Strawberry Smoothie

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Strawberry Smoothie
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Purchase fresh strawberries at the peak of the season, when they're bursting with flavor, to freeze for smoothies.

Yields: Makes 3 cups


1-1 1/2 cups fortified soymilk or other non-dairy milk

1 cup frozen banana chunks

1 cup frozen strawberries

2 T apple juice concentrate

1/2 tsp vanilla extract (optional)

PER SERVING: 198 calories; 2.6 g fat; 0.4 g saturated fat; 12% calories from fat; 0 mg cholesterol; 5.9 g protein; 41.3 g carbohydrate; 23.7 g sugar; 5.6 g fiber; 76 mg sodium; 175 mg calcium; 2.1 mg iron; 72.3 mg vitamin C; 28 mcg beta-carotene; 2.1 mg vitamin E


Combine all of the ingredients in a blender and process until smooth. Stop the blender occasionally to scrape down the sides of the container and push any unblended fruit into the blades with a rubber spatula.

Strawberry Smoothie is best served immediately. Leftovers may be stored in the refrigerator for up to 1 day or frozen for up to 1 week. Blend the mixture again before serving.

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