A different take on a popular classic, you’ll appreciate these sweet fruits when mixed with the subtle banana and tang of the yogurt and lemon. This would make a wonderful weekend breakfast drink.
INGREDIENTS | SERVES 2
2 ripe bananas, peeled, chopped, and frozen ¼ cup blueberries
2 scoops Blueberry Peach Sherbet ½ cup plain Greek yogurt, reduced or nonfat A squeeze fresh lemon
½ cup crushed ice
Greek Yogurt
Greek yogurt is thicker and has more protein than what Americans know as “normal” yogurt. One reason for the richness is that Greek style yogurt is strained, removing much of the liquid, resulting in extra creaminess. You can also strain plain yogurt through a cheesecloth in the fridge overnight to thicken it to a Greek yogurt consistency.
DIRECTIONS
Place everything into a blender and blend until smooth. Divide into two tall glasses to serve.
