Ingredients
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1 ½ cups Frozen raspberries (gives it that deep pink color and frosty texture)
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1 cup Greek yogurt or coconut yogurt (for creaminess)
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½ cup Freshly squeezed lemon juice
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1 cup Milk of your choice (almond, oat, or dairy)
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1 tbsp Honey or maple syrup (adjust based on your sweetness preference)
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2 tbsp Chia seeds (half for blending, half for topping)
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Garnish: 1 fresh raspberry and 1 lemon slice
Instructions
1. Prep the Base
Start by adding your liquid base to the blender first—this helps the blades move smoothly. Pour in the milk and the fresh lemon juice. Follow this with the yogurt and your sweetener of choice.
2. Add the Fruit and Fiber
Add the frozen raspberries. If you want an even thicker, “bowl-like” consistency, you can add a few ice cubes or a half-frozen banana. Toss in 1 tablespoon of the chia seeds now so they get partially broken down, releasing their omega-3s.
3. Blend to Perfection
Pulse on low to break up the frozen berries, then switch to high speed for about 45–60 seconds. You’re looking for a completely smooth, velvety texture without any large fruit chunks.
4. Assemble and Serve
Pour the smoothie into a tall chilled glass. Sprinkle the remaining tablespoon of chia seeds right on top in a neat circle. Finish by slicing a notch into a lemon wheel and sliding it onto the rim, topped with a single, plump raspberry.
Pro Tip
If you prefer a more “pudding” texture, let the smoothie sit for 5 minutes after blending. The chia seeds will expand and thicken the drink significantly!