With fresh berries only in season for a short time in most places, recipes that use frozen berries really help prolong the deliciousness. They’re also great for our kiddos with type 1: Berries have a low glycemic index and are packed with antioxidants, vitamins, and fiber. Plus, the protein that the Greek yogurt provides should help keep them feeling fuller longer and their blood sugar steadier. Coconut water lends yummy flavor without all the sugar of fruit juice. Trust me when I say this smoothie is very berry delicious!
- ¾ cup nonfat vanilla Greek yogurt
- 1 cup frozen strawberries
- ½ cup frozen blackberries
- ¼ cup frozen raspberries
- ¼ cup frozen blueberries
- 2 cups coconut water
How To Make It
- Spoon yogurt into an ice cube tray; freeze for 3 to 4 hours.
- Pop frozen yogurt cubes out of the ice cube tray and place into a quart-size plastic freezer bag along with berries. (Or, to make individual portions, divide the fruit and yogurt cubes evenly between five freezer bags.) Label the bag and store in the freezer.
- When ready to serve, pour the contents of the bag into a blender, add coconut water, and blend until smooth. (If using individual-portion bags, add only enough coconut water to reach desired thickness.)