It’s got all the feels of delectable strawberry shortcake… in a smoothie format.
Yield: 2smoothies
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
Ingredients
2cupsfrozen “sliced” strawberries, or 2¼ cups of whole frozen strawberries
1single-serve container strawberry Greek yogurt*
1cupalmond milk, or any other milk of choice
1sheet cinnamon graham cracker, 2 squares, crumbled or crushed
Fresh chopped strawberries for garnish.
Whipped cream, optional
Instructions
Add frozen strawberries, yogurt, and milk to a blender and puree until super-thick and smooth (should just take about 30 seconds to puree; be careful not to over-blend or it will become too thin). If it’s too thick to puree, stop and loosen up the mixture with a spoon as needed. Pour into two glasses and sprinkle each with a crushed graham cracker square (you can leave on top or mix ‘em throughout the smoothie). Add optional chopped, fresh strawberries and a squirt of aerated whipped topping
Notes
* This is about ¾ cup or about 5 ounces.• You can use your favorite strawberry-flavored yogurt or whatever is on sale. I like to use Greek yogurt, since it’s thicker than traditional yogurt and adds extra creaminess. I also use a brand that’s flavored without added sugar, such as Oikos Triple Zero, Oikos Pro, Chobani Zero Sugar, or Too Good.• If using plain-unflavored Greek yogurt, you’ll most likely need to add 1 to 2 teaspoons honey or maple syrup to sweeten it up.• I like to use cinnamon-flavored graham crackers, but plain or chocolate grahams will work well, too.• I mix the crushed/crumbled graham cracker throughout the smoothie to get some with every gulp—but this may not work if you’re sipping it with a straw (the pieces may get stuck). You can decide!• If you’re looking to make this recipe nut-free, please be sure to use a nut-free milk.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.