Name: Summer Smoothie
Yield: Makes 4 servings
Ingredients: 4 ripe kiwis, peeled and halved; 4 ripe apricots, peeled, halved and pitted; 2 ripe bananas, peeled and halved; 1/2 ripe golden pineapple, cored and cut into chunks; 1 pint fresh raspberries; 3 cups very cold lowfat milk; 1 cup ice cubes; 1 tbsp freshly grated ginger; Juice of 1 lime

Another breakfast option: Whip up a smoothie with other fruits.

Recipe information

Yield
Makes 4 servings

Ingredients

4 ripe kiwis, peeled and halved

4 ripe apricots, peeled, halved and pitted

2 ripe bananas, peeled and halved

1/2 ripe golden pineapple, cored and cut into chunks

1 pint fresh raspberries

3 cups very cold lowfat milk

1 cup ice cubes

1 tbsp freshly grated ginger

Juice of 1 lime

Preparation

Combine all ingredients in a blender and puree thoroughly. Pour into 4 tall glasses and serve cold.

Nutrition Per Serving

Nutritional analysis per serving: 271 calories

3 g fat (1 g saturated fat)

52 g carbohydrates

9 g protein

#### Nutritional analysis provided by Self

TagsSmoothie Beverages American Kiwi Fruit Apricot Stone Fruit Pineapple Snack Breakfast Brunch Gluten Free Nut Free No-Cook Blender Summer

Recipe notes

Spicy Tinned Tuna Tostadas

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.