Q: Now that the kids are out of school, I’m trying to think of different kinds of smoothie recipes to make. Do you have any unusual ones that you could share?

A: Actually, what great timing — you may not know that June is National Dairy Month; therefore, the Midwest Dairy Association is promoting all kinds of recipes, including smoothies. Here a few to consider:

Apple Yogurt Smoothie

2 cups low-fat vanilla yogurt

1 Granny Smith apple, cored, peeled and diced

1/2 cup orange juice

1/2 cup ice

2 tablespoons honey

Mix all ingredients in a blender or food processor until smooth. Pour into tall glasses. Garnish with sliced almonds, mint and 1/2 teaspoon honey, if desired. Serves 2.

Pomegranate Smoothie

1 banana

2 cups (16 ounces) fat-free vanilla yogurt

1 cup pomegranate juice

Pomegranate seeds (optional)

Wrap peeled banana in plastic wrap and freeze 3 hours or until frozen.

the yogurt and juice. Cover and blend until smooth; pour into 4 glasses to serve. Top with pomegranate seeds if desired.

Serving tip: Before serving, wet edge of glass and dip into coarse sugar for decorative edge. Serves 4.

Sunshine Lemon Smoothie

2 cups fat-free milk

2 cups low-fat lemon yogurt

1/2 cup ice cubes

3 tablespoons sugar-sweetened, powdered lemonade drink mix

lemon wedge or zest (optional)

In a blender, combine all ingredients and blend until mixture is smooth and creamy. Pour into glasses and garnish each glass with lemon wedge or zest, if desired. Makes 4 servings.

Blues Buster Smoothie

1 container (6 ounces) low-fat blueberry flavored yogurt

1/2 cup apple juice

1/3 cup fresh or frozen blueberries

1/3 cup frozen sliced peaches

5-6 ice cubes

Blend all ingredients with ice (amount of ice will vary depending on desired consistency). Pour into a glass and serve chilled.

Makes 1 serving.

— Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.