Active Time:10 minsTotal Time:10 minsServings:1Yield:1 servingJump to Nutrition Facts

Active Time:10 minsTotal Time:10 minsServings:1Yield:1 serving

Active Time:10 mins

Active Time:

10 mins

Total Time:10 mins

Total Time:

Servings:1

Servings:

1

Yield:1 serving

Yield:

1 serving

Jump to Nutrition Facts

Jump to recipeWith just three ingredients, this deliciousFruit & Yogurt Smoothieis incredibly easy to make and can be easily customized to suit your preferences. This quick and easy fruit smoothie recipe is a great way to start your day off right. You’ll be getting a healthy serving of calcium and protein from yogurt, and plenty of vitamins and fiber from yourfavorite fruit. Find the recipe below and don’t skip our recommendations and tips for building the best-ever fruit smoothie. Now grab your blender and get mixing!How to Make This Fruit & Yogurt Smoothie1. Blend the Yogurt with the Juice FirstIt’s best to start filling the blender with liquids first. This makes it easier for your blender to fully puree any solid ingredients. Scrape the sides before adding frozen fruit.2. Finish the BlendingTo ensure your smoothie gets perfectly blended, chop larger pieces of frozen fruit before adding. Better yet, buy diced versions so they’re ready to go. If you’refreezing your own fruit, consider chopping or dicing it before freezing.Variations to TryProtein-packed:Use strained (Greek-style) yogurt, which is naturally high inprotein, and consider adding a scoop of your favorite protein powder, a handful of nuts or a tablespoon of nut or seed butter. These additions will add calories, but will make it more satisfying.A tropical twist:For a tropical-tasting smoothie, use a blend of frozen pineapple, mango and banana as the fruit base and use 1/4 cup coconut water and 1/4 cup 100% pure pineapple juice.Make it a bowl:Pour your smoothie into a bowl instead of a cup and enjoy it with a spoon. To achieve a thicker consistency, use Greek yogurt and add some ice cubes! For an extra boost of nutrition and crunch, top with your favorite nuts or seeds. Check out ourfavorite smoothie bowl recipesfor more inspiration!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!For a creamier smoothie, use plain strained (Greek-style) yogurt in place of regular yogurt. Its thick texture provides the perfect luxurious consistency.To keep your smoothie perfectly chilled, be sure to chill your fruit juice too. You can even freeze it in ice cube trays so you can just pop it out when you’re ready to make your smoothie.To achieve the smoothest consistency, use a high-speed blender or strong personal-size blender. Here is alistof our favorites!We recommend using 100% pure fruit juice, which does not contain added sugar. At the store, read the labels and watch out for juice drinks that only contain a small percentage of real juice. One option is to use100% pure orange juice. For extra fiber, look for juice that contains pulp.Nutrition NotesUsingyogurtin your smoothie will add protein—for a bigger protein boost, usestrained (Greek-style) yogurt. The protein from the yogurt added to the fiber from the fruit will help keep you full and satisfied.Thefruitalso provides a wealth of antioxidants, vitamins and minerals. For this recipe, you can use any combination of frozen fruit, such asblueberries, raspberries, pineapple or peaches.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster

Jump to recipe

With just three ingredients, this deliciousFruit & Yogurt Smoothieis incredibly easy to make and can be easily customized to suit your preferences. This quick and easy fruit smoothie recipe is a great way to start your day off right. You’ll be getting a healthy serving of calcium and protein from yogurt, and plenty of vitamins and fiber from yourfavorite fruit. Find the recipe below and don’t skip our recommendations and tips for building the best-ever fruit smoothie. Now grab your blender and get mixing!How to Make This Fruit & Yogurt Smoothie1. Blend the Yogurt with the Juice FirstIt’s best to start filling the blender with liquids first. This makes it easier for your blender to fully puree any solid ingredients. Scrape the sides before adding frozen fruit.2. Finish the BlendingTo ensure your smoothie gets perfectly blended, chop larger pieces of frozen fruit before adding. Better yet, buy diced versions so they’re ready to go. If you’refreezing your own fruit, consider chopping or dicing it before freezing.Variations to TryProtein-packed:Use strained (Greek-style) yogurt, which is naturally high inprotein, and consider adding a scoop of your favorite protein powder, a handful of nuts or a tablespoon of nut or seed butter. These additions will add calories, but will make it more satisfying.A tropical twist:For a tropical-tasting smoothie, use a blend of frozen pineapple, mango and banana as the fruit base and use 1/4 cup coconut water and 1/4 cup 100% pure pineapple juice.Make it a bowl:Pour your smoothie into a bowl instead of a cup and enjoy it with a spoon. To achieve a thicker consistency, use Greek yogurt and add some ice cubes! For an extra boost of nutrition and crunch, top with your favorite nuts or seeds. Check out ourfavorite smoothie bowl recipesfor more inspiration!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!For a creamier smoothie, use plain strained (Greek-style) yogurt in place of regular yogurt. Its thick texture provides the perfect luxurious consistency.To keep your smoothie perfectly chilled, be sure to chill your fruit juice too. You can even freeze it in ice cube trays so you can just pop it out when you’re ready to make your smoothie.To achieve the smoothest consistency, use a high-speed blender or strong personal-size blender. Here is alistof our favorites!We recommend using 100% pure fruit juice, which does not contain added sugar. At the store, read the labels and watch out for juice drinks that only contain a small percentage of real juice. One option is to use100% pure orange juice. For extra fiber, look for juice that contains pulp.Nutrition NotesUsingyogurtin your smoothie will add protein—for a bigger protein boost, usestrained (Greek-style) yogurt. The protein from the yogurt added to the fiber from the fruit will help keep you full and satisfied.Thefruitalso provides a wealth of antioxidants, vitamins and minerals. For this recipe, you can use any combination of frozen fruit, such asblueberries, raspberries, pineapple or peaches.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster

With just three ingredients, this deliciousFruit & Yogurt Smoothieis incredibly easy to make and can be easily customized to suit your preferences. This quick and easy fruit smoothie recipe is a great way to start your day off right. You’ll be getting a healthy serving of calcium and protein from yogurt, and plenty of vitamins and fiber from yourfavorite fruit. Find the recipe below and don’t skip our recommendations and tips for building the best-ever fruit smoothie. Now grab your blender and get mixing!

