High on nostalgia, this peanut butter and jelly smoothie tastes like everyone’s favorite schoolyard sandwich. Navy beans give it creamy texture and mellow flavor, not to mention a nutritional boost of extra fiber and protein. If needed, sunflower butter or almond butter can replace the peanut butter, while frozen raspberries can be used in lieu of strawberries. Top with granola for a pleasant crunch.
Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and, Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 1 serving
- 1 cup low-fat plain milk of choice
- 1 tablespoon peanut butter, sunflower seed butter or almond butter
- 1/4 cup canned navy beans, drained and rinsed
- 2 teaspoons honey, optional
- 1/2 teaspoon pure vanilla extract
- 1/2 cup frozen cherries
- 1/2 cup frozen strawberries
- Gluten-free granola, optional
1Place milk, peanut butter, navy beans, honey (if using), vanilla, frozen cherries and frozen strawberries in a blender container.
2Process until smooth.
3Pour drink into a glass and top with granola, if using.