Recipe by Shonna Thibodeau
"'We have three young children, so we always have fruit juices on hand to experiment with when making smoothies,' writes Shonna Thibodeau. The Fort Huachuca, Arizona reader turns cherry juice, fruit and yogurt into this colorful family favorite."
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1 (8 ounce) container
frozen unsweetened raspberries
seedless red grapes
An unfortunate drawback of this recipe is that most kitchens, unless you've made a point of specifically shopping for the ingredients for this recipe, probably don't have cherry juice, vanilla yogurt, raspberries and red grapes all at the ready to make this smoothie - except for me on this particular occasion and only because I had recently made a major grocery shopping trip. I say unfortunate because Hubs, who really enjoys his weekend smoothies, says this is probably one of the best he's ever had. The recipe, then, is rather limiting. He said ideally he'd have liked it a little thicker but I don't know how you'd do that without significantly altering the taste. Except for reducing the sugar by half, which proved to be a good call, I made this exactly as written. While you do taste the cherry, this is still predominantly raspberry, but the two flavors meld to create something uniquely delicious. This is NOT your same ol,' same ol' berry smoothie. Another interesting observation is that I've just noticed this supposedly is three servings, which I'm sure for most "normal" people it is. But Hubs drank the whole thing, lickety-split. If you're lucky enough to have all these not-so-common ingredients on hand, gather them up and make this. If not, put them on your grocery list!
Hmm, I actually picked up cherry juice just to make this smoothie because it sounded so good, but I found it to be overpoweringly sweet/tart and rather too 'rich' in a sense. It might be better 'watered' down with a bit of milk, or for that matter water, as one reviewer suggested. I may try that as now I need to use up the cherry juice :D
My 8 year old and I both loved this! I'll be making it again for sure.
Fantastic!! My family enjoyed it after adding 2 cups of water.
In order to make the smoothie thicker without a significant taste alteration, freeze the yogurt and raspberries (and even the cherry juice if you want.) Take them out of the freezer 20 minutes before making it so they're not rock hard. Or if you are impatient like me, slightly defrost in the microwave at a low power. Cutting the juice down to 1/4 cup will also make it thicker, but it does alter the taste somewhat.
I made this purposely because I've been looking for smoothies with cherry - this isn't common. I have frozen cherries but not cherry juice, so I too had to buy it special. The pure cherry juice was VERY expensive, so I ended up getting one that had some apple juice as well, which was still fairly expensive. I didn't taste any one fruit in particular - it just tasted fruity, but it also wasn't that flavorful. Granted, I didn't use the pure cherry juice, but I drank the rest of the cherry/apple as is and it was not weak on flavor. (Have to wonder if the grapes somewhat weakened it.) Thickness wasn't an issue IMO, but the raspberries and grapes were both frozen, and besides of which, I don't care that much unless it's pure liquidy. I can't hack the raspberry seeds so I've started straining them, and despite all that juice this was difficult to strain. (I got a tablespoon of seeds from this!) In the end, I just didn't think it was worth it, between straining and expensive juice that I have no other use for. (I think I will instead try to create something of my own using my frozen cherries. This does at least give me some ideas as a starting point.)
To make a thicker smoothie, freeze the red grapes. Of course, some liquid is necessary for the blender to do it's work so I wouldn't freeze everything.
Awesome! I used Trader Joe's cherry cider for the cherry juice (regular cherry juice is SO expensive!). I also used blackberries in place of the raspberries (it's what I had) and threw in a couple of handfuls of spinach and 3 tbsp of ground flax seed. Omitted the sugar altogether and still found it to be plenty sweet. We really enjoyed this, thanks for the delicious recipe:)
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