Cranberry Smoothie

Cranberry Smoothie

5 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    1 h 10 m
MOTTSBELA
Recipe by  MOTTSBELA

“Cranberries add a fresh and fall-like flavor to this easy, almond milk-based smoothie.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Blend almond milk, banana, mixed berries, and cranberries in a blender until smooth; refrigerate until chilled, at least 1 hour.

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Reviews (5)

Rate This Recipe
lutzflcat
1

lutzflcat

The combination of raspberries, marionberries, and blueberries for the frozen mixed berries plus the cranberries was a little too tart for me, so I did add a light squeeze of honey. I couldn't taste the almond milk at all, and although this was an OK smoothie, I really missed the creaminess that yogurt brings. Next time, I will add some vanilla Greek yogurt, and I'm sure that will bring this up to a 5-star rating for my taste preference.

Julie
1

Julie

I tweaked this recipe. 1 C orange juice 1 C vanilla yogurt 1 C frozen cranberries 1 C frozen grapes 1 banana 3 baby carrots 1/2 C ice 1 t vanilla extract 1 T flaxseed meal (optional)

Blender Woman
0

Blender Woman

This was pretty and had a good base flavor. It was just a tad too tart for my taste with the cranberries. I found that with another cranberry smoothie too though. I did a mix of strawberry, blueberry, and raspberry. I blended them well with the almond milk first, to break down any of the raspberry seeds. I also had to use all frozen fruit as that is what I have. That avoided the refrigeration afterwards, anyway. I made a 1/2 recipe and tried it with the half of banana as suggested. I ended up adding the whole banana, which helped with the tartness. This was very healthy. ty Mottsbella

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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