While in my I-really-don’t-like-to-eat-breakfast mode several weeks ago, I read about others who don’t much like breakfast drinking smoothies instead.

I spoke with a friend in Huntsville, Ala., Saturday and she promised to send a recipe for a smoothie. She did and I made one this morning before coming to work. I wasn’t sure about it at first. I mean, it’s very easy, only a few ingredients, but a couple of the ingredients seemed a bit scary to me.

I’ve just recently embraced yogurt. It’s always been one of those things – like oatmeal – that I just could not make myself eat. Oatmeal is still questionable, but I’ve decided yogurt’s not half bad. I’m having a difficult time broadening my flavor horizons, though. So far, I’m sticking with blueberry and peach. I may get brave soon and try key lime and others.

Anyway, when I opened a very large container this morning of plain yogurt, I was sort of taken aback. But I made the smoothie and I liked it, very much.

The Eggbeaters egg whites in the smoothie are for protein. My friend said she used to use protein powder but it tasted terrible.

Smoothie

1 cup fat free plain yogurt
1 cup frozen berries (I bought a bag of mixed berries – blueberries, red raspberries and blackberries)
1/2 cup Eggbeaters egg whites
1 or two packets Splenda to taste

Blend all ingredients until smooth and enjoy.