Lunch Shake

Photo: Jim Bathie
Prep Time
5 Mins
Yield
2 servings (serving size: 8 ounces)
Health.com
April 2011

Resistant starch: 1 gram

Ingredients

  • 1 cup fresh or frozen raspberries
  • 1 cup shredded kale
  • 1 cup ice
  • 3/4 cup fat-free plain yogurt
  • 1/2 banana
  • 2 tablespoons honey
  • 1 tablespoon natural almond butter
  • 1 tablespoon wheat germ

Nutritional Information

  • Calories per serving 239
  • Fat per serving 6g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 3g
  • Polyunsaturated fat per serving 2g
  • Cholesterol per serving 2mg
  • Protein per serving 8g
  • Carbohydrate per serving 45g
  • Sugars per serving 29g
  • Fiber per serving 6g
  • Sodium per serving 102mg

How to Make It

Combine all ingredients in a blender, and blend until smooth. Serve immediately.

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