Berry Kefir Smoothie
Kefir makes a smoothie not only sharper but better than a yoghurt one: it carries a wider range of cultures and is thinner, so the drink is drunk rather than spooned. The sweetness comes from the banana — ripe, with brown speckles, it stands in for two spoons of sugar.
- Prep
- 5 min
- Total
- 5 min
- Servings
- 2
- Level
- Easy
- Per serving
- 190 kcal
Ingredients
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What to use instead
Drinking yoghurt or ryazhanka instead of kefir gives a sweeter, softer result. For a vegan version use coconut yoghurt with plant milk.
Makes: about 600 ml, 2 glasses
Shopping list
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Method
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Step 1: Kefir goes in first
Pour the kefir into the blender, then add the banana and berries. Liquid at the bottom gives the blades something to catch and everything starts turning at once.
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Step 2: Blend smooth
Forty to fifty seconds on medium. The frozen berries must break down completely or shards of ice block the straw.
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Step 3: Taste and adjust
Kefir varies in sharpness. A spoon of honey evens it out, but taste first — a ripe banana often does the job alone.
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Step 4: Stir in the chia
Fold the seeds in with a spoon rather than blending, and serve. After 10 minutes the chia swells and the smoothie turns noticeably thicker.
Tips & variations
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Tip
Frozen berries beat fresh here: they chill the drink without ice and make it thicker. No need to thaw them.
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Tip
Kefir at 2.5% fat gives the best balance. Fat-free makes it watery; 3.2% starts to feel like drinking yoghurt.
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Swap
Drinking yoghurt or ryazhanka instead of kefir gives a sweeter, softer result. For a vegan version use coconut yoghurt with plant milk.
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Storage
Drink it fresh. To take it with you, fill a bottle to the brim: with no air it holds together for about three hours.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 190 kcal | 380 kcal |
| Protein | 9 g | 18 g |
| Fat | 4 g | 8 g |
| Carbohydrates | 30 g | 60 g |
Approximate values calculated from standard ingredient data.
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