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Tropical Sunrise Smoothie
Recipes
Tropical Sunrise Smoothie
4 servings
30 minutes total

Ingredients

For watermelon-raspberry layer
  • 1 cup watermelon chunks
  • 1 cup fresh raspberries (or strawberries)
  • ⅔ cup unsweetened almond milk
  • 1 (5.3 oz) container coconut (or vanilla) Greek yogurt
  • 1 scoop vanilla protein powder (or collagen peptides)
  • 1 tablespoon honey (optional)
For mango-papaya layer
  • ½ small papaya (or pineapple)
  • 1 cup frozen mango
  • ⅔ cup unsweetened almond milk
  • 1 (5.3 oz) container coconut (or vanilla) Greek yogurt
  • 1 scoop vanilla protein powder (or collagen peptides)
  • 1 tablespoon honey (optional)
For middle layer
  • 2 (5.3 oz) containers coconut (or vanilla) Greek yogurt, divided
For garnish
  • Toasted coconut (optional)

Steps

    1. Prepare watermelon-raspberry layer. Freeze watermelon 15 minutes. Place all ingredients in blender; blend until pureed and smooth. Pour into medium bowl (about 2 cups); wash blender.
    2. Prepare mango-papaya layer. Peel and cube papaya (½ cup). Place all ingredients in blender; blend until pureed and smooth (about 2 cups).
    3. Divide mango-papaya mixture among serving glasses. Top evenly with remaining 2 containers coconut yogurt, then with watermelon-raspberry mixture. Garnish with toasted coconut, if using. Serve with straws.

    Chef's Tip. Freeze mixture in molds or individual cups for a fruity treat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 250, Total Fat 6g, Sat Fat 4g, Trans Fat 0g, Chol 30mg, Sodium 125mg, Total Carb 30g, Fiber 4g, Total Sugar 25g, (Incl. 10g Added Sugars), Protein 21g, Vitamin D 6%, Calc 25%, Iron 6%, Potassium 10%