Serves: 3
Fruits and Vegetables: 1 cup per serving
Ingredients
1½ cups green kale leaves, finely chopped
½ cup vanilla yogurt, non-fat or low-fat
1 banana, medium, peeled
2 cups mixed berries, fresh (strawberries, blueberries, raspberries or blackberries)
2 cups ice
Directions
- Wash berries and gently pat dry. Remove stems, if using strawberries.
- Wash kale and pull leaves off the stems. Discard stems.
- Place kale leaves into blender followed by yogurt, banana, berries and ice.
- Blend until smooth.
Directions
- Wash berries and gently pat dry. Remove stems, if using strawberries.
- Wash kale and pull leaves off the stems. Discard stems.
- Place kale leaves into blender followed by yogurt, banana, berries and ice.
- Blend until smooth.
Tip
- Smoothies are a refreshing and nutritious drink on a hot summer day.
- Omit ice if using frozen berries.
Nutrition Facts
Serving size (made with low-fat yogurt): 1 cup; Calories: 120; Carbohydrates: 25 g; Fiber: 5 g; Fat: 1 g; Saturated fat: 0 g; Sodium: 40 mg
Source
Chartwells Food Service
This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutrition. The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources.
