Blueberry Smoothie

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Credit: Michael Roddey, CEC, CCE, CDM
Chef & Child Ingredient of the Month, July 2013

Ingredients

1/3 cup cottage cheese, low fat
1/2 cup Chobani Greek yogurt, low fat, vanilla
1 cup soy milk
1/3 cup Kale, fresh
1 cup blueberries, fresh or frozen
1 tablespoon honey
1/8 teaspoon cinnamon
1/2 each banana
2 each Davidson's SafeEggs Pasteurized Shell-on Eggs

Instructions

Blend all ingredients in blender until smooth, about 30 seconds to 1 minute.

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Yield

3 cups

Tags

Beverage, Breakfast, Chef & Child

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Association of Nutrition & Foodservice Professionals