Healthy Summer Smoothies

Given that I spent a chunk of my summer in India and was too busy eating just mangoes (let alone transforming them), being back in the States has at least shifted my attention to other fruits. Even though summer is officially gone, the last of the summer produce is still around (especially for those who had the sense to preserve their berries!). These two are super-healthy smoothies and are perfect for a nutritious breakfast that can successfully tide me over until lunch

Strawberry Basil Smoothie – Serves 1

  • 1 cup fresh strawberries, frozen and sliced
  • 4-5 basil leaves
  • 1/2 cup Greek yogurt, plain or strawberry flavored (I used Chobani Strawberry Flavored Greek Yogurt)
  • 1/2 cup skim milk
  • Pinch of ground black pepper (optional)

Mix all the ingredients in a blender. Add some honey or sugar if you like your smoothie to be sweet. I personally enjoy the lack of sugar and I like the tart kick that the basil provides. For those who are looking for more of a kick, try adding some black pepper! I know it sounds weird, but it turns out great, especially if you’re not looking for something particularly sweet.

Strawberry Basil Smoothie

Pineapple Banana Smoothie – Serves 2

  • 1 1/4 cup pineapple, cored and sliced
  • 1 1/2 bananas, chopped
  • 1/2 cup skim milk
  • ice cubes
  • 5-6 almonds

Mix all the ingredients in a blender. I used the almonds because they have a lot of nutritional value, but I imagine oats would also work great in a smoothie like this.

So what kind of smoothies do you like?


Blueberry-Pineapple Jello Dessert

Having made the blueberry muffins for breakfast on Christmas, the next day blueberry dish is going to be a blueberry-pineapple  jello dessert for the evening. I’ve found similar recipes that have been called ‘Blueberry Salad’ – let me just say there is nothing even remotely salad-ish or healthy about this recipe (This recipe has been adapted from one that I found on Don’t be worried, it’s not as unhealthy as that gummy bear salad with 14 cups of mayonnaise that is made on Christmas in How I Met Your Mother.

Overall, it does seem like more of a summer dessert given that it gelatinous.


  • 15 oz can blueberries dipped in light syrup (NOT the pie filling) – we used the blue Oregon brand can
  • 20 oz can crushed pineapple
  • 1 large pack raspberry jello
For the topping:
  • 8 oz cream cheese
  • 1 cup sour cream
  • 1/2 cup white sugar
  • 1/2 cup chopped walnuts


1. Drain the juice from the blueberry can into a container and add enough water to it to make 2 cups of liquid. Then heat the liquid so that it starts boiling.

2. In a different bowl, empty the raspberry jello. Add the boiling liquid to the jello, stirring slowly so that it dissolves properly. It is important to empty the boiling liquid over the jello, rather than put the jello into the liquid while it is on the gas because the latter will result in clumps getting stuck at the bottom of the liquid container.

3. Empty the blueberries and the pineapple into the jello. Move it to a pyrex dish and put into the refrigerator to chill. It should take around 4-5 hours to get set.

For the topping

Mix the cream cheese, sour cream and sugar. When it has been properly mixed, add the nuts as well. I just used a food processor to chop the walnuts, though you can most certainly do so with a knife as well, it’s just more time consuming. Put the topping on when the above mixture has been set. Serve chilled! Next time I’m going to make sure there is some leftover fruit to put on the topping 🙂

The jello and fruit mixture

With the topping on..would probably look amazing with blueberries on top