I recently found out that June is National Dairy Month. Apparently it’s also National Dairy Alternative Month, but we’ll have to cover that in a later post! A cool smoothie is a great afternoon snack or after dinner treat. Relax on the back porch after a hot day with this sweet Carrot Cake Smoothie in your hand, courtesy of the American Dairy Association. It’s certainly a unique recipe — not the usual berry blast — but it won a national contest, so there must be something to it. It only takes five minutes to prepare. Before you know it, you’ll be drinking your cake!
Carrot Cake Smoothie
Makes 2 servings
2/3 cup refrigerated canned sliced carrots, drained
2 tablespoons canned crushed pineapple, in juice
1/3 cup vanilla yogurt
2 tablespoons honey
1 cup skim milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
2 ice cubes pinch grated fresh nutmeg
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.