A number of years back my doctor suggested that I start drinking fruit-yogurt smoothies—they’re an easy way to make sure you’re getting servings of fruit and dairy, and not too high in calories or fat. (I suspect they’re also a good way of getting kids to try new fruits.)
The original recipe couldn’t have been simpler: 1 banana, 1 cup orange juice, 1 cup ice or frozen fruit, 1 container of fruit-on-the-bottom yogurt. Nice and easy—but this was before the yogurt companies downsized their containers, from 8 to 6 ounces, which throws the consistency off. Also, trying to find the flavors of yogurt that I like started to be a hassle.
So I’ve modified the original recipe a bit. We just get a big container of plain yogurt and keep a large bag of mixed berries in the freezer—Costco has a bag of raspberries, blueberries, and marionberries (or sometimes blackberries) at a very reasonable price, certainly a lot less than even the less expensive grocery stores. (Plus, I always snicker when I see the word “marionberry.” Anyone who lived near DC in the 80s will know why.)
Fruit-Yogurt Smoothies Recipe
- 1 cup plain yogurt not Greek-style
- 2 cups frozen fruit berries, peaches, or pineapple
- 1 cup orange juice
- 1 banana
Combine all ingredients in a blender and puree until smooth.