Saint Joseph's Hospital issued the following announcement on July 15
All week long, campers have been learning how to make simple, nutritious and tasty snacks at the African-American Health Information and Resource Center's Healthy Kids Cooking Camp. The recipes the young chefs followed were inexpensive and contain less sugar, fat and sodium than pre-packaged foods.
On Thursday, Jackie Ogden of UGA Extension Chatham County was the guest chef and instructor at our Healthy Kids Cooking Camp. She taught the campers how to create a healthy and delicious strawberry smoothie. Check out the recipe below:
Ingredients
- 3 cups frozen strawberries (or fresh)
- 1 cup fresh baby spinach
- 2 frozen ripe bananas
- 1 cup nonfat plain yogurt
- 1 1/2 cups skim milk
- 1/4 teaspoon cinnamon
- Add yogurt and milk to the blender first.
- Add in strawberries, spinach, bananas and cinnamon.
- Blend until smooth.
Yogurt can be switched with silken tofu for a thicker smoothie. Rice milk, soy milk or almond milk can be used in place of skim milk. Frozen spinach can be substituted for the fresh: thaw desired amount, squeeze out liquid and add to blender. Try adding 1/2 teaspoon vanilla, milled flaxseed or chia seeds.
Makes 4 servings
Cost per recipe = $3.70
Nutrition Facts
- Calories: 160
- Total Fat: 0
- Cholesterol: 5mg
- Sodium: 95mg
- Total Carbohydrates: 33g
- Dietary Fiber: 4g
- Total Sugars: 22g (Includes 0g added sugars)
- Protein: 8g
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