A strawberry and egg white smoothie for breakfast will keep you satisfied until lunch...with lots of protein and no cholesterol. Photography courtesy All Whites.
This is Page 2 of a two-page article. Here, smoothies made with blueberries, strawberries and pomegranate. Click on the black links below to see the peach smoothie recipes on Page 1.
While these recipes take advantage of ripe, summer fruit, you can make them in the winter with frozen fruit, too. When the fruit is frozen or less ripe, you may want to add a bit of sweetener to taste.
Blueberry Pomegranate Smoothie
Take advantage of the peak blueberry harvest with this frosty pick-me-up that pairs antioxidant-rich blueberries and pomegranate juice with the lean protein of egg whites. In addition to the antioxidants, which are known to help stave off age-related illnesses such as Alzheimer’s, diabetes and heart disease, blueberries are also rich in dietary fiber. This recipe takes just three minutes to make, getting you out the door and on your way before you’d ever want to say, “pass me a doughnut.”
Ripe, sweet strawberries with an accent of fresh basil give this smoothie a light, fresh flavor. Strawberries are high in vitamin C and potassium and are a good source of dietary fiber. When mixed with egg whites, you’ll have a fat-free, cholesterol-free, protein-packed treat. For a sophisticated, light lunch, pair this smoothie with a summery salad, such as Mâche Greens With Strawberries, Kumquats & Rose Petals.
Prep Time: 6 Minutes
Makes: One 16-Ounce Serving
Ingredients
1-1/2 cups fresh strawberries, hulled
and halved
1 cup ice cubes
2 teaspoons fresh basil or fresh mint,
chopped
2/3 cup egg whites
Preparation
Combine all ingredients in blender.
Cover and blend on medium speed until smooth.
Serve immediately.
Tip: If the berries aren’t quite sweet enough, add 1 to 2 teaspoons brown sugar to desired sweetness.
Succulent strawberries, turned into a protein meal.
