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 snack time fare.
The purple lid is a reusable 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.
Try this naturally sweet smoothie filled with cherries, banana, and creamy yogurt. Add the nut butter if desired for extra protein and flavor. (It’s yummy without it though!)
- 1 small very ripe-with-brown-spots bananas (fresh or frozen, sliced)
- 1/2 cup cherries, pitted
- 1/2 cup plain whole milk yogurt
- 1/4 teaspoon vanilla
- 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.
Be sure to blend the mixture well, for about 30 seconds to 1 minute, to ensure that it’s super smooth.