Low-Fat Peanut Butter Banana Espresso Smoothie
Low-Fat Peanut Butter Banana Espresso Smoothie
Often I am rushed for time in the morning and have to make a decision between hitting the gym, making or stopping for coffee and eating breakfast. This smoothie takes care of two of the above, leaving me time to hit the gym. Plus, it gives me a nice boost during my workout.uQ
Yield: 2 servings (2, 12-ounce glasses)
Oven: N/A
Preparation time: 5 minutes
Cook Time: N/A
2 cups bite size chunks frozen bananas, approximately 2 whole bananas
4-ounce shot espresso or strong brewed coffee
1/2 cup low-fat plain or Greek yogurt
6-ounces low-fat chocolate milk – see kitchen note
2 tablespoons reduced-fat creamy peanut butter
1/2 cup ice (more or less for desired consistency)
Method:
1. In a blender, add frozen bananas, freshly brewed espresso or coffee, yogurt, chocolate milk, and ice. Blend on low until incorporated then high until smooth. Add more ice if desired and serve immediately.
Kitchen Note: If you don’t have frozen bananas, add ripe bananas and increase the amount of ice starting with 1 cup. At night, consider using decaf espresso instead. For those that are lactose intolerant, try chocolate soy milk in place of chocolate milk and a dairy free yogurt in place of dairy yogurt. Don’t have chocolate milk? Add chocolate syrup (or cocoa powder) to regular milk and make your own! If using cocoa powder, you may want to add a splash of honey or agave for a little hint of sweetness.