Cool Summer Sips: Bananaberry Smoothie

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.

Bananaberry Smoothie

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!

Article Posted 5 years Ago
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
what do you think?
close comments
Subscribe to the
Welcome to
Sign Out
Follow us on