Banana Cream Pie Smoothie

In Cooking, Uncategorized on January 18, 2011 at 7:35 pm

This is a great breakfast or dessert treat and is the perfect use for an overripe banana (We had just such a banana – hence this post!!).  It does require some advance prep, since the banana needs to be frozen before processing, but is well worth it.  The smoothie is a good source of calcium and potassium.  I took it to the next level by using Greek yogurt, because it is such a great source of protein and since it is a thicker yogurt I did not use a full cup. I also substituted out the graham crackers, as I did not have any on hand.  Both variations make for a yummy treat.

Banana Pie Smoothie Cooking Light

1 large very ripe banana, sliced and frozen
1 cup of vanilla low-fat yogurt
– (substituted 5.3 ounce greek yogurt with honey for protein)
1/2 cup 1% milk
2 Tbsp graham cracker crumbs, about 1/2 sheet
– (substituted a coconut biscotti)
1 Tbsp nonfat dry milk
1 tsp vanilla extract
1/3 cup ice cubes
graham cracker crumbs, topping

Directions: Arrange sliced banana in a single layer on a plate or baking sheet, and freeze until firm (about an hour).  Once frozen, combine all the ingredients in a blender; process until smooth.  Sprinkle each serving with remaining graham cracker crumbs (or biscotti…); serve immediately.  Makes 2 servings.  *note if you use greek yogurt, like we did for protein, add a Tbsp of Agave or other sweetener to balance the tartness of this yogurt. (Cooking Light recipe: 216 cal; 2.8g fat; 39g carbs; and 9.8 prot) (With our substitutions: 253 cal; 1.75g fat; 34g carb; and 15g protein – plus the coconut flavor addition is great 🙂 )

  1. Wow – this looks so good. This something I could have too!

  2. This sounds incredible. Can you please send me some coconut biscotti so I can try it your way?! 🙂

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