Carrot Cake Smoothie

6 g
Protein
160
Calories
35 g
Carbs
0 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: 160
Protein: 6 g
Carbohydrate: 35 g
Fiber: 1 g
Total Fat: 0 g
Saturated fat:
Cholesterol: 5 mg
Calcium: 200 mg (20% DV)
Sodium: 200 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.