If you find yourself tiring of the holiday overindulgences and are trying hard to eat healthier in the new year, here’s a good way to ease into it. Let’s not forget that Super Bowl Sunday and Valentines Day are right around the corner, so we only have a small window of opportunity here – I say we jump on it. This Greek Yogurt Smoothie is rich, creamy, satisfying, and the ultimate in refreshing. Let me show you how easy it is to put this thing together..
All we really need is some Greek Yogurt, some raspberries (semi-frozen is best unless you want to totally freak out your blender, give it an ice cream headache, and have it come to a screeching halt), some almond or other milk and some sweetener.
You’ll want to add your chosen milk product first so blending is easier. This recipe doesn’t call for much liquid, and the smoothie is super thick. If you want a thinner sip, just add more liquid until you’re happy with it. The first time I ever made this was during the very first cooking class I ever taught. There I was, trying to come across as knowing what I was doing. The smoothie was so thick it wouldn’t come out of the blender, even when I turned it upside down. Awkward….but I just told them all it was like a smoothie bowl, and they went for it. The one you see below has been thinned down for pouring purposes.
It’s even better if you let some drip over the side.
If you find that you’ve added too much liquid, another thickening alternative is to throw a handful of ice cubes into the blender. This will give you more of a ‘slushy’ than ‘smoothie’ texture, but particularly enjoyable on a warm day.
Happy Smoothies everyone!! Hope you enjoy!! xoxoxxo
- 2 cups frozen raspberries
- ½ cup fresh raspberries (optional)
- 1 ½ cups 2% Greek yogurt (plain, honey, or vanilla flavor)
- ½ cup almond milk (or any other type of milk you prefer) (or more to achieve thickness you desire – this recipe is super-thick),
- Honey or Agave to taste (begin with 1-2 Tablespoons.
- Place the almond milk and Greek yogurt in a blender and blend to mix.
- Add 1 cup of the frozen raspberries and blend until smooth.
- Add the remaining 1-cup frozen raspberries and blend until smooth.
- Taste for sweetness, and add honey or agave to your preferred sweetness level.
- Garnish with fresh raspberries if you like.
- COOKS NOTES:
- Using semi-frozen berries instead of ice in this smoothie keeps the flavors bright and does not dilute your drink.
- Low fat Greek yogurt is recommended. Non-fat yogurt produces a ‘gritty’ texture.
- You can make your own Greek yogurt by straining regular yogurt over a fine-mesh strainer for several hours or overnight.