Cranberry-Blueberry Smoothie

You can prepare the cranberry mixture (step 1) for this smoothie ahead of time. Let it cool to room temperature, then chill until ready to use. To make one smoothie at a time, use 1/2 cup of the cranberry mixture, 2/3 cup yogurt, 1/3 cup frozen blueberries, 2 ice cubes and 1/2 teaspoon vanilla. This smoothie is on the tart side (the way we like it), so add more honey if you like things sweet.

12 ounces fresh or frozen cranberries (no need to thaw )
3/4 cup frozen cranberry juice concentrate
1/3 cup honey
1-1/2 teaspoons grated orange zest
2-2/3 cups plain low-fat yogurt
1-1/3 cups frozen blueberries (no need to thaw)
8 ice cubes
2 teaspoons vanilla extract

1. In medium saucepan, combine cranberries, cranberry juice concentrate, honey, and orange zest. Bring to a boil, reduce to a simmer, and cook 10 to 12 minutes or until cranberries have popped and sauce is thick. Let cool to room temperature (or chill if making this ahead).
2. To make 2 smoothies at a time, in a blender, combine 1-1/3 cups yogurt, 2/3 cup blueberries, 4 ice cubes, 1 teaspoon vanilla, and 1 cup of the cranberry mixture. Blend until smooth. Repeat with remaining ingredients.

Makes 4 servings.
Per smoothie: 366 calories, 3g total fat (1.7g saturated), 10mg cholesterol, 5.2g dietary fiber, 80g carbohydrate, 9g protein, 119mg sodium.