Yield: Serves 2 (serving size: about 2 cups)
This two-toned smoothie is incredibly filling thanks to substantial servings of protein and fiber.
Ingredients
- 1 1/2frozen bananas
- 2pitted Medjool dates
- 2 tablespoons peanut butter
- 4 teaspoons honey, divided
- 1/2 cup 2% reduced-fat milk
- 1 cup plain 2% reduced-fat Greek yogurt
- 1 1/2 cups frozen raspberries (plus 1/2 cup for topping)
- 2/3 cup pomegranate juice
Nutritional Information
- Calories 435
- Fat 12g
- Satfat 4g
- Unsatfat 7g
- Protein 18g
- Carbohydrate 72g
- Fiber 8g
- Sugars 52g
- Added sugars 12g
- Sodium 75mg
- Calcium 22% DV
- Potassium 14% DV
- Calories 435
- Fat 12g
- Satfat 4g
- Unsatfat 7g
- Protein 18g
- Carbohydrate 72g
- Fiber 8g
- Sugars 52g
- Added sugars 12g
- Sodium 75mg
- Calcium 22% DV
- Potassium 14% DV
How to Make It
Combine frozen bananas, pitted Medjool dates, peanut butter, 2 tsp. honey, 2% reduced-fat milk, and plain 2% reduced-fat Greek yogurt in a blender. Process until smooth; divide between 2 glasses, reserving 1/2 cup mixture in blender. Add 1 1/2 cups frozen raspberries, pomegranate juice, and 2 tsp. honey to blender; process until smooth. Pour over peanut butter mixture in glasses. Top with frozen raspberries.
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