PB & J Smoothie
The perfect PB & J flavor in smoothie form. You can’t taste the banana but it adds oomph, creaminess, and great sweetness to the smoothie. Canilla Greek yogurt also adds thickness and creaminess. The smoothie gets its jelly flavor from berries rather than actual jelly. And of course don’t be skimpy on the peanut butter.
Although this sounds like a total rookie smoothie-making admission, I have never been able to get the perfect PB & J flavor I’ve always wanted in a PB & J smoothie until now. Either the peanut butter overpowered the jelly flavor completely. Or the berry combinations I was using to achieve the jelly flavor weren’t right, usually too tart, and sour berries in a smoothie are the worst. I’ve even tried adding actual jelly but it got lost since peanut butter is such a dominating flavor. The smoothie gets its jelly flavor from berries rather than actual jelly. My solutions to perfecting this smoothie include using a very ripe banana. You can’t taste the banana but it adds oomph, creaminess, and great sweetness to the smoothie. And use vanilla Greek yogurt which also adds thickness and creaminess. And of course don’t be skimpy on the peanut butter. This is what I call the perfect peanut butter and jelly smoothie.
Ingredients:
- one medium ripe banana, frozen into chunks if possible
- one 6-ounce container vanilla Greek yogurt (I use Trader Joe’s 0% Fat Vanilla Bean Greek Yogurt)
- about 2/3 cup frozen berries, i.e. raspberries, strawberries, blueberries, blackberries, or similar (I use Trader Joe’s Berry Medley)
- heaping 1/3 cup creamy peanut butter
- about 1/2 cup milk, plus more as necessary for consistency and texture (I use unsweetened cashewmilk)
- ice cubes if necessary, to taste (I don’t need them because my fruit is frozen)
- optional sweetener to taste, i.e. Splenda, granulated sugar, stevia, honey, agave, etc.