- 1 banana
- 2 cups (16 oz) fat-free vanilla yogurt
- 1 cup pomegranate juice
- 1 tablespoon coarse sugar (optional)
- pomegranate seeds (optional)
Wrap peeled banana in plastic wrap and freeze 3 hours or until frozen. Unwrap banana, break into chunks and place in a blender with the yogurt and juice. Cover and blend until smooth; pour into 4 glasses to serve. Top with pomegranate seeds if desired. Serving tip: Before serving, wet edge of glass and dip into coarse sugar for decorative edge.
Recipe provided by the National Dairy Council.
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