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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.



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

Serving Size: 2 1/4 cups

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Nutrition

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


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