This smoothie may look like candy corn, but it’s a much healthier alternative! Serve it in clear cups so the kids can see the three layers: banana, mango-carrot and pineapple.
Ingredients for a Candy Corn Smoothie
Makes 4 (9-ounce) servings
½ cup milk
1 frozen under-ripe banana
¾ cup carrot juice
1 cup frozen mango chunks
¾ cup pineapple juice
1 cup frozen pineapple chunks
Place four clear cups in the freezer. Pour milk into a blender. Slice banana and add it to the blender. Blend until smooth. Remove the cups from the freezer and spoon the banana mixture evenly into the bottom of each of the cups. Return the cups to the freezer for 5–10 minutes.
Rinse out the blender. Pour in the carrot juice. Add mangoes and blend until smooth. Take the cups out of the freezer and spoon the orange layer evenly into the cups. Return to the freezer for 5 –10 minutes.
Rinse out the blender. Pour in pineapple juice. Add pineapple chunks and blend until smooth. Spoon evenly into the cups and serve.
Deborah Harroun is the author of Best 100 Smoothies for Kids (nutritious, delicious, no-sugar-added smoothie recipes) and the blogger behind the popular blog Taste and Tell. Recipe reprinted with permission of The Harvard Common Press.