Ingredients
Scale
- 1 ½ cups frozen wild blueberries
- 1 medium frozen banana (sliced before freezing)
- 1/4 cup Greek yogurt (plain, non-fat for weight loss)
- 2 tablespoons unsweetened almond milk (or liquid of choice)
- 1 teaspoon chia seeds
- 1/4 cup low-sugar granola
- Fresh blueberries and sliced strawberries for topping
- A drizzle of almond butter or honey (optional)
Instructions
- Step 1: Prepare the Base Ingredients: Ensure your fruit is completely frozen before you begin. Using frozen blueberries and a frozen banana is the secret to achieving that ultra-thick, scoopable texture. If you are using fresh fruit, freeze it for at least 4 hours prior to blending. Measure out your Greek yogurt and almond milk, keeping the liquid amount small to prevent the mixture from turning into a drinkable smoothie.
- Step 2: Blend for Creaminess: Place the frozen blueberries, frozen banana, Greek yogurt, and almond milk into a high-speed blender. Start on the lowest speed and use a tamper tool to push the frozen fruit down toward the blades. Slowly increase the speed as the fruit breaks down. Blend only until the mixture is smooth and resembles thick soft-serve ice cream. Avoid over-blending, as the motor’s heat will begin to melt the fruit.
- Step 3: Plating and Topping: Scoop the thick purple mixture into a chilled bowl. Use the back of a spoon to smooth out the surface or create a decorative swirl. Arrange your granola in a neat line across one side, then follow with rows of fresh berries and chia seeds. Finish with a light drizzle of honey or nut butter if desired. Serve immediately while the base is still firm and cold.
- Cook Time: 5 minutes