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  • 1 1/2 c frozen mango cubes or peach slices, slightly thawed, or 1 lg mango, peeled and sliced off pit
  • 1 c hulled, halved fresh strawberries
  • 1 c fat-free vanilla yogurt or light vanilla soy milk
  • 1/2 c chilled mango nectar
  • 1 Tbsp frozen pineapple juice concentrate, slightly thawed
  • 2 Tbsp flaxseed oil* (MUFA)


  • 1. Place mango, strawberries, yogurt, nectar, and juice concentrate in blender.
  • If using fresh mango, add 4 or 5 ice cubes. Blend until well combined and smooth.
  • 2. Add oil and blend just to combine.
  • Pour into 2 glasses. Garnish each glass with a strawberry if you have extras.
  • Nutritional info per serving 399 cal, 8 g pro, 65 g carb, 5 g fiber, 14 g fat, 1.5 g sat fat, 2 mg chol, 86 mg sodium
  • *Note: Flaxseed oil should be used within 2 months. Store it in the fridge to keep it fresh.
  • Flat Belly Bonus
  • Flaxseed oil is delicate and shouldn't be heated. To get its slimming MUFA benefits, stir it into thick soups (such as tomato or butternut squash) after cooking to add a nutty flavor.
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