Watermelon Smoothie

• servings: 4 servings
• total time: 1 hour 10 minutes

Ingredients

1 medium seedless watermelon

1 cup almond milk , or soy milk, or whole milk

1/2 cup vanilla yogurt

3 tablespoons maple syrup

2 small wedges watermelon, garnish

2 sprigs mint, garnish

Directions

Gather the ingredients.

Cut the 1 medium seedless watermelon into small chunks of about 1/2 inch square. This size will be easier to blend into the smoothie. Reserve a few wedges, rind included, for the garnish .

Line a cookie sheet with waxed paper. Place the fresh-cut watermelon on the cookie sheet, leaving space between the pieces. Cover with plastic wrap and freeze for 1 hour. If preparing the watermelon in advance for smoothies later in the week, once frozen, transfer to plastic storage bags and freeze in 3-cup portions until ready to use.

Once frozen, measure 3 cups of frozen watermelon and place in a blender. Top the fruit with 1 cup milk , 1/2 cup vanilla yogurt , and 3 tablespoons maple syrup . Blend until smooth.

Serve the watermelon smoothies immediately in chilled glasses. Garnish with a wedge of watermelon and fresh mint, if desired.

Nutrition

• Serving Size: 2 smoothies (2 servings)
• Calories: 103 kcal
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Cholesterol: 1 mg
• Sodium: 24 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 0 g
• Total Sugars: 20 g
• Protein: 2 g