(28 ratings made)
Strawberries, pineapple and pina colada yogurt...cool and refreshing!
Per 1 cup serving: 100 calories and 1 g fat
Per 1 cup, saves: 43 calories and 3 g fat over restaurant smoothies
Restaurant smoothies are large sized and are frequently made with ice cream, sherbet or frozen yogurt making them more like milk shakes than fruit smoothies.
This made-over smoothie replaces the high-calorie, high-fat ice cream and milk with low-fat (unfrozen) yogurt. Replacing sweetened pineapple with fresh or unsweetened canned pineapple lowers the calories and total sugars, making this a healthier smoothie.
Note: Although restaurant smoothies are generally very large, for comparison purposes, this traditional smoothie recipe is shown in four 1-cup serving sizes versus the traditional two 2-cup serving sizes.
To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".
| Recipe Makeover |
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1 1/2 cup California strawberries, stemmed 1/2 cup fresh, frozen or canned pineapple chunks 1 container (8 oz) low-fat pina colada yogurt 1/2 cup orange juice 1 1/2 cup ice cubes |
| Traditional Recipe |
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1 cup halved strawberries 1/2 cup canned pineapple chunks, light syrup, drained 2 scoops reduced-fat ice cream (5% fat) 1 cup reduced-fat milk (2%) 1 1/2 cup ice cubes |
In blender container, combine strawberries, pineapple, yogurt and orange juice. Blend until smooth. Gradually add ice cubes with motor running; blend until smooth.
Recipe and photo provided courtesy of the California Strawberry Commission. © California Strawberry Commission. All rights reserved.
California Strawberry Commission
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