Strawberry Smoothie Recipes

Strawberry Smoothie Recipes for Smoothies - How Foods Fight Cancer

MAKES 2 SERVINGS

Purchase fresh strawberries at the peak of the season, when they’re bursting with flavor, to
freeze for smoothies. Freezing them is easy: simply remove the stems and place the berries in
heavy-duty zipper-lock plastic bags. They’ll keep for up to six months. Frozen strawberries are also available at most supermarkets.

1 to 11⁄2 cups fortified soymilk or other nondairy milk
1 cup frozen banana chunks 
1 cup frozen strawberries
2 tablespoons apple juice concentrate
1⁄2 teaspoon vanilla extract (optional)


1. 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.

2. 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.


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