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raspberry smoothies in three cups with yellow straws

Favorite Raspberry Smoothie

Blend a handful of nutritious ingredients into a deliciously refreshing Raspberry Smoothie. With options to make this with banana or without, ways to add protein, and tips for storing leftovers, this post has everything you need to get started. See the Notes for variations.
Course Smoothie
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 2
Calories 215kcal


  • 2 cups raspberries
  • 1 frozen banana (sliced and frozen overnight)
  • ½ cup plain yogurt
  • 1 cup nondairy milk
  • 1 teaspoon maple syrup (or honey, optional)
  • ½ cup ice (optional)


  • Add all ingredients to a blender.
  • Blend smooth, starting on low and working up to very high. Let it blend on high speed for 30-60 seconds to help blend the seeds in the raspberries smooth.
  • Serve immediately or freeze for future use.


  • To store, freeze smoothie mixture in an ice cube tray overnight. Store for up to 3 months in a sealed freezer bag. Transfer a few cubes to a blender and add 1/2-1 cup milk (or orange juice) and blend to serve.
  • Add 1 tablespoon hemp seeds, 1 teaspoon chia seeds, or a handful raw cauliflower or baby spinach to add nutrition to this smoothie.
And to vary the flavors in this smoothie, try:
  • Raspberry-Mango Smoothie: Replace the banana with frozen diced mango.
  • Raspberry-Orange Smoothie: Replace the milk with orange juice.
  • Raspberry-Avocado Smoothie: Add 2 tablespoons fresh or frozen avocado.
  • Raspberry-Chocolate Smoothie: Add 1 tablespoon cocoa powder and increase the maple syrup to 1 tablespoon.
  • Raspberry-Blueberry Smoothie: Replace the banana with frozen blueberries.


Calories: 215kcal | Carbohydrates: 37g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 92mg | Potassium: 662mg | Fiber: 10g | Sugar: 20g | Vitamin A: 602IU | Vitamin C: 45mg | Calcium: 278mg | Iron: 2mg