Berry Purple Smoothie

3 smoothies in cups with straws

Makes 4 servings


  • 20 ounces pineapple chunks
  • 2 cups blueberries, frozen
  • 1 1/2 cups cubed ice
  • 6 ounces lemon-flavored, nonfat yogurt


  1. In a blender, combine all ingredients and process until smooth.
  2. Serve immediately or cover and refrigerate until ready to serve.

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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