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A quick and delicious 4-ingredient strawberry Greek yogurt smoothie that can be enjoyed as a breakfast treat or as a tasty snack!
If you follow our sister website, then you know Kim and I adore all sorts of smoothies.
Nothing beats the combination of fresh fruit and other ingredients blended into a smooth and creamy drink.
For today, we’re sharing our strawberry Greek yogurt smoothie. Why Greek yogurt you ask?
Should I put yogurt in my smoothie?
A lot of smoothie shops and restaurants use ice cream to create that signature flavor and texture.
Kim and I drink a lot of smoothies and the idea of eating that much ice cream on a regular basis would do a number on our health.
So, we started using yogurts and frozen fruit to re-create the same texture without all the added sugar and fat.
In closing, if the choice comes down to yogurt or ice cream, then yes, you should put yogurt in your smoothies.
How to make a strawberry Greek yogurt smoothie?
First, start by washing your strawberries and removing the stems. After that, place them in a large freezer bag.
Next, put the bag of fruit into your freezer overnight or for at least 2-3 hours so the berries can freeze.
Then, place the frozen strawberries, Greek yogurt, honey, and almond milk into a large counter-top blender.
Alternatively, if you have a food processor, you could use that as well.
Now, pulse the ingredients until they’re smooth and creamy.
Personally, I recommend using a spoon to do a taste test. Add more honey, if needed and pulse once more to blend everything.
Last, transfer the smoothies to glasses and enjoy! That’s it your strawberry Greek yogurt smoothie is done!
We hope you enjoy the treat and wish you the best 🙂
Love smoothies? Then, check out our new mango banana smoothie!
- You can use frozen strawberries instead of fresh ones. It won’t change anything about the recipe. In fact, it will save you 2 steps.
- If you don’t like almond milk, then use dairy milk or coconut milk. However, be aware the calories will be different.
- Don’t have honey, then you can use agave nectar, stevia, or sugar as a last resort.
Yes, in fact, that’s a much better alternative to ice cream. Which, is what a lot of smoothie shops use their smoothies.
In short, it depends on a lot of factors. Including, the kinds of fruits, yogurts, and added sweeteners you decide you use.
If you’re wondering about a certain dish or recipe, then I would say don’t ask Google, ask your physician or specialists (if you’re seeing any).
Need more than smoothie for breakfast? Then try our sweet potato and sausage hash!
Join our Facebook group for more recipes from Meat and Potatoes and our sister site, Berly’s Kitchen.
- 2 Cups Fresh Strawberries, stems discard then strawberries frozen
- 1 Cup Plain Greek Yogurt
- 1 - 2 Tablespoons Honey, or to taste
- ¼ - ⅓ Cup Almond Milk
Place the strawberries into a plastic freezer bag and freeze overnight.
When you’re ready to make the smoothie, place the frozen strawberries, yogurt, and honey into the blender. Blend until smooth and creamy. Add the almond milk to thin out the smoothie if desired.
Pour into glasses and serve immediately.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 10 ounces of the finished smoothie. Actual calories will vary. For additional information and tips, please refer to the post.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 46mgCarbohydrates: 45gFiber: 6gSugar: 35gProtein: 13g
The calories listed are an approximation.