This is the first smoothie I ever made. The frozen blueberries had been sitting in the freezer for a long time and I was looking for quick breakfast fixes at the start of last semester. After I made this I offered some to my uncle and aunt. (This was about a week after they’d arrived in Australia.) My uncle said to give him a small serve, thinking he wouldn’t like the taste. He was wrong. Soon there was none left and my promise to make more is taking a lot longer than I’d anticipated to fulfill. To me it tasted quite yoghurty, but thinner in texture.
I tried to keep this recipe as healthy as possible because I rarely make anything “clean” and nutritious. I adapted this recipe from numerous existing ones around the web, and it is quite a simple and predictable one. The only thing I can really credit to myself are the photographs (the fat bubble tea straw is coincidentally purple like the drink). Speaking of which: if you share/repost any of my photographs, please credit me and/or link this post. Thanks.
- 1 cup frozen blueberries
- 1 cup milk
- 1 cup natural yoghurt
- Honey to your preference, for sweetening
- Blend yoghurt and milk together.
- Add the blueberries and keep blending.
- Add honey to the mixture, blend, check sweetness. Adjust sweetness if necessary, and serve.
- You can use vanilla yoghurt – I didn’t want to interfere with the flavour of the blueberries though. Plus, I wanted it sugar-free.
- You can use all milk or all yoghurt.
- Add more fruit if you like, blueberries or others.
- Use a hand blender in a jug or bowl if you can’t use a regular blender.
- Yield: enough for 3 – 4 cup serves, or 2 big ones. Up to the maker, how it goes around.