Summer Smoothies
Like so many local restaurants, UConn Dining Services pivoted to provide takeout meals to the students who had to stay on campus. Looking ahead to summer, the chefs also spent some time devising these whole-food smoothies that will be served at the Student Rec Center.
Peter Morenus
Strawberry Banana
- 1 ½ cups milk, almond milk, or coconut milk
- 1 cup plain Greek yogurt
- ½ cup ice
- 2 cups frozen sliced strawberries
- banana, sliced
Place all ingredients in a high-powered blender and blend until smooth. Pour into two glasses and enjoy.
Peanut Butter Banana
- 1 cup milk, almond milk, or coconut milk
- ½ cup nonfat Greek yogurt
- 2 frozen sliced bananas
- ½ cup peanut butter
- ½ cup quick or rolled oats
Place all ingredients in a high-powered blender and blend until smooth. Pour into two glasses and enjoy.
The Green Machine
- 2 cups tightly packed
- spinach or kale leaves
- 1 ½ cups fruit juice, milk, almond milk, or coconut milk
- 1 cup each frozen mango and pineapple chunks
- 1 banana, sliced
- ½ medium avocado
In a high-powered blender, blend spinach or kale and desired liquid until smooth. Add mango, pineapple, banana, and avocado, and blend until smooth. Pour into two glasses and enjoy.
Very Berry
- 1 cup milk, almond milk, or coconut milk
- ¾ cup plain Greek yogurt
- 1 cup each frozen raspberries, strawberries, and blueberries
- 1 tablespoon chia seeds (optional)
Place all ingredients in a high-powered blender and blend until smooth. Pour into two glasses and enjoy.
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