Save My blender was covered in pink splatters the morning I first experimented with frozen cherries and almond butter. I had been craving something bright and energizing, something that tasted like summer even though it was February. The tart-sweet explosion of cherry met the creamy richness of almonds, and suddenly breakfast felt like a small celebration. I made it three times that week, tweaking the sweetness and thickness until it felt just right. Now it's my go-to when I need something fast, filling, and satisfying without any fuss.
I started making this smoothie for my sister when she visited last spring. She's always rushing out the door, so I'd blend one up and hand it to her in a travel cup. She told me later that it became her favorite part of staying over, that little ritual of sipping something cold and fruity while we chatted before she left. It reminded me how food doesn't have to be complicated to feel special. Sometimes the simplest things, blended together with care, become the moments people remember.
Ingredients
- Frozen tart cherries: These bring a bright, tangy punch that balances the creaminess, and using them frozen means no ice needed and a thicker texture.
- Ripe banana: Acts as a natural sweetener and thickener, creating that smooth, milkshake-like body without any added sugar.
- Plain Greek yogurt: Adds creaminess and a protein boost, though plant-based yogurt works beautifully if you want to keep it dairy-free.
- Unsweetened almond milk: Thins the blend just enough to make it pourable while keeping the almond flavor consistent throughout.
- Almond butter: This is the secret ingredient that makes the smoothie feel rich and satisfying, adding healthy fats and depth.
- Pure maple syrup: Optional, but a little drizzle rounds out the tartness and ties all the flavors together beautifully.
Instructions
- Load the blender:
- Add the cherries, banana, yogurt, almond milk, almond butter, and maple syrup into your blender in that order so the liquids help the blades catch everything smoothly. This order prevents clumps and makes blending faster.
- Blend until smooth:
- Run the blender on high speed for about one minute, stopping to scrape down the sides if needed, until the mixture is velvety and no chunks remain. The color should be a gorgeous rosy pink.
- Taste and adjust:
- Give it a quick taste and add more maple syrup if you prefer it sweeter, blending again briefly to incorporate. Trust your palate here, everyone's sweetness preference is different.
- Serve immediately:
- Pour into two glasses and enjoy right away for the best texture and temperature. If you like, top with sliced almonds or a few whole cherries for a pretty finish.
Save One Saturday morning, I made a double batch and poured it into popsicle molds for my neighbor's kids. They came back an hour later asking if I had more of the pink popsicles, their faces sticky and delighted. It struck me then that this recipe isn't just a smoothie, it's a little burst of joy that works in so many forms. Whether you're sipping it before work or freezing it for a hot afternoon, it adapts to whatever you need.
Making It Your Own
I've swapped almond butter for cashew butter when I ran out, and the flavor shifted to something milder and slightly sweeter. Oat milk works beautifully if you want a creamier base, and a scoop of vanilla protein powder turns this into a post-workout treat. The beauty of this recipe is that it forgives substitutions and welcomes experimentation. Play with it until it feels like yours.
Storage and Prep Tips
I like to pre-portion the cherries and banana slices into small freezer bags on Sunday nights so I can grab one and blend it in seconds on busy mornings. The smoothie itself doesn't store well once blended, it separates and loses that fresh texture, so I always make it right before drinking. If you do need to save it, give it a vigorous shake or quick re-blend before enjoying. Freshness really makes the difference here.
Serving Suggestions
This smoothie pairs perfectly with a slice of whole grain toast or a handful of granola if you want a more filling breakfast. I've also served it in small glasses as a refreshing appetizer before brunch, and it always gets compliments. The vibrant color and bright flavor make it feel special without any extra effort.
- Top with a sprinkle of chia seeds or hemp hearts for added texture and nutrition.
- Serve alongside a warm muffin or breakfast bar for a balanced morning meal.
- Pour leftovers into ice cube trays and blend them later with a splash of milk for an instant smoothie.
Save This smoothie has become my little morning ritual, a way to start the day with something bright and nourishing. I hope it brings you the same quiet joy it's brought me, one sip at a time.
Recipe FAQs
- → Can I use fresh cherries instead of frozen?
Yes, but add ice cubes to achieve the desired thickness and chill. Frozen cherries provide natural cold and creaminess without diluting the smoothie with excessive ice.
- → How do I make this dairy-free?
Replace Greek yogurt with coconut yogurt, cashew cream, or silken tofu. Use any plant-based milk like oat, coconut, or soy milk instead of almond milk for a completely dairy-free version.
- → What sweetener alternatives work best?
Honey, agave nectar, coconut sugar, or dates blend smoothly into this smoothie. Start with one tablespoon and adjust to your taste preference. Ripe bananas add natural sweetness too.
- → Can I prepare this smoothie in advance?
For best results, blend and serve immediately. However, you can prep ingredients in freezer bags the night before, then blend in the morning. Blended smoothies separate and become watery if stored.
- → How can I boost the protein content?
Add one scoop of vanilla protein powder, Greek yogurt, or nut butter. A tablespoon of chia seeds or hemp seeds also increases protein while adding texture and nutritional value.
- → What nut-free alternatives can I use?
Substitute almond butter with sunflower seed butter or tahini. Use oat milk, coconut milk, or soy milk instead of almond milk for a completely nut-free smoothie.