Smoothie season is just beginning. I have a hard time during the winter months whipping up a cold drink like this one. But the sun is shining, the birds are singing and the weeds are growing. It’s definitely time for smoothies.
I have a freezer full of blackberries, spoils from last summer’s blackberry picking around the house. It’s definitely time to use them up. I have one of those fancy blenders and it makes it so easy to pulverize frozen blackberries in seconds.
When I make smoothies for myself, I try to stay away from adding lots of sugar and making them really sweet. Most of the time (not all) I’m looking for more of a healthy drink, something to get my day started. However, I like having smoothies for lunch too.
The color of this Blackberry-Banana combination is stunning. Lots of anti-oxidants here. It makes me feel like I’m drinking something sinful. The smoothie is rich and filling without being fattening.
- 2 cups frozen blackberries
- 1 very ripe banana
- 2 cups Lite Vanilla Soy Milk
- 6 ounces Low-fat Vanilla Greek Yogurt
- 1 Tablespoon honey (might need more if your banana is not very ripe)
- 2 Tablespoons wheat germ (optional)
- Add all ingredients to blender and blend on high for about one minute. Serve with a straw.
To your health!
I used a couple Tablespoons of wheat germ (which I keep in my fridge) in this recipe. It doesn’t change the taste other than a slight nutty overtone, so it’s definitely optional. However, it’s full of beneficial folic acid and vitamin E so why not add it. Flax seed would also be a good option if you have that around.
Two Years Ago: Cheeseburger Mac & Cheese
Five Years Ago: Caramelized Chocolate, Banana and Marshmallow Sandwiches