Fruit smoothies
Making smoothies is a great way to use leftover fruit and milk at the end of the week.
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Vegetarian
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Nut free
GF
Gluten free
EF
Egg free
Breakfast
Snack
Ingredients
Serves
people
Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.
Method
- Blend milk, yoghurt and chopped fruit in blender until smooth.
- Pour and serve straight away.
Recipe tips
- Kids can help by threading pieces of fruit onto the paddle pop sticks.
- For a milk free option, serve with soy yoghurt, coconut milk yoghurt or rice milk custard instead of yoghurt.
- Try the following fruit ideas: bananas, strawberries, blueberries, canned peaches, frozen berries.
Each serve provides
Allergy information
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
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