Recipe: Carrot Cake Smoothie (with pineapple and yogurt) (blender)

CARROT CAKE SMOOTHIE

2/3 cup refrigerated canned sliced carrots, drained
2 tablespoons canned crushed pineapple, in juice
1/3 cup fat-free light vanilla yogurt
2 tablespoons honey
1 cup fat-free or low-fat milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
2 ice cubes
pinch grated fresh nutmeg (for garnish)

Place all ingredients except nutmeg into a blender container and blend on high for 30-45 seconds.

Pour into serving glasses. Grate a little fresh nutmeg over each smoothie.

Makes 2 servings
Source: Patricia Harmon - Baden, PA. First Prize Winner of The National "got milk? Ultimate smoothie recipe contest"