Carrot Cake Smoothie

Recipe created by Patricia Harmon, Baden, Pa.

First Prize Winner in the “got milk?^®” Ultimate Smoothie Search 2008

Makes 2 servings, 4 ounces
of milk per serving.

Ingredients

2/3 cup refrigerated canned sliced carrots, drained
2 tablespoons canned crushed pineapple, in juice,
1/3 cup fat-free light vanilla yogurt
2 tablespoons honey
1 cup fat-free or lowfat milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
2 ice cubes
Pinch grated fresh nutmeg

Directions

Place all ingredients except nutmeg into a blender container and blend on high for 30 to 45 seconds. Pour into serving glasses. Grate a little fresh nutmeg over each smoothie.

Nutritional Facts per serving:

Calories: 160; Fat: 0 g; Saturated fat: 0 g; Cholesterol: 5 mg; Protein: 6 g; Carbohydrate: 35 g; Fiber: 1 g; Sodium: 200 mg; Calcium: 200 mg (20% DV).

Nutrition figures based on using fat-free milk.