Ingredients:

  • 1 cup (125g) frozen raspberries
  • 1 large (120g) ripe banana, peeled and frozen
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp (5ml) fresh lemon juice
  • 1 tsp (7g) raw honey
  • 1/4 tsp pure vanilla extract

Instructions:

  1. Pour the 1/2 cup almond milk into the bottom of the blender.
  2. Add the 1/2 cup plain Greek yogurt directly onto the milk.
  3. Drop in the 1 tsp fresh lemon juice and 1/4 tsp vanilla extract.
  4. Drizzle the 1 tsp raw honey over the yogurt.
  5. Place the 1 large frozen banana (broken into chunks) into the jar.
  6. Top with the 1 cup frozen raspberries.
  7. Pulse three times until the fruit is roughly chopped.
  8. Blend on high for 45-60 seconds until the mixture looks velvety and uniform.
  9. Stop and scrape the sides with a spatula if any raspberry skins are sticking.
  10. Pour into chilled glasses and serve while the texture is still frosty and thick.