Canned apricot halves blend with yogurt in a tangy and refreshing smoothie.

EatingWell Test Kitchen
Source: EatingWell Magazine, September 1997


Ingredient Checklist


Instructions Checklist
  • Blend apricot halves, ice cubes, yogurt and sugar in a blender until frothy.


Nutrition Facts

221.4 calories; protein 7.7g 15% DV; carbohydrates 49.2g 16% DV; exchange other carbs 3.5; dietary fiber 2g 8% DV; sugars 47.1g; fat 0.3g; saturated fat 0.2g 1% DV; cholesterol 2.5mg 1% DV; vitamin a iu 1680.9IU 34% DV; vitamin c 4.5mg 8% DV; folate 17.2mcg 4% DV; calcium 259.8mg 26% DV; iron 0.6mg 3% DV; magnesium 34mg 12% DV; potassium 488mg 14% DV; sodium 101.5mg 4% DV; thiamin 0.1mg 8% DV; added sugar 32g.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
Um really? Light syrup and sugar? Hey guys-I usually really like u're recipes but really? A good smoothie doesn't require extra sugar. Read More
Rating: 5 stars
I really did enjoy this smoothie recipe and I'm wondering if you've ever tried Dr. Oz Breakfast Smoothie? Some seem pretty good and others seem a bit too "green" for me. Read More
Rating: 5 stars
1.Replace the plain yogurt with low fat Greek yogurt and you triple the protein. 2.Instead of sugar use Stevia to sweeten. 3.Rinse off the syrup from the apricots cut in small pieces and freeze for 25 minutes. You don't want the apricots frozen solid just a little hard. This way you can use less water (ice cubes) and the smoothie will be creamier. 4. This concept is great with all berries mango peaches (fresh or canned) necterines or any other dense fruit. Enjoy! Ellen B. Read More