just one serving offers about one-third of the day's vitamin C and vitamin A and about 10 percent potassium in a low-calorie package.

Ingredients

  • 1/2 cup chopped peeled mango
  • 1 1/2 cups chopped peeled apricots (about 4 small)
  • 2/3 cup chopped peeled nectarine (about 1 medium)
  • 1 cup chopped cantaloupe
  • 1/4 cup mango nectar (such as Jumex)
  • 1/8 teaspoon grated lemon rind
  • 1 (6-ounce) carton lemon low-fat yogurt
  • 1 cup ice cubes

Nutrition Information

  • calories 104
  • caloriesfromfat 8 %
  • fat 0.9 g
  • satfat 0.4 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 3.4 g
  • carbohydrate 22.5 g
  • fiber 3 g
  • cholesterol 2 mg
  • iron 0.4 mg
  • sodium 36 mg
  • calcium 86 mg

How to Make It

  1. Place mango in a zip-top plastic bag; seal. Freeze 1 hour.

  2. Combine chopped apricots and next 5 ingredients (through yogurt) in a blender; process until smooth. Add frozen mango and ice; process until smooth.