Raspberry-Vanilla Smoothies

Raspberry-Vanilla Smoothies | www.floatingkitchen.net
  • Raspberry-Vanilla Smoothies
  • Raspberry-Vanilla Smoothies
Posted on February 1, 2014
Category: ,

I can’t believe a whole month of 2014 is already in the books. But I’m not complaining. Because a lot of great things have been happening around these parts since the start of the year. Most notably, I landed a new job cooking at a fantastic French restaurant here in Seattle, Boat Street Kitchen. And I can all ready tell it’s going to be a completely different experience from my job at the bakery. So I’m expecting to learn a lot of new cooking techniques, new recipes and probably gain at least 5 lbs (it IS a French restaurant after all!). And isn’t the name just great? Since I live on a floating home, I think this restaurant and I were just meant to be together!

So February. All I can think about during the month of February is Valentine’s day, which I then associate with the color pink and chocolate. Oh and I guess love is suppose to be factored into this equation somehow…

But let’s not worry about love today. That would be a very long and complicated blog post. Let’s start things off with something uncomplicated and pink in the form of these Raspberry-Vanilla Smoothies (chocolate will come later in the month…I promise).

To make sure this smoothie tasted strongly of raspberries, I added a small amount of raspberry preserves in addition to the fresh raspberries. This little trick definitely helped to kick things up a notch. I also wanted to keep this smoothie vegan, so I used coconut milk yogurt and almond milk. But you can certainly used whatever kind(s) of yogurt and milk (soy, cow, etc.) that work with your dietary preferences.



Raspberry-Vanilla Smoothies

Yield: Serves 2

Raspberry-Vanilla Smoothies


  • 2 cups fresh raspberries, plus extra for garnish
  • 1 peeled and frozen banana, cut into chunks
  • 2 tablespoons raspberry preserves
  • 6 ounces vanilla coconut milk yogurt
  • 1 1/2 cups vanilla almond milk
  • 1/4 tsp. vanilla extract
  • 6-8 ice cubes
  • Toasted coconut for garnish, if desired


  1. Add all of the ingredients (except for the garnishes) to your blender. Blend on high until smooth. Pour into glasses and top with reserved raspberries and toasted coconut, if desired. Enjoy immediately.


  • This sounds so yummy! Dessert for breakfast, my favourite 🙂 Thanks for sharing, lady!


    • Great minds think alike, Deryn!

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