PINEAPPLE, PASSIONFRUIT AND COCONUT SMOOTHIE

Cool and refreshing, smoothies are popular in Malaysia. This one contains some of Malaysia’s abundant fruits and is the taste of a summertime party.

Serves: 5

Dietary: coeliac, vegetarian, egg-free

Contains; milk (yoghurt, milk, skimmed milk powder), peanuts (peanut butter)

May Contain: Soya (Greek-style coconut yoghurt)

Preparation time: 5 minutes

Cooking time: 0

INGREDIENTS
2 cups (200 g) pineapple chunks (fresh or frozen)
3 passion fruit (seeds and flesh)
4 Tbsp (120 g) Greek-style coconut yoghurt,
2 cups (500 ml) skimmed milk;
4 Tbsp (72 g) smooth peanut butter
6 Tbsp (72 g) dried skimmed milk powder,
16 Ice-cubes

METHOD

Place all ingredients in a blender with six ice cubes.
Blend until smooth.
Best served poured over ice.

This recipe has been donated by Angela Thorpe, a Student Dietitian at the University of Winchester.

NUTRITION INFORMATION

Per serving: 250 ml
Total calories: 230 kcal
Fat: 10.0 g
of which saturates: 4.0 g
Carbohydrate: 20.0 g
of which sugars: 18.0 g
Fibre: 3.3 g

Protein: 13.0 g
Salt: 0.47 g

NUTRITION FACTS

A portion of this smoothie is an excellent source of Calcium and Protein.
Calcium is needed for the maintenance of normal bones and teeth.
Protein contributes to the maintenance of normal bones and muscle mass.
A portion of this drink is also a good source of potassium, magnesium, zinc, B6, pantothenic acid, vitamin C, and an excellent source of phosphorus, iodine, niacin, riboflavin, B12, and Biotin.

VARIATIONS

To make this smoothie suitable for a vegan diet, substitute cow milk for plant-based milk.
Passionfruit can be quite bitter when blended, especially for a small child’s palate. An alternative would be to use peach as a variation.

Consumer Tested by Luke Maher, a Student Nutritionist at Atlantic Technological University.

Checked by Kathy Lewis, R.Nutr.,