Yield: 4 servings (about 5 cups). 2 cups fresh or slightly thawed frozen blueberries 1 8-oz. container lowfat vanilla yogurt 1 cup milk 1 can (6 oz.) unsweetened pineapple juice 3 Tbsp. honey 1½ cups ice cubes (about 16 cubes) In container of an electric blender, place blueberries, yogurt, milk, pineapple juice and honey; whirl until smooth. Add ice cubes, a few at a time, and whirl until finely crushed. Serve immediately.
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.