Raspberry Cream Smoothies Recipe
For a colorful addition to any meal, I blend up a batch of these smoothies. Frozen raspberries and banana chunks give the refreshing beverages plenty of frosty fruit flavor.—Nicki Woods, Springfield, Missouri
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 teaspoons vanilla extract
- 2 cups orange juice
- 2 cups fat-free reduced-sugar raspberry yogurt
- 2 cups frozen vanilla yogurt
- 2 small ripe bananas cut into chunks and frozen (1 cup)
- 3 cups frozen raspberries
- Carbohydrate 49.458233344288 g
- Cholesterol 1.49333333333333 mg
- Fat 5.27110666687733 g
- Fiber 9.16566663723396 g
- Protein 5.43314000073733 g
- Saturated Fat 2.63503666669195 g
- Serving Size 1 1 serving (317g)
- Sodium 67.4993333343867 mg
- Sugar 40.292566707054 g
- Trans Fat 0.644947333438666 g
- Calories 258 calories
Directions In a blender or food processor, cover and process the ingredients in batches until blended. Stir if necessary. Pour into chilled glasses; serve immediately. Yield: 6 servings. Originally published as Raspberry Cream Smoothies in Light & Tasty December/January 2004, p8
