Fruits and Veggies - Fresh Canned Frozen

Sweet as Sunshine Smoothie

Sweet as sunshine smoothie

From the Strive for Five at School! Resources

Adapted from the California Strawberry Commission at

Yield: 8
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.

Did You Know?


• are very popular fruit, particularly in Nova Scotia, where we consume more strawberries per capita than any other region of Canada.

• are grown in every province in Canada and that new varieties mean they are available fresh for a longer period of time?

• have a museum dedicated to them in Belgium?

• are best plump, bright and red, with fresh green caps.

• don’t ripen after picking, so avoid berries that have white or green parts. Leaving the green cap on will help them stay fresh longer.