Berry Smoothie
This berry smoothie blends frozen strawberries, blueberries, and raspberries with creamy Greek yogurt, banana, and almond milk into a thick, vibrant, antioxidant-rich drink that's ready in just 5 minutes.It's naturally sweet, packed with protein and fiber, and works beautifully as a quick breakfast, post-workout refuel, or refreshing afternoon snack.
Equipment
- High-powered blender - Such as a Vitamix or Ninja; a regular blender works with a little extra liquid
- Liquid measuring cup
- Dry measuring cups and spoons
- Knife and cutting board - For slicing the banana if using fresh
- Tall glasses - 2 glasses for serving; chill in freezer for 5 minutes for best results
- Long spoon or straw - For serving
Ingredients
- 1 cup frozen strawberries - 150g
- 1/2 cup frozen blueberries - 75g
- 1/2 cup frozen raspberries - 65g
- 1 medium ripe banana - fresh or frozen; peeled and sliced into coins
- 3/4 cup plain or vanilla Greek yogurt - 180ml; full-fat or low-fat both work
- 1 cup unsweetened almond milk - 240ml; or any milk of your choice (dairy or non-dairy)
Optional Add-Ins
- 1 tablespoon honey or pure maple syrup - optional, to taste; add more if berries are tart
- 1 tablespoon chia seeds - optional; adds fiber and omega-3s, also helps thicken the smoothie
Instructions
- Measure out the frozen strawberries, blueberries, and raspberries. Peel and slice the banana into coins (or break into chunks if using frozen).
- Add the almond milk to the blender first, followed by the Greek yogurt, then the banana, and finally the frozen berries on top. Add chia seeds now if using.
- Start the blender on low speed, gradually increase to high, and blend for 45 to 60 seconds until completely smooth with no visible chunks.
- Taste the smoothie and add honey or maple syrup if the berries are tart; add a splash more milk if the smoothie is too thick to pour easily.
- Pour into 2 tall glasses and serve right away, optionally garnished with fresh berries, a sprinkle of chia seeds, or a banana slice on the rim.
Notes
- Use frozen fruit instead of ice to keep the smoothie thick and flavorful without diluting it.
- Freeze ripe bananas ahead of time: peel, slice, and store in a zip-lock bag for up to 3 months. A frozen banana creates a noticeably creamier texture than fresh.
- Always add liquid first, then yogurt, then soft ingredients, then frozen fruit on top. This layering order helps the blender run smoothly and efficiently.
- Start blending on low speed before ramping up to high to prevent the lid from popping off and to ensure an even blend.
- For a thicker smoothie, reduce the almond milk to 3/4 cup (180ml) and add more only if the blender struggles. For a thinner smoothie, add milk a tablespoon at a time.
- To make it dairy-free, substitute coconut milk yogurt or any non-dairy yogurt for the Greek yogurt.
- For a protein-boosted version, add 1 scoop of vanilla protein powder or 2 tablespoons of almond butter before blending.
- Store leftovers in a sealed jar in the refrigerator for up to 24 hours. Stir or shake vigorously before drinking as separation is natural.
- Make smoothie packs ahead: portion the frozen berries, banana slices, and chia seeds into individual zip-lock bags and freeze for up to 3 months. On busy mornings, just dump a pack into the blender and add milk and yogurt.
- For a smoothie bowl version, reduce almond milk to 1/2 cup (120ml) for a very thick consistency, pour into a bowl, and top with granola, fresh berries, and a drizzle of honey.
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 42gProtein: 10gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 0.7gCholesterol: 5mgSodium: 95mgPotassium: 480mgFiber: 6gSugar: 27gVitamin A: 4IUVitamin C: 45mgCalcium: 20mgIron: 6mg
Tried this recipe?Let us know how it was!