Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 2
Ingredients
- 1/2 cup butternut squash, roasted, cooled, and chopped
- 2 bananas, peeled
- 5 oz. mango chunks
- Juice of navel orange, freshly squeezed (about 1/4 cup)
- 2 cups organic reduced fat milk
- 3 scoops (30 g.) collagen powder
Directions
- Press butternut squash into ice trays and freeze for at least 1 hour.
- Once the squash cubes are frozen, place bananas, mango, orange juice, milk, collagen powder, and squash cubes in a blender. Blend on high until smooth and creamy.
- Pour into a chilled glass and enjoy.