This protein-packed smoothie is perfect for breakfast on the go. Adding the yogurt at the very end imparts a creamy texture.

Maureen Callahan
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
2 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a blender; process 2 minutes or until smooth. Add yogurt; process just until blended. Serve immediately.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

212 calories; fat 3.6g; saturated fat 2.5g; mono fat 0.2g; poly fat 0.1g; protein 14.2g; carbohydrates 34.2g; fiber 2g; cholesterol 9mg; iron 0.3mg; sodium 75mg; calcium 200mg.
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