Sweet as Sunshine Smoothie
From the Strive for Five at School! Resources
Adapted from the California Strawberry Commission at http://www.calstrawberry.com
Portion: 1/2 cup (125 mL)
Cost per serving: $0.47
2 cups (500 mL) strawberries, frozen
3/4 cup (175 mL) pineapple chunks, unsweetened
3/4 cup (175 mL) sliced peaches, in natural juice
3/4 cup (175 mL) sliced pears, in natural juice
1 cup (250 mL) low-fat vanilla yogourt 250 mL
Grape-Nuts® cereal or frozen blueberries (for garnish)
1 Allow the strawberries to thaw slightly.
2 Drain the canned fruit.
3 Combine all the fruit; blend in a blender or food processor in small batches.
4 Add the yogourt to the blended fruit.
5 Serve in cups; top with a sprinkle of Grape-Nuts® or a few frozen blueberries.
Tip: Smoothies are a great way to increase fruit and dairy intakes. Substitute with any frozen fruit you may have on hand; leftover frozen bananas can be substituted for the pineapple. Smoothies made with frozen fruit may be a little thicker than those made with fresh fruit. If required, thin the mixture by adding some of the liquid drained from the fruit. The flavour combinations of smoothies are endless; experiment a little and have fun.