** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a perfect summer recipe when canteloupes are plentiful and juicy. It will cool you off too. It is a perfect combination of banana and cateloupe.
1. Place unpeeled banana in the freezer overnight or for up to 3 months.
2. Remove banana from the freezer and let it sit for 2 minutes, or until the skin begins to soften.
3. With a paring knife, remove the skin. (Don't worry if a little fiber remains).
4. Cut the banana into chunks and put in a blender or food processor.
5. Seed the cantaloupe quarter and cut the flesh from the rind.
6. Cut the flesh into chunks and add to the blender.
7. Add the remaining ingredients and blend until smooth.
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Dietary Notes:
This recipe is low-cholesterol with 10mg per serving
This recipe is high in Vitamin C with 862% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Yogurt, Banana, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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