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Recipe of the Week

May 11, 2012

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Apricot Smoothies for Later To freeze fresh apricots, cut or break them in half and remove the pits, then layer them loosely in airtight containers or freezer bags. They will keep for six months to a year.

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Mother's Day Menu
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Smoothies are great for breakfast, but they’re also fun to have at cookouts, dinner parties, and kids’ birthday parties. Kids love them! More menu ideas here >>

Apricot Smoothie

Apricot Smoothie

This smoothie has a delightfully lighter sweetness than most other smoothies. Apricots are a wonderful source of vitamin A, C, and beta-carotene.

Ingredients

Makes 3 servings

1 cup frozen banana chunks
1 cup frozen apricots
1/4 cup apple juice concentrate
3/4 cup fortified soy- or rice milk

Directions

Combine all ingredients in a blender and process until smooth. Serve immediately.

Per serving (1 cup): calories: 142; fat: 1.5 g; calories from fat: 9.2%; cholesterol: 0 mg; protein: 3.5 g; carbohydrates: 31 g; sugar: 20.6 g; fiber: 3.1 g; sodium: 42 mg; calcium: 89 mg; iron: 1.2 mg; vitamin C: 10.2 mg; beta-carotene: 579 mcg; vitamin E: 1.4 mg

Recipe from Jennifer Raymond M.S., R.D. found in Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org