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Banana-Nut Breakfast Smoothie

Ease:

Easy

Prep time:

60 minutes

Cook time:

15 minutes

Yield:

2 servings

Ingredients:

1 large fully-ripened banana, peeled and sliced
1 cup puffed rice cereal, such as Quaker Essentials Puffed Rice
3/4 cup fat-free milk
1/2 cup low-fat plain yogurt
2 Tbsp creamy peanut butter (no salt or sugar added)
2 tsp honey
1/2 tsp vanilla extract

Directions:

In a single layer on a plate, freeze the banana slices for at least 1 hour (or overnight). Add the frozen banana slices, cereal, milk, yogurt, peanut butter, honey, and vanilla to a blender container. Cover and puree until smooth. Pour into 2 chilled glasses.

Note: Freeze any leftover smoothie in popsicle molds for frozen treats anytime.

Nutrition Information:

Calories: 290
Total Fat: 9 g
Saturated Fat: 1.5 g
Cholesterol: 5 mg
Sodium: 95 mg
Calcium: 20% Daily Value
Protein: 11 g
Carbohydrate: 40 g
Dietary Fiber: 3 g

Recipe Source:

Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook

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