Fruit soup, courtesy of the Oaks at Ojai
1 ½ cups mashed fresh fruits
Recommended: strawberries, peaches, melons, mango, papaya, blueberries in any combination—preferably fruit in season (mix and match!)
1 ½ cups low fat buttermilk
Combine in a blender and process to liquefy.
This recipe is super easy and super healthy. It’s technically called a fruit soup, but it’s similar to a fruit smoothie we make every morning anyway. And let me tell you, it’s a perfect start to your day!
If you use seasonal ripe fruit, no sweetener should be needed. We added some banana, the cornerstone of every great smoothie. I think we can afford the extra calories with this one! (there’s less than 50 in it)
Another suggestion for fresh fruit: use fresh or frozen mango, pineapple and banana and process in your food processor until creamy—delicious with a squeeze of lemon or lime combined with it. That way, no ice is necessary for blender traction.
We added some frozen strawberries, fresh blueberries and fresh raspberries. Then I added plain greek yogurt (I normally use vanilla for a sweeter smoothie) and 2% milk. Blend and serve…super easy.
Other suggestions that I have for this are to substitute real juice for the milk (I stick with 100% Juicy Juice) or add natural peanut butter for some extra protein and a more filling consistency. Also, any fruit combo will do for this but my favorites are strawberry banana peach, banana blueberry, strawberry banana pineapple, and the usual mixed berries.
The smoothie was, of course, delicious. Nice and creamy, filling and energizing.
We just wish we would have had some mint to garnish it with!