Rating: 5 stars
2 Ratings
  • 5 star values: 2
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This creamy orange-pineapple smoothie will brighten even the dreariest days with its bright tropical and citrus flavors.  Sweetening with Splenda, instead of sugar, keeps calories per serving to a minimum. 

Recipe by Southern Living September 2006

Gallery

Credit: William Dickey; Styling: Margaret Dickey

Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
Makes about 4 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process frozen pineapple chunks and next 4 ingredients in a blender until smooth, stopping to scrape down sides. Garnish, if desired; serve immediately.

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  • Note: We tested with bagged frozen pineapple from the freezer section, fresh pineapple we froze in the Test Kitchens, and canned pineapple chunks (in juice) that we placed in the freezer (can and all). After opening the frozen can, we let hot water run over the top for about 10 seconds and then used a fork to pull out 2 cups worth of pineapple. (Tip: Canned pineapple can be frozen up to 3 months.)

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