Carrot and Pineapple Smoothie

Votes: 1

Time: 2 hours 5 minutes
Complexity: easily
Servings: 1

Nutritional value per serving:

Calories 270, total fat 0.5 G., saturated fats - G., proteins 5 G., carbohydrates 64 G., fiber 5 G., cholesterol - mg, sodium 220 mg, sugar 43 G.

This refreshing and healthy smoothie combines beta-carotene-rich carrots with vitamin-rich pineapple. Frozen carrot juice is used instead of ice, so you can be sure your smoothie won't taste too watery. Dried dates are used as a natural sweetener in this recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup carrot juice
0.5 cups tightly packed chopped fresh pineapple (about 100 g)
1/4 tbsp. low-fat curdled milk
2 Mezhul dates, cut in half
A pinch of ground cinnamon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: carrot juice, Pineapple, sour milk, kefir, dates, cinnamon

Cooking the dish according to the recipe:

Pour carrot juice into an ice cube tray and freeze for at least 2 hours.
Place the pineapple, sour milk, dates, carrot ice cubes, and cinnamon in a blender. Blend on high until smooth, turning off the blender and pressing down on the ingredients with a spatula or wooden spoon as needed to ensure all ingredients are incorporated. If the smoothie is too thick, add 1-2 tablespoons of cold water.

Categories: