Smoothie
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 Frozen banana
  • 1/2 Apple, peeled, cored and cut into chunks
  • 1-2 Tbsp. Water
  • 1 Cup Vanilla Greek yogurt
  • 1 Tbsp. Mini semi-sweet chocolate chips
  1. Set aside 6 fresh raspberries from package and freeze remaining raspberries overnight. 
     
    When ready to assemble, place frozen raspberries, banana, apple and 1 tablespoon water in a blender and blend on high speed until the mixture swirls easily inside the blender (use additional water if needed to get mixture to blend). 
     
    Pour 1/4 cup of mixture each into 2 separate 8-ounce glasses. Place glasses in freezer until the next step.
     
    Add 3 tablespoons yogurt to mixture in blender and blend on high speed until evenly blended. Remove glasses from freezer and pour 1/4 cup mixture into each glass and return to freezer until the next step.
     
     Add 3 tablespoons yogurt to mixture in blender and blend on high speed until evenly blended. Remove glasses from freezer and pour 1/4 cup mixture into each glass and return to freezer for 10 minutes (at this point the mixture needs to freeze up slightly so the layers don’t blend together).
     
     Add 1/4 cup yogurt to mixture in blender and blend on high speed until evenly blended. Evenly divide mixture between glasses in freezer and freeze again for 15 minutes.
     
     Top each glass off with even amount of remaining yogurt. Sprinkle with chocolate chips and top with remaining fresh raspberries. 
  2. Quick tip: To make blending quick and easy, work in stages starting with the softest ingredients first: the water and apple. Once those are flowing smoothly inside the blender, move on to blending in the frozen banana. Add the frozen raspberry last and blend again until the ingredients swirl easily inside the blender.
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