4 ounces (113 g) low fat vanilla yogurt or vanilla soy milk
2 cups (310 g) fresh, ripe pineapple, with core (or a 2-inch thick slice)
1 celery stalk (7-inch stalk, 37 g, 1.3 oz), halved or about 1/3 cup chopped
2 cups (60 g) spinach leaves, gently packed
2 cups (480 ml) ice cubes
Sweetener to taste if pineapple is a bit tart
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