Avocado melon breakfast smoothie
Makes 2 servings.
1 large (about 8 ounces) ripe, fresh California avocado
1 cup honeydew melon chunks
Juice of 1/2 lime (approximately 1 1/2 teaspoons)
1 cup (8 ounces) milk, fat-free
1 cup plain yogurt, fat-free
1/2 cup (4 ounces) apple juice or white grape juice
1 tablespoon honey
- Cut avocado in half and remove pit. Scoop out flesh, place in blender.
- Add remaining ingredients and blend well. Serve cold.
Holds well in the refrigerator for up to 24 hours. If made ahead, stir gently before pouring into glasses.
Serving size: 1/2 of recipe. Amount per serving: 320 calories, 11g total fat (1.5g saturated fat), 46g carbohydrates, 13g protein, 5mg cholesterol, 5g dietary fiber, 170mg sodium.
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