Fruit Smoothies
By Yankee Magazine|Apr 21 2002|
Yield:
about 12 cups
Ingredients
4 ripe bananas
4 cups vanilla yogurt
2 tablespoons vanilla
4 cups orange juice
cubes of watermelon or cantaloupe
kiwifruit
handful of favorite fruits
mint sprigs
fresh nutmeg
Instructions
7:35 a.m. Any summer Saturday in Maine; full house; 12 hungry guests for breakfast; 2 large bunches of very unripe green bananas with no fruit backup.
General store 4 miles away.
Car with “low fuel” light on.
Break all speed limits driving to general store to find only 4 very ripe bananas. Repeat speedy ride home doing relaxation breathing and quick thinking.
Back in the kitchen, take out 2 blender jugs, put 2 bananas in each. Add 2 cups of vanilla yogurt, 1 tablespoon vanilla, 2 cups of orange juice, cubes of watermelon or cantaloupe from previous morning, kiwi fruit, and anything appropriate left over in refrigerator (e.g., strawberries, raspberries, peaches) to each blender jug. Blend on high until smooth.
Set out wine glasses. Divide blended mixture evenly, garnish with a sprig of mint and grated nutmeg.
Open dining room door at 7:50 a.m., smile, and greet guests. Accept compliments graciously, hoping no one requests the recipe.
I have been looking for easy breakfast nutrition for a few months now and this is just right. Plenty of vitamins and energy.