
Ingredients
3/4cup 1-inch pieces peeled rutabaga or parsnip
3/4cup 1-inch pieces peeled eggplant
2teaspoons instant espresso coffee powder
1/2cup boiling water
1/4cup packed brown sugar
2bananas, cut up
1cup vanilla-flavor or original almond milk, chilled
1/2cup Greek yogurt
3tablespoons almond butter or peanut butter
2tablespoons unsweetened cocoa powder
2tablespoons honey
Milk
Directions
From the Test Kitchen
If desired, add 3/4 cup milk to the pureed mixture. Cover and blend until smooth. Pour into tall glasses and serve immediately. (Or transfer the prepared smoothies to an airtight container; cover. Chill for up to 3 days or freeze for up to 6 months. To serve, thaw in the refrigerator if frozen. Stir well before serving.)
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