Smoothies

Coconut Mango Smoothie
Panera Bread Recipe

Serves 6

3 mangoes, peeled, pitted, and chopped (about 4 cups)
1 can (14 ounces) canned light coconut milk
1 cup plain low-fat Greek yogurt
1 cup ice
1/4 cup honey
1/8 teaspoon grated nutmeg
Pinch of salt
Mint sprigs (optional)

Combine everything in a blender and process until very smooth, 2 to 3 minutes, scraping down sides as necessary. Divide among glasses, and garnish with mint.

Hawaiian Raspberry Smoothie
Panera Bread Recipe

Serves 4

3 cups fresh or frozen red raspberries (about 12 ounces)

2 bananas, fresh or frozen
3/4 cup pineapple juice, unsweetened
3/4 cup orange juice
3/4 cup ice
1 1/2 cups low-fat vanilla yogurt
Pinch of salt

Combine everything in a blender and process until smooth, 1 to 2 minutes, scraping down sides as necessary. Divide among glasses.

Strawberry Kiwi Smoothie
Panera Bread Recipe

Serves 4

2 kiwifruit, peeled
2 cups strawberries, stems and cores removed
2 bananas
2 containers (6 ounces each) whole milk vanilla yogurt (about 1 ½ cups)
1 cup orange juice
¼ cup honey
1/8 teaspoon ground cinnamon
Pinch of salt

Combine everything in a blender and process until smooth. Divide among glasses.



NOTES:
For an extra-thick smoothie, use vanilla Greek yogurt, which is strained and thicker than traditional yogurt.

When you’ve got too many bananas on hand, toss them in the freezer (peel to help prevent freezer burn). Bananas keep frozen for months, so you can make creamy smoothies  at a moment’s notice.