PREP TIME: 10 minutes
The flavors of blueberry and cantaloupe complement each other wonderfully in this colorful dessert-in-a-glass.
1 (3-pound) cantaloupe, seeded and cubed (3 cups)
3 cups frozen blueberries
3 cups nonfat or low-fat sugar-free vanilla yogurt
Ice cubes
Purée 1½ cups of the cantaloupe and 1½ cups of the blueberries in a blender until just combined, about 1 minute. Add 1½ cups of the yogurt and several ice cubes and blend until ice cubes are processed, 1 to 2 minutes. Pour smoothie into 4 glasses. Repeat with remaining ingredients.
Makes 8 (1-cup) drinks
NUTRITION AT A GLANCE
Per drink: 90 calories, 0.5 g fat, 0 g saturated fat, 4 g protein, 20 g carbohydrate, 2 g fiber, 60 mg sodium
TIP Choosing and storing a melon: To choose a nice ripe melon, look for one that yields slightly when pressed at the blossom end and smells sweet and perfumy. Once cut, leaving the seeds in a halved melon that’s wrapped well and refrigerated will keep it fresh.
As this menu proves, Super Bowl fare doesn’t have to be high in fat. Presenting a huge platter of crudités with hummus and eggplant dip is a great way to begin.