Juice bar smoothies have justifiably gotten a bad rap because they’re often chock-full of added sugar and calories. This twist on traditional raspberry lemonade uses only 1 teaspoon of honey, and the rest of the sweetness comes from real fruit. Note that it’s important to use frozen fruit in smoothies because if you use too many ice cubes to try to get that thick consistency, you’ll end up with a watery, not-as-good-as-the-juice-bar’s smoothie in minutes.
Recipe information
Yield
makes 1 (12-ounce) smoothie
Ingredients
Preparation
Step 1
Put the raspberries, mango, yogurt, lemon juice, 1 teaspoon honey, and the ice in the jar of a blender with ice-crushing ability. Make sure the lid is on tight. Using the purée or ice crush setting, blend the ingredients until they are relatively smooth, about 1 minute. Then blend on the liquefy or high speed setting for about 10 seconds, or until the mixture is completely smooth. Add additional honey, if desired. Serve immediately.
nutrition information
Step 2
Made with artificially sweetened yogurt:
Step 3
Calories: 198
Step 4
Protein: 7g
Step 5
Carbohydrates: 47g
Step 6
Fat: <1g
Step 7
Saturated Fat: 0mg
Step 8
Cholesterol: 3mg
Step 9
Fiber: 5g
Step 10
Sodium: 88mg
Step 11
Made with naturally sweetened yogurt:
Step 12
Calories: 218
Step 13
Protein: 6g
Step 14
Carbohydrates: 52g
Step 15
Fat: <1g
Step 16
Saturated Fat: 0mg
Step 17
Cholesterol: 3mg
Step 18
Fiber: 6g
Step 19
Sodium: 71mg
