Fruit smoothies

Early childhood services

Making smoothies is a great way to use leftover fruit and milk at the end of the week.

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Glass filled with a red smoothie, with a green straw in it and a strawberry on the rim

V Vegetarian NF Nut free GF Gluten free EF Egg free Breakfast Snack

Ingredients

Milk - 600mL

Yoghurt - 300mL

Chopped fruit - 1 ½ cups

Milk - 2.5 litres

Yoghurt - 1.75 litres

Chopped fruit - 6 cups

Milk - 6 litres

Yoghurt - 3 litres

Chopped fruit - 15 cups

Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne. The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Method

Blend milk, yoghurt and chopped fruit in blender until smooth.
Pour and serve straight away.

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.

Each serve provides

Benefits	Serving size
Milk/alternatives (yoghurt)	1 ½ children’s serve
Fruit	½ children’s serve of fruit

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.