Pictured (left to right): Cherb Coleman, Hiland Dairy plant manager, Patty Barker, No Kid Hungry campaign director, Walt Coleman, Hiland Dairy controller, Vivian Nicholson, Arkansas Hunger Relief Alliance breakfast program director, Mike Flagg, Hiland Dairy general manager
The Arkansas Hunger Relief Alliance is thrilled to have Hiland Dairy’s ongoing support of our school breakfast smoothie program. This program, adapting the grab-and-go Breakfast After the Bell model, is part of an effort to provide students with a tasty, nutritious, and portable means of getting the nutrition they need to get their school day off to a good start.
Older students are known for not eating early in the morning before class, often leaving them tired and unfocused until lunchtime. Thanks to Hiland Dairy, students are able to stop by a central location and grab a nutritious smoothie to have on their way to class.
Check out one of our Cooking Matters smoothie recipes below that you can make at home, made with Hiland Dairy products:
Serving Size
Serves 2, 1 cup per serving
Ingredients
- 1 medium banana
- ½ cup ice cubes
- 1 cup Hiland Dairy low-fat plain yogurt
- ½ cup 100% orange juice
- 4 frozen strawberries
Optional Ingredients:
- ½ teaspoon ground cinnamon
Materials
- Measuring cups
Special Materials
- Blender
Instructions
1. Peel banana. Place in blender.
2. Add remaining ingredients to the blender. If using cinnamon, add now.
3. Cover and blend until smooth.
Chef’s Notes
- Use any fresh or frozen fruit, such as peaches, blueberries, raspberries, or mangoes. Use fruits in season when you can.
- For a creamier smoothie, use nonfat, soy, or 1% milk instead of orange juice.
- Freeze slices of fruits that are about to go bad. Use these in your smoothies.
- If smoothie is too thick, add water or ice. If smoothie is too thin, add more fruit.
- If you don’t have a blender, use a fork to mash the fruit. Whisk in the other ingredients. Serve over ice.
