Tropical Fruit Smoothies
- 1 cup diced pineapple
- ¼ cup diced mango
- ¼ cup diced papaya
- ¼ cup peeled and diced kiwi
- ½ cup fresh orange juice, divided use
- ¼ cup coconut milk
- ¼ cup plain nonfat yogurt, optional
- ⅓ cup ice
- 1 Tbsp sugar, or as needed
- ¼ tsp vanilla
- 2 pineapple slices for garnish
- Toasted shredded unsweetened coconut for garnish, optional
In a blender, combine pineapple, mango, papaya, kiwi, and ¼ cup orange juice. Purée until smooth. With the machine running, add the remaining orange juice, coconut milk, yogurt (if using), ice, sugar, and vanilla extract. Blend the fruit mixture until smooth and thick.
Serve the smoothies at once in chilled tall glasses garnished with a pineapple slice and a sprinkled of toasted coconut.
TO TOAST COCONUT: Swirl the grated coconut in a dry sauté pan over medium-high heat for 2 to 3 minutes, or until golden brown. Immediately pour the toasted coconut into a cool bowl or plate to prevent scorching.
Serves 2. Nutritional information, per serving: 220 calories, 4g protein, 8g fat, 39g carbohydrates, 25mg sodium, 0mg cholesterol, 4g fiber.
About the Author
This recipe is explained and illustrated in "The Culinary Institute of America Cookbook" and the CIA’s "Breakfast and Brunch Buffets" cookbook, available at bookstores nationwide or online.
Next up: Try these Easy Cheese & Egg Breakfast Quesadillas
Dash Classics: Drinks