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Fruit and Yogurt Smoothie Bags

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Fruit and Yogurt Smoothie Bags

Lisa
The Cook
4 Servings
4 Ingredients
25 Comments

Strawberry- Banana? Blueberry -Peach? Whatever your favorite fruit smoothie combination, this recipe will soon become yet another freezer staple from OAMM!

4 Servings
4 Ingredients
25 Comments

Ingredients

  • 1 cup Yogurt, Vanilla
  • 6 cups Whole Strawberries, Frozen
  • ½ cups Orange Juice Concentrate, Frozen
Serving Day Ingredients
  • 1 cup Milk

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

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25 Comments

Join the discussion
    1. I have found that using a small paring knife, run it around the edge of the muffin tin and they pop right out. You don’t want them to thaw out too much, because then they will lose their “hockey puck” shape. Good luck!

    2. You can also use ice cube trays instead of muffin tins. Just test your trays to see how much each cube holds. Mine is 1/8 c. per cube so I’d need 2 cubes per baggie.

    3. Right now I am trying it in the muffin pans but put plastic wrap over the cups and spooned the yogurt in. They are almost frozen. We will see how it goes. I just didn’t want to scratch up my new muffin pan :).

  1. I used to use this recipe all the time for myself:
    1/2 C frozen fruit
    1/2 C yogurt (frozen)
    1/2 C milk
    1/2 C any juice (not concentrate)I would freeze the yogurt right in the cup it came in and then dump it in a bag with the frozen fruit. When ready to eat, I blend with the milk and whatever juice I had on hand. It usually ended up as strawberry/banana 😀 mmmmmmm
    VERY similar recipe…but easier for me to remember 😉

  2. And for those that want sweeter smoothies, naturally – frozen grapes are PERFECT! Used it this morning with frozen strawberries, fresh blueberries, frozen spinach, plain yogurt and ground flax. 🙂 I actually added about 1T of raw honey and I was afraid it wouldn’t be sweet enough, so I added a few drops of vanilla stevia and 1T of real maple syrup. It didn’t need the honey or maple syrup…but it was VERY tasty anyway. 🙂 And I just thinned it with a splash of water.

  3. Just out of curiosity, what is the advantage of freezing the yogurt first instead of just pouring it into the bag with the other ingredients and freezing it that way (since it all gets thawed first before blending). Thanks for the reply!

    1. Laurie – I am sure you could do it without freezing it before hand…this is just a little easier/less messy on the prep end I think.

  4. I usually make the smoothies in the blender and then freeze individual bags already done. I take it out when I get in the shower, and by the time I go to work, they are ready to squeeze into a cup and go. No need to use the blender in the morning when I’m in a hurry and no cleaningit out every time I want a smoothie…

    1. That is a great idea! I leave for work before everyone else gets up and never want to use the blender because we have a small house and it is LOUD. Thank you for sharing!!

      1. Melissa, I asked for an immersion blender for Christmas, and have found it to be wonderful for the quick smoothie (and MANY other things). It is much quieter than the blender, and even came with it’s own little container to make the smoothies in. I think it does a better job getting it all smooth as well!

      1. thanks! i didn’t add the browser thing because hubby freaks on stuff like that but i figured out from the second link how to get it pinned to my recipes board. you’re right, i only knew to look for the pin on your site! ‘night!

  5. Add tofu to the mixture. No added taste! Extra protein!! I add “toad food” to oatmeal and spaghetti sauce when I don’t add meat. When I first started adding the tofu, my family complained. However, when I told them I had been adding it to the oatmeal for weeks they started complaining when I DIDN’T add it. Who knew.

    1. How much tofu did you add? I am not very familiar with using tofu, but could definitely use some extra protien and this sounds like a great way to do that without the family knowing it’s in there. Thanks!

  6. Tricia…I am on to something…I found the answer to my smoothie question right here. I never thought of using the muffin cups. This is great!

  7. I love this idea! I had several small “cutie” oranges about to go bad, so I peeled them and put in the blender with a large can of pineapple chunks with the juice. After the fruits puréed, I froze in ice cube trays – filling cubes as full as possible. I put those in one bag & yogurt pucks in another, pulling out what I need when I’m ready for it. I have found 6 cubes + one yogurt puck + milk & a little honey = YUM! If I have a ripe banana, I add that too. Thanks for the great idea!

  8. I made these tonight! 🙂 I used my mini muffin pan…to get the “hockey puck” yogurts out I filled a cookie sheet with lukewarm water then put the muffin pan straight from the freeze on the sheet. It melted them just enough to let go of the muffin pan walls and popped right now!! Can’t wait to make all my smoothies. 🙂 Thanks for posting this

  9. I did some tweaking to this recipe to gear it towards the nutrition and simplicity I’m looking for.

    I added Spinach and Banana, adjusted the proportions to be able to fit everything in a 16oz mason jar too.

    Word to the wise – I would use ice cube trays for the yogurt, and would freeze them overnight. Flash freezing isn’t quite enough to get that “puck”-like hardness you’re looking for

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