Watermelon Smoothie
This healthy watermelon smoothie recipe is light, refreshing, and perfect for sipping while you sit outside on warm, sunny days.
Servings 4
Calories 118kcal
Ingredients
- 3 cups watermelon
- 1 cup almond milk (or coconut milk or cow’s milk)
- 1/2 cup vanilla yogurt (I used vanilla Greek yogurt)
- 3 tbsp raw honey (or pure maple syrup)
- 8 fresh mint leaves (optional)
Instructions
- Cut watermelon into 1/2 inch cubes. Make sure there are no black seeds. The thin white seeds will blend, but the black ones will not.
- Place a sheet of waxed paper on a cookie sheet or in a pan. Spread out the cut watermelon and freeze for at least an hour.
- Combine frozen watermelon cubes, almond milk, vanilla yogurt, and honey in a blender or bullet blender. Add fresh mint if desired.
- Process on high or the smoothie setting until smooth.
- Pour into a glass and top with fresh watermelon and a few sprigs of fresh mint if desired.
Notes
This recipe makes two 8-ounce glasses of watermelon smoothie. You can halve the recipe for just one serving.
Nutrition
Serving: 2g | Calories: 118kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 206mg | Sugar: 24g | Vitamin A: 745IU | Vitamin C: 10.1mg | Calcium: 140mg | Iron: 0.5mg