Makes 18-24 ounces
- 1 green apple, chopped
- 1 C pineapple, chopped, fresh or frozen
- 1/2 cucumber, chopped
- 2 C fresh spinach, or kale leaves
- 1/2 C nonfat Greek yogurt
- 2 TBS raw honey
Place all ingredients into a blender.
Puree until smooth.
Divide into glasses
and serve.
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