Still full from Easter dinner? Me too. Ready to lighten it up? You’ve come to the right place.
I had one of these after a short but sweet bike ride and a wonderful Easter weekend Brunch. I knew the brunch would be brimming with delicious treats, but didn’t want to go without eating anything, especially after getting a pretty decent, albeit it brief, workout. Light and bright in flavor (and cute in color, too!), these smoothies were perfect.
Annie made strawberry-pineapple smoothies a while back and they looked so good to me. Like her, I don’t use a smoothie recipe, per se. I just kinda have a general ratio of ingredients I adjust to fit the kind of fruit I have on hand. I did learn a cool trick from her, though. Annie says she freezes her fruit once she cuts it up so she doesn’t have to add ice. She said it makes for a more flavorful smoothie and I have to agree.
Strawberry-Banana Smoothies with Pineapple
adapted from Annie’s Eats
12 oz. low fat plain or vanilla yogurt
1 1/2 c. frozen strawberry chunks
1 c. frozen banana chunks (or one fresh banana)
1 1/2 c. frozen pineapple chunks
2 scoops protein powder (optional)
1/4 c. milk, if necessary
Place all ingredients except milk in blender or food processor. If mixture is too thick, add milk, a bit at a time, until desired consistency is reached. Serve immediately.
three years ago: salcicce arrabiata