How to Make This Fruit & Yogurt Smoothie

1. Blend the Yogurt with the Juice First

It’s best to start filling the blender with liquids first. This makes it easier for your blender to fully puree any solid ingredients. Scrape the sides before adding frozen fruit.

2. Finish the Blending

To ensure your smoothie gets perfectly blended, chop larger pieces of frozen fruit before adding. Better yet, buy diced versions so they’re ready to go. If you’refreezing your own fruit, consider chopping or dicing it before freezing.

Variations to Try

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster

overhead shot of frozen raspberries in a bowl, glass of juice and plain yogurt

Cook Mode(Keep screen awake)Ingredients3/4 cup nonfat plain yogurt1/2 cup 100% pure fruit juice1 1/2 cups (6 1/2 ounces) frozen fruit, such as blueberries, raspberries, pineapple or peaches

Cook Mode(Keep screen awake)

Ingredients

3/4 cup nonfat plain yogurt

1/2 cup 100% pure fruit juice

1 1/2 cups (6 1/2 ounces) frozen fruit, such as blueberries, raspberries, pineapple or peaches

DirectionsPuree yogurt with juice in a blender until smooth. With the motor running, add fruit through the hole in the lid and continue to puree until smooth.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell RoysterFrequently Asked QuestionsAs long as you eat dairy, yes, this smoothie fits a vegetarian eating pattern.Freshly made smoothies are the best. However, you can make it the night before and refrigerate it in an airtight container until the following morning. Dairy-based smoothies generally last about a day in the fridge. You can also freeze them for up to 3 months.For some people, a fruit smoothie is all they need for breakfast; for others, something solid is in order. When enjoying smoothies, we like to keep things simple and nutritious, so we would opt for hard-boiled or scrambled eggs. A slice of whole-grain toast with peanut butter ormashed avocadowould also be tasty.Yes, you can, although the consistency of the smoothie will be slightly thinner. We use nonfat plain yogurt for our recipe, but feel free to usemilk or plant-based milksuch as plain unsweetened soymilk or almond milk.

Directions

Puree yogurt with juice in a blender until smooth. With the motor running, add fruit through the hole in the lid and continue to puree until smooth.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell RoysterFrequently Asked QuestionsAs long as you eat dairy, yes, this smoothie fits a vegetarian eating pattern.Freshly made smoothies are the best. However, you can make it the night before and refrigerate it in an airtight container until the following morning. Dairy-based smoothies generally last about a day in the fridge. You can also freeze them for up to 3 months.For some people, a fruit smoothie is all they need for breakfast; for others, something solid is in order. When enjoying smoothies, we like to keep things simple and nutritious, so we would opt for hard-boiled or scrambled eggs. A slice of whole-grain toast with peanut butter ormashed avocadowould also be tasty.Yes, you can, although the consistency of the smoothie will be slightly thinner. We use nonfat plain yogurt for our recipe, but feel free to usemilk or plant-based milksuch as plain unsweetened soymilk or almond milk.

Puree yogurt with juice in a blender until smooth. With the motor running, add fruit through the hole in the lid and continue to puree until smooth.

fruit & yogurt smoothie made with blueberries

Frequently Asked QuestionsAs long as you eat dairy, yes, this smoothie fits a vegetarian eating pattern.Freshly made smoothies are the best. However, you can make it the night before and refrigerate it in an airtight container until the following morning. Dairy-based smoothies generally last about a day in the fridge. You can also freeze them for up to 3 months.For some people, a fruit smoothie is all they need for breakfast; for others, something solid is in order. When enjoying smoothies, we like to keep things simple and nutritious, so we would opt for hard-boiled or scrambled eggs. A slice of whole-grain toast with peanut butter ormashed avocadowould also be tasty.Yes, you can, although the consistency of the smoothie will be slightly thinner. We use nonfat plain yogurt for our recipe, but feel free to usemilk or plant-based milksuch as plain unsweetened soymilk or almond milk.

Frequently Asked Questions

As long as you eat dairy, yes, this smoothie fits a vegetarian eating pattern.

Freshly made smoothies are the best. However, you can make it the night before and refrigerate it in an airtight container until the following morning. Dairy-based smoothies generally last about a day in the fridge. You can also freeze them for up to 3 months.

For some people, a fruit smoothie is all they need for breakfast; for others, something solid is in order. When enjoying smoothies, we like to keep things simple and nutritious, so we would opt for hard-boiled or scrambled eggs. A slice of whole-grain toast with peanut butter ormashed avocadowould also be tasty.

Yes, you can, although the consistency of the smoothie will be slightly thinner. We use nonfat plain yogurt for our recipe, but feel free to usemilk or plant-based milksuch as plain unsweetened soymilk or almond milk.

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Nutrition Facts(per serving)279Calories2gFat56gCarbs12gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.,

Jan Valdez,

Linda Frahm,

andSara Haas, RDN, LDN

Sara Haas, RDN, LDN