| 2 cups (310 g) fresh, ripe pineapple, with core (or a 2-inch-thick slice) |
| 1 stalk celery (7-inch stalk), halved |
| 1 cup (30 g) spinach leaves, gently packed |
| 4 ounces (113 g) low fat vanilla yogurt or vanilla soymilk |
| 2 cups (480 ml) ice cubes |
| sweetener to taste if pineapple is a bit tart |
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