Strawberry and Farm Fresh Blueberry Smoothie
You can never have too many Mexican recipes, so give Strawberry and Farm Fresh Blueberry Smoothie a try. For $1.87 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 404 calories, 11g of protein, and 12g of fat per serving. This recipe serves 4. This recipe from Foodnetwork requires blueberries, strawberries, fresh mint, and strawberry yogurt. Plenty of people really liked this breakfast. From preparation to the plate, this recipe takes roughly 5 minutes. 2576 people were impressed by this recipe. It is perfect for Mother's Day. With a spoonacular score of 98%, this dish is outstanding. Try Creamy Blueberry Coconut Smoothie with Fresh Ginger, Summer Fresh Apricot and Blueberry Green Smoothie, and Fresh Strawberry Papaya Coconut Smoothie for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Ingredients:
1 cup blueberries
1 cup coconut water
Fresh mint, for garnish
Granola, for garnish
2 cups strawberries
1 cup strawberry yogurt
Equipment:
drinking straws
canning jar
knife
blender
Cooking instruction summary:
Watch how to make this recipe. Special equipment: a plastic straw and two 16-ounce (or four 8-ounce) Mason jars, optional Using the plastic straw, remove the white bitter interior and stem of each strawberry. You do this by centering the straw on the bottom pointed end of the fruit, pushing up through the inside to the top and popping off the stem in one smooth motion. Staying centered on the fruit with the straw is the key to quickly hulling and removing the bitter core of strawberries. (You can alternatively cut the stems and white bitter flesh out with a knife.) In a blender, combine the strawberries, blueberries, coconut water and strawberry yogurt and cover with the lid. Press the setting for puree and let it run until the texture is nice and smooth, at least 30 seconds. Pour into two 16-ounce Mason jars (or glasses), or four 8-ounce jars. Garnish with granola and mint leaves.
Step by step:
1. Watch how to make this recipe.
2. Special equipment: a plastic straw and two 16-ounce (or four 8-ounce) Mason jars, optional
3. Using the plastic straw, remove the white bitter interior and stem of each strawberry. You do this by centering the straw on the bottom pointed end of the fruit, pushing up through the inside to the top and popping off the stem in one smooth motion. Staying centered on the fruit with the straw is the key to quickly hulling and removing the bitter core of strawberries. (You can alternatively cut the stems and white bitter flesh out with a knife.)
4. In a blender, combine the strawberries, blueberries, coconut water and strawberry yogurt and cover with the lid. Press the setting for puree and let it run until the texture is nice and smooth, at least 30 seconds.
5. Pour into two 16-ounce Mason jars (or glasses), or four 8-ounce jars.
6. Garnish with granola and mint leaves.
Nutrition Information:
covered percent of daily need
