Simple, cold or warm pasta salad. a common dish served in Italy during the warm and humid seasons. Ideally paired with a dry, light white wine. Serve cold or lukewarm. The tastes cling to the other components more firmly the longer it sits.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 16 ounces |
Ingredients
- 20 frozen strawberries
- 1 frozen sliced banana
- ½ cup water, or as desired
- ¼ cup vanilla fat-free yogurt
- 2 tablespoons creamy peanut butter
Instructions
- Place strawberries, banana, water, and yogurt in a blender; blend until smooth, gradually adding more water if a thinner smoothie is desired. Add peanut butter blend until smooth.
- You can add 2 packets sugar substitute, if desired.
- I like my smoothie thick enough to feel substantial in order to replace a meal. I eat it with a spoon, like ice cream almost, therefore I only use about 4 ounces of water. If you like it thinner, add more water.
- In order to cut calories, I sometimes use sugar-free peanut butter syrup to supplement all the peanut butter I’d like to use but don’t. Have used powdered peanut butter (PB2(R)) also, it just depends what I have on hand.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 10 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 200 mg |
| Sugars | 38 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy! Like the inside of a peanut butter and jelly sandwich. I used plain yogurt and found it to be plenty sweet enough.
My grandson liked, but my son and I did not. Check to add more water, ours was very thick.
It really does taste like a PBnJ in a glass. I used plain yogurt instead of vanilla. Using 1/2 cup of water did result in a very thick smoothie. I drank it with a straw with some resistance. I’ll probably add a bit more water next time. Thank you for sharing the recipe.