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Yield: 2 medium smoothies
Ready In: 5 mins
I have one kid who absolutely despises bananas, so I have to go and invent banana-free smoothies for her. Not that I mind! This one has a gorgeous pink hue from strawberries (fresh or frozen – so you can make it year round 👌🏻), is wonderfully creamy thanks to a healthy dose of Greek yogurt and tastes almost like a milkshake. I mean, what is not to love about that!
Recommended Equipment:
- Blender
Ingredients
- 1 (10-12oz) package frozen strawberries (can also use fresh hulled, but then add 4-6 ice cubes as well)
- 1 cup vanilla yogurt (I used Greek vanilla, but regular works, too (plain is also fine!))
- ½ cup milk (or more to taste (any kind works – skim, 2%, whole, almond))
- 1 tablespoon maple syrup (OR honey OR white sugar)
Instructions
- Place all ingredients in a high-power blender and blend until smooth. Serve immediately, or chill in the fridge for up to 2 hours.
Step by Step Recipe Video
Nora’s Tips
Blender tips: If you don’t have a high-power blender, make sure to thaw the strawberries on the counter for 15-20 minutes, or your blender will really struggle with them.
Load the blender right: As you can see in the video, I let the berries thaw even though I have a Vitamix. That was just because I wanted to add the strawberries as the first ingredient – if you use solid frozen berries, always add the liquids first (in this case milk and yogurt) and then place the berries on top. Otherwise the frozen fruit will block the blade.
Ingredient Notes:
Yogurt: As noted in the recipe, Greek vanilla, regular vanilla, Greek plain or regular plain all work. I’m sure strawberry flavored yogurt would work as well. If you don’t want to use yogurt, feel free to sub in 1 large banana. Milk: I like this best with whole milk (what do the cool kids say these days – because I’m extra?), but any fat percentage is OK. For dairy free options, you can use almond milk. Unsweetened vanilla almond milk sounds perfect for this one. Strawberries: If you’re using fresh instead of frozen, go for about 12oz. Make sure to rinse them well and hull them before adding. Actually, I always rinse frozen strawberries really well, too. You know, hygiene and stuff. Maple syrup: Entirely optional, but much loved by my children 😉Nutrition
Calories: 168kcal | Carbohydrates: 27g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 108mg | Potassium: 371mg | Sugar: 26g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 289mg
More recipe information
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Kim Smith says
I made this recipe twice, once yesterday, & once today. So good. Yesterday, I used maple syrup. Today, I used honey. As much as I like it both ways, I think that I prefer the honey in this. I had fresh strawberries on hand, so I added ice cubes. I tried using 5, but it didn’t make it frothy enough. It was perfect with 6 ice cubes. Thanks for the yummy recipe!
Nora says
I’m so glad, Kim!
Shelley says
Really good, but not sweet enough for me, so I added 3 teaspoons honey and 1 teaspoon almond extract. YUM
Nora says
I’m glad you found a way to alter the recipe to suit your taste more, Shelley! Sounds great with the almond extract.
kaycie says
OMG soooo delicious. I’ve made it two days in a row now and it just keeps getting better 🙌🏻. Thank you for the recipe!
Deb Fleming says
Hi Nora,
We tried this today and it was delicious!! The kiddos loved it too!
Thanks for sharing!
Deb
Nora Rusev says
I’m so glad!
Jenn says
Just made this yesterday but added bananas , loved it and my protein powder and my lactose free milk.. this will be a nightly routine around here since it’s in the 80-90’s and you can’t really leave to go anywhere.. feels like summer just needs one of those cool little umbrella things in it and it would be perfect .. Thanks Nora