SINGLE SERVING SMOOTHIE RECIPES

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SINGLE SERVING SMOOTHIE RECIPE RECIPE - FOOD.COM



Single Serving Smoothie Recipe Recipe - Food.com image

I got this recipe from the pamphlet that came with my blender. It is SO easy to do and to customize. In the smoothie in my picture, I made this using fat free banana cream pie yogurt with frozen strawberries for a Strawberry Banana Smoothie. It was great - but the possibilities are endless! Have fun!

Total Time 2 minutes

Prep Time 1 minutes

Cook Time 1 minutes

Yield 1 serving(s)

Number Of Ingredients 3

8 ounces milk or 8 ounces juice, any kind
4 ounces yogurt, any kind
4 ounces fruit, any kind

Steps:

  • Begin by adding milk or juice to 8 oz line on blender.
  • Add yogurt up to 12 oz line.
  • Then add fresh or frozen fruit up to 16 oz line.
  • Blend until smooth.

Nutrition Facts : Calories 225.9, FatContent 12.6, SaturatedFatContent 8, CholesterolContent 49, SodiumContent 172.1, CarbohydrateContent 16.7, FiberContent 0, SugarContent 5.3, ProteinContent 12

SINGLE SERVING FRUIT SMOOTHIE RECIPE - FOOD.COM



Single Serving Fruit Smoothie Recipe - Food.com image

I got the original recipe from the SparkPeople recipe webpage that was submitted by a user. I have made a few changes to the recipe. You can use any flavor yogurt and frozen fruit that you like. I use Weight Watcher mixed berry yogurt.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 1/2 cups, 1 serving(s)

Number Of Ingredients 5

1/4 cup skim milk
6 ounces fat free sugar free yogurt
1/4 cup water
1/2 cup frozen raspberries
1 tablespoon oatmeal

Steps:

  • Using a 2 cup measuring glass, add milk and yogurt, then add frozen fruit.
  • Add oatmeal and water.
  • Use immersion blender to blend ingredients.
  • If you do not have an immersion blender, you can use a regular blender.
  • If you like a thicker smoothie, so not use the water.

Nutrition Facts : Calories 173, FatContent 0.7, SaturatedFatContent 0.2, CholesterolContent 1.2, SodiumContent 38.9, CarbohydrateContent 39.4, FiberContent 6, SugarContent 27.3, ProteinContent 4.1

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