I have a thing for smoothies. Green smoothies, red smoothies, fruit smoothies, veggie smoothies — I pretty much like any smoothie made with fresh, whole ingredients.
This cherry ginger smoothie fits the bill, with an added benefit: It is fruity, belly-soothing goodness.
Since I sometimes have a finicky belly — I don’t respond well to high amounts of lactose, too much sugar, or most beef — I especially love treats that offer easily digestible nourishment. This cherry-ginger smoothie’s cool temperature, creamy yogurt, and hint of ginger are soothing to the belly and make for a satisfying breakfast.
This recipe calls for whole milk plain yogurt. Now, a word about full-fat yogurt. I love this stuff! First, being lactose-sensitive, I’ve found that whole milk yogurt doesn’t upset my stomach like fat-free yogurt does; that’s because full fat yogurt contains less lactose than low fat yogurt and milk.
Second, the fat makes the smoothie nice and filling. I typically have this smoothie for breakfast or a snack, so I need it to do more than taste delicious; it need to satiate. (And don’t fret about the fat — whole milk is actually associated with weight loss, possibly because it offers more satisfying calories than its lower fat counterpart.)
This smoothie will make enough for you and a friend, with a little left over. If you’re making a single serving, the recipe is a snap to halve. And it’s definitely a crowd pleaser — smoothies never last long in my house and this sweet/tart version is no exception!
For this smoothie, you’ll need:
- 2 cups of frozen cherries
- 2 cups of almond milk or other non-dairy milk
- 1 cup of whole milk yogurt
- 1 lemon
- 1-2 inch square of ginger root, depending on how strong you want the flavor
1. Place the frozen cherries at the bottom of the blender.
2. Add the yogurt and milk.
3. Cut the lemon in half and squeeze the juice into the blender, using a strainer or your hands to catch the seeds.
4. Grate the ginger into the blender.
5. Blend the mixture until it’s smooth.
6. Pour and enjoy!