February 9, 2009

Tropical Freeze

Dear Cancer Project supporter,

Puréed frozen fruit makes a wonderful dessert, without the fat or refined sugar of ice cream. Look for frozen mango pieces in your supermarket, or you can make your own using fresh mangoes. To freeze bananas, peel, break into chunks, and place loosely in a covered container in the freezer.

Directions

Makes 3 1-cup servings

1 orange (preferably navel), peeled
1 cup frozen banana chunks
1 cup frozen mango chunks
1/2-1 cup fortified soy or rice milk

Cut orange in half and remove any seeds. Place in a blender with banana, mango, and nondairy milk. Blend until thick and very smooth, 2 to 3 minutes. Serve immediately.

Fruit smoothies are best when consumed immediately. If you have leftovers, keep in the refrigerator for up to one day or freeze for up to 1 week. Blend the mixture again before consuming.

Nutrition Information

Per 1-cup serving:

123 Calories
1 g Fat
0.2 g Saturated Fat
7.6% Calories from Fat
0 mg Cholesterol
 
2.7 g Protein
28.7 g Carbohydrate
17.9 g Sugar
3.7 g Fiber
 
25 mg Sodium
76 mg Calcium
0.7 mg Iron
42.9 mg Vitamin C
289 mcg Beta-Carotene
1.3 mg Vitamin E

 
                       This recipe is from the NEW BOOK                           

  The Cancer Survivor’s Guide: Foods that Help You Fight Back!

View The Cancer Project Recipe of the Week Archive.

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