Red, White, and Blue Slushies
This Red, White, and Blue Slushie recipe is made with raspberries, blueberries, and Greek yogurt. A fun and healthy treat for 4th of July or Memorial Day!
Servings: 4
Ingredients
- 6 ounces (about 1 heaping cup) fresh blueberries (or frozen, defrosted)
- 6 ounces (about 1 heaping cup) fresh raspberries (or frozen, defrosted)
- 2 tablespoons granulated sugar , divided
- 1/4 cup whole milk , divided
- 3/4 cup vanilla Greek yogurt , divided
Instructions
- Place the blueberries, 1 tablespoon sugar, and 2 tablespoons milk in a blender. Process until smooth. Pour the puree 1/3 way up each glass (see note) and place in the freezer for about 35-40 minutes.
- Spoon 3 tablespoons of the yogurt in each glass, on top of the frozen blueberry mixture. Place back in the freezer for another 35-40 minutes.
- Place raspberries, 1 tablespoon sugar, and 2 tablespoons milk in a blender. Process until smooth. Finish the smoothies by pouring the raspberry puree over the frozen yogurt and freeze until just solid.
- Let defrost just slightly and eat with a spoon!
Notes
- Fresh or frozen (thawed) fruit can be used.
- Honey or agave nectar can replace the granulated sugar.
- Plain Greek yogurt can be swapped for the vanilla yogurt.
- I used 4, half pint (8-ounce) glass jars for this recipe.
- These can be made up to 2 days ahead of time. Keep frozen (covered, without garnishes) and thaw slightly before serving.
Nutrition
Calories: 113kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 155mg | Fiber: 4g | Sugar: 18g | Vitamin A: 62IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg