Here’s a delicious way to kick off your weekend (or any day!). I made the Pineapple-Banana Smoothie recipe from the January/February 2006 issue of Everyday Food as a quick breakfast for Dr. O earlier this week, but it would make a great snack or brunch accompaniment as well.
The recipe only serves 2 people, so just multiply the ingredients to fit your needs. In a blender, I combined 1 can (8 ounces) of crushed pineapple in juice, 1 banana, 6 ounces of plain nonfat yogurt, and 1/2 cup of ice cubes. I pureed the mixture and then served it with a sprinkle of nutmeg on top. Talk about simple and quick!
This smoothie is really delicious; it’s actually the only Everyday Food smoothie recipe I’ve tried so far where I haven’t had to add extra honey or sugar for sweetness. I think the pineapple makes it perfect.
TIPS: Low-fat or regular yogurt will work just fine, if that’s what you have on hand. I prefer the consistency and flavor of nonfat yogurt in this particular recipe, though. It might be fun to experiment with vanilla or fruit-flavored yogurt here as well.
Recipe link: Pineapple-Banana Smoothie