Smoothie Recipes

1 ripe, medium-size peach
2 teaspoons lemon juice
2 teaspoons honey
1/2 cups yogurt
2 tablespoons granola

Blend the first four ingredients. Sprinkle granola or buckwheat on top.

1 1/4 cups plain low-fat yogurt
1 pound ripe peaches, peeled, pitted, sliced
2 tablespoons fresh lemon juice
1/4 cups honey
1/4 teaspoons vanilla extract

Divide 1 cup yogurt among 8 sections of ice cube tray. Freeze until yogurt cubes are solid, at least 4 hours. (Can be prepared 1 day ahead, keep frozen.) Puree peaches with lemon juice in processor or blender. Add remaining 1/4 cups yogurt, honey and vanilla. Process until mixture is well blended. Add frozen yogurt cubes and process until mixture is smooth and frothy. Pour into chilled tall glasses and serve. 2 servings.

1 mango (about 1 1/2 pounds), peeled, pitted, and chopped coarse
1 papaya, peeled, seeded, and chopped coarse
2 cups plain yogurt
2 tablespoons fresh lime juice plus 4 lime slices for garnish
3 tablespoons honey, or to taste
1/4 teaspoons almond extract

In a blender blend the mango, the papaya, the yogurt, the lime juice, the honey, the almond extract and 1 cup ice cubes in batches until the mixture is smooth and blend in another 1/2 cups ice cubes if desired to thin the smoothie mixture to desired consistency. Divide the mixture among 4 chilled large glasses and garnish each smoothie with a lime slice.

2 cups milk
2 tablespoons blackberry jelly
2 tablespoons peanut butter
1 banana, frozen and chunked
2 tablespoons honey
2 teaspoons wheat germ

In a blender combine milk, jelly, peanut butter, banana, honey and wheat germ. Blend until smooth.