Creamy Triple Berry Smoothie

To get that perfect lavender hue and thick consistency, you’ll need:

Frozen Mixed Berries: 1 ½ cups (a blend of blueberries, raspberries, and strawberries). Using frozen fruit is key for that frosty, thick texture.
Liquid Base: 1 cup milk of choice (Dairy, Almond, or Oat milk all work beautifully).
Creaminess Booster: ½ cup Greek yogurt (plain or vanilla). This adds the protein and the “body” seen in the photo.
Natural Sweetener: 1 tbsp honey or maple syrup (optional, depending on how tart the berries are).
Flavor Pop: ½ tsp vanilla extract.

Layer the Ingredients: Add the liquid (milk) to your blender first. Following with the yogurt and then the frozen fruit prevents the blades from getting stuck and ensures a smoother blend.
Blend: Start on a low speed to break up the frozen berries, then increase to high. Blend for about 45–60 seconds until you see no whole berry chunks remaining.
Check Consistency: * Too thick? Add a splash more milk.
- Too thin? Add a few more frozen berries or a couple of ice cubes.
Garnish: Pour into a tall glass. If you want to match the photo, drop a few fresh blueberries and raspberries around the base of the glass and use clear glass straws.

The “Bottle” Effect: In your image, there is a bottle in the background. If you’re meal-prepping, this smoothie stays fresh in the fridge for about 24 hours, though it may lose its “frosty” texture. Give it a good shake before drinking!
Nutritional Boost: You can easily hide a handful of baby spinach in this; the dark pigment of the blueberries will keep the color purple rather than turning it brown.
Avoid Seedy Texture: If the raspberry seeds bother you, you can blend the berries with the milk first and strain them through a fine-mesh sieve before adding the yogurt and blending again.