Chocolate, Peanut Butter, Banana Smoothie

Directions

This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org
Recipe created by Chef Sam Gasbarro and HealthySchoolRecipes.com.

Combine all ingredients in a container. Blend together in with an immersion blender until smooth. Served chilled. If using frozen bananas, peel and smash before freezing. Partially thaw before pureeing with immersion blender.

For small batch, use food processor.

Variation:

For a dessert option, reduce milk to 3 quarts for 50 servings, which will yield 1 cup portions. Partially freeze until it is thick and slushy. It will have a pudding texture. Same crediting will apply.

Crediting:

1 ¼ cup portion provides: 1 oz. eq. m/ma and ½ cup fruit.

Nutrients Per Serving

Calories

400

Total Fat (gm)

18

Vitamin A (IU)

158

Iron (mg)

1

Protein (gm)

13

Saturated Fat (gm)

4.5

Vitamin C (mg)

15

Sodium (mg)

180

Carbohydrate (gm)

53

Cholesterol (mg)

5

Calcium (mg)

152

Dietary Fiber (gm)

6.9

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