Find A Recipe
Select Page

Raspberry & Greek Yogurt Smoothie

Let's Get Started!!

 

Raspberry & Greek Yogurt Smoothie

Roberta Reynolds
This smoothie is wonderful as a before or after exercise boost. It’s high in protein and energy producing carbohydrates. It’s so delicious and refreshing you won’t even know you’re doing something healthy. Sprinkle with some fresh raspberries for a special treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 servings

Ingredients
  

  • 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.

Instructions
 

  • 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.

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

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!