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- Stock Your Kitchen with Healthy Ingredients
- Tips for Eating Healthier
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- Plant-Based Beef Lentil Chili
- Broccoli, Garlic, and Lemon Penne
- Chicken Soup with Fire-Roasted Tomatoes & Hominy
- Chicken and White Bean Soup
- Crab Salad with Grapefruit, Avocado, and Baby Greens
- Cuban-style Black Beans and Rice
- Fusilli With Broccoli and Deconstructed Pesto
- Grilled Shrimp & Veggies with Balsamic Reduction
- Pearl Couscous "Tabbouleh"
- Rice Noodles with Shrimp, Bok Choy, and Mint
- Skillet Tilapia with Sautéed Spinach
- Snapper on White Beans with Tomatoes & Green Olives
- Spinach-Ricotta Stuffed Portobello Caps
- Tomato and Basil Frittata
- Turkey & Red Cabbage Tortillas With Chipotle Sauce
- Quick Entrees: Healthy in a Hurry
- Snacks and Dashboard Dining
- Tips for Eating Out
- Calorie Counter
- Controlling Portion Sizes
- Cut Calories and Fat, Not Flavor
- Low-Fat Foods
- Understanding Food Terms
Raspberry-peach Yogurt Smoothie
This creamy smoothie is a great on-the-go breakfast. Not only that, it’s a great way to get calcium and two servings of fruit in a jiffy.
- 1 cup frozen raspberries
- 1 cup frozen peaches
- 1 (6-ounce) container nonfat plain or vanilla yogurt
- ¾ cup apple juice
In a blender, combine raspberries, peaches, yogurt, and juice. Process until smooth.
If you prefer a tarter drink, use plain yogurt. For a slightly sweeter drink, add a teaspoon or so of honey or use vanilla yogurt.
Per serving:
Calories 165
Calories from fat 5
Total fat 0.5 g
Saturated fat 0.1 g
Trans fat 0.0 g
Polyunsaturated fat 0.2 g
Monounsaturated fat 0.1 g
Cholesterol 5 mg
Sodium 60 mg
Total carbohydrate 37 g
Dietary fiber 2 g
Sugars 33 g
Protein 6 g
The Great American Eat Right Cookbook
Copyright ©2007 American Cancer Society.
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