Tropical Strawberry Smoothie
Strawberries, pineapple and pina colada yogurt...cool and refreshing, it's lower-calorie as a Recipe Makeover.
Per 1 cup serving: 100 calories and 1g fat.
Saves, per cup: 43 calories and 3g fat over restaurant smoothies.
About this Recipe Makeover
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.
Ingredients Show Makeover Show Traditional
- 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
- 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
Directions:
In blender container, combine strawberries, pineapple, yogurt, and orange juice. Blend until smooth. Gradually add ice cubes with motor running; blend until smooth.