There's always enough time for breakfast with this tropical paradise smoothie: simply blend Cabot Greek Yogurt, fruit juice and frozen mango for a deliciously quick, easy breakfast.
1 ¼ cups apricot nectar or orange juice
1 cup Cabot 2% Vanilla Bean Greek Yogurt
2 cups frozen mango chunks (about 9 ounces)
COMBINE juice, yogurt and mango in a blender; puree on high speed for about 45 seconds or until completely smooth.
Recipe courtesy of Katie Webster.