Carrot and Pineapple Smoothie

Ingredients:

• 1 cup carrot juice
• 0.5 cups tightly packed chopped fresh pineapple (about 100 g)
• 1/4 tbsp. low-fat curdled milk
• 2 Mezhul dates, cut in half
• A pinch of ground cinnamon

Preparation:

1. Pour carrot juice into an ice cube tray and freeze for at least 2 hours.
2. Place the pineapple, sour milk, dates, carrot ice cubes, and cinnamon in a blender. Blend on high until smooth, turning off the blender and pressing down on the ingredients with a spatula or wooden spoon as needed to ensure all ingredients are incorporated. If the smoothie is too thick, add 1-2 tablespoons of cold water.