Greek Yogurt Smoothie

Ingredients

• 70 g (½ cup)frozen strawberries
• 60 g (½ cup)frozen raspberries
• 1 smallfrozen banana
• 5 ml (1 teaspoon)almond butter
• 180 g (¾ cup)Greek yoghurt
• 180 ml (¾ cup)almond milk
• 5 ml (1 teaspoon)chia seeds

Instructions

1. 1

   Load the blender

   Put all the ingredients into the jug of a high-speed blender.

2. 2

   Blend until smooth

   Blend on high until creamy and smooth. If the mixture is too thick, loosen it with a splash of water or a little extra almond milk.

3. 3

   Serve the smoothie

   Serve with a pinch of desiccated coconut or crushed peanuts.

What is a Greek yoghurt smoothie?

It is a blended drink made with Greek yoghurt, fruit and a liquid such as milk. Smoothies are a familiar American-style breakfast and snack, while Greek yoghurt is the ingredient that gives this version its name and creamy body.

Frozen berries and banana chill and thicken the drink as they blend. Almond butter adds a nutty note, and chia seeds round out the mix.

Nutrition and macros by portion

The nutrition label shows one serving as written: 208 calories, 12g protein, 24g carbs, 8g fat.

The banana and berries provide most of the carbohydrates, while Greek yoghurt contributes protein. Almond butter and chia seeds supply some of the fat; pair a glass with wholegrain toast or another savoury side for a more balanced plate.

Choosing the ingredients

Frozen fruit: strawberries and raspberries bring a bright, tart flavour and help make the smoothie cold without needing ice.

Greek yoghurt: use plain yoghurt for a tangier result, or a sweetened variety if you prefer a sweeter drink.

Almond milk: the listed amount gives the blender enough liquid to get started; keep extra nearby to adjust the consistency.

Getting the texture right

Blend on high until no distinct pieces of fruit remain and the mixture looks evenly creamy. If it is too thick to move freely, add water or extra almond milk a little at a time.

For a thicker smoothie, serve it as soon as it is blended. It will become less frosty as it stands.

Balancing the flavours

The banana softens the berries’ tartness, while Greek yoghurt gives the drink a pleasantly tangy edge. Almond butter adds a subtle roasted flavour without taking over.

A pinch of desiccated coconut or crushed peanuts provides a finishing contrast. Add it just before serving so it stays distinct.

Blending and timing

This recipe takes about 10 minutes from gathering the ingredients to serving. Since the fruit is frozen, there is no need to chill the finished smoothie before drinking.

If your blender struggles with frozen fruit, pause and scrape down the sides as needed, then continue blending until smooth.

Serving ideas

Pour into two glasses for breakfast or a snack. It also works well alongside toast or a simple bowl of porridge if you want a more substantial meal.

For a lower-sugar option, use less banana and add more frozen berries, then thin with almond milk as needed.

Recipe notes & tips

• Use a ripe banana before freezing it for a sweeter, fruitier flavour.
• Measure the almond butter carefully, as it can cling to the spoon.
• Add extra almond milk gradually so the smoothie does not become too thin.
• Blend until the chia seeds are incorporated and the fruit is evenly broken down.
• Add the coconut or peanuts only when serving to keep the topping distinct.

Variations

• Lower-sugar version: use less banana and increase the frozen berries.
• Dairy-free version: swap the Greek yoghurt for a thick plant-based yoghurt.
• Different berries: replace either berry with frozen blueberries.
• Cocoa note: blend in a little unsweetened cocoa for a chocolatey flavour.
• Crunchy finish: top with crushed peanuts instead of desiccated coconut.

Common mistakes to avoid

• Adding too much liquid at once: start with the listed amount and thin the smoothie gradually.
• Stopping too early: keep blending until the frozen fruit is fully broken down and the texture is creamy.
• Using warm fruit: frozen fruit helps keep the drink cold and thick.
• Overloading the blender: make the two servings as written and follow your blender’s capacity guidance.
• Adding the topping too soon: scatter on the coconut or peanuts just before serving.

How to store

This smoothie is best served straight after blending. If needed, cover and refrigerate it for up to 24 hours, then stir or shake well before drinking; the texture may separate or thin.

Frequently asked questions