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.

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Prep Time 5 mins

Course Breakfast

Cuisine American

Servings 2

Calories 160 kcal

Ingredients

  

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

Instructions

 

• 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.

Notes

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.