Breakfast/ Dessert/ Vegetarian

Strawberry Blueberry Banana Smoothie

October 10, 2018
two small strawberry blueberry banana smoothies on napkins with straws

I’m always trying to get my daughters to eat more fruits and vegetables. You too?  I’ve been making this banana-berry smoothie since they were too young to pronounce it correctly and hence this will forever be known in our house as a “boomy”. The following smoothie recipe is my go-to, though you can make this all sorts of different ways once you know the formula.

Basic Smoothie Ingredients:

  • yogurt/silken tofu
  • frozen fruit
  • fresh fruit
  • milk/soy milk/almond milk/apple juice/orange juice/other fruit juice

How Do You Make a Smoothie?

Control the thickness of the smoothie by how much fresh vs. frozen fruit you use. You can of course use only frozen fruit, in which case you may need more liquid to loosen it up. If you only use fresh fruit, you may want to add in a few ice cubes. And if you ever have fruit that’s on the tart side, a spoonful of honey will sweeten things up nicely. Also, if you like to use juice in your smoothie, freeze some in ice cube trays to use later. (Sadly, milk does not take to freezing at all well. Don’t go there.)

Freeze fruits that you won’t be able to eat before they go bad, and use them in your next smoothie. For me, this is particularly useful for bananas because I always buy a bunch thinking we’ll eat them and before long they are over-ripe and staring at me wondering why I am so inadequate that I have not turned them into banana bread. Freeze them and avoid the guilt. In fact, give yourself 2 points for getting ahead in your smoothie game. 

Ok, let’s get to today’s recipe. It’s super easy. I’m using frozen strawberries and blueberries, a fresh banana, vanilla yogurt, and milk. I really like Oikos vanilla yogurt (not sponsored!) because it’s nice and thick, and has a good level of sweetness.

banana, strawberries, blueberries, yogurt, milk

Put your yogurt, strawberries, blueberries, and banana into the blender first, then pour in the milk. Turn on the blender and blend until smooth and creamy. 

smoothie ingredients in blender

You may need to stop it once or twice to scrape down the sides or to loosen up some frozen fruit stuck in the blades. If the consistency is too thick, add more milk. If it’s too thin, add more frozen fruit. You can also add an ice cube or 2, but not too many or you’ll water it down too much. Taste—depending on your fruit, it may be more tart than you (or your picky eaters) prefer. If so, swirl in some honey. 

Pour into cups with a thick straw (promise yourself to buy reusable straws so you stop killing those sea turtles), and serve!

final smoothies

For a great breakfast idea, make this along with my Almond, Pecan, and Pumpkin Seed Granola! You may also want to check out my Cherry Chia Seed Smoothie for another delicious and healthy smoothie option. 

Strawberry Blueberry Banana Smoothie

Strawberry Blueberry Banana Smoothie

Yield: Serves 2
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

Delicious and easy, this Strawberry Blueberry Banana Smoothie features frozen strawberries, frozen blueberries, fresh banana, and yogurt.

Ingredients

  • 1 small container vanilla yogurt (5.3 oz.)
  • 1/2 c. frozen strawberries
  • 1/2 c. frozen blueberries
  • 1 banana
  • 1/2 c. milk
  • 1 t. honey (optional)

Instructions

  1. Add yogurt, strawberries, blueberries, and banana to the blender first, then pour in the milk.
  2. Turn on the blender and blend until smooth and creamy. You may need to stop it once or twice to scrape down the sides or to loosen up some frozen fruit stuck in the blades.
  3. Adjust the thickness by adding more liquid or frozen fruit or ice, if necessary.
  4. Taste, and add honey if it needs to be sweetened up a bit.
  5. Pour into cups and serve with a thick straw!

Notes

This recipe is very flexible! Substitute whatever frozen fruit you prefer. And, you can replace the regular milk with soy milk, almond milk, or your favorite milk substitute.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 90mgCarbohydrates: 40gFiber: 4gSugar: 27gProtein: 7g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.

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