Mixed Berry Breakfast Smoothie Recipe
Daily Value: 20%
High-Fiber, Low-Fat, Low-Sodium
Low-Fat-Abs, Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||59µg||15%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
I don't know about everyone else, but I almost never have the time in the morning to prepare a proper breakfast, and I generally try to avoid going to the drive-thru. I love breakfast, but during the week it has to be something quick that I can have on the way to work that is both satisfying and won't cause damage to my arteries. With that in mind, I thought I'd share a recipe for a quick breakfast smoothie.
The great thing about this smoothie is that it can be made very quickly in the morning or made the night before and stored in the refrigerator. For the smoothie pictured, I used a 100 percent pomegranate-blueberry blend for the juice. While I do prefer the pomegranate-blueberry, it tends to be a bit expensive, so I also use red grape juice in my smoothies to save a little cash.
If you wanted to make this into a vegan smoothie, all you would have to do is replace the yogurt with soy or almond milk. The result is a somewhat less thick smoothie due to the extra liquid, but it still tastes very good.
In addition to berries, sometimes I use a mix of berries and frozen mango or peach. Either way you'll be treated to a quick, portable, and satisfying breakfast that won't cause a heart attack or shrink your bank account. Enjoy!
- 2 bananas, sliced
- 3 tablespoons fat-free Greek yogurt
- 6 ounces fruit juice
- 1 cup frozen mixed berries
Place the bananas in the blender along with the yogurt and fruit juice. Thaw the berries in your microwave (or let them sit over night in the refrigerator to thaw) and place them in your blender. Blend until you get a nice smooth texture and pour into your cup, then head out to work.
Recipe DetailsServings: 1
Special Designations: Healthy