Papaya lends an exotic note to this easy, healthful, and lactose-free breakfast-in-a-glass. If you don’t have a papaya, try it with a mango.
3/4 cup papaya, peeled, seeded and chopped
1/2 cup fresh strawberries
1 tablespoon honey, or as needed
3 large ice cubes
Papaya or strawberry slices (optional)
Fresh mint (optional)
- In a blender container combine papaya, strawberries, LACTAID® Reduced Fat 2% Milk, and honey. Cover and blend until smooth.
- With the blender running, add ice cubes, one at a time, through the opening in the lid, until ice is crushed and mixture is smooth. Pour into glasses. If desired, garnish with additional strawberries or sliced papaya and fresh mint. Serve immediately.
Papaya Tips: Choose papayas that are partially yellow and feel slightly soft when pressed. The skin should be smooth and free from bruises or very soft spots. A firm, unripe papaya can be ripened at room temperature for 3 to 5 days until mostly yellow to yellowish orange in color. Store ripe papayas in a paper or plastic bag in refrigerator for up to 1 week.
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