t h e   i n d i s c r i m i n a t e   c o o k

I set EatingWell.com as a home page tab eons ago in the thought that maybe I'd see something healthy and make it (always trying to be healthier, right?).  It hasn't worked so well... mostly because I just never view that tab (granted it is buried behind a bunch of other foodie sites).  But the other day I made an effort to visit the site and found an article about quick and healthy breakfast ideas.  This recipe stood out to me the most - perhaps because I'd just bought a can of apricots for heaven knows why - and the thought of tangy yogurt and apricots together sounded perfectly appetizing. 

APRICOT SMOOTHIE
Servings: 2
Total Time to Complete Recipe: <5 min
    Active cook/prep time: <5 min
Helpful Equipment: Blender

TIPS & TRICKS

• You can use regular plain yogurt if you'd like, I just really love the nutritional value of greek yogurt (high in protein, low in sugar) and it's so incredibly thick and smooth.
• If you're really looking to cut more sugar out of this, you could use fresh apricots instead of canned.  It would change the texture because fresh apricots aren't as soft as canned ones, so you'd just have to decide for yourself if you want to trade texture for sugar content (granted, it's not a huge difference). Granted, I always buy canned fruit in water or light juice rather than heavy syrup.  So it's not a tun of sugar.  I've also heard of people rinsing off their fruit as well (but I think the fruit is pretty saturated from canning... so I'm not sure rinsing helps too much).
• I've made this with both Truvia (sugar substitute) as well as granulated white sugar and I can't tell the difference. 

INGREDIENTS 

    2 c. Plain Greek Yogurt
    1 (15 oz.) can Apricot Slices or Halves, drained
    12 - 14 lrg. Icecubes
    6 Tbs. Sugar

DIRECTIONS

• Place all ingredients in blender.  Blend until smooth (stopping periodically and stirring by hand to mix if necessary).
• Serve immediately. 

RECIPE ORIGINS: inspired by recipe found on EatingWell.com