Blueberry Yogurt Smoothie

Vegetarian
Gluten Free
Health score
6%
Blueberry Yogurt Smoothie
10 min.
2
131kcal

Suggestions


Start your day on a vibrant note with this luscious Blueberry Yogurt Smoothie, a delightful blend that is both nourishing and indulgent. Packed with the natural sweetness of blueberries and juicy pear halves in syrup, this smoothie is a fantastic way to incorporate fruits into your morning routine or brunch gatherings. With just a handful of ingredients and minimal prep time, you can whip up this refreshing drink in under 10 minutes!

What’s more, this recipe is not only vegetarian but also gluten-free, making it accessible for various dietary preferences. The star of the show is, of course, the blueberries, which are known for their rich antioxidant properties and delicious flavor. Combined with non-fat plain yogurt, the smoothie provides a creamy texture that feels indulgent without being heavy. For those who love a touch of sweetness, a tablespoon of maple syrup can elevate the flavor profile even further, catering to your personal taste.

Whether you enjoy it as a morning meal to kickstart your day, a brunch companion, or a simple afternoon refreshment, this Blueberry Yogurt Smoothie is sure to please. And if you’re looking for a fun twist, try pouring the mixture into ice pop molds for a delectable frozen treat that everyone will love! So grab your blender and get ready to enjoy a smoothie that’s as delicious as it is nutritious.

Ingredients

  • 0.5 cup blueberries 
  • 0.5 Can pear halves in heavy syrup (An 8.5 Ounce Can Has 4 Halves, So I Used 2 Halves)
  • cup non fat yogurt plain low fat (I Did Not Have Vanilla Yogurt In Hand, Which Was Specified In The Original Recipe)
  • Teaspoon vanilla essence plain (If Using Yogurt)

Equipment

  • blender

Directions

  1. Place 2 pear halves (with the syrup) and blueberries in a blender.Blend until smooth.
  2. Add the yogurt, vanilla essence to the blueberry mixture.Blend it again.Now you have a delicious blueberry smoothie. I also added a tablespoon of maple syrup.Alternatively you can pour this mixture in an ice pop mold. The mold which I have has marking until which the liquid has to be filled.Close the molds with the lids provided.Freeze until firm, 4 to 6 hours. I left it overnight.

Nutrition Facts

Calories131kcal
Protein19.37%
Fat11.42%
Carbs69.21%

Properties

Glycemic Index
38.38
Glycemic Load
1.8
Inflammation Score
-3
Nutrition Score
6.257826084676%

Flavonoids

Cyanidin
3.14mg
Petunidin
11.67mg
Delphinidin
13.11mg
Malvidin
25.01mg
Peonidin
7.51mg
Catechin
1.96mg
Epigallocatechin
0.25mg
Epicatechin
0.24mg
Luteolin
0.07mg
Kaempferol
0.61mg
Myricetin
0.48mg
Quercetin
2.84mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:131.12kcal
6.56%
Fat:1.65g
2.55%
Saturated Fat:1g
6.24%
Carbohydrates:22.56g
7.52%
Net Carbohydrates:21.67g
7.88%
Sugar:20.87g
23.19%
Cholesterol:6.13mg
2.04%
Sodium:81.4mg
3.54%
Alcohol:0.69g
100%
Alcohol %:0.54%
100%
Protein:6.32g
12.63%
Calcium:211.94mg
21.19%
Phosphorus:169.96mg
17%
Vitamin B2:0.26mg
15.49%
Vitamin B12:0.65µg
10.82%
Selenium:6.04µg
8.63%
Potassium:300.02mg
8.57%
Vitamin B5:0.72mg
7.23%
Zinc:1.08mg
7.19%
Vitamin K:7.27µg
6.93%
Manganese:0.13mg
6.7%
Vitamin C:4.58mg
5.55%
Magnesium:22.08mg
5.52%
Vitamin B1:0.07mg
4.36%
Folate:15.71µg
3.93%
Vitamin B6:0.08mg
3.75%
Fiber:0.9g
3.58%
Copper:0.04mg
1.93%
Vitamin E:0.24mg
1.57%
Vitamin B3:0.29mg
1.47%
Vitamin A:72.72IU
1.45%
Iron:0.19mg
1.07%