I love it. I subbed lemonade for the mango nectar because I could not find it, but love the lemony taste and all of the servings of fruit. This is now one of my goto breakfasts.
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.
More From Cooking Light
- 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
- 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
- Place mango in a zip-top plastic bag; seal. Freeze 1 hour.
- Combine chopped apricots and next 5 ingredients (through yogurt) in a blender; process until smooth. Add frozen mango and ice; process until smooth.
Only you will be able to view, print, and edit this note.Add Note