Raspberry & Cream Smoothie
Yield: 1 Large Serving | Prep time: 5 minutes
Ingredients
For the Creamy Base:
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1 Frozen Banana: Sliced before freezing for a smoother blend.
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1/2 cup Greek Yogurt: Plain or vanilla works best for that thick, velvety texture.
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1/2 cup Milk of Choice: Almond, oat, or dairy milk.
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1/2 tsp Vanilla Extract: To enhance the “dessert-like” flavor.
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1 tbsp Honey or Maple Syrup: Optional, depending on your preferred sweetness.
For the Raspberry Layer:
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1/2 cup Frozen Raspberries: These provide the bold color and tartness.
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A splash of water or milk: Just enough to help the berries blend.
For the Topping:
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2 tbsp Granola: For a satisfying crunch.
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Fresh Raspberries: For garnish.
Instructions
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Prepare the Base: In a high-speed blender, combine the frozen banana slices, Greek yogurt, milk, vanilla, and sweetener. Blend on high until the mixture is completely smooth and has a thick, soft-serve consistency.
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Divide the Mixture: Pour about two-thirds of this creamy white mixture into your serving glass. If you want a “swirled” look like the photo, tilt the glass slightly as you pour.
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Create the Berry Layer: Add the frozen raspberries and a tiny splash of liquid to the remaining one-third of the base still in the blender. Blend again until the mixture turns a deep, vibrant pink.
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Layer and Swirl: Carefully pour the raspberry mixture over the vanilla base. To achieve the ombre effect seen in the image, use a long spoon or a straw to gently swirl the two layers together where they meet.
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Garnish and Serve: Top the smoothie with a generous sprinkle of granola and a few fresh raspberries. Insert a glass straw and enjoy immediately while icy cold.
Chef’s Tips
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Consistency is Key: If the smoothie is too thin, add more frozen fruit or a few ice cubes. If it’s too thick to blend, add liquid one tablespoon at a time.
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Boost the Nutrition: Feel free to add a tablespoon of chia seeds or flax seeds into the vanilla base for extra fiber and Omega-3s without changing the flavor profile.