Carrot Cake Smoothie

Okay, we know your first reaction to this recipe is, "Carrots in a smoothie? You're kidding!" No, we're not! We asked the same thing, too, but this smoothie is pretty delicious! In fact, it won first prize in The National "got milk?"® "Ultimate" smoothie recipe contest. So get adventurous and give this recipe a try.

Ingredients:

• 2/3 cup refrigerated, canned sliced carrots, drained
• 2 tablespoons canned crushed pineapple, in juice
• 1/3 cup fat-free, light vanilla yogurt
• 2 tablespoons honey
• 1 cup fat-free or low-fat milk
• 2 ice cubes

Spices:

• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• Optional: Pinch nutmeg

Instructions:

1. Put the carrots in the refrigerator for a couple of hours so they are cold for this recipe.
2. Wash hands.
3. Place the carrots, pineapple, yogurt, honey, milk and ice cubes in a blender jar.
4. Add all of the spices except the nutmeg.
5. Cover and blend on high for 30 to 45 seconds.
6. Pour into two glasses.
7. Top with a pinch of nutmeg if you want. Enjoy!

Makes 2 servings

Source: Recipe courtesy of Patricia Harmon - Baden, PA. FIRST PRIZE WINNER of The National "got milk?"® "Ultimate" smoothie recipe contest, www.3aday.org.

Nutritional Facts per Serving
160 Calories
35 g Carbohydrates
6 g Protein
0 Fat
0 Saturated Fat
5 mg Cholesterol
200 mg Calcium (20% Daily Value)
200 mg Sodium
1 g Dietary Fiber