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Smoothie: Triple Berry Smoothie




Source of Recipe


CH Journal


List of Ingredients




2 1/2 cups fat-free vanilla yogurt, fat-free milk or soy milk
1 cup blueberries, rinsed, drained and picked over for stems
1/2 cup blackberries, rinsed and drained
1/2 cup raspberries, rinsed and drained
2 Tablespoons ground flax seed

Optional
2 Tablespoons honey for a sweeter smoothie
1 medium banana for a thicker smoothie (a good idea if you’re using milk rather than yogurt)


Recipe



Add all the ingredients to the blender. Mix on high speed until smooth, about one minute. Pour and serve immediately.
Variations: Use any combination of berries you want. (If you’re using frozen berries, look for frozen triple-berry combos available in most supermarkets.) To reduce calories, use fat-free plain, unsweetened yogurt and sweeten to taste with honey or artificial sweeteners.

Makes: Four 8-ounce servings
Serving Size: 1 cup
Calories 130
Calories from Fat 20


Our Triple Berry Smoothie is as delicious as it sounds. If you can’t find fresh berries, frozen are fine; they’ll add an extra-cold crunch to the drink. (If you have leftover berries, premeasure and freeze them in Ziploc® Brand Double Guard® Freezer Bags with the Double Zipper Seal for later use.) Delicious anytime of the day, this smoothie makes a super-fast breakfast—packed with vitamin C, heart-healthy antioxidants, calcium, dietary fiber and essential Omega-3 fatty acids from the flax seed.