I am completely smitten with the look of these little lavender-hued frozen smoothie cups and even more in love with their ease and convenience.
All ingredients assembled and goodness sealed into muffin sized cups, they sit in the freezer ready to go. All you have to do is pop two units in the blender, add a little extra liquid when you're ready to enjoy and presto: instant smoothie.
No cutting, chopping or measuring required. No running out to the grocery store (unfit for public viewing) to buy missing ingredients.
A great way to simplify your morning rush hour or enjoy as a snack any time of day. I leave the blender out on the counter and when my sons return home from school they have an easy, accessible and healthy snack that they can pull together in a minute. The boys also enjoy the smoothie cups before soccer and hockey practise - something light and nourishing - and I tend to use them after working out - an ideal way to rehydrate and take in easily digestible nutrients.
This recipe is completely adaptable to taste preferences, dietary requirements and seasonal availability of produce. There's no end to the combinations you can play around with and the fun you can have!
Vanilla Blueberry Almond Smoothie Cups ~ Ready to Go Morning Goodness
(recipe adapted from Alive Magazine)
- 2 cups fresh or frozen blueberries
- 1 + 1/2 cups hemp, brown rice, almond or other milk beverage of choice
- 1 cup plain Greek yogurt
- 1/3 cup raw almonds
- 2 tsp natural vanilla essence
- 2 Tbsp blackstrap molasses, pure maple syrup or honey
- 10 or so mint leaves
Makes 12 - 16 muffin cups
Place all ingredients in a blender and press go.
|Don't you just want to dive right in?|
Divide smoothie liquid among 12 (or more) muffin cups.
For unmoulding, you will find it much easier to use silicone muffin liners. Otherwise, you will likely have to run hot water along the back of the muffin tray, risking melting your creations.
|I got my muffin liners at Canadian Tire |
you should be able to find them at most hardware stores
(at a fraction of the price of kitchen stores)
Place muffin tray in the freezer for approximately 4 hours. Unmould smoothie cups, removing the silicone liners, and storing the cups in a freezer bag or other airtight container and returning them to the freezer.
When you're ready to make a smoothie, simply pop two frozen cups in the blender and add about 3/4 cup of milk, coconut water or other liquid of choice. Blend until desired consistency is achieved.
Depending on the power of your blender, you may find it easier to chop the cups up a bit before blending.