An unexpected yet tasty combo: raspberries and baby kale. So good blended with Silk Unsweetened Vanilla Almond milk and Silk vanilla yogurt that you think you’re drinking raspberry vanilla ice cream instead of smoothie mixed with kale. It was the perfect MCAT study break, as well as a delicious treat for a mid-80s day in Ithaca yesterday. By using already frozen fruit, there’s no added pressure to use the fruit not when it’s ripe, but when you want and need to. The frozen raspberries and bananas add an icy consistency without throwing in ice cubes ( which are a pain to blend). Trust me — you’ll have no idea there’s kale in this!
Ingredients (makes 1 smoothie).
- Half frozen banana
- 1/2 c frozen raspberries
- Handful of baby kale
- 1/2 c Silk Unsweetened Vanilla Almond Milk
- 1 serving of individual Silk vanilla yogurt
Directions.
- Place all ingredients in blender. I added a conservative amount of almond milk and continued adding based on desired thickness.
- Blend ingredients together until smooth. Because the fruit starts as frozen, be patient! This may take some extra time, but the icy consistency is quite worth it.
- Now, just sip and enjoy!
Tip: I don’t like really ripe bananas. I’m not sure what it is, but I love bananas, when they’re still barely green. I usually have them on hand for cereal, banana cookies or the Banana Oat Pancakes. I’ve started freezing ripe bananas in a zip lock to use as a base for smoothies or to blend with almond milk and cinnamon for a quick dessert. Instead of tossing overly ripe bananas, just freeze them!
Eat Drink Savor Repeat 
Love the cupcake decor! Great idea to freeze too-ripe bananas! Who wants to make banana bread?!
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