Breakfast, for Dinner

  Well technically, supper; considering I already had dinner.  A bit thirsty, not in the mood for water, and feeling the need to have a yellow orange product on my page, I ventured into the kitchen with smoothies on my mind.  First thing I noticed as I walk into the kitchen was a fruit bowl off to the side loaded with bananas.  Yellow it is.  I grabbed two medium sized ones and planned my attack.

Tools Required:

• A Blender
• A Drinking Straw
• A Spoon
• A Measuring Cup or a Steady Hand

Your recipe should you choose to accept it:

• 4 oz Reduced Fat Milk
• 4 oz Fat Free Plain Greek Yogurt (more protein per serving)
• 2 Medium Bananas (apx 8 oz each)
• 8 oz frozen diced mangos
• 1 Table Spoon of vanilla  (best vanilla I've ever used)

Yields 32 oz. 

  Toss everything in the blender and mix well.  The consistency will be thick and creamy, so you may need to pause periodically to push the fruit down toward the blades (make sure the blades come to a complete stop before attempting this).  While the finished product is more of an off-white than the yellow I desired, I am indeed please with the result.  The texture is a perfect blend of smooth, thick, and creamy, with a flavor that nowhere matches the color of the concoction.  The blended mangoes pack quite a punch, while the sweetness of banana leaves nothing to be desired from added sweeteners.