Carrot Cake Smoothie

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Ingredients:
 * 2/3 cup refrigerated canned sliced carrots, drained
 * 2 tablespoons canned crushed pineapple, in juice
 * 1/3 cup fat free light vanilla yogurt
 * 2 tablespoons honey
 * 1 cup fat free or lowfat milk
 * 1/2 teaspoon ground cinnamon
 * 1/4 teaspoon ground ginger
 * 1/8 teaspoon ground allspice
 * 2 ice cubes
 * Pinch grated fresh nutmeg

Directions:
Place all ingredients except nutmeg into a blender container and blend on high for 30-45 seconds. Pour into serving glasses. Grate a little fresh nutmeg over each smoothie.

Recipe makes 2 servings, 4 ounces of milk per serving.

Nutritional facts: 160 calories; 0 g fat; 0 g saturated fat; 5 mg cholesterol; 6 g protein; 35 g carbohydrate; 1 g fiber; 200 mg sodium; 200 mg calcium (20% DV).

Note: Nutrition figures based on using fat free milk.