I’m finishing up my Summer Smoothie Series with one that might qualify as dessert. Another recipe I developed for Cooking Light Magazine, this peach-mango number delivers a generous dose of fruit while tasting like a real treat. Using frozen fruit instead of fresh doesn’t skimp on nutrients and makes for an especially cold and frothy blend. The smoothie works well poured into pop molds and frozen for several hours as well.
Peach Mango Smoothie
2/3 cup frozen sliced peaches
2/3 cup frozen mango pieces
2/3 cup peach nectar
1 tablespoon honey
1 (6-ounce) container peach yogurt
Place all ingredients in a blender; process 2 minutes or until smooth.
Makes 2 servings.
Used with permission from Cooking Light Magazine.
Photo Credit: Cooking Light Magazine