Cantaloupe Smoothie

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

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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.

"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 Recipe

Makes: 1 serving

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Total Time:


  • 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


  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.


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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