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Prep time
4 hours
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Cook time
5 minutes
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Serves
2
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
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Ingredients
- Milk Ice Cubes & Apricots
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1 cup
milk
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4
dried apricots
- Remaining Ingredients
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2 cups
chopped ripe peaches (from 2 medium fruit)
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1/2 cup
plain Greek yogurt
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1/4 teaspoon
vanilla extract
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1 teaspoon
almond butter
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1 teaspoon
flax seeds
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small pinches
kosher salt
Directions
- Milk Ice Cubes & Apricots
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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.
- Remaining Ingredients
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Place all ingredients, including the milk ice cubes and softened apricots, in a blender and puree until smooth.
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