Anyone who knows me can attest to the fact that I'm not much of a morning person, so when it comes to weekday breakfasts, they usually involve whipping up the fastest meal possible that I can carry in one hand as I head out the door. I know it's not original, but these days I'm all about the smoothie; it's inexpensive to make, takes 30 seconds to blend, and can be enjoyed while walking to work, on the bus, or at the subway stop.
Since mangoes are in season , my favorite smoothie these days is a mix of cranberry juice, yogurt, and the fresh tropical fruit. The cranberry first struck me as random, but it adds a wonderful depth of flavor and a little more complexity. A better on-the-go breakfast, when you read more.
1 cup sweetened cranberry juice
1 cup nonfat plain yogurt
1/2 cup ice cubes
Although this recipe calls for nonfat plain yogurt, I used Greek yogurt for a thicker consistency.
- In a blender, combine the 1 cup mango, cranberry juice, yogurt, and ice. Blend until frothy and smooth. Divide between 2 tall glasses and serve.
Makes 2 servings.
- Smoothies, Drinks
- North American