Ingredients

• 1 cup carrot juice
• 1/2 cup packed fresh chopped pineapple (about 4 ounces)
• 1/4 cup lowfat buttermilk
• 2 Medjool dates, halved and pitted
• Pinch ground cinnamon

Instructions

1. Pour the carrot juice into an ice cube tray and freeze until solid, at least 2 hours.
2. Put the pineapple, buttermilk, dates, carrot juice ice cubes and cinnamon into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of cold water if needed to adjust consistency.