Prep 5 mins
Cook 0 mins
Oceanspray.com. Did you know that February is National Grapefruit Month? (I didn't and was a tad miffed that this information was withheld from me.) FYI-I've prepared this smoothie twice now and the first time I substituted Oregon-grown frozen marionberries for the pineapple. Delicious either version!
- 1 cup ruby red grapefruit juice, freshly squeezed
- 1 cup fresh pineapple chunks (if canned, drain first) or 1 cup canned pineapple chunk (if canned, drain first)
- 1⁄2 cup vanilla frozen yogurt, partially thawed (read *Tip below)
- *Tip: I make my own "frozen yogurt" by placing plain or flavored yogurt in a Gladware container and freezing until solid.
- Put all ingredients into a blender. Cover and blend on high speed until ingredients are thoroughly combined.
Loved it - slightly tart yet sweet and creamy! I, like Syd, used canned pineapple. I also froze my own yogurt. This was great!!!! Mine made enough for 2 smoothies (I must not measure well) so I am drinking one and freezing the other for tomorrow! THANKS! Made for Veggie Swap July 2010. UPDATE: I did freeze half of the smoothie and WOW was it a treat once it was just barely thawed. Awesome!!!
I may just start freezing vanilla yogurt as well, since I always have that around, but often not the frozen kind! This first time I also used canned pineapple chunks (unable to find a good fresh pineapple), & this did make for a very nice smoothie! Will be keeping this recipe around, thanks to you! [Recipenapped & made in the Vegetarian/Vegan Recipe Swap 22]