I will admit, I was a little put off by the green smoothie color at first. These days, I feel like there is something missing if I dare leave out the spinach from any of my smoothie creations. The days after Christmas left me with some fresh and frozen cranberries on hand. I couldn’t let them go to waste, so I decided to add an antioxidant boost to my afternoon smoothies with tart, fresh cranberries. While I use this recipe as an afternoon snack, it could also be used as an easy, grab and go breakfast too.
Ingredients for a Vanilla Cranberry Almond Green Smoothie
1 c. Vanilla Almond Milk
½ Large Ripe Banana, broken into pieces and frozen, if desired
½ c. Fresh Cranberries
1 c. or a handful of Fresh Spinach Leaves
¼ c. Vanilla Flavored Greek Yogurt
½ tsp. Vanilla Extract
Stevia or other all natural sweetener to taste
Instructions for Vanilla Cranberry Almond Green Smoothie
Blend ingredients. In a blender, toss in the banana, cranberries, spinach, yogurt, almond milk and green yogurt. Blend until smooth. I like to blend this smoothie a little longer than most to ensure that the cranberries (and their skins) break down completely. I also prefer the taste and texture of this smoothie when I use frozen banana chunks in the ingredients.
Sweeten and serve. Cranberries are tart—and even a little bitter. If you use overly ripe bananas in this smoothie, you may find that you need less sweetener. Just sweeten to taste with an all-natural sweetener. This is really a matter of taste. I use at least a teaspoon of Stevia in my smoothie—but, my husband prefers it with no sweetener at all. Sweeten and serve while still chilled.