Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Maureen Callahan
Recipe by Cooking Light July 2007

Gallery

William Dickey; Styling: Margaret Dickey

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

104 calories; calories from fat 8%; fat 0.9g; saturated fat 0.4g; mono fat 0.3g; poly fat 0.1g; protein 3.4g; carbohydrates 22.5g; fiber 3g; cholesterol 2mg; iron 0.4mg; sodium 36mg; calcium 86mg.
Advertisement
Advertisement