Sunshine Smoothie

Photo: William Dickey; Styling: Margaret Dickey

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.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 8%
  • Fat: 0.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.4g
  • Carbohydrate: 22.5g
  • Fiber: 3g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 36mg
  • Calcium: 86mg

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

Preparation

  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.
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