Carrot Cake Smoothie

Makes 2 servings, 4 ounces of milk per serving.

Ingredients

2/3 cup	refrigerated canned sliced carrots, drained
2 tablespoons	canned crushed pineapple, in juice,
1/3 cup	fat free light vanilla yogurt
2 tablespoons	honey
1 cup	fat free or lowfat milk
1/2 teaspoon	ground cinnamon
1/4 teaspoon	ground ginger
1/8 teaspoon	ground allspice
2	ice cubes
pinch	grated fresh nutmeg

Directions

Place all ingredients except nutmeg into a blender container and blend on high for 30-45 seconds. Pour into serving glasses. Grate a little fresh nutmeg over each smoothie.

Nutrition

160 calories; 0 g fat; 0 g saturated fat; 5 mg cholesterol; 6 g protein; 35 g carbohydrate; 1 g fiber; 200 mg sodium; 200 mg calcium (20% DV).

Nutrition figures based on using fat free milk.