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Cantaloupe Smoothie

March/April 1993, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.9 (70 votes)

The fresh combination of banana, cantaloupe and low-fat dairy in this smoothie packs a powerful punch of potassium, calcium, vitamin C and beta carotene.



READER'S COMMENT:
"I tried this with half a cantaloupe that was getting a bit mushy. I added 3 bananas (without freezing them) and then put in soy milk and added some leftover white grape juice instead of the orange juice. It turned out wonderful and...
Cantaloupe Smoothie

Makes: 1 serving

Active Time:

Total Time:

Ingredients

  • 1 banana
  • 1/4 ripe ripe cantaloupe, seeded and coarsely chopped
  • 1/2 cup nonfat or low-fat yogurt
  • 2 tablespoons nonfat dry milk
  • 1 1/2 tablespoons frozen orange juice concentrate
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla extract

Preparation

  1. Place unpeeled banana in the freezer overnight (or for up to 3 months). Remove banana from the freezer and let it sit until the skin begins to soften, about 2 minutes. Remove the skin with a paring knife. (Don’t worry if a little fiber remains.) Cut the banana into chunks; combine in a blender or food processor with cantaloupe, yogurt, dry milk, orange juice, honey and vanilla. Cover and blend until smooth.

Tips & Notes

  • Make Ahead Tip: Freeze the banana for up to 3 months.

Nutrition

Per serving: 314 calories; 1 g fat (0 g sat, 0 g mono); 4 mg cholesterol; 72 g carbohydrates; 11 g protein; 4 g fiber; 135 mg sodium; 1052 mg potassium.

Nutrition Bonus: Vitamin C (160% daily value), Vitamin A (90% dv), Potassium (30% dv), Calcium (28% dv), Folate (23% dv).

Carbohydrate Servings: 4 1/2

Exchanges: 4 fruit, 1 nonfat milk


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