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1 frozen banana
*In Israel, this comes in large and small cans (B & D and Pri Hayelulim brands), available in some supermarkets and health-food stores. In the U.S., there is a frozen variety. If using sweetened yogurt, use the smaller amount, if any. With the tofu, use the larger amount.
Put all ingredients into a blender, and blend until smooth. If you like it thick, use less juice; add more if you like it thinner.
Other fruits to use could include fresh or canned pineapple, fresh peaches, nectarines, apricots, kiwi, etc.
Poster's Notes:
When I have bananas that are getting overripe, I peel and halve them, and store them in a plastic bag in the freezer for use in these smoothies and also in baked goods. And at the end of the strawberry season, which is late May-early June here in Israel, when strawberry prices are really low, I buy several kilos, trim, wash and dry them, and freeze them on cookie sheets. After they are frozen, I transfer them to plastic bags.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: N/A
4-5 frozen strawberries
1 small melon wedge
1/2 package silken tofu
OR
1 container yogurt, plain or flavored, any fat content
1-3 tablespoons pineapple juice concentrate, optional*
1/2 cup orange or pineapple juice (approximately)
On a hot summer day, a fruit smoothy is just the thing for a light lunch. This recipe is very versatile--amounts are approximate, and substitutions or additions can be made. The only thing I wouldn't omit or change is the frozen banana. If you use nonfat yogurt, the smoothy is virtually fat-free. With the tofu, it is pareve.