Food & Recipes

Fruit Smoothies

by Kathy Gunst

Fruit Smoothies

Prep time: about 10 minutes

Cook time: none
Serves: 4 servings

1 banana
1/2 cup fresh berries (raspberries, blueberries, strawberries, or a combination) or 1 ripe peach or nectarine
4 Tbs unsweetened fruit juice or orange juice
2 ice cubes
1 cup low-fat plain or vanilla yogurt

Cut the watermelon into chunks with a plastic knife, and place them into unplugged food processor. Pour puree into dish, and place in the freezer; stir mixture with a fork to break up ice crystals.

1. Place the watermelon chunks in the container of a food processor or a blender, and blend until smooth. Pour liquid into a shallow 9- x 13-inch glass or metal baking dish and freeze for about 2 hours.

2. Remove the dish from the freezer, and break up the fruity mixture using a fork. Return to freezer for another 2 hours, breaking up the ice crystals every 30 minutes or so. Serve in ice-cold glasses or bowls.

per serving (1 cup): 41 calories, 0 g fat (0 g saturated), 3 mg sodium, 0 mg cholesterol. A good source of vitamin C as well as of lycopene, a plant pigment that helps reduce the risk of heart disease and certain cancers.