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Fruit and Yogurt Smoothie

(recipe, Catherine Bennett Dunster)

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Fruits vary in potassium and magnesium content, but combining yogurt with bananas makes for a great base. Use what’s seasonal — blueberries, strawberries, peaches — when possible; otherwise substitute frozen fruits. Remember, the freezer is your friend. Cut overripe bananas into chunks and keep them on hand in your freezer. Freeze seasonal berries to use throughout the year in smoothies.


  1. 2 cups low-fat vanilla yogurt
  2. 1 cup fresh or frozen blueberries
  3. ¾ cup orange juice
  4. 1 frozen banana (in chunks)


  1. Place all the ingredients in a blender and blend well. Pour into glasses and enjoy.


Leftovers? Pour into popsicle molds for treats. Get more tips on healthy eating with Catherine Bennett Dunster's column on eating to lower blood pressure.