Fruit and Yogurt Breakfast Shake

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					                                                                                                                                    Purdue extension

  Fruit and Yogurt
  Breakfast Shake
  Serving Size: Half of recipe                                                         Yield: 2 servings

1 very ripe, peeled banana
¾ cup pineapple juice
½ cup low-fat vanilla yogurt
½ cup strawberries, remove stems and rinse *
* Strawberries out of season? Try another
inexpensive fruit, pick up some frozen berries, or just
leave them out.
1. Blend banana with pineapple juice, yogurt and
   strawberries in a blender until smooth. *
2. Divide shake between 2 glasses and serve
* Don’t have a blender? Use a mixer, potato masher,
or fork to mash fruit and stir together with remaining
ingredients, for a great chunky breakfast shake.
Per Recipe: $1.01
Per Serving: $0.51

                                                   Adapted from Recipes to Grow On,
                                                 University of Illinois Extension Service

  The Family Nutrition Program operates through Purdue University Cooperative Extension Service in partnership with Indiana Family & Social Services Administration (FSSA) and the United States Department of
                             Agriculture (USDA). Purdue University Cooperative Extension Service, FSSA and USDA are equal opportunity/equal access/affirmative action institutions.

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Tags: Yogurt
Description: Yogurt contains a lot of lactic acid bacteria, can effectively regulate body flora balance, promote gastrointestinal peristalsis, and thus relieve constipation. And yogurt with a strong feeling of fullness, mild hunger drink can effectively alleviate the urgent appetite, thereby reducing the amount of meal next meal.