1/2 small peeled banana
1/2 cup diced frozen mango
1/3 cup pineapple juice
1 container (6 ounce size) low-fat pina colada yogurt
Combine the banana, mango, pineapple juice, and yogurt in a blender. Process on high speed for 30-45 seconds or until smooth. Add additional juice if a thinner smoothie is desired.
Pour into a glass and serve immediately.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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