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Blueberry Smoothie Recipe

4 stars - based on 1 reviews
| 1 Review

Fresh blueberry smoothies made with Safest Choice™ pasteurized eggs are brimming with wholesome nutrition, full-bodied texture, and fresh taste!

Servings: 5 servings

Active time: 10 minutes

Total time:

Light and Healthy recipe

Ingredients

  • 2 1/2 c fresh or frozen blueberries, thawed
  • 1 1/4 c apple juice
  • 1 c vanilla ice cream or frozen yogurt
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 c milk
  • 3/4 tsp ground cinnamon

Preparation

In blender, combine blueberries, apple juice, ice cream, eggs, milk and cinnamon until smooth. Serve smoothies immediately.

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Reviews

by janice on 11/03/11
I didn't have ice cream or frozen yogurt so I used frozen blueberries and plain greek yogurt instead. I thought it turned out great, it reminded me of blueberry pie!

Nutrition Facts

Serving Size (8 fluid ounces)
Total Servings 5 servings

Amount Per Serving:

Nutrition Category Amount
Calories 160
Calories from Fat 35
Total Fat 4g (6% DV)
Saturated Fat 2g (10% DV)
Trans Fat 0g
Cholesterol 80mg (27% DV)
Sodium 55mg (2% DV)
Total
Carbohydrate
27g (9% DV)
Dietary Fiber 2g (8% DV)
Sugars 22g
Protein 5g
Vitamin A 4%
Vitamin C 10%
Calcium 8%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.