Fresh Fruit Smoothie

Note from Cheri: The recipe and text below is reprinted with permission from A Real American Breakfast by Chery Alters Jamison and Bill Jamison, 2002 William Morrow. For more sample recipes or to learn more about the fabulous book, click here.

On-the-go eaters love smoothies. In addition to offering convenience and speed, they provide a painless way to get a healthy quantity of fruit into your daily diet. Choose fruit by season, but also don't hesitate to use frozen fruit in a smoothie; its icy tingle can be a plus in the drink.

Smoothie Technique Tip:
While dairy products play a big role in most smoothies, they are not necessities. If you like creaminess, silken tofu can replace yogurt or soy milk can replace cow's or goat's milk. A tablespoon or more of canned cream of coconut can add richness. For a more sprightly taste, try cherry cider, cranberry or apple juice, another fruit nectar, or even ginger ale. Bananas give smoothies body and are mild enough to blend with most other flavors. Peel any fruit with a thick skin, such as mangoes. Thinner-skinned fruits such as peaches or plums can be peeled if you wish, but it's not necessary. Avoid adding a preponderance of fruits with noticeable seeds, such as blackberries, unless you want to go to the effort of straining them.

1 1/2 generous cups chopped mangoes, peaches, plums, strawberries, raspberries, blueberries, watermelon, cantaloupe, or honeydew melon 1 small banana, cut into chunks 1/2 cup plain or fruit-flavored yogurt 1/2 cup skim or low-fat milk 6 ice cubes sugar, optional fresh fruit chunks and fresh mint sprigs, optional

Serves 1 In a blender, combine the chopped fruit, banana, yogurt, milk, and ice cubes. Puree until smooth. Add a little sugar if the drink is not as sweet as you like. Pour into tall glasses and drink up. On a leisurely morning, garnish the smoothie, if you wish, with fruit chunks on toothpicks and sprigs of mint for each glass.