The Richmond Register

Lifestyles & Community

May 14, 2013

Smoothies for a hot May day

Cantaloupe smoothie

(Continued)

RICHMOND — INGREDIENTS:

1 (6 oz) carton reduced fat vanilla yogurt

1 cup fresh blueberries

1/2 cup canned crushed pineapple with juice

DIRECTIONS:

Place yogurt, blueberries, pineapple with juice and one cup crushed pineapple with juice and 1 cup crushed ice in blender or food processor. Process just until ice is blended.

You can  make many smoothies with lots of different types of fresh or canned fruits. The yogurt simply adds protein to the drinks.

Remember to also drink plenty of water during the upcoming hot days. I have heard that cold water starts up your metabolism better than room temperature water.

Tell next time.

Arritta Morris holds a degree in bachelor’s degree in nutrition and a master’s degree in counseling from EKU. She is certified as a Food Service Specialist by the School and Nutrition Association.

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