Cherry Smoothie Recipe

5 from 7 votes

This cherry smoothie recipe is thick, creamy, and naturally sweet. Made 6 ingredients including frozen cherries, banana, Greek yogurt and milk, this cherry fruit smoothie is an easy healthy breakfast or snack that's easy to make in 5 minutes.

Prep Time5

Total Time5

Course: beverage, Breakfast, Drinks, smoothie, Snack

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: Smoothies

Author: Laura

Cost: $5

Equipment

Ingredients

1 cup unsweetened almond milk
¼ cup Greek yogurt
1 ½ cups cherries pitted and frozen (10 oz)
1 banana frozen
½ teaspoon pure vanilla extract
1 Tablespoon honey

Optional add ins

1 scoop protein powder (vanilla or chocolate)
1 cup spinach
1 Tablespoon chia seeds
¼ tsp cinnamon

US Customary - Metric

Instructions

Put ingredients in the order listed in the container of a Vitamix, or another high-powered blender.
Secure the lid and blend, starting on low speed and increasing to high, for 50-60 seconds or until the mixture is smooth.
Pour into 4 glasses and enjoy.

Video

Notes

*Nutritional information calculated without add-ins.

Ingredient Substitutions

Almond milk. use your favorite milk - whole milk, 2%, coconut milk, etc.
Greek yogurt. use your favorite yogurt! I suggest full-fat for the best results. Vanilla or cherry flavored varieties are great choices too.
Frozen cherries. I recommend using frozen sweet cherries. Frozen tart cherries also work well if you prefer a slightly more tart smoothie. You can use fresh cherries that have been frozen or simply use fresh cherries and add some ice during blending for a thick cold smoothie.
Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn't watered down.
Vanilla extract. vanilla beans or paste work well too.
Honey. maple syrup is a good substitute for honey.

Store/Freeze

You can store leftover cherry smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Nutrition