Are you a smoothie lover? If you're here, reading this, there's a chance that you are, which is awesome! I love smoothies so very much, and until today, I usually resort back to making a berry-based smoothie. So, the majority of my smoothies always turn out a pretty, pin color. But, I wanted to change things up a bit, so last time I went to the grocery store, I browsed the frozen fruit to see what I could find. I was so happy to get a bit out of my comfort zone on this recipe, because it tastes delicious, and brings me back to the times I was in Hawaii and Florida! Hope you enjoy!
MAKES 2-3 SERVINGS
2 C. Frozen Pineapple Chunks
2 C. Frozen Peaches
2 C. Frozen Mango
1 1/2 C. Almond Coconut Milk
1 C. Pineapple Coconut Juice
1/2 - 1 C. Vanilla Lowfat Yogurt
1-2 Tbsp Agave Syrup
Top with edible flowers, like Violets.
1.) Blend all ingredients together, on low to medium setting or your Smoothie setting on your blender.
2.) Serve in cute glasses or a big, glass jar and enjoy! These smoothies keep me incredibly full for hours, which I just love.
3.) Top with edible flowers. I chose violets, which I grew in my very own Food Photography Garden! This is the first post I have utilized my garden for, and I will also post more photos soon!
