Slushies and juices are common summer coolers, but with a smoothie you get the benefit of the whole fruit, not just the juice – with far more protein and less sugar than either option. Smoothies can be made out of anything, really – cubed watermelon, pineapple, grapes, cherries – it’s a great way to use up fruit that’s disappointing (like a pulpy watermelon) or starting to go wrinkly. If you’re not making a smoothie right away, toss it in the freezer to use frozen when you need it. I have a large zip-lock freezer bag I add to on a regular basis, and dip into whenever I make smoothies. If you want to boost protein, try adding a spoonful of tofu or peanut butter to your smoothie – or sneak in some fresh spinach or parsley. They’ll never know!
I like using at least some frozen fruit, which makes the finished smoothie slushier. Alternatively, toss in a handful of ice cubes or crushed ice. Smoothies also make great popsicles – freeze the pureed mixture in popsicle molds or in Dixie cups, covered with plastic wrap with wooden sticks poked through.
1 cup (250 mL) fresh or frozen strawberries, raspberries or blackberries
1 cup (250 mL) fresh or frozen blueberries
1 banana, peeled and broken into chunks
1-2 cups (250-500 mL) yogurt, any flavor
1/2 cup (125 mL) juice or milk (soy milk works great, too)
honey, to sweeten (if using plain yogurt)
Put everything in a blender and pulse until smooth, adding a little extra milk or juice if necessary to achieve the consistency of a sippable smoothie. Serves 2.
Want more summer smoothie recipes? Check out our Top 50 Frozen Treats for Summer!