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Raspberry Vanilla Yogurt Smoothie - Fresh, Creamy, and Naturally Sweet

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups frozen raspberries (or fresh, but frozen gives a thicker texture)
  • 3/4 cup vanilla Greek yogurt (or plain Greek yogurt with a dash of vanilla extract)
  • 3/4 cup milk (dairy or unsweetened almond, oat, or soy milk)
  • 1–2 teaspoons honey or maple syrup (optional, adjust to taste)
  • 1/2 teaspoon pure vanilla extract (skip if using vanilla yogurt with strong flavor)
  • Pinch of fine sea salt (enhances the sweetness and fruit flavor)
  • Optional add-ins: 1 tablespoon chia seeds, ground flaxseed, or hemp hearts; a small ripe banana for extra creaminess; a handful of spinach for a nutrient boost
  • Optional toppings: Fresh raspberries, granola, coconut flakes, or a drizzle of honey

Method
 

  1. Add liquids first. Pour the milk into the blender. This helps the blades catch and blend smoothly.
  2. Layer in the yogurt and flavor. Add the vanilla yogurt, vanilla extract (if using), and a small pinch of salt.
  3. Add fruit and sweetener. Toss in the frozen raspberries and 1 teaspoon of honey or maple syrup. Start with less; you can always add more.
  4. Blend until smooth. Start on low, then increase to high for 30–45 seconds, or until creamy and even. If it’s too thick, splash in more milk; if too thin, add a few more frozen raspberries.
  5. Taste and adjust. If it’s too tart, add a little more sweetener. If the vanilla is faint, add a tiny extra drop of extract.
  6. Serve right away. Pour into a chilled glass for the best texture. Add toppings if you like a little crunch.