Last month Cooking Light ran a nice feature of several smoothies that used Greek yogurt as a base. I tried several of them, including one with watermelon, cucumber, and mint (delicious). Inspired by their article, I played around with this old favorite from their archives that I adapted for Greek yogurt, and I love it! Between the sweet peaches, mangos, and the honey, it has just the right amount of sweetness for my taste, and I add a touch of vanilla for a bit of richness. Plus, the Greek yogurt gives it a little protein boost and makes it thick, like a milkshake.
Packaged frozen fruit is a convenient way to keep fruit on hand for smoothies, but if you have loads of fresh peaches and mango, just prep and bag them for the freezer to pull out any time.
PEACH MANGO SMOOTHIE
Adapted from Cooking Light.
Makes 2 servings.
1 cup (180 g) frozen sliced peaches
1 cup (186 g) frozen mango chunks
1 tablespoon honey
6-ounces (170 g) low-fat or fat-free Greek yogurt
3/4 cup (180 ml) skim milk
1/4 teaspoon vanilla extract
Combine all in the ingredients in a blender; process until smooth. Serve immediately.
More Cool Summer Beverages
More Smoothie Recipes From Other Blogs
- Gluten-Free Goddess – Pomegranate Smoothie
- Very Culinary – Rasp-Blueberrylicious Smoothie
- Zoom Yummy – Strawberry Cheesecake Smoothie
- Sass & Veracity – Green Smoothie
[Disclosure: I am a member of the Cooking Light Bloggers’ Connection.]