Banana and apricot smoothie

Banana and apricot smoothie


3 people made this

About this recipe: Milk shakes used to be dense in calories and low in nutrients. Today fruity smoothies have reinvented how we use the blender. ‘Shakes’ are now fresher and lighter, made with fruit and yoghurt, or fruit juice and milk, and bursting with nutrients.

Norma MacMillan

Serves: 4 

  • 2 large bananas, thickly sliced
  • 1 tin (about 400g) apricot halves in natural juice
  • 225g (8oz) plain low-fat bio yoghurt
  • 4 tsp chopped fresh mint
  • 1 tbsp honey
  • 250ml (8fl oz) orange juice
  • sprigs of fresh mint to garnish

Prep:10min  ›  Ready in:10min 

  1. Put the bananas, apricots and their juice, yoghurt, mint and honey into a food processor or blender, and blend to a smooth purée, scraping down the sides of the container once or twice. If you like your smoothies cold, add a few ice cubes to the mix. The blending will take longer as the blades pulverise the ice. Add the orange juice and blend briefly until mixed.
  2. Pour the smoothie into tall glasses and garnish with sprigs of mint. Serve immediately.

Some more ideas

Strawberry and banana smoothie: Instead of apricots use 225g (8oz) strawberries. Reserve 4 strawberries and blend the remainder with the bananas and yoghurt (there is no need to add honey or mint). Mix in apple juice in place of the orange juice. Stir in the grated zest and juice of 1 lime. Pour into glasses and garnish each one with a reserved strawberry skewered on a cocktail stick and placed across the top of the glass.
Peach and cinnamon smoothie: Blend 1 can (about 400g) peaches in natural juice with 1 tbsp caster sugar, ½ tsp ground cinnamon, and the bananas and yoghurt. Add skimmed milk in place of the orange juice. Sprinkle the top of each smoothie with a little extra cinnamon.

Health points

These drinks are completely additive-free, unlike many shop-bought versions.

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