Using sorbet instead of ice cream makes this creamy smoothie a satisfying dessert option as well as a delicious breakfast.
- Servings: 2
Source: Everyday Food, January/February 2011
- 1 orange, peel and pith removed with a sharp knife, quartered
- 1/2 cup low-fat plain yogurt
- 1/2 cup raspberry sorbet
- 1/2 cup 100 percent cranberry juice
Blend orange, yogurt, sorbet, and juice.