Cantaloupe Smoothie

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

Your rating: None Average: 3.8 (98 votes)

This healthy smoothie recipe is the perfect way to cool off in the summer when cantaloupe is at its peak, adding plenty of sweetness to this healthy snack.

"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

Serving Size: 2 1/4 cups

Active Time:

Total Time:


  • 1 banana
  • 2 cups chopped ripe cantaloupe
  • 1/2 cup nonfat or low-fat plain yogurt
  • 2 tablespoons nonfat dry milk
  • 1 1/2 tablespoons frozen orange juice concentrate
  • 1/2 teaspoon vanilla extract


  1. Place unpeeled banana in the freezer overnight (or for up to 3 months).
  2. Remove the 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. Add to a blender or food processor along with cantaloupe, yogurt, dry milk, orange juice and vanilla. Blend until smooth.

Tips & Notes

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


Per serving: 364 calories; 3 g fat (2 g sat, 0 g mono); 9 mg cholesterol; 75 g carbohydrates; 0 g added sugars; 59 g total sugars; 14 g protein; 6 g fiber; 187 mg sodium; 1869 mg potassium.

Nutrition Bonus: Vitamin C (275% daily value), Vitamin A (225% dv), Calcium (37% dv), Folate (32% dv)

Carbohydrate Servings: 5

Exchanges: 4 fruit, 1 nonfat milk

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner