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Watermelon Smoothie

Kitchen Tip: Store cubed watermelon in covered plastic containers and keep in the freezer. Frozen cubes can be stored for up to 2 weeks and used in fruit smoothies.

Watermelon Smoothie

Ingredients:
1 8-ounce lemon, fat-free yogurt
3 cups cubed watermelon, with seeds removed
1 pint fresh strawberries, cleaned, with stems removed
1 tablespoon strawberry jam
3 ice cubes

Directions:
1. In a blender or food processor, combine yogurt, watermelon, strawberries, jam and ice cubes.
2. Process until smooth and frothy. Serve in tall glasses. Makes 4 servings.

Stay well hydrated during the summer months
•  Water is vital to life! All of our body tissues need water.
•  Drink enough fluids daily. A minimum of 8 -10 (8oz) cups per day for healthy adults and 6 (8oz) cups for children.
•  Increase your daily intake of water by 8 ounces if you are physically active or live in a hot climate.
•  Water is the best thirst quenching option, however fruit juices and beverages without caffeine, sugar or alcohol are also good choices.

Check with your healthcare provider before starting any exercise routine.

Funded by the U.S. Department of Agriculture Food Stamp Program, an equal opportunity provider and employer through the California Nutrition Network. For information about the Food Stamp Program in California, please call 1-877-847-3663.



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