Recipe by Holly Clegg
Crisp and refreshing, a light smoothie can be the perfect way to get in nutritious fruits and vegetables when you are not up to eating a heavy meal. Plus a smoothie is extra hydrating, providing a good source of fluids and calcium-rich dairy. Cold and odorless foods – may be just the ticket to avoid nausea triggers during pregnancy, making smoothies a light and easy meal – great for on the go snacking as well.
Makes 2 (¾ cup) servings
1 cup strawberries, fresh or frozen
½ cup blueberries
1 tablespoon sugar
¼ cup skim milk
¼ cup fat-free vanilla Greek yogurt
- In a food processor or blender, combine all ingredients until well blended. Serve immediately or refrigerate.
Tip: you can substitute ¼ cup skim milk for Greek yogurt, if desired.
Nutritional information per serving:
Calories 99, Calories from Fat 0 %, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 27 mg, Total Carbohydrate 21 g, Dietary Fiber 3 g, Sugars 17 g, Protein 4 g, Diabetic Exchanges:1 ½ Carbohydrate, ½ fat free milk