ONLINE EXTRA -- SENSATIONAL SMOOTHIES: Strawberry Smoothie Breakfast Pops . . . Batido Exotico . . . Apricot-Tangerine Smoothie, etc.

Strawberry Smoothie Breakfast Pops

1 to 2 bananas

1 tablespoon lemon juice

2 6-ounce cartons low fat strawberry yogurt

1 16-ounce package frozen whole strawberries, partially thawed, with juice

2 teaspoons confectioners' sugar

¼ cup fat free milk

Place bananas and lemon juice in blender; blend until smooth. Add remaining ingredients and blend until smooth. Pour mixture into 5-ounce paper drinking cups. Arrange filled cups on tray. Stand a wooden Popsicle stick upright in each cup. Freeze overnight.

Yield: Serves 8.

Approximate nutritional analysis per serving: 81 calories, 7 percent of calories from fat, 1 fat (trace saturated), 2 milligrams cholesterol, 18 grams carbohydrates, 2 grams protein, 28 milligrams sodium, 2 grams dietary fiber.

Batido Exotico

1 cup papaya peeled, seeded and roughly chopped

1 cup mango peeled, pitted and roughly chopped

2 cups pineapple peeled, cored and roughly chopped

2 small ripe bananas, peeled and roughly chopped

3 tablespoons fresh lime juice

1½ cups coconut milk

2 tablespoons sugar

¾ cup light rum

8 ice cubes

Place the papaya, mango, pineapple, bananas and lime juice in a blender and blend until smooth. Add the coconut milk, sugar, rum and the ice cubes. Blend again until the mixture is smooth.

Pour into tall, chilled glasses. Garnish with tropical fruit of your choice.

Yield: Serves 4 to 6.

Apricot-Tangerine Smoothie

10 apricots, pitted and coarsely chopped

1 cup freshly squeezed tangerine juice (about 4 tangerines)

3 tablespoons plain low-fat yogurt

Place the apricots, tangerine juice and yogurt in a blender. Blend until smooth and serve immediately.

Yield: About 2 cups.

Raspberry Smoothie with Soy Milk

2 cups raspberries

2 cups soy milk

12 ice cubes

Honey to taste (optional)

Put the raspberries, soy milk and ice cubes in a blender and puree to a froth. Serve the honey separately so people can sweeten their smoothies to taste.

Yield: Serves 4.

Note: If desired, save a few raspberries to sprinkle atop each smoothie.

Breakfast Smoothies

1½ cups (12 ounces) plain fat-free yogurt

3 to 4 bananas, peeled, cut into chunks

14 ounces strawberries, stems removed, roughly chopped to equal 3 cups

¼ cup skim milk or soy milk

2 tablespoons honey

1 cup ice

Gradually add all ingredients to the jar of a blender; puree until smooth. Serve.

Yield: 4 8-ounce smoothies.

Cherry-Berry Smoothies

1½ cups fresh strawberries, hulled

1 cup pitted dark sweet cherries or 1 cup frozen unsweetened pitted dark sweet cherries

1 cup fresh raspberries

1 cup pomegranate juice, chilled

½ cup fresh blueberries

In a blender combine strawberries, cherries, raspberries, pomegranate juice and blueberries. Cover and blend until almost smooth.

Yield: 4 8-ounce smoothies.

Approximate nutritional analysis per serving: 104 calories, no fat, no cholesterol, 3 milligrams sodium, 25 grams carbohydrates, 19 grams sugar, 4 grams fiber, 1 gram protein.

Just Peachy Smoothies

2 cups sliced fresh peaches, nectarines, and/or apricots

1 cup fat-free milk

1 6-ounce carton peach fat-free yogurt with no-calorie sweetener

1 cup small ice cubes or crushed ice

In a blender, combine fruit, milk and yogurt. Cover and blend until smooth.

Gradually add ice through hole in lid, blending until almost smooth. If desired, garnish each serving with fresh fruit.

Yield: Serves 4.

