- 1 large fully-ripened banana, peeled and sliced
- 1 cup puffed rice cereal, such as Quaker Essentials Puffed Rice
- 3/4 cup fat-free milk
- 1/2 cup low-fat plain yogurt
- 2 Tbsp creamy peanut butter (no salt or sugar added)
- 2 tsp honey
- 1/2 tsp vanilla extract
In a single layer on a plate, freeze the banana slices for at least 1 hour (or overnight). Add the frozen banana slices, cereal, milk, yogurt, peanut butter, honey, and vanilla to a blender container. Cover and puree until smooth. Pour into 2 chilled glasses.
Note: Freeze any leftover smoothie in popsicle molds for frozen treats anytime.
Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook