So I have been making these delicious smoothies lately and couldn’t figure out if I could justify sharing the recipe on a food storage blog. The other day when I ran out of milk it dawned on me I could try some of my powdered milk in it instead. Well, I did it! It was delicious, so now I can officially share the recipe on a food storage blog (not to mention all the other ingredients are frozen, so they can count as food storage if you have a big freezer).
Fruit and Yogurt Smoothies
Serving Size: 2 large glasses
Prep Time: 5 minutes (if you make a bunch of baggies ahead of time)
Ingredients (if you skip the sugar, they’re actually REALLY healthy):
- 3/4 cup of frozen strawberries
- 1/2 cup of frozen blueberries
- 1/2 cup of frozen peaches or rasberries
- 1 cup of powdered milk prepared
- 5 ice cubes of fat-free strawberry yogurt (or any other kind)
- Some sugar if you think it needs it (I try not to)
*instead of water for the liquid part of the milk, you can use juice for the flavor, and the powder to make it creamy!
- Pour milk into blender
- Add fruit, blend
- Add yogurt cubes, blend
- Add sugar, blend
- Eat with a spoon, or drink with a straw
Directions to prepare a bunch of smoothies for the go ahead of time:
- Buy a 8-10 ziploc baggies
- Buy bags of your favorite frozen fruits (I did 2 strawberry, 1 peach, 1 blueberry)
- Divide up your fruit into the baggies
- Divide a large container of yogurt into ice cube containers and freeze
- Once frozen place 5 yogurt cubes into each ziploc bag
- Put bags into the freezer and use them up as you wish, all you’ll need to add is the milk and sugar.
SO – ASK YOURSELF DO I HAVE DRY MILK IN MY FOOD STORAGE?:
Click here to get your box today – because let’s be honest if you’re anything like me, you’ll forget next time you are at the store. As we discovered when we interviewed Crystal, the author of I Can’t Believe It’s Food Storage … powdered milk is a GREAT food storage item to start using in your everyday cooking.
-Jodi Weiss Schroeder