A healthy Carrot Cake Smoothie milk beverage that tastes as delicious as the traditional carrot cake dessert. Crushed pineapples add a nice fruit-flavor, while yogurt turns it all into a creamy delight.
2/3 cup refrigerated canned sliced carrots, drained
2 tablespoons canned crushed pineapple, in juice
1/3 cup fat free light vanilla yogurt
2 tablespoons honey
1 cup fat free or lowfat milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
2 ice cubes
Pinch grated fresh nutmeg
Place all ingredients except nutmeg into a blender container and blend on high for 30 to 45 seconds.
Pour smoothie mixture into serving glasses.
Grate a little fresh nutmeg over each smoothie and serve.
Note: Nutrition figures based on using fat free milk.
Recipe makes 2 servings.
Serving size: 6 ounces
Calories: 160; Total Fat: 0g; Cholesterol: 0mg; Carbohydrates: 35g Protein: 6g; Fiber: 1g; Sodium: 200mg
You may also enjoy...
Share This Page