Mint and Pomegranate Infused Mango Smoothie

 

If you are not a breastfeeding mom, this smoothie is still for you! At only 150 calories per serving, this makes a great low-calorie snack or breakfast. At 3.5 grams per serving, this smoothie is packed with fiber which is beneficial for digestive health and lowering cholesterol. The Mango and Pomegranate provide the powerful antioxidants vitamins A & C, which both have cancer-fighting properties among many other benefits. Just one cup of mango provides 75% of your recommended vitamin C for the day.

INGREDIENTS

  • 1/4 cup unsweetened almond milk
  • 1/2 cup fat-free Greek yogurt
  • 1 tbsp pure pomegranate juice
  • 2 cups mango, diced
  • 1/2 tbsp fresh mint leaves, finely minced 2 cups ice

DIRECTIONS

  1. Add the mango, ice, almond milk, yogurt and pomegranate juice to the blender and blend until just combined, for about 30-60 seconds.
  2. Once these ingredients are combined, add the finely minced* mint leaves to the blender and serve.

*Cook's note: Be sure to finely mince the mint prior to adding it to the blender because if this step is ignored, the mint will not be combined properly into the smoothie and you will end up with large, bruised mint leaves in the smoothie. Also, if desired, for a summertime treat you can make the smoothie into frozen ice pops.

NUTRITION FACTS

Recipe makes: 2 servings; each serving: 160 calories, 1g fat, 32g carbohydrate, 8g protein, 3.5g fiber.

 

Low-Carb Mint and Pomegranate Infused Smoothie

INGREDIENTS

  • 8 oz unsweetened almond milk
  • 3 oz full fat Greek yogurt
  • 1 tbsp pure pomegranate juice
  • 2 tbsps heavy cream
  • 1/2 tbsp fresh mint leaves, finely minced
  • 1-2 cups ice Liquid Stevia to taste
  • Optional Ingredients: Pure vanilla extract or a sugar-free syrup

DIRECTIONS

  1. Add the ice, almond milk, yogurt, heavy cream, and pomegranate juice to the blender and blend until just combined, for about 30-60 seconds.
  2. Once these ingredients are combined, add the finely minced mint leaves to the blender and serve.

NUTRITION FACTS

Recipe makes: 2 servings; each serving:160 calories, 12g fat, 5g carbohydrate (3g net carbs), 2g fiber, 8g protein