Don’t you just love the colour of this? I mean it’s gorgeous! I often make this for breakfast in Summer (although we’re not quite there yet); smoothies are just so much fun to make and sometimes on a warm morning, they’re all I want. Where I live, in the middle of summer, even throwing some bread in the toaster and making a cup of tea is exhausting and makes you break out in a sweat.
There’s a lot of flexibility in smoothies in terms of ingredients (soy, dairy, low fat, skim, different fruits, ice cream, yoghurt, peanut butter, etc). I do make a habit of using non dairy milk (soy, almond, oat) for smoothies though, not sure why, other than it seems to lend itself better to smoothies. I use frozen berries too; the frozen berries make the smoothie thicker and colder which can only be a good thing; click here for how to freeze berries.
This smoothie is sweet and tangy and creamy. And pink!
150g vanilla or honey flavoured Greek yoghurt
2 cups (500ml) organic soy or almond milk
100g vanilla soy or dairy ice cream
1 20ml tblspn honey or agave nectar (this depends on how sweet your yoghurt is – you might need a bit more or less)
A few extra fresh raspberries for the top if you like
Blend the yoghurt, milk, ice cream, honey and raspberries until smooth and combined.
Divide between serving glasses.
Note: To enjoy fully, sit outside in the sun while drinking it.