Mocha-Almond Smoothies

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  • Makes: 4 servings
  • Serving Size: 1 cup
  • Makes: 4 1/2 cups
  • Prep: 25 mins
  • Freeze: Overnight + up to 6 months

Mocha-Almond Smoothies

Directions

  1. In a small saucepan cook rutabaga and eggplant in enough boiling water to cover about 15 minutes or until very tender; drain. Rinse with cold water; drain again.
  2. Meanwhile, in a small bowl dissolve espresso powder in the 1/2 cup boiling water. Stir in brown sugar. Cover and chill.
  3. In a blender combine rutabaga mixture, espresso mixture, bananas, almond milk, yogurt, almond butter, cocoa powder, and honey. Cover and blend until smooth, stopping to scrape down sides as needed.*
  4. Pour mixture into an ice cube tray and freeze overnight until firm. Transfer smoothie cubes to a 1-gallon freezer bag; seal and freeze for up to 6 months.
  5. To serve, in a blender combine 6 smoothis cubes and 3 tablespoons milk per serving. Cover and blend until smooth. Pour into tall glasses and serve immediately.

From the Test Kitchen

*

If desired, add 3/4 cup milk to the pureed mixture. Cover and blend until smooth. Pour into tall glasses and serve immediately. (Or transfer the prepared smoothies to an airtight container; cover. Chill for up to 3 days or freeze for up to 6 months. To serve, thaw in the refrigerator if frozen. Stir well before serving.)

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Nutrition Facts (Mocha-Almond Smoothies)

  • Per serving:
  • 300 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 5 mg chol. ,
  • 106 mg sodium ,
  • 51 g carb. ,
  • 5 g fiber ,
  • 39 g sugar ,
  • 9 g pro.
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