Posted: June 6, 2020 in Uncategorized

The great thing about this dessert is that it’s incredibly easy to make, takes only minutes, and uses only healthy ingredients. It has become my daughter’s go-to snack, beating ice cream–which really says something. And interestingly enough, I use the same exact ingredients when I make a smoothie. There are only two differences: I use less liquid and I use the freezer for this dessert…because the secret is to freeze the fruit before making it.

When it comes to berries, especially strawberries, I always go organic because they spray a ton of pesticides on them, which you can’t wash off. In fact, strawberries are on the notorious Environmental Working Group’s  “Dirty Dozen” list every year. Google it to see what other produce you might want to go strictly organic with.

We love dairy at my house, but we always go organic, and grass-fed when possible. You can substitute your favorite non-dairy milk to make this vegan.





2 ripe frozen bananas
Frozen organic blueberries, strawberries or raspberries
1/4 cup organic grass-fed whole milk
Splash of SoBe Water (or Bai or similar fruit enhanced water…optional)


I use the smaller compartment in my food processor for this treat. I don’t use a blender because it goes too far and liquefies everything.

Break the frozen bananas into pieces and drop them in the processor along with the fruit. (The green tops of strawberries are totally edible and add flavor. Don’t be afraid of them!)


Add the milk and SoBe Water. Don’t add too much…you can always add more later.



Process the fruit and keep an eye on it. As soon as the chunks fade and you get a smooth consistency, turn the processor off…you’re done!




Enjoy it immediately!


A great treat anytime of day! My daughter has it for breakfast!


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