Smoothies

When I was in college I drank smoothies everyday. My typical smoothie was made with a banana, Granny Smith apple, orange juice and yogurt. I've since branched out but find that the orange juice makes it too sweet and so have replaced it with water. If you are looking to reduce the sugar content of your smoothies, you might want to reduce the juice one tablespoon at a time. 

If you like your smoothies cold and thick, when your bananas are the perfect ripeness, slice and freeze them in ziploc bags or plastic containers. 

Recipe: Apple Banana Smoothie
Serves 1-2 

1 over-ripe banana, frozen in slices, if possible
1/2 tart apple, skin on, if you like
1 tablespoon almond butter
1/2 cup plain low-fat yogurt
1/2 cup cold water or about 4 ice cubes

Put everything in a blender and blend until thick and smooth. Serve right away.

Recipe: Apricot Almond Smoothie
Serves 1-2 

1 over-ripe banana, frozen in slices, if possible
4 dried apricots
2 tablespoons almond butter
1/2 cup cold water or about 4 ice cubes
1/2 cup plain low-fat yogurt

Put the banana, apricots and almond butter in the blender and pulse to chop. When it is chopped a bit, increase the speed and blend as much as it will blend. If your blender isn't up to the task, add a little bit of the water. Add the rest of the water and the yogurt and blend until thick and smooth. Serve right away.