Raspberry Smoothie
This thick and creamy raspberry smoothie is made with frozen raspberries, banana, Greek yogurt, and almond milk. It's naturally sweetened with honey and comes together in just 5 minutes for a quick breakfast or snack.
Equipment
- High-speed blender - A basic blender works too, but a stronger motor handles frozen fruit better
- Glass mason jars - For storing leftover smoothie
- Measuring cups and spoons
- Rubber spatula - For scraping down the sides
- Serving glasses or to-go cups
- Cutting board and small knife - For slicing the banana
Ingredients
- 1 cup unsweetened almond milk - 240ml
- 1 tablespoon fresh lemon juice
- 1 medium ripe banana - Fresh or frozen, broken into 2-3 pieces
- 0.5 cup plain Greek yogurt - 120g
- 2 cups frozen raspberries - 280g
- 1 tablespoon raw honey - Or to taste
- 0.5 cup ice cubes - If needed for thickness
Optional Add-ins
- vanilla whey protein powder - 1 scoop for added protein
- 1 tablespoon ground flaxseed meal - Adds fiber and omega-3s
- chia seeds - 1 tablespoon for extra thickness and fiber
For Garnish
- whole fresh raspberries - Optional for topping
- fresh mint sprigs - Optional for garnish
Instructions
- Pour the almond milk and lemon juice into the bottom of the blender jar to help the blades catch the frozen fruit.
- Add the banana, Greek yogurt, and frozen raspberries, with the raspberries going in last so they sit closest to the blades.
- Drizzle the honey over the top, secure the lid, and blend on low for 10 seconds, then gradually increase to high and blend for 30-45 seconds until completely smooth.
- Check the consistency and add more almond milk to thin or ice cubes to thicken, blending again to reach the desired texture.
- Taste the smoothie and add another teaspoon of honey if needed, blending briefly to combine.
- Pour evenly between two glasses, garnish with fresh raspberries and mint if desired, and serve immediately.
Notes
- Use a frozen banana for the thickest, milkshake-like texture without watering it down with ice.
- Start with less liquid than you think you'll need; it's easier to thin a thick smoothie than to thicken a runny one.
- Taste before adding sweetener, as ripe bananas are often sweet enough on their own.
- If your blender struggles, blend in short bursts and pause to scrape down the sides with a spatula.
- For a dairy-free version, swap the Greek yogurt for a plant-based yogurt and use maple syrup instead of honey.
- Store leftovers in an airtight jar in the refrigerator for up to 24 hours; shake well before drinking.
- Freeze pre-portioned smoothie packs of raspberries and banana in freezer bags for quick morning prep.
- Add a handful of fresh spinach for a green version that disappears into the pink color completely.
Nutrition
Serving: 1smoothieCalories: 210kcalCarbohydrates: 40gProtein: 8gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 65mgPotassium: 450mgFiber: 7gSugar: 25gVitamin A: 2IUVitamin C: 30mgCalcium: 15mgIron: 6mg
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