Ingredients:
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 30-45 seconds. Pour into serving glasses. Grate a little fresh nutmeg over each smoothie.
Recipe makes 2 servings, 4 ounces of milk per serving.
Nutritional facts:
160 calories; 0 g fat; 0 g saturated fat; 5 mg cholesterol; 6 g protein; 35 g carbohydrate; 1 g fiber; 200 mg sodium; 200 mg calcium (20% DV).
Note: Nutrition figures based on using fat free milk.
See also:
Good Eats: Carrots
Reduced Fat Carrot Cake Healthy Recipe
