It’s cherry season! Make this smoothie using fresh or frozen cherries for a refreshing late summer drink. Sweet cherries, tart lime, and creamy almond butter balance each other out perfectly, while spicy ginger adds a gut-friendly kick. Greek yogurt helps to thicken it up and add some protein. Cheers!
Ingredient highlight
Cherries! These little stone fruits are packed with vitamin C, fiber, and potassium. The deep red cherries are rich in anthocyanins – a potent antioxidant and anti-inflammatory phenol.
Servings 2
Prep Time 5 minutes Ingredients
- 1 cup (5 oz) fresh (pitted) or frozen cherries*
- 1 cup plain Greek yogurt
- ½ cup water
- 3 tbsp almond butter (or use ¼ cup toasted almonds)
- 1-2 tbsp lime juice**
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 1- inch knob ginger
- Pinch of salt
- *Frozen cherries can be very sweet. If you want a less sweet version, do half cherries half raspberries or you can stretch the smoothie by adding another ½ cup water and 1-2 tbsp more almond butter.
- **Start with 1 tbsp and add more if you want it more tart. I like the 2 tbsp, but Dean thinks it’s too tart, so you can decide what you prefer!
Instructions
- Add all ingredients to a high-speed blender and blend until smooth. Taste and add more lime, if you’d like!
- To thicken it more, add more almond butter. To thin it out, add more water (see recipe note).
Items you can prep ahead (optional)
- Make the smoothie.
Substitutions:
- You can use any berry or stone fruit in place of cherries.
- To make vegan, use a vegan yogurt or leave out the yogurt and add an extra tablespoon of almond butter and an extra ¼ cup water.
- To thick it up more, you can add more nut butter or a scoop of hemp seeds or rolled oats (raw or cooked).
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Leftovers + Repurposing:
- Drink it straight out of the fridge or let it come to room temp first. Make sure to give it a stir.
- Stir in some granola, chopped nuts, or cacao nibs for some crunch.
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