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Cantaloupe Smoothie Bowl
Cantaloupe Smoothie Bowl
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From: EatingWell Magazine, July/August 2018
Water-packed frozen cantaloupe acts like ice cubes in your blender; the smaller the dice, the easier it will be on the blades. Make this a traditional, pourable smoothie by adding a touch more carrot juice or water before whizzing everything together.
- By: Julia Clancy Recipe Developer & Tester
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups frozen cubed cantaloupe ( ½-inch pieces)
- ¾ cup carrot juice
- Pinch of salt
- Melon balls, berries, nuts and/or fresh basil for garnish
Preparation
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Prep
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Ready In
- Combine cantaloupe, juice and salt in a food processor or high-speed blender. Alternate between pulsing and blending, stopping to stir and scrape down the sides as needed, until thick and smooth, 1 to 2 minutes. Serve the smoothie topped with more melon, berries, nuts and/or basil, if desired.
- Serving size: generous 1 cup
- Per serving: 135 calories; 1 g fat(0 g sat); 3 g fiber; 32 g carbohydrates; 3 g protein; 3 mcg folate; 0 mg cholesterol; 28 g sugars; 9 g added sugars; 22,635 IU vitamin A; 118 mg vitamin C; 44 mg calcium; 1 mg iron; 180 mg sodium; 1,053 mg potassium
- Nutrition Bonus: Vitamin A (453% daily value), Vitamin C (197% dv)
- Carbohydrate Servings: 2
- Exchanges: 1½ fruit, 1 vegetable
