Greek Yogurt Smoothie
This Greek Yogurt Smoothie Recipe blends creamy yogurt, sweet berries, and ripe banana into a thick, protein-rich drink ready in five minutes for busy mornings.
Equipment
- High-speed blender - breaks down frozen fruit into silky texture
- Measuring cups and spoons
- Rubber spatula - to scrape down the sides of the blender jar
- Glass mason jars or smoothie cups - for serving
- Silicone reusable ice cube tray - optional, for freezing extra yogurt or fruit puree ahead of time
Ingredients
- 2 cups plain Greek yogurt - 480 ml, full-fat or 2% for creamiest texture
- 1 cup milk - 240 ml, whole milk, oat milk, or unsweetened almond milk
- 1 large frozen banana - sliced, for natural sweetness and thick texture
- 1 cup frozen mixed berries - 150g, strawberry and blueberry blend
- 2 tablespoons raw honey - 30 ml, or maple syrup
- 1 teaspoon pure vanilla extract - 5 ml
- 1 tablespoon chia seeds - 10g, optional, for extra fiber
- 1 tablespoon almond butter - 16g, optional, for added protein and richness
- 4 ice cubes - optional, for extra thickness
Optional Toppings
- granola - for crunch
- fresh berries - for garnish
Instructions
- Prep the ingredients: slice frozen banana into chunks if needed, measure out yogurt, milk, berries, honey, and vanilla.
- Add the milk to the blender first, followed by the Greek yogurt, honey, and vanilla extract.
- Add the frozen banana, mixed berries, chia seeds, and almond butter if using.
- Secure the lid and blend on low for 10 seconds to break up frozen fruit, then increase to high and blend 30-45 seconds until completely smooth and creamy.
- Check the consistency: it should be thick but pourable. Add more milk if too thick, or more frozen fruit or ice if too thin.
- Pour into two glasses or mason jars, add optional toppings, and serve immediately.
Notes
- Frozen fruit is key: Use frozen banana and berries instead of fresh for the thickest, creamiest texture without watering down the smoothie.
- Adjust sweetness to taste: Frozen fruit varies in sweetness, so taste before serving and add more honey if needed.
- Blender tip: If your blender struggles with frozen fruit, let everything sit for 5 minutes before blending to soften slightly.
- Make it ahead: Store in the refrigerator for up to 24 hours in an airtight jar. Shake or stir well before drinking as separation is normal.
- Freezing for later: Freeze leftover smoothie in an ice cube tray, then blend the cubes with a splash of milk when ready to drink.
- Green version: Add a handful of spinach for extra nutrients without changing the flavor much.
- Protein boost: Add a scoop of vanilla or unflavored protein powder. Add a little extra liquid if it becomes too thick.
- Tropical twist: Swap mixed berries for frozen mango and pineapple for a tropical variation.
- Chocolate version: Blend in a tablespoon of cocoa powder and a date or two for extra sweetness.
- Don't skip the vanilla: Pure vanilla extract rounds out the tang from the yogurt beautifully.
Nutrition
Serving: 1smoothieCalories: 225kcalCarbohydrates: 32gProtein: 16gFat: 4gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 70mgPotassium: 350mgFiber: 4gSugar: 20gVitamin A: 2IUVitamin C: 15mgCalcium: 25mgIron: 4mg
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