Why You’ll Love This Recipe

You’ll love this smoothie because it’s quick to make, naturally pink and beautiful, and packed with antioxidants and fiber from raspberries. The combination of frozen berries and creamy base gives it a thick, satisfying texture without needing ice. It’s also flexible—you can adjust the sweetness, swap bases, or add boost-ins like protein or greens.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Frozen raspberries
Milk or plant-based milk
Yogurt or protein powder (optional, for creaminess)
Banana (optional, for sweetness and texture)
Sweetener (honey, maple syrup, or none)
Optional add-ins: chia seeds, spinach, vanilla extract, lime juice

Directions

Add the liquid first
Start by pouring your milk (or plant-based milk) into the blender.
Add raspberries and creamy elements
Add the frozen raspberries, yogurt or protein powder (if using), and banana (if using).
Sweeten & flavor
Add your preferred sweetener to taste (start small) and any optional flavors like vanilla or a squeeze of lime juice.
Blend until smooth
Blend on low to start, then increase to high until everything is smooth and creamy. If it’s too thick, add a little more milk; if too thin, add a few more frozen raspberries or ice.
Serve immediately
Pour into a glass and enjoy right away for best texture and flavor.

Servings and timing

Yields: 1 to 2 servings (depending on portion)
Prep time: ~5 minutes
Total time: ~5 minutes

Variations

Green raspberry: Add a handful of spinach or kale—color changes, flavor doesn’t overpower.
Berry mix: Combine raspberries with strawberries, blueberries or blackberries.
Coconut base: Use coconut milk or coconut yogurt for a tropical twist.
Protein boost: Add whey or plant-based protein powder, nut butter, or chia seeds.
Citrus twist: Add a splash of lime or lemon juice to brighten the flavor.
No-banana version: Skip the banana and rely on yogurt or nut butter for creaminess.
Smoothie bowl: Use less liquid so it’s thicker and top with granola, nuts, or fruit.

Storage/Reheating

Storage: Store leftover smoothie in a sealed jar or container in the refrigerator for up to 24 hours. It may separate, so stir or re-blend before drinking.
Freezing: You can freeze in an ice cube tray and later blend cubes into smoothies. Freezing the full smoothie is not ideal for texture.
Serving after chilling: If it’s too thick after chilling, stir in a splash of milk before serving.

FAQs

Can I use fresh raspberries instead of frozen?

Yes — if using fresh, add a handful of ice cubes to chill and thicken the smoothie.

Do I need yogurt or protein powder?

No, they’re optional. The smoothie is fine without them; they just add creaminess and protein.

Can I make it ahead?

You can mix and refrigerate for a few hours, but blending fresh yields the best texture and flavor.

How do I prevent it from being too tart?

Balance with a banana or a little honey or maple syrup, and a splash of milk or creamy base.

Can I use other berries instead of raspberries?

Absolutely—strawberries, blueberries, or mixed berries all work well.

Is this smoothie filling?

It depends on additions: with yogurt, protein powder, or banana, it can make a satisfying snack or light meal.

Can I add vegetables?

Yes — spinach or kale are mild and blend well without overwhelming flavor.

What blender is best?

A blender capable of handling frozen fruits (strong blades, variable speeds) will give the smoothest result.

Can I add seeds like chia or flax?

Yes. Add 1–2 tablespoons of chia or ground flax for extra fiber and Omega-3s. They may thicken the texture over time, so drink sooner.

How to fix if it’s too thin?

Add more frozen raspberries or ice and re-blend to thicken it.

Conclusion

This raspberry smoothie is a fast, delicious way to enjoy berries in a creamy, drinkable form. With minimal ingredients and endless customization options, it’s a go-to for breakfast, snack, or anytime refreshment. Try the basic version first, then tinker with add-ins to make it your perfect blend.

Raspberry Smoothie

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This Raspberry Smoothie is a quick, vibrant, and refreshing blend of frozen raspberries, milk, and yogurt (or plant-based alternatives). Naturally sweet, creamy, and packed with antioxidants, it’s perfect for breakfast or a light, energizing snack.

Author: Laura
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1–2 servings
Category: Beverage, Breakfast, Snack
Method: Blended
Cuisine: American

Ingredients

1 cup frozen raspberries
3/4 cup milk or plant-based milk (almond, oat, soy, etc.)
1/4 cup yogurt or 1 scoop protein powder (optional)
1/2 banana (optional, for creaminess)
1–2 tsp honey or maple syrup (optional, to taste)
Optional add-ins: 1 tbsp chia seeds, handful of spinach, 1/2 tsp vanilla extract, or a splash of lime juice

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Instructions

Pour milk (or plant-based milk) into your blender first.
Add frozen raspberries, yogurt or protein powder (if using), and banana (if using).
Add sweetener and optional flavorings like vanilla extract or lime juice.
Blend until smooth and creamy. Adjust thickness by adding more milk or raspberries as needed.
Pour into a glass and enjoy immediately for the freshest texture.

Notes

Use frozen raspberries for a naturally thick, cold texture without needing ice.
Adjust sweetness to taste depending on how tart your raspberries are.
For extra protein, add nut butter or a scoop of protein powder.
Make a smoothie bowl version by using less liquid and topping with granola, nuts, or fruit.
Best enjoyed fresh, but can be stored up to 24 hours in the fridge.

Nutrition

Serving Size: 1 glass (about 300ml)
Calories: 180
Sugar: 15g
Sodium: 60mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 7g
Cholesterol: 5mg