Breakfast5 min · 1 servingBatido de yogur griego, plátano y fresas

Greek yogurt, banana, and strawberry smoothie

Each serving has 256 kcal, 17.8 g of protein, and 3.2 g of fiber, or 7 g of protein per 100 kcal. Ready in 5 minutes; makes 1 serving.

  • High in protein
  • Easy to digest
  • Low energy density
  • Hydrating

Per serving

  • 256 kcalCalories
  • 17.8 gProtein
  • 3.2 gFiber

Calculated ingredient by ingredient from USDA FoodData Central. 7 g of protein per 100 kcal.

Greek yogurt, banana, and strawberry smoothie, seen from above
Prepared by
Published
Sources
5 primary

No clinical review. No advertising from drug companies and no affiliate links.How we work

Ingredients

1 serving

Weights are for each food as described on its page: raw, cooked, or drained, as noted. Grams are the reference used for the math; ounces and cups are rounded US equivalents.

Directions

  1. Rinse the strawberries and hull them.
  2. Peel the banana and cut it into chunks.
  3. Put everything in the blender and blend for 1 minute, until smooth.
  4. Serve cold; if it is too thick, add a little more milk.

Why it is filling

Calories you drink tend to be less filling than the same calories in solid food, so this smoothie is not the most filling option on this list. Its advantage lies elsewhere: when chewing is hard or your stomach fills up fast, it lets you get the protein from the yogurt and milk plus a serving of fruit in sips, cold, and with no cooking smells.

In numbers, each serving has 17.8 g of protein and 3.2 g of fiber, with an energy density of 62 kcal per 100 g of the dish. In the satiety index by Holt and colleagues (1995), the foods that were most filling per calorie were those with more protein, fiber, and water and less fat.

High in protein
At least 15 g of protein per serving and 6 g per 100 kcal.
Easy to digest
A soft dish with little fat (20 g or less per serving) and no large amounts of ingredients that often cause gas or nausea. This is an editorial call, not a measurement.
Low energy density
100 kcal or less per 100 g of the dish: plenty of volume for few calories.
Hydrating
At least 85 g of water per 100 g of the dish, not counting cooking water.

If your appetite is small

  • If it fills you up too much, split it into two glasses and have one mid-morning.
  • Freeze the banana in slices and use it straight from the freezer: the smoothie comes out colder and creamier.
  • You can swap the skim milk for unsweetened soy milk.

Nutrition facts

Values per serving, calculated from the ingredients. Protein per 100 kcal: 7 g.
NutrientPer serving
Calories256 kcal
Protein17.8 g
Carbohydrates32.3 g
Fiber3.2 g
Fat7.1 g
Approximate weight415 g (15 oz)

How it is calculated

Each ingredient contributes its per-100 g values from the site’s food database, multiplied by the amount in the recipe. Seasonings, water, and lemon or lime juice are not counted. It is an approximation: the actual size of the foods and how you cook them shift the result a little.

What each ingredient contributes to the whole recipe.
IngredientAmountCaloriesProteinFiber
Plain Greek yogurt125 g121 kcal11.3 g0 g
Nonfat milk150 ml56 kcal5.4 g0 g
Banana60 g53 kcal0.7 g1.6 g
Strawberries80 g26 kcal0.5 g1.6 g

To plan your meals

Sources

Nutrition values for each ingredient (USDA FoodData Central) and the satiety reference, with the access date.

  1. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Yogurt, Greek, plain, whole milk (FDC ID 171304).accessed .
  2. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim) (FDC ID 171270).accessed .
  3. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Bananas, raw (FDC ID 173944).accessed .
  4. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Strawberries, raw (FDC ID 167762).accessed .
  5. European Journal of Clinical Nutrition (PubMed).Holt SH, Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. Eur J Clin Nutr. 1995;49(9):675-90.accessed .