This peach raspberry smoothie leans into dessert vibes without getting complicated. Juicy peaches bring mellow sweetness, raspberries add a bright tangy finish, and banana, Greek yogurt, and almond butter make everything creamy and satisfying. It is thick, pretty, and easy enough for breakfast, snack time, or a warm afternoon treat.
Ingredients
- 1 cup frozen peach slices
- 3/4 cup raspberries, fresh or frozen
- 1/2 medium banana, preferably frozen
- 1/2 cup plain Greek yogurt
- 1 tablespoon almond butter
- 3/4 cup unsweetened almond milk, plus more as needed
- 1 teaspoon honey or maple syrup, optional
- 1/4 teaspoon vanilla extract, optional
- 1/2 cup ice, optional for extra thickness
How To Make It
1. Pour the almond milk into your blender first, then add the Greek yogurt and almond butter. Starting with liquid helps the blades move smoothly. 2. Add the peach slices, raspberries, banana, and ice if you want a frostier texture. 3. Blend on high for 30 to 45 seconds, or until the smoothie looks creamy and the berry specks are evenly blended in. 4. Check the thickness. Add a splash more almond milk for a thinner smoothie, or a few extra frozen peach slices for a thicker, spoonable blend. 5. Taste and add honey, maple syrup, or vanilla if you want a sweeter, more dessert-style flavor. 6. Pour into one large glass or two small glasses and enjoy right away while it is cold and fluffy.
Tips
- Use frozen peaches for the creamiest texture. They help the smoothie feel almost milkshake-like without needing extra ice.
- If your raspberries are very tart, the banana and optional honey balance the flavor nicely.
- For a stronger almond flavor, use 2 tablespoons of almond butter. For a lighter fruit-forward smoothie, keep it to 1 tablespoon.
- Any milk works here, including dairy milk, oat milk, or coconut milk. Start with 3/4 cup and add more only if needed.
- For a smoothie bowl, reduce the almond milk to 1/2 cup and top with granola, sliced peaches, raspberries, or coconut flakes.
- For a nut-free version, swap the almond butter for sunflower seed butter or leave it out.
Blend it up and enjoy every creamy, berry-bright sip!