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The inspiration for this recipe comes from our friends at the National Peanut Board. Their peanut butter/blueberry smoothie (which we tweaked a tad) can be found on their Peanut Butter 4 Breakfast Facebook page. It’s featured as part of a campaign to raise money for non-profit organizations that help to feed the hungry. 

Yield: 3 servings

Ingredients

  • 1 cup 1% low-fat milk
  • 1 cup low-fat vanilla yogurt (low-fat or 0% fat Greek yogurt works well too)
  • 3 tablespoons peanut butter
  • 2 cup frozen blueberries
  • 4 ice cubes
  • 1 tablespoon agave or honey

Directions

  1. Place the milk, yogurt, peanut butter, blueberries, ice cubes, and agave in a blender, and blend until well combined. You may need to turn the blender off a few times to scrape down the sides of the blender and stir up the ingredients a bit.
  2. Pour into individual glasses and serve. (There should be plenty for mom … plus everyone who helped!)

Notes: Nutrition Information per Serving: 250 calories, 10g fat (2.0g saturated), 140mg sodium, 30g carbohydrate, 4g fiber, 15g protein, 20% calcium

National Peanut Board

Recipe By: Meal Makeover Moms