READY IN ABOUT 2¼ hrs

Razzy Blue Smoothie

Read Reviews (15)

"This naturally sweet and creamy, frosty cold smoothie packs a lot of flavor and a nutritious punch." — CC♥'s2bake

Directions

Peel the banana and cut into 1/2-inch chunks. Chill in freezer until solid, about 2 hours.
Place the almonds, oats, and flaxseed meal into a blender; pulse until finely ground. Add the frozen banana, frozen blueberries, yogurt, grape juice, and buttermilk; puree until smooth.

Kitchen-Friendly View

PREP 10 mins
READY IN 2 hrs 10 mins

Reviews More Reviews

Aug 16, 2010

My kids thought this was great. I used a frozen banana along with the frozen blueberries, "lite" raspberry yogurt and white grape juice (that was all I had....if you have clumsy kids like me, you'd understand....). Gone, baby, gone. They inhaled it. Thanks, CC.

—Sarah Jo

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Mar 02, 2011

Icy cold, creamy, and just plain delicious! Not to mention a great way to use up the last of the buttermilk! I subbed vanilla yogurt for the raspberry and wheat germ for the flaxseed meal as that's what I had on hand. Freezing the fruit first is a great idea. This had a nice sweetness and it's something you can definitely feel good about having for breakfast. Thanks for another great recipe CC!

—Jillian

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22 Ratings

Nov 09, 2010

Rather than tossing those uneaten, overripe bananas, just peel and pop into the freezer in a freezer bag. Taking one out for a smoothie becomes quick & easy. The banana adds natural sweetness (if it's overripe) & creaminess. The buttermilk also adds creaminess and a bit of tang. Low/fat free yogurt works in this recipe. This smoothie is more like 'breakfast in a glass' compared to a typical smoothie, so if you want it less filling/lower calorie, you can leave out the almonds and oats. Makes 3 8 oz. smoothies.

—CC♥'s2bake

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Aug 21, 2011

I'll admit I was skeptical about the combination of grape juice and buttermilk, but I was pleasantly surprised! Neither of the flavors were overpowering, but you could still taste them! :) I left out the almonds due to an allergy and I subbed fat free vanilla yogurt for the raspberry yogurt. Update: I made it today using 1 cup nonfat plain yogurt, 1 Tbsp. sugar, and tossing in a few raspberries. Delicious! Thanks again for a wonderful smoothie recipe!

—Chef Sugar and Spice

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Aug 30, 2010

Healthy, and definitely very filling! Great for breakfast on-the-go. For the yogurt I used three 100g cups of Astro's Fat-Free Zero acai-raspberry. I had a white grape-peach juice blend on hand and used a 1/3 cup of it instead of the 1/4 cup of concord grape juice. Also substituted 2% milk for the 1% buttermilk. My banana was already frozen prior to making the recipe (as I always do when I've got overly ripe ones lying around). Can't wait for the hubby-to-be and the little one to try this when they get home! YUM.

—RMSR

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Feb 16, 2011

Followed the recipe exactly. It was much too thick to even pour, so I added a little milk. The taste is great. Love the nutiness. Will be making this one again!

—Chelsea

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Sep 24, 2010

For my boys I left out the oats and flax - but it was very yummy! They really loved it and will be making it again!

—funfastfish

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Jul 09, 2010

Very good, very filling! I omitted the banana because I'm not a fan of the flavor in smoothies (and reduced the yogurt and buttermilk just slightly because of this), and added a little honey as sweetener instead. (I also used vanilla yogurt instead of raspberry because it is what I had. I'd like to try it with the raspberry, but I thought the vanilla worked well.) I love the nutty flavor imparted by the almonds, oats, and flax; it goes so well with the blueberries! I would never have thought to add buttermilk to a smoothie, but it gives it a wonderful zing! Thank you for sharing the recipe.

—Jillaceae

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Nutrition

Calories
262 kcal
13%

Carbohydrates
44.5 g
14%

Cholesterol
8 mg
3%

Fat
6.5 g
10%

Fiber
4.8 g
19%

Protein
8.8 g
18%

Sodium
142 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Razzy Blue Smoothie

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 262
Calories from Fat: 59

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 1.4g 7 %
Cholesterol 8mg 3 %
Sodium 142mg 6 %
Potassium 540mg 15 %
Total Carbohydrates 44.5g 14 %
Dietary Fiber 4.8g 19 %
Protein 8.8g 18 %
Sugars 30.3g
Vitamin A 2 %
Vitamin C 11 %
Calcium 29 %
Iron 11 %
** Thiamin 14 %
** Niacin 16 %
** Vitamin B6 15 %
** Magnesium 22 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.