Published Dec 10, 2020
With the availability of berries throughout the year, either fresh or frozen, this delicious smoothie can be made at any time. You can vary the fruit, choose raspberries or blueberries, and even blackberries (which would normally be frozen during the winter months). It makes little difference to the calorie count, or the health factor.
If you have a gluten intolerance, this is an ideal breakfast or mid-morning snack to top up energy levels.
Serves: 1 smoothie
Preparation Time: 2 minutes
Cook Time: N/A
Dietary: vegetarian, gluten free
200ml unsweetened coconut or oat milk
60g 2% low-fat Greek yoghurt
1tsp desiccated coconut
5g chia seeds
150g fresh or frozen strawberries, hulled
140g fresh or frozen red cherries, pitted
½ small banana, frozen
Ice cubes, optional
- Add all your ingredients gradually (as listed) into an electric blender. As a rule of thumb, you want to add the liquid first and the frozen last and everything else goes in between. Blend until smooth.
- Add ice cubes based on preference and serve!
- If you are preparing for more people other than yourself, simply double, treble or quadruple the ingredients. Make sure you know how much your blender takes, otherwise it could spill up over the worktop! Best to do them in batches.
- If you are not going to drink the smoothie immediately, place covered in the fridge, and when you are ready, give it a good shake and stir before consuming.
Per smoothie: Calories 310Kcal, Carbohydrates 44g, Fats 12g, Protein 11g, Fibre 11g
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.