Mixed Berry Yogurt Smoothie
A thick, creamy, spoonable smoothie made with frozen blueberries, raspberries and strawberries, tangy Greek yogurt and a drizzle of honey. It takes five minutes and delivers real protein and bright berry flavor.
- Prep
- 5 min
- Cook
- —
- Wait
- 2 min
- Total
- 7 min
- Makes
- 2 smoothies (about 14 oz / 400 ml each)
Steps
Before you start
- Use frozen berries for a thick, cold smoothie with no ice needed. If your berries are fresh, freeze them on a tray for at least 2 hours first, or add 1 cup (about 140 g) of ice.
- Take the yogurt and milk straight from the fridge; everything should be cold.
- Hull the strawberries (cut off the green tops) before measuring if they are whole.
Chill the glasses
- Place two tall glasses in the freezer while you measure the ingredients so the smoothie stays cold and thick when served.
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Ready when: Glasses feel cold to the touch.
Add liquids first
- Pour the ¾ cup (180 ml) cold milk into the blender jar, then add the 1 cup (240 g) Greek yogurt, 2 tablespoons (42 g) honey, and the vanilla and pinch of salt if using.
- Adding liquids first helps the blades catch the frozen fruit and prevents air pockets.
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Ready when: Yogurt and honey sit in the milk at the bottom of the jar.
Tip: Measure honey with a lightly oiled or warmed spoon so it slides off cleanly.
Add the berries
- Add 1 cup (150 g) frozen strawberries, ¾ cup (110 g) frozen blueberries and ¾ cup (95 g) frozen raspberries on top of the liquids.
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Ready when: All fruit is in the jar and the liquids are mostly covered.
Let the fruit soften
- Let the filled blender sit for 2 minutes so the outside of the frozen berries softens slightly.
- This helps a standard blender break them down without stalling.
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Ready when: Berries look slightly frosty and glossy instead of rock hard.
Tip: Skip this wait if you have a high-speed blender.
Blend until smooth
- Secure the lid.
- Start on low speed for 10 seconds, then increase to high and blend for 45 to 60 seconds.
- Stop and scrape down the sides with a spatula once if any berries cling to the jar, then blend 15 seconds more.
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Ready when: Smoothie is thick, uniformly purple-pink, with no visible berry chunks and only tiny raspberry seeds. It should fall off a spoon in a slow ribbon.
Tip: If the blades spin without pulling fruit down, add milk 1 tablespoon at a time and use the tamper or stop to stir.
Taste and adjust
- Taste the smoothie.
- If it's too tart, blend in another 1 teaspoon (7 g) honey for 10 seconds.
- If it's too thick to drink, blend in 2 tablespoons (30 ml) milk.
- If too thin, add a handful of frozen berries and blend again.
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Ready when: Balanced sweet-tart flavor and a thick but sippable texture.
Tip: Frozen fruit tastes less sweet when very cold, so judge sweetness after a few seconds on your tongue.
Pour and serve
- Divide the smoothie between the two chilled glasses, about 14 oz (400 ml) each.
- Serve right away with a wide straw or spoon.
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Ready when: Glasses are filled and the smoothie is still thick and cold.
Tip: Smoothies are best within 15 minutes, before they begin to separate and thin.
Good to know
Tips
- Always use frozen fruit instead of ice; ice waters down the flavor.
- Use full-fat Greek yogurt for the creamiest texture; low-fat versions taste a bit more tart.
- For a smoother drink with fewer raspberry seeds, blend 30 seconds longer or strain through a fine sieve.
- Add 1 tablespoon of ground flax or chia seeds for extra fiber, with 2 tablespoons more milk.
Make ahead
Blend the smoothie up to 24 hours ahead and store in a sealed jar filled to the top in the fridge. Shake or stir well before drinking. For a faster morning, portion the berries into freezer bags with the honey-free ingredients and blend straight from the freezer.
Storage & reheating
Room temperature: not recommended, drink within 15 minutes. Fridge: up to 24 hours in an airtight jar; it will thicken and separate, so shake or re-blend with a splash of milk. Freezer: pour into ice cube trays or freezer-safe containers for up to 2 months; re-blend with a splash of milk, or thaw in the fridge for several hours and stir.
Substitutions
- honey → maple syrup. Use the same amount; also suits a vegan version with plant yogurt.
- plain whole-milk Greek yogurt → plain coconut or soy yogurt. Use the same amount for dairy-free; the smoothie will be slightly thinner.
- whole milk → unsweetened almond milk or orange juice. Use the same amount; juice adds more sweetness, so you may use less honey.
- frozen strawberries → frozen mixed berry blend. Replace all three berries with 2½ cups (about 355 g) of a store-bought blend.
