Fruit and Yogurt Breakfast Shake


Fruit and Yogurt Breakfast Shake

USDA MyPlate
Smoothies are a quick way to get more servings of fruits and vegetables. They are a good option for breakfast because there is no cooking and you can take them with you. Beware of commercial smoothies which may contain a lot of sugar.
Prep Time 5 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 160 kcal


  • 1 medium ripe banana
  • 3/4 cup pineapple juice
  • 1/2 cup low fat vanilla yogurt
  • 1/2 cup strawberries


  • Wash strawberries and remove green cap.
  • Blend banana with pineapple juice, yogurt and strawberries in a blender.
  • Blend until smooth.
  • Divide smoothies between 2 glasses and serve.


Smart Shopping Tips
  • Bananas are often reduced in price when they become very ripe. These are perfect for smoothies.
  • Fresh berries can be frozen for later use. Wash and spread out in a single layer and freeze. Place frozen berries in plastic bags and store in freezer for up to six months.
  • Any berries in season can be used. Berries should be sorted and washed just before use. Discard shriveled, mushy or discolored berries.
Cooking & Serving Tips:
  • Garnish with a sprig of fresh mint.
  • Use any form of 100% juice.
  • Add greens such as spinach or kale.
  • Skim, soy or almond milk can be used.
  • Use frozen berries when of season or prices are high for fresh.
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