Banana Cantaloupe Smoothie
Most smoothies are just fruit juice and sugar. This one uses frozen fruit for a thick, creamy texture without a ton of ice, and almond butter for some protein and fat to keep you full. Freezing the fruit ahead of time is the most important step; warm smoothies are just sad.
Ingredients
- 2 cups frozen cantaloupe chunks 1-inch pieces
- 1 large ripe banana previously sliced and frozen
- 1 cup unsweetened almond milk
- 1/2 cup plain whole milk yogurt
- 2 tablespoons almond butter
- 1-2 tablespoons maple syrup to taste
- 1/4 teaspoon Diamond Crystal Kosher Salt
Instructions
- Add the frozen cantaloupe, frozen banana, almond milk, yogurt, almond butter, maple syrup and salt to a blender.
- Start blending on low speed, gradually increasing to high speed.
- Blend for 1-2 minutes until completely smooth and creamy, using the tamper if needed.
- Taste and add more maple syrup if desired, blending again briefly.
- Add a splash more almond milk if the smoothie is too thick.
- Pour into glasses and serve immediately.
Notes
Best consumed right away as smoothie will separate as it warms up.