We’ve been enjoying all of the summer fruit that’s available at the market at this time of year and smoothies are one of our favorite ways to enjoy it. This recipe, which can be served as either a smoothie or a freezer pop, is packed with fresh fruit but it also contains some protein to make it a nicely balanced snack.
This recipe happened because we needed ta quick snack before heading out to see some friends and my daughter requested that her smoothie be pink. I like to add yogurt and/or nut butter to our smoothies to give them a little more substance since she tends to have intense mood swings if she only has fruit for a snack—got to keep that blood sugar even! The yogurt flavor pairs really well with the fruit in this recipe and it makes the final result both satisfying and creamy. And since we had a little extra smoothie mixture leftover, we poured it into little plastic cups and made a few freezer pops for later. Either way you serve it, this is a fun change up on standard snacktime fare.
The purple lid is a resusable lid from Silikids, which fits over most cups and works with a straw. It’s a great option for a sippy cup alternative since straws are generally recommended by speech therapists as a preferred type of cup since the motion of the tongue can help with learning to talk.
(This post is part of the InstaWeanTeam Smoothie week and I’m excited to be a guest among such a great group of moms!)
Cherry Banana Yogurt Smoothie
Makes 4 toddler-size servings or 8 small popsicles
- 2 small very ripe-with-brown-spots bananas (fresh or frozen, sliced)
- 1 cup cherries, pitted
- 1 cup plain whole milk yogurt
- 1/2 teaspoon vanilla
- 1-2 tablespoons honey, as needed
- 1-2 tablespoons peanut butter, optional
- Place all ingredients into the bowl of a food processor and process until very smooth. Serve immediately as a smoothie, or pour into freezer pop molds (or small plastic cups with popsicle sticks) and freeze for 4 hours.