If you have fresh blueberries on hand, by all means use them, but add a few ice cubes before blending to chill the smoothie. Keep an insulated beverage container stashed in the freezer—it will come in handy if you like to take your smoothies to go.
Blueberry-Pomegranate Smoothie
1 ripe banana
1/2 cup (2 oz./60 g) frozen blueberries
1 Tbs. honey
1/2 cup (4 fl. oz./125 ml) pomegranate juice
1 cup (8 oz./250 g) plain nonfat yogurt
Peel the banana and cut it into chunks.
In a blender or food processor, combine the banana, blueberries, honey and pomegranate juice and process to a coarse puree, 30 to 45 seconds. Add the yogurt and process until smooth.
Pour into glasses and serve immediately, or transfer to insulated beverage containers and take to go. Serves 2.
Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira
