Berry-Orange Yogurt Smoothie
Thick and a deep pink-purple, this smoothie balances tart cranberry and faintly sweet blueberry against the creamy tang of yogurt and a bright lift of orange juice. It’s the kind of drink you end up eating with a spoon rather than sipping: use frozen berries and the texture turns out almost like a light sorbet.
Pairing citrus juice with a cultured-dairy base is a familiar move in Scandinavian and Baltic breakfasts, where cranberries and blueberries grow wild and get put up for winter by freezing. The natural pectin in cranberries gives the drink body without any added thickeners.
Handy Tips
- Frozen berries make the smoothie colder and thicker, so you can skip the ice cubes and avoid watering down the flavor.
- Cranberries are fairly sharp, so add the honey gradually and taste as you go: too much sweetener will mute the berries’ tartness.
- Thick Greek yogurt gives a creamier base; drinking yogurt makes the smoothie thinner.
- You can swap the orange juice for tangerine juice, which is sweeter and less acidic.
Serve right after blending in tall glasses: berry smoothies separate quickly and lose their aerated texture. You can keep the blended mixture in the fridge for up to a day, giving it a quick re-blend before serving.
Part of International cuisine — 12 more recipes in the section.
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Ingredients
Instructions
Add the yogurt to a blender jar, then add the orange juice, honey (if using), and berries.
Blend until smooth.
Pour into glasses, add ice cubes, and serve right away.
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