Carrot Cake Smoothie

Ingredients:

1 medium frozen ripe banana

2 medium carrots, chopped

1/2 cup canned-in-juice pineapple tidbits, drained

1/4 cup low-fat vanilla yogurt

1/2 cup nonfat milk

4-5 ice cubes

Dash cinnamon (optional)

1/2 teaspoon vanilla extract (optional)

Yield:

2 1.5 cup servings

Directions:

Wash hands with soap and warm water, scrubbing for at least 20 seconds. Rinse carrots under cool running water and scrub with a clean vegetable brush to remove any dirt before chopping. Add banana, carrot, pineapple, yogurt, milk, ice, and cinnamon and vanilla (if using) to a blender, and blend until smooth. If needed, add more milk to encourage blending. Refrigerate leftovers.

Nutritional Analysis:

160 calories

1g total fat

0g saturated fat

5mg cholesterol

90mg sodium

36g total carbohydrate

4g fiber

26g total sugars

2g added sugars

5g [rpteom

6% DV vitamin D