Ingredients
3/4cup 1-inch pieces peeled rutabaga or parsnip
3/4cup 1-inch pieces peeled eggplant
2teaspoons instant espresso coffee powder
1/2cup boiling water
1/4cup packed brown sugar
2bananas, cut up
1cup vanilla-flavor or original almond milk, chilled
1/2cup Greek yogurt
3tablespoons almond butter or peanut butter
2tablespoons unsweetened cocoa powder
2tablespoons honey
Milk
Directions
- In a small saucepan cook rutabaga and eggplant in enough boiling water to cover about 15 minutes or until very tender; drain. Rinse with cold water; drain again.
- Meanwhile, in a small bowl dissolve espresso powder in the 1/2 cup boiling water. Stir in brown sugar. Cover and chill.
- In a blender combine rutabaga mixture, espresso mixture, bananas, almond milk, yogurt, almond butter, cocoa powder, and honey. Cover and blend until smooth, stopping to scrape down sides as needed.*
- Pour mixture into an ice cube tray and freeze overnight until firm. Transfer smoothie cubes to a 1-gallon freezer bag; seal and freeze for up to 6 months.
- To serve, in a blender combine 6 smoothis cubes and 3 tablespoons milk per serving. Cover and blend until smooth. Pour into tall glasses and serve immediately.
From the Test Kitchen
If desired, add 3/4 cup milk to the pureed mixture. Cover and blend until smooth. Pour into tall glasses and serve immediately. (Or transfer the prepared smoothies to an airtight container; cover. Chill for up to 3 days or freeze for up to 6 months. To serve, thaw in the refrigerator if frozen. Stir well before serving.)