"Ready-made smoothies are frozen in plastic bags, all ready to be blended." — tara.cohoon
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4 (8 ounce) containers
plain lowfat yogurt
sliced fresh strawberries
I was doing something like this before but I would freeze the whole container of yogurt and then scoop it out into the blender and add my frozen fruit. The muffin tin idea is money. That will make things a lot smoother (because scooping the yogurt out is a pain).
I tried this, the yogurt was too frozen so when i tried to blend it I had to wait almost 3 hours for it to thaw enough that the blender actually blended something. Then I had to add some juice for some liquid. After I finally got it blended it needed something to sweeten it as the taste was so berry without sugar. I usually eat my berries plain so that didn't bother me so much. Will make the others with modifications, I have 5 more bags.
I have been portioning my fruit for my morning smoothies for a long time now. I add all the same things as this recipe, except I add whey protein powder also. To save a step, b4 freezing, you can just add the yogurt to the bag of fruit instead of getting the muffin tin dirty, I buy the liter size of Greek yogurt and portion it out. It is alot thicker and richer than regular yogurt.
This is a great idea. You can throw anything you want into the freezer bag and have it ready for the blender. Or just make it simple like frozen yogurt, frozen strawberries and one fresh apple. Tried that today, it was excellent. Thanks for the recipe.
This makes mornings so easy! I froze Greek yogurt in mini muffin cups and found that I need to add a bit of liquid when I threw it all in the blender, so I added about 2 oz. pineapple juice and a good sized banana chunk when I mixed it all up. Delicious, and makes mornings so much easier! Thanks for the great idea!
This was perfect! My daughter is lactose intolerant so I used Yoplait's lactose free yogurt and it was great. I'm freezing the yogurt in silicone muffin cups so it'll just pop right out for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 38
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