In New York City, where I live, calorie counts
have to be posted at fast food outlets and chain coffee shops like Starbucks. Sometimes I am shocked to see
the calorie count in a muffin or scone.
At least at Starbucks, a smoothie is a great
choice, a blend of banana, strawberries, milk and protein powder.
But although Starbucks let’s you customize
your milk, with nonfat or soy, they don’t have Lactaid. I can understand this; if you are
lactose-intolerant, you can just use soy milk.
But my daughter prefers the taste of cow's milk.
So at home, we use our blender to create smoothies using whole fresh fruit and
Lactaid.
My secret is two-fold. I freeze overripe bananas
(after peeling them – believe me, mentioning this step is important) and use
those in the smoothies. The brownish bananas are much sweeter, and using them
frozen means I can use less ice, and more milk.
Freezing bananas is also a great way to use up extra bananas that ripened too fast too eat - i keep them on hand for banana bread and a not-at-all-healthy but delicious chocolate peanut butter cake.
My smoothies are loaded with vitamins from the
fruit and protein from the milk, so there’s no need to add protein powder.
Healthy
Smoothie for one
½ frozen banana
3-4 strawberries, hulled
¼ cup Lactaid
2 ice cubes
Blend and enjoy.
You can also substitute peach, watermelon or mango for the strawberries.
Melissa
d'Arabian showcased Lactaid’s versatility on the TODAY Show,
with this recipe:
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