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Smoothie joints can pack 400 calories in a 20-ounce cup. Here’s how to downsize while getting lots of fresh fruit and flavor.

Strawberry & Coconut

Sip on a strawberry-coconut smoothie as a sweet start (or end) to your day. You’ll never crave strawberry ice cream again after having this creamy smoothie with a banana and yogurt base. The additional pinch of shredded coconut on top adds great texture as you happily savor the fruit-filled goodness.

What you’ll need:

  • 1 cup frozen strawberries
  • 1 frozen banana
  • 1/4 cup of original
  • unsweetened almond milk
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup of 2% Greek yogurt 1- pitted date

SERVES 2 (8 oz. serving) 192 CALORIES  

 

Creamy Mango, Avocado & Lime

  • 1/4 cup sliced avocado
  • 1 cup sliced Champagne mango
  • 1 tablespoon lime juice
  • 1 tablespoon fresh mint
  • 1 teaspoon honey
  • 2 cups crushed ice

191 CALORIES        

 

Cashew & Peach

Creamy, nutty and high in protein. This healthy, low-calorie smoothie hits all the right notes. You can also try these as frozen pops by making the smoothie mixture in your blender then pouring into pop molds and freezing for four hours. You can substitute frozen peaches for fresh during summer months.

  • 1 cup frozen peaches
  • 1/4 cup cashew milk
  • 2 tablespoons cashew butter
  • 1 frozen banana
  • 1/4 2% Greek yogurt

SERVES 2 (7.5 oz. serving) 202 CALORIES

 

Green Machine

  • 1 cup fresh baby spinach leaves
  • 1 1/2 cups chopped fresh honeydew
  • 1/3 cup nonfat vanilla Greek yogurt

162 CALORIES

 

Recipes developed from Cooking Light magazine