In the past, my husband and I haven’t been big breakfast eaters but lately, fruit smoothies seem to be our morning ritual.  In the summer, our grocery store sells huge boxes (several quarts) of New Jersey blueberries which are the most plump and flavorful that I can buy.  I freeze the berries in 1 cup containers (actually vacuum packed) so that we can enjoy them year round.  More than one friend has commented on my use of freezer space, but hey, it’s my freezer!

 One of my previous turnoffs to smoothies was that they were created with ice cubes which made them either watery or like ice cubes.  My sister turned me on to using frozen fruit instead and the texture works great.

I’ve really become a fan of Stonyfield Farm Organic Yogurt for this recipe.  My favorite is their fat free French Vanilla but their other flavors with other types of frozen fruit are just as good, i.e., Strawberry Yogurt and frozen strawberries.

 And, no, I don’t usually drink it from a wine glass but it makes for a pretty picture!

Blueberry Smoothie

Serves 2

2 cups Stonyfield fat free French Vanilla Yogurt
2 Tbls. lemon juice
1 banana
1 cup frozen blueberries

Put the ingredients into a blender in the listed order.  (If you put the frozen fruit in first, it’s difficult to blend.)  Blend until smooth.  Enjoy!