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one large plain glass filled with a smooth thick purple-pink berry banana yogurt smoothie on an ordinary kitchen table, without fruit garnish, straw, labels or surrounding ingredients
Andre Lewis

Berry Banana Yogurt Smoothie Packs

Freeze the yogurt in small dollops alongside the fruit before packing individual portions, so the blender gets several small frozen pieces instead of one hard lump. The finished smoothie is thick enough to feel substantial but still drinkable with the measured milk, and keeping each pack separate means you can blend one breakfast without measuring berries or scraping yogurt from a tub while you're already hungry.
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Prep Time 4 hours 15 minutes
Total Time 4 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 cups plain Greek yogurt
  • 3 medium ripe bananas peeled and sliced
  • 3 cups frozen mixed berries
  • 6 tbsp smooth peanut butter
  • 4 1/2 cups pasteurized whole milk kept refrigerated until blending

Method
 

  1. Line two sheet pans with parchment. Spoon yogurt into 24 small dollops and space banana slices beside them; freeze for 3 to 4 hours until solid.
  2. Divide frozen yogurt, banana and berries among six freezer bags, using four yogurt dollops and 1/2 cup berries in each. Flatten and seal, label with the date and freeze for up to 2 months for best quality.
  3. To make one serving, put 3/4 cup refrigerated milk and 1 tablespoon peanut butter in a blender. Add the entire contents of one frozen pack.
  4. Blend until completely smooth, stopping to scrape down as needed; let the ingredients stand in the blender for 3 to 5 minutes if the motor struggles, then blend again rather than forcing it.
  5. Pour into one large glass and drink promptly, or refrigerate at 40°F or below and use within 24 hours. Keep the milk and peanut butter separate from the freezer bags until blending.