American · Breakfast
Blueberry Lemon Greek Yogurt Smoothie
Blended blueberries, bright lemon, and Greek yogurt into a probiotic-rich low-FODMAP American breakfast smoothie.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
385Calories
22gProtein
11gFat
48gCarbs
28gSugar
8gFiber
95mgSodium
10mgChol
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Instructions
1
Prep
Zest both lemons and measure 2 tbsp juice. Gather 300g blueberries, 400g Greek yogurt, 500ml lactose-free milk, 30g chia seeds, 30g ground flaxseed, 1 tsp vanilla extract, and 8–10 ice cubes if using fresh blueberries.
2
Blend
Divide ingredients between two blenders or blend in two batches. For each batch, add 150g blueberries, 200g Greek yogurt, 250ml milk, 15g chia seeds, 15g ground flaxseed, lemon zest (divided between batches), 1 tbsp lemon juice, 0.5 tsp vanilla extract, and 4–5 ice cubes if using fresh blueberries. Blend on high speed 60–90 seconds until completely smooth and frothy with no visible seeds or berry chunks.
3
Finish and plate
Check consistency of each smoothie; add a splash more milk if too thick and blend 10 seconds more. Pour each into a tall glass and serve immediately while frothy and cold.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) fresh or frozen blueberries
- 400g (14.1 oz) lactose-free plain Greek yogurt
- 500ml (2 cups) lactose-free milk
- 30g (1.1 oz) chia seeds
- 30g (1.1 oz) ground flaxseed
- 2 medium lemons
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 8 ice cubes