Place all ingredients except yogurt in a blender or the work bowl of a food processor fitted with a metal blade. Cover and process until smooth. Add yogurt. Cover and process until well combined. Serve immediately or cover and chill until serving time. NOTES : Raspberries can be used in place of strawberries. Also consider whipping up this sweet treat any time you want to relax and refuel with a fruity drink packed full of nutrients. Posted to JEWISH-FOOD digest V97 #242 by firstname.lastname@example.org (Lisa Montag) on Aug 31, 1997
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 3|
|Calories from Fat: 9 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.2mg||1 %|
|Sodium 42.2mg||1 %|
|Potassium 594.9mg||16 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 24.5g|
|Protein 3.6g||5 %|
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Calories per serving: 124
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