Recipe By Alberta Rose
Rating
Published Jan 11th
Prep 10m Cook - Additional 2h Ready In 2h 10m
Servings 3 smoothies Calories 261.9

This naturally sweet and creamy, frosty cold smoothie packs a lot of flavor and a nutritious punch.

Recipe Ingredients

  • 1 banana
  • 16 whole almonds
  • ¼ cup rolled oats
  • 1 tablespoon flaxseed meal
  • 1 cup frozen blueberries
  • 1 cup raspberry yogurt
  • ¼ cup Concord grape juice
  • 1 cup 1% buttermilk

Cooking Directions

  1. 1 Peel the banana and cut into 1/2-inch chunks. Chill in freezer until solid, about 2 hours.
  2. 2 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.

Nutrition Facts

  • Calories 261.9
  • Carbohydrate 44.5 g
  • Cholesterol 8.3 mg
  • Fat 6.5 g
  • Fiber 4.8 g
  • Protein 8.8 g
  • Saturated Fat 1.4 g
  • Sodium 141.8 mg
  • Sugar 30.3 g

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Reviews

  1. I didn't have flax meal so used flax seed; also used French vanilla yogurt as I didn't have raspberry on hand. I thought this was rather bland. Reading the ingredients it seemed there were too many competing flavors--almond banana grape raspberry blueberry--for any one to stand out.
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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!
  5. 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. - Read more ...
  6. 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!
  7. 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. - Read more ...
  8. 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.
  9. Terrific recipe! Now I have a good use for the ripe bananas. I used strawberry yougurt and apple juice since that is what I had. It was very flavorful and crunchy. We had bran flax muffins with it for breakfast and it was a delightful change.
  10. 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 - Read more ...
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