Mixed Berry and Banana Yoghurt Smoothie with Orange
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Banana is blended smooth with honey and a pinch of salt, then frozen mixed berries, whole-milk yoghurt and orange juice are blended in until thick.
Always check the labels of the products you use.
Method
- 1
Blend the banana. Put the banana, honey and salt in the blender and blend for about 10 seconds until smooth. Doing this first means no banana lumps later.
- 2
Add the berries. Add the frozen berries, yoghurt and orange juice and blend for about 1 minute until completely smooth and thick, scraping down the sides once or twice. If the blender stalls, add 1-2 tbsp more orange juice.
- 3
Serve. Pour into the glasses straight away and top with a few fresh berries if you like.
Storage
Best drunk within 30 minutes; it separates on standing. Stir or re-blend briefly if needed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low fat: 1.4 g fat per 100 ml (limit ≤ 1.5 g)
- Low saturated fat: 0.7 g saturated fat per 100 ml, 8.8% of energy (limits ≤ 0.75 g and ≤ 10%)
- Low salt: 0.07 g salt per 100 ml (limit ≤ 0.3 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 302 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
12.1 g per serving
24.2 % of the 50 g daily maximum · 48.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- spatula
- 2 tall glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 224 kcal |
| Protein | 5.5 g |
| Carbohydrate | 45.6 g |
| of which sugars | 32.1 g |
| of which free sugars | 12.1 g |
| Fat | 4.1 g |
| of which saturates | 2.2 g |
| Fibre | 6.2 g |
| Salt | 0.22 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
