Raspberry Blueberry Smoothie (NO banana)
I hope you enjoy adding this 2-step raspberry blueberry smoothie to your list of favorite breakfasts! Deliciously flavored with natural sweetness from the berries and a little hint of vanilla, you’re going to love it.
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Servings:
Equipment
- 1 strong blender
Ingredients
- 1 cup (100 g) frozen raspberries
- 1 cup (150 g) fresh blueberries
- 1 cup (230 ml) milk of choice *I chose vanilla flavored soy milk
You can find detailed step-by step-photos above the recipe card.
Instructions
- Wash the fresh berries (either blueberries or raspberries) thoroughly.
- Put all of the ingredients into your blender. Blend until smooth.
- Taste and adjust sweetness and consistency. For a sweeter smoothie, add a banana, date, honey or maple syrup. For a thinner smoothie, add a splash of milk. For a thicker smoothie, add more frozen berries.
Video
Notes
- Strong blender: The more robust the blender, the finer and less prominent the seeds from the berries will be.
- Frozen fruit: Make sure at least one is frozen for a creamy consistency. You can also use frozen blueberries and fresh raspberries.
- High quality, ripe fruit: If you decide to use fresh fruit, choose ripe ones that are full of flavor. I love to use wild blueberries in mine.
- Taste as you go
- Serve immediately
Nutrition
Serving: 1. | Calories: 253kcal | Carbohydrates: 44g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 121mg | Potassium: 628mg | Fiber: 12g | Sugar: 26g | Vitamin A: 1047IU | Vitamin C: 63mg | Calcium: 369mg | Iron: 2mg
All nutritional information is based on third-party calculations and should be considered estimates.
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