1 small frozen ripe banana, peeled 2 cups baby spinach
1 tbsp Better n Peanut Butter
3/4 cup unsweetened vanilla almond milk
1/2 cup plain fat-free Greek yogurt (I used Chobani)
Directions:
Place all the ingredients into the blender, add ice (optional) and blend until smooth.
What I did different: I didn't have the vanilla almond milk, so I used 1% milk and added a little bit of almond extract. And my banana wasn't frozen so I added 5 ice cubes.
Servings: 1 • Serving Size: about 2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 253.4 • Fat: 4.0 g • Carb: 38.6 g • Fiber: 5.5 g • Protein: 17.5 g • Sugar: 18.4 g
Sodium: 236.7 mg
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