Two-Berry Yogurt Shake
photo by appleydapply
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1 cup skim milk, cold
- 1⁄2 cup fresh strawberries, halved, mashed
- 1⁄3 cup fresh raspberry, mashed
- 1⁄3 cup plain low-fat yogurt
- 1 tablespoon sugar
- 1⁄2 teaspoon vanilla extract
directions
- Blend all ingredients in shake maker or blender until thick and frothy.
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Reviews
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Wonderful, wonderful! I followed this exactly, my berries of choice were blackberries and peaches. (I know, I know peaches aren't a berry) but nonetheless, the yogurt (fat free vanilla) went perfectly with the skim milk. No need to add sugar, but can understand if you wanted to. The vanilla extract really sends the whole ball home. Great! Thanks! Made for *Everyday is a Holiday* August 2009
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Delish with a capital D! I had this for breakfast and enjoyed it all the way to work. I used blueberries and raspberries cuz that 's what I have handy. The vanilla is the perfect finishing touch, and I will be sure to use that in ALL my shakes/smoothies from now on...it makes it taste complete. Good job, Kelly! *Gnome Tag June 2009*
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Although I have a well-functioning sweet tooth, I, too, left out the sugar here, especially since I used some fresh, fat-free vanilla yogurt! Also used frozen fruit to give a real chill to this VERY TASTY DRINK! Am most happy to add it to my list of keepers, & look forward to making it, as written, when I can get some fresh-&-tasty berries! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!