Peanut-Butter-Cup Smoothie

Name: Peanut-Butter-Cup Smoothie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Thai, Asian
Ingredients: 237 milliliters sliced ripe banana; 118 milliliters vanilla low-fat frozen yogurt; 237 milliliters 1% chocolate low-fat milk; 2 Tbsps natural-style peanut butter; 227 grams carton vanilla low-fat yogurt

The recipe Peanut-Butter-Cup Smoothie is ready in roughly 45 minutes and is definitely an awesome gluten free and vegetarian option for lovers of Asian food. This recipe makes 3 servings with 292 calories, 12g of protein, and 9g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It works well as an inexpensive morn meal. Head to the store and pick up vanilla yogurt, chocolate milk, carton vanilla yogurt, and a few other things to make it today.

Instructions

Place banana in freezer; freeze until firm (about an hour).

Ingredients you will need

Banana

Remove from freezer; let stand 5 minutes.

Combine banana and remaining ingredients in a blender; process until smooth.

Ingredients you will need

Banana

Equipment you will use

Blender

Serve immediately.

Equipment

Blender

Ingredients

Servings:

237milliliters

sliced ripe banana 118milliliters

vanilla low-fat frozen yogurt 237milliliters

1% chocolate low-fat milk 2Tbsps

natural-style peanut butter 227grams

carton vanilla low-fat yogurt

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.