cut into 1-inch (2.5 cm) pieces
1
cup (250 ml) strawberries, hulled and
halved
¾
cup (175 ml) mango, cut into 1-inch
(2.5 cm) pieces
1
medium banana, cut into ½-inch
(1.25 cm) slices
1
cup (250 ml) ice cubes
(about 6 standard)
Attach the dispenser tap to the blender collar.
Layer the ingredients in the blender jar in the order
listed. Place cover with blending stick on the blend-
er jar. Press On. Turn blender on high and process
for 25 to 30 seconds until smooth. Press Off once it
is smooth, if not dispensing immediately.
To dispense smoothie: With blender on high, place
a cup or pitcher under the dispenser tap. Pull down
the dispenser tap and stir contents with the blend-
ing stick as smoothie is dispensing.
Note:
The riper the fruit, the sweeter the smoothie.
Nutritional information per serving:
Calories 101 (4% from fat) • carb. 25g • pro. 2g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 10mg • calc. 35mg • fiber 4g
TASTE OF THE TROPICS SMOOTHIE
Makes 5 cups (1.25 L)
2
cups (500 ml) pineapple (fresh or frozen),
cut into 1-inch (2.5 cm) pieces
1
mango, cut into cubes (about 1 to 1½ cups
[250-375 ml])
1
cup (250 ml) frozen papaya
1
frozen banana, cut into 1-inch (2.5 cm)
pieces
2
cups (500 ml) orange/peach/mango juice
blend
5
ounces (145 ml) dark rum (optional)
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed. Place
cover with blending stick on the blender jar. Press
On. Turn blender on high and process for 25 to 30
seconds until smooth. Press Off once it is smooth,
if not dispensing immediately.
To dispense smoothie: With blender on high, place
a cup or pitcher under the dispenser tap. Pull down
the dispenser tap and stir contents with the blend-
ing stick as smoothie is dispensing.
Nutritional information per ½-cup (125 ml) serving:
Calories 70 (4% from fat) • carb. 17g • pro. 1g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 2mg • calc. 14mg • fiber 1g
COCOA BANANA SMOOTHIE
Makes 4 cups (1 L)
2
frozen bananas, cut into 1-inch (2.5 cm)
pieces
6
ounces (170 g) lowfat coffee yogurt
3
tablespoons (45 ml) chocolate syrup
½
teaspoon (2 ml) espresso powder
1
cup (250 ml) vanilla soymilk
6-8 ice cubes
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed. Place
cover with blending stick on the blender jar. Press
On. Turn blender on high and process for 25 to 30
seconds until smooth. Press Off once it is smooth,
if not dispensing immediately.
To dispense smoothie: With blender on high, place
a cup or pitcher under the dispenser tap. Pull down
the dispenser tap and stir contents with the blend-
ing stick as smoothie is dispensing.
Nutritional information per ½-cup (250 ml) serving:
Calories 70 (12% from fat) • carb. 14g • pro. 2g • fat 1g •
sat. fat 0g • chol. 1mg • sod. 25mg • calc. 41mg • fiber 1g
BREAKFAST BANANA BERRY SMOOTHIE
This meal-in-a-smoothie is
a perfect start to the day.
Makes 3½ cups (875 ml)
1
frozen banana, cut into 1-inch (2.5 cm)
pieces
1
cup (250 ml) fresh strawberries
1
cup (250 ml) frozen berries
(raspberries or strawberries)
1½ cups (375 ml) orange juice or soymilk
½
cup (125 ml) fat-free vanilla yogurt
1
tablespoon (15 ml) protein powder
(soy or whey)
Attach the dispenser tap to the blender collar.
Place ingredients in blender jar in order listed.
Place cover with blending stick on the blender jar.
Press On. Turn blender on high and process for 25
to 30 seconds until smooth. Press Off once it is
smooth, if not dispensing immediately.
To dispense smoothie: With blender on high, place
a cup or pitcher under the dispenser tap. Pull down
the dispenser tap and stir contents with the blend-
ing stick as smoothie is dispensing.
Nutritional information per ½-cup (125 ml) serving:
Calories 70 (5% from fat) • carb. 12g • pro. 5g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 11mg • calc. 79mg • fiber 2g
POWER BERRY ANTIOXIDANT SMOOTHIE
Makes about 5 cups (1.25 L)
1
cup (250 ml) frozen blueberries
1¼ cups (300 ml) fresh strawberries,
quartered
1
cup (250 ml) frozen raspberries
3½ cups (875 ml) orange juice
2
tablespoons (30 ml) protein powder
1-2 tablespoons (15-30 ml) wheat germ
8