Approximate nutritional analysis per serving: 78 calories, no fat, 2 milligrams cholesterol, 52 milligrams sodium, 16 grams carbohydrates, 2 grams fiber, 4 grams protein.

Tutti-Fruity Smoothie

1 banana, peeled and cut up

¼ cup fresh or frozen blueberries

¼ cup sliced fresh or frozen strawberries

¾ cup vanilla soymilk or milk

½ cup pomegranate-blueberry juice, pomegranate juice, grape juice, or cranberry juice, chilled

½ cup vanilla frozen yogurt or pineapple sherbet

In a blender container combine banana, berries, soymilk, juice and yogurt. Cover and blend until smooth. Pour into glasses.

Yield: Serves 2.

Approximate nutritional analysis per serving: 209 calories, 4 grams fat (2 grams saturated, 1 gram monounsaturated, 1 gram polyunsaturated), 5 milligrams cholesterol, 80 milligrams sodium, 42 grams carbohydrates, 29 grams sugar, 3 grams fiber, 4 grams protein.

Mocha Smoothies

1 cup fat-free milk

1 medium banana, peeled, cut into 1/2-inch slices, and frozen

1 to 2 tablespoons sugar or honey

1 tablespoon unsweetened cocoa powder

2 teaspoons instant coffee crystals

½ teaspoon vanilla

1 cup small ice cubes or crushed ice

In a blender combine milk, banana, sugar, cocoa powder, coffee crystals and vanilla. Cover and blend until smooth. Add ice cubes. Cover and blend until nearly smooth.

Yield: Serves 2.

Approximate nutritional analysis per serving: 136 calories, 1 gram fat (no saturated, 1 gram monounsaturated), 2 milligrams cholesterol, 55 milligrams sodium, 28 grams carbohydrates, 2 grams fiber, 6 grams protein.

Strawberry-Banana Smoothies

4 cups sliced fresh strawberries

1 medium banana, sliced

1 6-ounce carton vanilla low-fat yogurt

1 cup ice cubes

1 kiwifruit, peeled and sliced (optional)

In a blender, combine strawberries, banana and yogurt; cover and blend until smooth. With blender running, add ice cubes, one at a time, through hole in the lid; blend until smooth. Pour into 8 small glasses. If desired, garnish with kiwifruit; serve immediately.

Yield: Serves 8.

Approximate nutritional analysis per serving: 54 calories, 1 gram fat, 1 milligrams cholesterol, 15 milligrams sodium, 12 grams carbohydrates, 2 grams fiber, 2 grams protein.

Tropical Fruit Smoothies

1 6-ounce carton apricot-mango, orange-mango, pina colada, or pineapple fat-free yogurt with artificial sweetener

1 cup fat-free milk

1 cup sliced fresh banana

1 cup sliced fresh mango or refrigerated mango slices

1 cup small ice cubes or crushed ice

Sliced mango, lime wedges, or pineapple wedges (optional)

In a blender, combine yogurt, milk, banana and the 1 cup mango. Cover and blend until smooth. Add ice; cover and blend until smooth. If desired, garnish with additional mango slices or lime or pineapple wedges.

Yield: Serves 4.

Approximate nutritional analysis per serving: 103 calories, no fat, 2 milligrams cholesterol, 53 milligrams sodium, 22 grams carbohydrates, 2 grams fiber, 5 grams protein.

Fruit Smoothies

2 8-ounce cartons plain fat-free yogurt

2 ripe small bananas

1 cup sliced fresh strawberries or unsweetened frozen strawberries

1 cup fresh mixed berries, such as raspberries, blueberries, and/or blackberries or unsweetened frozen mixed berries

In a blender container, combine yogurt, bananas and berries; cover and puree until nearly smooth.

Yield: Serves 4.

Approximate nutritional analysis per serving: 125 calories, 1 gram fat, 2 milligrams cholesterol, 88 milligrams sodium, 24 grams carbohydrates, 3 grams fiber, 7 grams protein.