Mango, apple, banana and yogurt smoothies

Ingredients

1 1/2 cups water, divided
1/2 cup granulated sugar
4 medium Granny Smith apples, about 1 1/2 pounds, peeled, cored and cut into 1/2- to 1-inch pieces
2 large mangoes, about 2 pounds, peeled and cut into pieces (see note)
1 large banana, peeled and cut into pieces
8 ounces plain yogurt

Directions

Place 1/2 cup of the water and sugar in a small saucepan and bring to a gentle boil over medium heat. When the liquid begins to bubble, cook and stir until the syrup is reduced by half. Transfer the syrup to a small bowl and cool to room temperature.

In a small saucepan, bring remaining 1 cup water to a boil. Add apples and cook until tender, but firm to the bite. Drain and pat dry.

Combine peeled fruit and cooked syrup in a blender or a food processor and blend until smooth. Add yogurt and blend just long enough to incorporate. Transfer mixture to a bowl and cover tightly with plastic wrap.

The mixture can be chilled in the refrigerator for a few hours and sipped as a thick, creamy drink. It can also be frozen for 4 to 5 hours or until the mixture solidifies and forms ice crystals. Before using, whisk the mixture to break down the ice crystals.

Note: You may also use jarred mangoes from the refrigerated produce section of most grocery stores.

Serves 2
Prep time: 15 minutes, plus chill time

In thinking about a refreshing snack that could be enjoyed as a pick-me-up during the day, Sacramento chef Biba Caggiano came up with this simple fruit-yogurt creation. It's packed with healthful nutrients, yet is easy to prepare.