Blueberry and Peach Smoothie with Flaxseeds
This Driscoll's blueberry peach smoothie recipe with low-fat milk and Greek yogurt is perfect for breakfast or on-the-go snack.
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Cooking tools:
- Blender
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Glass
Ingredients
- 3/4 Cup Driscoll's Blueberries
- 1/2 Cup almond milk or your favorite juice
- 1/2 Cup non-fat plain Greek yogurt
- 1 Tbsp. ground flaxseeds
- 2 Tablespoons honey
- 3 Ounces ice cubes (not needed if using frozen peaches)
- 1 small peach, roughly chopped, or 1/2 cup frozen peaches
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