Yield: 4 Servings | Serving Size: 1 cup

Two jars of Fruit Smoothies topped with blackberries and blueberries.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

Cost/Serving: $1.06

Ingredients: 

3 cups frozen strawberries or other frozen fruit

1 banana

1 cup yogurt (plain or vanilla)

1 handful of spinach or kale (optional)

2 cups milk

 

Directions:

  1. Wash fresh produce.
  2. Collect and measure all ingredients before starting to prepare the recipe.
  3. Add the fruit, yogurt, and kale or spinach (if using) to the blender.
  4. Pour the milk into the blender.
  5. Blend for about 30 to 45 seconds until smooth.
  6. Refrigerate leftovers within 2 hours. Drink within 2 days. *

* These can also be made ahead of time and frozen. Thaw overnight in the refrigerator for a quick breakfast.

 

Be creative! Add any fresh or frozen fruit to the smoothie. If using only fresh fruit, you will need to add a few ice cubes before blending. Be sure to wash fresh fruit before using.

 

Nutrition Facts: Servings: 4, Serving Size: 1 cup
Amount per serving: Calories 290, Total Fat 4g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 15mg, Sodium 105mg, Total Carbohydrate 61g, Dietary Fiber 4g, Total Sugars 54g (Incl. 0g Added Sugars), Protein 8g

 

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