Banana Apricot Yoghurt Smoothie Recipe ~ 2 ways!
If you’re looking for ways to use up some ripe bananas before they go bad and aren’t wanting to bake banana bread, this might be the recipe for you! Smooth, creamy and delicious, this banana apricot and yoghurt smoothie is the perfect mid-afternoon pick-me-up. Especially when combined with our cute 140ml watermelon pouches! They are the perfect size for a snack for both children and adults, and so easy to pop into lunchboxes.
Did I mention that this recipe can also be made into the most amazing ice cream?! It totally can, and it tastes insanely good!
Here’s what you’ll need to make about 1200mls of smoothie mixture – yes, it makes a fair bit, but that’s a good thing, I promise.
Bananas, lemon juice, tinned or jarred apricots, yoghurt, ricotta and honey. I actually didn’t end up using the honey as I felt it was sweet enough without it. Could have had something to do with me not draining the apricots very well and some of the apricot juice getting into the mix but hey, you can’t waste that stuff! (I may have drunk some juice straight from the jar too, don’t tell anyone.)
Then it’s just a matter of popping everything into a food processor and blitzing it all until smooth. Enjoy it straight away, spoon four tablespoons into some 140ml pouches for later or pour into a container, seal and pop into the freezer for a delicious frozen dessert after dinner.
Whatever you do, give this one a try. Fresh and fruity with lots of yoghurty goodness. Yum!!
4 bananas, broken into chunks
1 tbsp lemon juice
1 x 425g can or jar of apricots, drained
500g vanilla yoghurt (or natural or whatever you prefer)
200g fresh ricotta
2 tbsp honey (optional)
Place everything into a food processor and blend until smooth and thick. Serve immediately, spoon into pouches for use within 2 days or pour into a container, seal and freeze until firm. You can also churn this mixture in an ice cream maker until frozen.