Purple and Pink Fruit Smoothie
By Karlee Flores
Purple and Pink Fruit Smoothie
By Karlee Flores
Yield/Serves:
3-4 Smoothies
For the strawberry smoothie:
For the blueberry smoothie:
- ¼ cup (2 ounces) Greek yogurt
- 1 cup (8 ounces) preferred nut milk
- 3 cups (8 ounces) frozen strawberries
- 1 ½ cups (4 ounces) frozen bananas
- 1 tablespoon preferred mix-ins like chia seeds, flax seeds, hemp hearts etc.
For the blueberry smoothie:
- ¼ cup (2 ounces) Greek yogurt
- 1 cup (8 ounces) preferred nut milk
- 3 cups (8 ounces) frozen blueberries
- 1 ½ cups (4 ounces) frozen bananas
- ½ teaspoon butterfly pea powder, optional for color
- 1 tablespoon preferred mix-ins like chia seeds, flax seeds, hemp hearts etc.
To prep fruit for smoothies, wash and dry them and slice them into ½ inch pieces and freeze evenly on a baking sheet. Once completely frozen, scoop the fruit into a freezer bag and place back into the freezer to use as needed.
In a high-powered blender, blend the Greek yogurt, nut milk, frozen strawberries, frozen bananas, and preferred mix-ins until smooth and creamy.
Pour the strawberry smoothie into the base of 3 glasses and place the glasses in the freezer while you prepare the blueberry smoothie.
Repeat step two but with the blueberry smoothie mixture.
Pour on top of the strawberry smoothie and enjoy!
In a high-powered blender, blend the Greek yogurt, nut milk, frozen strawberries, frozen bananas, and preferred mix-ins until smooth and creamy.
Pour the strawberry smoothie into the base of 3 glasses and place the glasses in the freezer while you prepare the blueberry smoothie.
Repeat step two but with the blueberry smoothie mixture.
Pour on top of the strawberry smoothie and enjoy!