Banana Breakfast Smoothie
|Ripe bananas||2 (Unpeeled)|
|Fat free milk||3⁄4 Cup (12 tbs)|
|Plain fat free yogurt||1⁄2 Cup (8 tbs)|
|Toasted wheat germ||2 Tablespoon|
|Chopped walnuts||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
1. Preheat oven to 350°.
2. Place bananas on a baking sheet. Bake at 350° for 30 minutes; cool and peel. Place banana in a heavy-duty zip-top plastic bag. Freeze at least 8 hours.
3. Place frozen banana, milk, and remaining ingredients in a blender; process until smooth.