“Pretty in pink” takes on all new meaning when you pour yourself a tall glass of this vibrant, easy raspberry smoothie. Naturally balanced with the subtle tartness of the berries, it’s a treat that both kids and adults will love. Picky eaters, junk food-lovers, and health fanatics will all agree that this blend beats the competition by a mile.
Light, bright, cool, and creamy, it’s a refreshing change of pace from the super indulgent, overpriced blends coming from most cafes. Save yourself the hassle, money, and sugar rush by starting from scratch!
Whether it’s the delicious eye-opener that gets you out of bed in the morning or midday pick-me-up, there’s never a bad time to enjoy raspberry smoothies. That’s just the first reason why this will quickly become your new go-to smoothie recipe.
- Three ingredients. Really, that’s it! Just fruit and soymilk, nothing fancy here.
- Always in season. Using frozen raspberries means you can expect the same great taste all year round. Whether it’s the height of summer or the depths of winter, take comfort in this light, sweet treat to power through your day.
- No added sugar. Super ripe bananas provide all the sweetness needed to carry this blend without resorting to any excess sugar, processed or not.
- Ready in 5 minutes or less. There’s no cooking, cutting, peeling, or prepping needed. Just pop everything into the blender and you’re done! Now there’s no excuse for skipping breakfast on busy days.
- Kid-friendly. If that bright color alone doesn’t win them over, I don’t know what will. It’s a great way to get them excited about enjoying whole, fresh fruits.
Key Ingredients
- Raspberries: Frozen berries give this smoothie the perfect ice-cold temperature and consistency. When they’re in season, you can freeze your own from fresh by spreading them out on a sheet pan and freezing until solid; 1 to 2 hours. Store in a zip top bag, pressing out all the air, for up to 6 months.
- Bananas: It’s critical to wait until your bananas get super spotted and brown to maximize their sweetness. They should be almost falling apart, even black, to get the best flavor. You can store them in the freezer at this point, ensuring that you always have some on hand (and preventing them from rotting on the counter!)
- Soymilk: I love a non-dairy milk that has plant-based fiber and protein built right in, but you can use any type you prefer! Oat milk, almond milk, cashew milk, hemp milk, flax milk; if you can dream it, it’s probably a milk. Pick anything you need to suit food allergies or intolerances as well.
Fun Flavor Variations
The beauty of starting with such a simple base is that you can mix and match flavors to make it your own. Whip up a different raspberry smoothie combination everyday to keep the concept fresh! Here are a few of my favorite twists that won’t let you down:
- Chocolate-Covered Raspberry: Add 2 tablespoons cocoa powder. Optionally, add a tablespoon of cacao nibs as well; only partially blend so it stays crunchy like chocolate chips!
- Very Berry: Swap half of the raspberries with blueberries, blackberries, or a mixture of both.
- Fruity Froyo: Freeze the bananas before blending and add ½ cup plain or vanilla vegan yogurt.
- I Dream Of Greenie: Add a big handful or two of fresh spinach, kale, and/or Swiss chard to get your greens in.
- Island Time: Swap the soymilk for pineapple juice, or half pineapple juice, half orange juice.
- Re-Fresh-Mint: Add 2 to 3 tablespoons fresh mint leaves, 1 teaspoon lemon zest, and ½ inch of peeled fresh ginger.
- Juicy Fruits: Replace the soymilk with watermelon juice or coconut water. Strain and discard the pulp to turn it into a genuine juice with a lighter texture.
Ideas For Adding Nutrition
If you’re wondering how to make a raspberry smoothie into more of a meal, you’ve come to the right place! Amp up the nutrition by including some powerful supplements and superfoods. Try including one or two of the following options: