Tonight it is still hot in St. Louis and Hubby, Taylor and I all wanted something cool and refreshing. The folks at the Midwest Dairy Association had sent me some recipes which included a blueberry smoothie so I thought tonight would be a great time to try it.
Blues Buster Smoothie
• 1 6-ounce container low-fat blueberry flavored yogurt (we used non-fat)
• 1/2 cup apple juice (we used no sugar added)
• 2/3 cup fresh or frozen blueberries (we used frozen)
• 3-4 ice cubes
Prep Time: 5 minutes
Preparation: Combine all ingredients in a blender; blend until smooth and creamy. Pour into glass and enjoy.
We used our new Cuisinart stick blender to whip these smoothies up in just minutes. All of us really, really enjoyed this recipe. It was quick and easy and really delicious. It had the cold that we were all looking for and just the right amount of creaminess from the yogurt (but not nearly as heavy as a shake which we were happy about). It isn’t overly sweet – just right. We will definitely be making these again!
Some facts about dairy besides that it has calcium for strong bones. Just three daily servings really can help contribute to a healthy diet for you and your family.
- Vitamin D: Vitamin D (“The Sunshine Vitamin”) promotes calcium absorption and helps strengthen bones. Milk is one of the few dietary sources of vitamin D and just one 8-ounce glass provides 25% of your recommended daily value.
- Protein: Protein builds and repairs muscle tissue while giving you a boost of energy! The protein in milk, cheese and yogurt builds and repairs muscle tissue and can help you feel full.
- Potassium: Did you know that milk and yogurt contain as much potassium as a banana? Potassium regulates the body’s fluid balance and helps maintain normal blood pressure.
- Vitamin B12: Milk and yogurt are also excellent sources of B12, which helps maintain healthy red blood cells and nerve tissue.
A tip for you all who drink milk but want to go down to a lower fat version. I grew up drinking 2% milk and didn’t want to change. Hubby and Taylor were the same. What I did was go down gradually though. For several months I bought 1% milk, then 1/2% for a few more months. Finally, I went down to skim milk and we are all really used to it now. This is what I use when I cook also and I don’t have any problems with my recipes.
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