Ever since I was a child, I have enjoyed the combination of fruit and yoghurt. To this day, that is still my preferred flavour when it comes to desserts in all forms. And that is why I love smoothies so much.
Such a marvellous summer treat, healthy and wholesome. The perfect blend of natural sweetness and the pleasant tanginess that yoghurt brings. I rarely add sweeteners to my smoothies, simply because I love desserts slightly on the tarter side, but any kind of liquid sweetener is more than welcome, of course.
I love my smoothies thick, almost like ice cream, and this one is just like that. However, depending on the thickness of your vegan yoghurt, as well as your personal preference, you can add a splash or two of cold milk, either soy or oat milk, to thin it down slightly.
Ingredients
200 grams apricots
150 grams apples
100 grams raspberries, frozen
¼ teaspoon vanilla bean paste
500 grams vegan vanilla yoghurt
5-6 ice cubes, optional
splash of cold soy or oat milk, optional
Preparation
Remove the stones from the apricots, peel the apples, and dice everything into smaller pieces. Add the fruit pieces to a blender or a larger smoothie maker, along with the raspberries and the ice cubes, if using, and blend on the highest setting until completely pureed. Gently scrape down the sides, add in the vanilla and vegan yoghurt, and blend again, until fully combined.
Check the consistency of the smoothie, add a splash of cold soy or oat milk, if desired, and blend until completely smooth. Either serve immediately or let the smoothie batter freeze for about 30 minutes, and blend again, for a more of an ice cream consistency. Yields 4 rich servings.
Author's note: I find this smoothie perfectly sweet all on its own, but if you prefer really sweet smoothies, feel free to add some agave or maple syrup.
