Green smoothies have a way of making people run the other way. For some, the color is a turnoff. For others, the mere idea of putting spinach or kale into a fruity drink just doesn’t appeal.
So when Stonyfield asked me recently to create a green smoothie including yogurt, I used a kiwi as my official green ingredient and offered spinach as an option. Truth be told, a cupful of baby spinach does little to change the flavor, and it actually changes the color of this smoothie from a pale yellow to a vibrant shade of green. But options are good, right?
My kids really enjoy Stonyfield’s Smooth & Creamy French vanilla yogurt, so I almost always have a quart-size container in the fridge. Because it is thinner than Greek yogurt, there is no need to add juice or milk in order to successfully blend the solid ingredients in this smoothie. If you don’t have the pineapple and kiwi on hand or simply want to vary the fruit, go for it. We especially like mango/peaches and strawberry versions. If you typically choose Greek yogurt for its high protein content, you’ll be happy to know that this “regular” variety of yogurt still offers a healthy 9 grams of protein per serving (18% of the recommended daily allowance).
Although the ingredients are quite different, I was inspired to create this smoothie after seeing a pretty picture of my friend Phoebe’s smoothie. In the recipe notes section, I have included an interesting and healthy bit of pineapple trivia, complements of Phoebe!
Yields 2 smoothies (approximately 12 ounces each).
- 1 cup Stonyfield Smooth & Creamy low-fat French vanilla yogurt
- 1 heaping cup chopped pineapple
- 1 large banana (or 2 small), peeled, frozen, and broken into several pieces
- 1 kiwi, peeled
- Optional: 1 cup fresh spinach; 1 cup ice cubes; extra fruit for garnish
Combine all ingredients in a blender; process until smooth.
Pour and enjoy!
- Quote from my friend Phoebe: “The core of a pineapple is especially rich in bromelain, an enzyme helpful in gut health and reducing swelling and inflammation (sinus and joint). Don’t discard the core. It is very fibrous but edible.” Because the core is so fibrous, blending into a smoothie is the perfect way to use it.
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Spring in a glass! We are all fans of smoothies in our house and when the boys come home to visit, it’s me that gets a smoothie made rather than making for them. xoxo
What a treat to have your boys making YOU the smoothies. I bet they are perfection in a glass, Beverley!
I have made smoothies with kiwi before, even leaving the fuzzy skin for fiber, it’s been quite a while since I have bought them, I need to put them on my grocery list.
That’s true, the skin is edible. I didn’t mention because so many people are skeptical at the thought of eating the fuzzy skin!
This sounds yummy! It’s funny Ann, Stonyfield is the yogurt I love best and buy most often. A doctor recommended it many years ago when my husband was in tne hospital with colitis. And i had heard about pineapple being a good source of bromelain, but was not aware of the core. I will save that from now on. Can’t wait to make a smoothie now.
Thank you, Mary Lou! The core tends to be rather fibrous so a smoothie is the ideal way to reap the benefits, and we do really enjoy this variety of yogurt. The flavor is great and, since it’s not as thick as Greek yogurt, there’s no need to add juice or other liquids. Enjoy!