Almond Milk & Strawberry Smoothie

With the unseasonably warm weather last week, I was motivated to make some refreshing smoothies.  Of course, smoothies can be enjoyed any time of year.

Smoothies are a great way to incorporate more fruits and vegetables into your diet, as well as increase milk intake for that all important calcium.

Personally, I have experimented with a variety of ways to make smoothies, and I am not always happy with the results.  Don’t be fooled into thinking that all you need to do is throw a bunch of “stuff” in a blender and it will taste good.  Different ingredients will create different textures and flavors, some better than others.

I have discovered that I prefer using almond milk (vanilla flavored) in my smoothies.  I like the creamy texture it produces, without the fat and calories of whole milk.  Skim and lowfat milk seems to be more watery and I don’t find it as filling.

So here is a simple recipe for a healthy mid-day (or morning) treat.


2 cups Ice

1 cup Vanilla-flavored Almond Milk

1 cup Fresh Strawberries

Place in blender, in the above order.  First use *ice crucher* setting until the ice is broken down and blended through.  Then switch to *smoothie* setting for about 30 seconds.  Pour and serve!  Makes between 3-4 servings.

Nutrition Information:  (based on 8 oz. serving)  22 calories,  1 g Fat,   3.5 g Carbohydrates,  0.5 g Protein

About Kimberly Dawson, M.S.


  1. Hi Cindy,

    Yes you can refridgerate the leftovers for 1 day. Just re-mix before consuming. You can also freeze the remainder in individual containers and thaw, or place in popsicle containers and enjoy as a frozen dessert. You could also half the recipe.

    Hope this helps!

  2. Cindy Lobb says:

    According to this recipe it makes 3-4 servings… If you are the only one making and drinking the smoothie, what should you do with the remaining servings? I assume it would 'separate' so you couldn't just refrigerate it…


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