Carrot Cake Smoothie
5 g
Protein
142
Calories
30 g
Carbs
1 g
Total Fat
5 min
Prep Time
0 min
Cook Time
2
Servings

Ingredients
- 2/3 cup canned sliced carrots, drained and refrigerated
- 2 tablespoons canned crushed pineapple, in juice
- 1/3 cup fat-free light vanilla yogurt
- 2 tablespoons honey
- 1 cup fat-free or low-fat milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 2 ice cubes
- Whole nutmeg
Nutrition Facts
per serving
Calories: 142
Protein: 5 g
Carbohydrate: 30 g
Fiber: 2 g
Total Fat: 1 g
Saturated fat: 1 g
Cholesterol: 5 mg
Calcium: 17% DV
Sodium: 120 mg
Protein: 5 g
Carbohydrate: 30 g
Fiber: 2 g
Total Fat: 1 g
Saturated fat: 1 g
Cholesterol: 5 mg
Calcium: 17% DV
Sodium: 120 mg
Instructions
Place all ingredients except nutmeg in a blender container; blend on high for 30 to 45 seconds. Pour into serving glasses. Grate a little nutmeg over each smoothie.
Note: You may use a jar of baby food carrots instead of canned carrots.
Farm Families

Gingg Family
Del Rio Dairy
Farm to Table
