Lollipop Smoothies

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Tuscan Garden Lentils


 2 servings

3 tablespoons plain nonfat yogurt
1 pear, cored and cut in chunks
1/2 cup blueberries
1 banana
1/2 cup coconut milk (see Note)
1 cup kale sprouts (Lollipops) washed and stems trimmed
1 cup ice
1/4 cup pistachios or walnuts (optional)

  • In a blender, combine all ingredients and blend until smooth and creamy. Pour into glasses and serve immediately.

Note: If you prefer to leave out the coconut milk, you can substitute with water.

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