Raspberry Lemon Smoothie

Raspberry Lemon Smoothie

Tiina Dygert Hazelett 3

"This not-too-tart smoothie is a refreshing snack. The sour lemon and raspberries are tamed by adding honey as a sweetener. My girls love it!"


10 m {{adjustedServings}} servings 146 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Place the ice into a blender pitcher. Add the yogurt, lemon quarters, raspberries, and honey. Cover, and blend until the mixture is smooth, or to your desired consistency. Pour into chilled glasses to serve.


  • Cook's Note
  • We like using a whole lemon, however, if the pith (white covering-it's good for you!) bothers you, you could try substituting 1/4 cup lemon juice. You would be missing the part of the lemon that helps to make this smoothie thick, but some may prefer it that way. Using frozen raspberries produces a thicker smoothie.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 15 Ratings


I took Tiina's suggestion and quartered the lemon and squeezed the heck out of them to get all the juice I could out of them instead of throwing the whole quartered lemon into the blender. I did...

I am the submitter of this recipie. I have discovered since submiting it that the best way to go is to quarter your lemon (DON'T PEEL IT), and just squeeze everything you can out of each quarter...

This is Rachel, Maureen's daughter. I can't believe no one else has commented!!! My mother made it and I was quite surprised. It's got a mix of sweet and sour that complement each other amazing...