Spring Green Smoothies
- Makes: 4 servings
- Prep: 10 mins
- Cook: 5 mins
- Cool: 5 mins
- 4 ounces fresh asparagus, trimmed and cut into 1-inch pieces (1/2 cup)
- 3 cups packaged fresh baby spinach
- 1 cup seedless green grapes
- 2 ripe kiwifruits, peeled and coarsely chopped
- 1/2 cup white grape juice
- 3/4 cup ice cubes
- In a small saucepan cook asparagus, covered, in a small amount of boiling water about 5 minutes or until very tender. Drain; let cool for 5 minutes.
- In a blender combine asparagus, spinach, grapes, kiwifruits, and grape juice. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth.
- Pour into tall glasses and serve immediately.
From the Test Kitchen
Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.
Nutrition Facts (Spring Green Smoothies)
- Per serving:
- 85 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 37 mg sodium ,
- 20 g carb. ,
- 3 g fiber ,
- 15 g sugar ,
- 2 g pro.
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