Vanilla-Fruit Smoothie

Ninety percent of the time, I eat savory breakfasts. But I don’t like to impose my will on others (at least not early in the morning), so when there are guests, I tend to make smoothies. I’m a big believer in frozen fruit, especially off season; it’s much more flavorful than, say, Chilean peaches.

Ingredients

  • 2 cups soy, rice or almond milk, or silken tofu, or yogurt
  • ½ cup apple or orange juice or water, or as needed
  • ½ teaspoon vanilla extract, or a couple of slices of peeled ginger, or a little honey or maple syrup, all optional
  • ½ frozen banana, optional
  • 2 cups unsweetened frozen fruit: peaches, cherries, blueberries, pineapple or just about anything else
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      251 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 23 grams sugars; 22 grams protein; 14010 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 to 4 servings

Preparation

  1. Combine everything in a blender. Pulse the machine, then turn it on and purée until smooth. If you’re not getting enough action, add juice or water a little at a time until the machine gets a grip. Serve immediately.

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