Spring

Peaches & Cream Power Smoothie

August 15, 2019
Photo by Bobbi Lin
Author Notes

This smoothie benefits from peak produce, so get those sweet summer peaches lined up. And why dilute nature’s goodness with ice cubes when you can just freeze the milk in an ice cube tray the night before? The stone fruit flavor is further enhanced by the addition of rehydrated dried apricots, which you can prepare at the same time as the milk ice cubes. Greek yogurt, almond butter and flax seeds gives this a nutritional punch plus an extra boost of protein to keep you full. —Leslie Engel

  • Prep time 4 hours
  • Cook time 5 minutes
  • Serves 2
Ingredients
  • Milk Ice Cubes & Apricots
  • 1 cup milk
  • 4 dried apricots
  • Remaining Ingredients
  • 2 cups chopped ripe peaches (from 2 medium fruit)
  • 1/2 cup plain Greek yogurt
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon almond butter
  • 1 teaspoon flax seeds
  • small pinches kosher salt
In This Recipe
Directions
  1. Milk Ice Cubes & Apricots
  2. Using a liquid measuring cup, pour milk into an ice cube tray and freeze for 3-4 hours or overnight. Place apricots into a small bowl. Cover with warm water and let sit until soft, at least an hour or overnight.
  1. Remaining Ingredients
  2. Place all ingredients, including the milk ice cubes and softened apricots, in a blender and puree until smooth.

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