Yogurt Smoothie
This yogurt smoothie is thick, creamy, and comes together in five minutes with just a few simple ingredients. Frozen banana and Greek yogurt create a rich, milkshake-like texture that keeps you full, while berries and honey add the perfect balance of sweet and tart flavors.
Equipment
- High-powered blender - 600 watts or more recommended
- Measuring cups and spoons
- Knife and cutting board - For prepping fresh banana before freezing
- Rubber spatula - For scraping down the sides of the blender
- Tall glasses - For serving
- Reusable smoothie straws - Optional, but helpful for thick smoothies
Ingredients
- 1 ripe banana - medium, about 120g or 4 oz, peeled, sliced, and frozen
- 1 cup frozen mixed berries - 150g or 5.3 oz, strawberries, blueberries, raspberries
- 3/4 cup plain Greek yogurt - 170g or 6 oz, full-fat or 2% recommended
- 1/2 cup whole milk - 120ml or 4 fl oz, or milk of choice
- 1 tablespoon honey - 21g, or maple syrup for vegan option
- 1/2 teaspoon pure vanilla extract
- salt - pinch, optional but enhances sweetness
For Serving (Optional)
- fresh berries - for garnish
- banana slices - for garnish
- honey - for drizzling
Instructions
- Freeze banana slices in a single layer for at least 2 hours, then transfer to a zip-lock bag.
- Add milk and vanilla to the blender first to create a vortex that pulls ingredients down efficiently.
- Spoon Greek yogurt into the blender and drizzle with honey. Add a pinch of salt.
- Add frozen mixed berries and the frozen banana on top of the yogurt mixture.
- Start on low speed for 15 seconds, then increase to high and blend for 45-60 seconds until completely smooth.
- Adjust thickness with more milk or frozen banana, and adjust sweetness with extra honey as needed.
- Pour into a tall glass and garnish with fresh berries, banana slices, or a drizzle of honey if desired.
Notes
- Always use frozen fruit: Frozen banana and frozen berries are essential for thickness and a cold temperature. Fresh fruit produces a thinner, less satisfying result.
- Add liquid to the blender first: This is the single most important blending tip. Liquid at the bottom protects the blades and creates the vortex that pulls ingredients down efficiently.
- Use ripe bananas: A banana with brown spots on the peel is sweeter and blends more smoothly than an underripe banana. It also freezes better.
- Don't over-blend: 45-60 seconds on high is all you need. Over-blending generates heat that can warm and thin the smoothie.
- Full-fat yogurt = creamier texture: If richness is your priority, full-fat Greek yogurt gives a noticeably more luxurious result than non-fat versions.
- Dairy-free variation: Swap Greek yogurt for thick coconut or almond-based yogurt, use plant-based milk, and replace honey with maple syrup.
- Make-ahead smoothie packs: Portion frozen banana, berries, and dry add-ins into zip-lock freezer bags. Store for up to 3 months. Just add yogurt, milk, and honey and blend.
- Storage: Leftover smoothie can be refrigerated in an airtight jar for up to 24 hours. Stir well before drinking as separation is normal.
- Boost protein: Add a scoop of vanilla or unflavored protein powder for an extra 20-25g of protein per serving.
- Green smoothie version: Add a large handful of fresh spinach or kale before blending. The yogurt and fruit completely mask the flavor.