Strawberry Pineapple Buttermilk Smoothie

As the weather warms up, Patty Price finds herself turning to the blender first thing in the morning to whip up a fresh cooling smoothie for breakfast. 
By Patty Price

Last weekend it was so hot I made and served several batches of fruit smoothies to my guests that were cooling off in the pool.  I discovered that fresh fruit, buttermilk, a few ice cubes and a small amount of honey makes a tangy slightly sweet Summer drink.  Buttermilk is considered an old fashioned drink that we never see offered on menus or in homes these days.  I can remember my grandfather drinking buttermilk and thinking it didn’t look very good.  

Nowadays buttermilk adds a good tangy flavor to baked goods like breads, muffins, pancakes or scones which is where it’s most often used.  I find that buttermilk adds that same  flavor to a fruit smoothie as well as contributes a creamy base to the blended fruit in this refreshing drink.  There are several theories that buttermilk is good for the digestion and can actually help with weight loss.  Regardless of the theories  I like the idea of starting my days this summer with a  light refreshing Summertime drink fresh from my blender.  Feel free to vary the fresh fruit in your smoothie by using what you have on hand in the kitchen and like me, you may also find yourself keeping a container of buttermilk in the refrigerator this Summer.

Strawberry Pineapple Buttermilk Smoothie
 
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Refreshing drink to serve on a hot Summer day.
Author:
Recipe Type: non-alcoholic drink
Serves: 2-4
Ingredients
  • 1 cup chopped strawberries
  • 1 cup cubed fresh pineapple
  • 1 banana, sliced
  • 1 cup light buttermilk
  • 1 tablespoon honey
  • 4 ice cubes
  • Fresh mint for garnish
Instructions
  1. Place all the ingredients except mint in the blender and purée. Pour into 2 large or 4 small glasses, garnish with fresh mint and serve.
Patty Price

Patty Price

Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty's Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.

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