Prep 2 mins
Cook 0 mins
This recipe, before I tweaked it a little, was snatched from the Favorite Brand Name Recipes, May 2010 cookbooklet, Smoothies and Summer Drinks.
- 3 cups frozen raspberries
- 24 ounces lemon yogurt
- 1 1⁄2 cups low-fat milk (2% fat)
- 1 tablespoon pure vanilla extract
- Combine all the ingredients in a blender & process for about 30 seconds or until smooth.
- Pour into 2 glasses & enjoy!
I enjoyed this terrific smoothie, love raspberries and lemon. It was tailor made just for me. The smoothie was silky, smooth, creamy and full of flavor. I also added sugar (personal preference only). I really loved the tart and sweet flavors. I used frozen raspberries from my bushes, homemade vanilla and Meditarrean Greek Lemon Yogurt. The vanilla was a wonderful addition, thanks for sharing Syd.
Oh my this was fantastic! I've been on a smoothie kick lately so I was excited to try this recipe. I really loved it. It was really creamy and the perfect consistency. I made as directed except cut it in half to make 1. The yogurt was a light lemon chiffon flavor as I didn't see any straight up lemons in the light kind. The hint of vanilla was just the perfect touch. Thanks for posting!
This made 2 big yummy smoothies. We did add a little sugar to suit our tastes. My Dh says its like raspberry lemonade, but better.