I couldn’t resist making some Red, White, and Blue Smoothies for the 4th of July next week. Even though the blue is borderline purple and they’re more like a frozen slushy than a smoothie, but who cares! Details, details! They came out awesome.
I sort of channeled my crafty side (which is not a strength, trust me) and felt so Martha Stewart. (Well, except I don’t have my own raspberry bushes or cow to make the milk. Those silly details again.)
They may look complicated, but they aren’t at all. Prep them in the morning and have them ready for an afternoon BBQ!
Red, White, and Blue Smoothies
Prep time: 10 minutes
Chill time: 2 hours
• 6 ounces (about 1 heaping cup) fresh blueberries (or frozen, defrosted)
• 6 ounces (about 1 heaping cup) fresh raspberries (or frozen, defrosted)
• 2 tablespoons sugar (or honey or agave nectar), divided
• 1/4 cup milk, divided in half
• 3/4 cup vanilla Greek yogurt
Place the blueberries, 1 tablespoon sugar, and 2 tablespoons milk in a blender. Process until smooth. Pour the puree 1/3 way up each glass (see note) and place in the freezer for about 35-40 minutes.
Spoon 3 tablespoons of the yogurt in each glass, on top of the frozen blueberry mixture. Place back in the freezer for another 35-40 minutes.
Place raspberries, 1 tablespoon sugar, and 2 tablespoons milk in a blender. Process until smooth. Finish the smoothies by pouring the raspberry puree over the frozen yogurt and freeze until just solid.
Let defrost slightly and eat with a spoon.
Note: I used 4, half pint (8-ounce) glass jars. I recommend making these the day of and not sooner.
(inspired by M For Mommy)