Frozen berries are added to this thick and creamy Greek yogurt smoothie base to make a beautiful bright pink antioxidant packed smoothie. It’s poured right into a bowl and the topped with chia, berries and almonds for contrasting crunch and a nutritious start to the day!
1 cup frozen mixed berries plus ¼ cup for garnish
⅔ cup Cabot Lowfat Vanilla Bean Greek Yogurt
¼ cup tart cherry or pomegranate juice
1 tablespoon toasted sliced almonds
1 tablespoon pomegranate arils, optional
1 teaspoon black chia seeds
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Prep: 10 mins | Total: 10 mins
COMBINE 1 cup frozen berries, yogurt and juice in a blender and puree, until smooth. You will need to shut off the motor and stir to get the ingredients moving once or twice. Scrape the smoothie into a bowl
TOP with the remaining ¼ cup berries, almonds, pomegranate arils (if using) and chia seeds.
Recipe and photo courtesy of Katie Webster.