Blackberry Pear Smoothie

Ingredients
1 Cup (240 g Plain Yogurt
2/3 Cup (160 ml) Water
2 Bananas, Peeled
1 Pear, Halved, Cored
1 Apple, Halved, Cored
2 Cups (280 g) Frozen Blackberries

Directions 
1) Place all ingredients into the Vitamix container in the order listed and secure lid
(2) Select Purée Program
(3) Switch machine to Start and allow machine to complete programmed cycle

Nutritional Information
Per 1 Cup (240 ml) Serving: Calories: 142, TotalFat: 1 g, Saturated Fat: 1 g, Protein: 4g, Fiber: 6 g, Carbohydrates: 31 g, Sodium: 38 mg, Cholesterol: 4 mg

Servings 
Approximately four 15 ounce smoothies

Cost
$10.00 for all ingredients, or $2.50 per serving

5.5 frozen fruit
1 yogurt (buying bulk)
1.50 apple
1 pear

1 bananas

Dark Chocolate & Raspberry Banana Bread

Yield: 1 loaf | Prep Time: 15 min | Cook Time: 50 - 60 mins

INGREDIENTS:

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated white sugar
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/3 cup plain low fat yogurt
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chunks or chips
• 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

DIRECTIONS

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

COMMENTS:
Source: Thank you Recipe Boy! Below are some comments they made on the recipe:
Since there have been some mixed reviews, we're adding in some tips to help you make this recipe a success (added 9/25/12)

• This recipe turns out perfect for us, so here are the details: We bake at sea level in a greased pyrex pan and we bake on the middle rack in a gas oven.
• Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).
• If you bake in a dark metal pan or if you are baking at a different altitude or using an electric oven, you may possibly get different results.
• Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
• If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.