Smoothies are a favorite treat any time of day in our house. I make them very often for breakfast, and many times for an accompaniment to a dairy dinner as well. I usually buy fruit that is very soft and very ripe. If I see persimmons that are soft and mushy, I buy a whole bunch and freeze them. When mangoes are in season, I buy the soft ones, or alternatively leave them on the counter until they’re very ripe. I cut them into cubes and freeze them on a baking sheet, laid out in a single layer. Once frozen, they go into freezer bags. This method prevents them from sticking together and becoming one big clump, making it easier to take out what I need.
- vanilla yogurt - 1 cup
- orange juice - 1 cup
- almond breeze or low-fat milk - 1 cup
- frozen fruit chunks - 2 cups (I use persimmons, mangoes, and a few strawberries. Bananas, pineapples and cantaloupe are all favorites, too)
Place all the ingredients into a strong blender and blend until smooth and then a full minute more. If it’s too thick, add some more milk or orange juice to thin it out a bit. (In our house, when it’s thick, the kids get excited … they get “ice cream” for breakfast, and they eat it with a spoon.)