1 cup        raspberry juice
¾ cup     raspberry yogurt (fat free)
½  cup    frozen raspberries
½             mango
½ cup    ice

•    Combine all ingredients into blender and blend until smooth.
(makes 2 servings)

221 kcal, 48g carbs, 6g protein, 0.5g fat

Diana Steele is a registered dietitian and owner of Eating for Energy, a thriving nutrition consulting company in British Columbia.   Diana can be seen regularly on Global BC’s Noon News Hour every Tuesday.  She is also co-author of the cookbook Eating for Energy without Deprivation – The 80-20 Cookbook.

Jill Amery

Jill Amery is a mom of 2 small boys and the Publisher of UrbanMommies, a stylish digital lifestyle magazine filled with fitness, style, health, recipes and savvy mom advice to help you through pregnancy, birth, and raising your kids.

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