Some smoothies need no reinvention. Frozen strawberries and a ripe banana, blended with a little milk, make the creamy pink classic everyone already loves. Frozen fruit is what makes it thick, so there is no need for ice cream.
Ingredients
- 1 cup frozen strawberries
- 1 ripe banana (fresh or frozen)
- 3/4 cup unsweetened almond milk or milk of your choice
- 1/2 cup Greek yogurt (optional, for extra creaminess and protein)
- 1 tsp honey (optional)
How to make it
- Add the milk, banana and yogurt (if using) to the blender.
- Add the frozen strawberries.
- Blend on low, then high, for 45 seconds until smooth.
- Taste, add honey only if it needs it, and pour.
Tips for a smooth blend
- Pour the liquid in first so the blades catch, then add soft ingredients, then frozen fruit and ice last.
- Start on low and work up to high for 45 to 60 seconds. Leafy greens need the longer blend to turn completely smooth.
- Use frozen fruit instead of ice wherever you can: it chills the smoothie without watering it down.
- Too thick? Add liquid a splash at a time. Too thin? Add a few more pieces of frozen fruit.
Why it works
Strawberries are one of the best fruit sources of vitamin C: a cup of them has more than a medium orange. They also bring fiber and antioxidants, and they are naturally low in sugar for a fruit.
The banana adds body and sweetness, so this smoothie is creamy even without yogurt. Using frozen strawberries instead of ice keeps the flavor strong instead of watered down.
Make it your own
- Dairy-free: skip the yogurt and use a frozen banana for creaminess.
- Greens: add a handful of baby spinach; the color changes, the taste barely does.
- Berry mix: swap half the strawberries for blueberries or raspberries.
- As a bowl: try our Strawberry Nutella Açaí Bowl.
More smoothies: Green, Tropical, Peanut Butter Banana and Strawberry Banana. Or see every smoothie recipe and tip.
