Blueberry Coconut Smoothie2016-03-31
This Blueberry Coconut Smoothie is a great smoothie to serve for breakfast, or snack time. It’s such a colorful treat too!
I like to be a contrarian. When it’s cold outside, I make smoothies. You may find me during the heat of summer sipping cocoa. Maybe. I can. It’s allowed ya know? Whether you’re a rebel or not, even when it’s cold outside, a smoothie can hit the spot as a quick breakfast for on the go, a light lunch, or for an afternoon snack. And if you’re in need of lightening your intake up a bit, while this is a sweet treat, it sure is a healthier choice than a a bowl of ice cream, and it’s so colorful. It makes me happy!
- 4 ounces vanilla yogurt
- 2 cups frozen blueberries
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup juice (pomegranate, acai or cranberry)
- ½ cup lowfat milk
- In a blender pitcher, blend all ingredients together until smooth.
Note: Since this recipes calls for frozen fruit, you’ll have to keep working with the blender, stirring and reprocessing until smooth. I like mine thick, for a thinner consistency, add more liquid a little at a time until it’s like you like it.