10 Low Calorie Smoothies

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Strawberry and Spinach Smoothie

Strawberry and Spinach Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups fresh strawberries, hulled (about 600 g)
• 4 cups packed fresh baby spinach (about 120 g)
• 2 medium ripe bananas, sliced
• 2 cups plain yogurt (480 ml) — or plant-based yogurt
• 1 1/2 cups milk or unsweetened plant milk (360 ml), plus more if needed
• 2 tablespoons honey or maple syrup (adjust to taste)
• 1 tablespoon freshly squeezed lemon juice
• 1–2 cups ice cubes (240–480 ml)
• Optional: 2 tablespoons chia seeds or hemp seeds for topping

Instructions

1. 1. Prepare and measure everything: hull the strawberries, rinse and drain the spinach, peel and slice the bananas, and measure the yogurt, milk, sweetener, lemon juice and ice.
2. 2. Add ingredients to the blender in this order: strawberries, banana, spinach, yogurt, milk, lemon juice and honey. Add half the ice to start.
3. 3. Blend on medium-high until the mixture is smooth and no large pieces remain, about 45–60 seconds. Stop and scrape down the sides once if needed, then continue blending.
4. 4. Check texture and flavor. If the smoothie is too thick, add up to 1/4 cup (60 ml) milk at a time and blend again. If it’s too thin, add a few more ice cubes or a handful of frozen strawberries and blend until desired thickness.
5. 5. Taste and adjust sweetness or brightness: add up to 1 tablespoon more honey or a little more lemon juice, then blend briefly to combine.
6. 6. Divide the smoothie into 4 glasses, sprinkle optional chia or hemp seeds on top if using, and serve immediately.

2. Orange Smoothie

Orange Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large oranges (peeled and segmented, about 3 cups segments)
• 1 ripe banana (peeled)
• 2 cups (480 ml) plain yogurt or plain plant-based yogurt
• 1/2 cup (120 ml) freshly squeezed orange juice (optional, from 1 orange)
• 1 1/2 cups (about 12–15) ice cubes
• 2 tablespoons honey or maple syrup (adjust to taste)
• 1 teaspoon orange zest (from 1 orange)
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt
• Fresh mint sprigs or orange slices for garnish (optional)

Instructions

1. 1. Prepare and measure everything: peel and segment the oranges, zest one orange, peel the banana, and measure the yogurt, juice, sweetener and ice.
2. 2. Add ingredients to the blender: place the orange segments, banana, yogurt, orange juice (if using), honey or maple syrup, orange zest, vanilla (if using), and a pinch of salt into the blender. Top with the ice cubes.
3. 3. Blend until fully smooth: blend on high for 45–90 seconds, stopping to scrape down the sides once if needed, until there are no large pieces and the mixture is creamy and uniform.
4. 4. Check texture and flavor: taste a small spoonful. If it’s too thick, add 2–4 tablespoons of orange juice or water and blend briefly. If it needs more sweetness, add a little more honey or maple syrup and blend again.
5. 5. Portion and serve: divide the smoothie evenly into four glasses. Garnish with a sprinkle of orange zest, an orange slice, or a mint sprig if desired.
6. 6. Optional adjustments and storage: to serve colder, blend with more ice or chill glasses beforehand. Leftover smoothie can be kept covered in the fridge for up to 24 hours; shake or re-blend briefly before serving.

3. Apple Kiwi Smoothie

Apple Kiwi Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 medium apples (about 450 g), peeled, cored and chopped
• 4 ripe kiwis, peeled and chopped
• 240 ml (1 cup) plain yogurt (Greek or regular)
• 120 ml (1/2 cup) apple juice (or water)
• 1 tbsp honey or maple syrup (adjust to taste)
• 1/2 tsp fresh lemon juice
• 1 to 1 1/2 cups ice cubes (240–360 ml) or 1 cup frozen fruit
• Pinch ground cinnamon (optional)

Instructions

1. 1. Prepare and measure all ingredients: wash fruit, peel and core the apples, peel the kiwis, and measure yogurt, juice, honey and ice.
2. 2. (Optional – for a smoother, warmer or sweeter apple flavor) Place the chopped apples in a small saucepan with 2 tablespoons water. Cover and simmer over medium-low heat 6–8 minutes, stirring once, until the apples are tender. Remove from heat and let cool slightly.
3. 3. Add the apples (cooked or raw), chopped kiwis, yogurt, apple juice, lemon juice, honey, ice (or frozen fruit), and cinnamon (if using) to a blender.
4. 4. Blend on high until fully smooth, about 45–60 seconds. Stop once or twice to scrape down the sides and ensure even texture.
5. 5. Check consistency and flavor: if the smoothie is too thick, add a splash more apple juice or water and blend briefly; if too thin, add a few more ice cubes or a small amount of frozen fruit. Taste and add more honey or lemon juice if needed.
6. 6. Pour the smoothie into 4 glasses and serve immediately. Garnish with a kiwi slice or apple wedge if desired.

4. Raspberry Smoothie

Raspberry Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups (about 600 g) raspberries, fresh or frozen
• 2 ripe bananas, peeled and broken into chunks
• 2 cups (480 g) plain Greek yogurt (or plant-based yogurt)
• 1 cup (240 ml) milk or unsweetened almond milk
• 2 tablespoons (30 ml) honey or maple syrup, more to taste
• 1 tablespoon (15 ml) fresh lemon juice
• 1 teaspoon (5 ml) vanilla extract
• 1 to 1 1/2 cups (120–180 g) ice cubes (omit or reduce if using frozen raspberries)
• 2 tablespoons (20 g) chia seeds (optional)
• Fresh raspberries or mint leaves for garnish (optional)

Instructions

1. 1. Prepare and measure everything: rinse fresh raspberries and drain; peel and chunk the bananas; measure yogurt, milk, honey, lemon juice, vanilla, and ice.
2. 2. Add the raspberries, banana chunks, Greek yogurt, milk, honey, lemon juice, vanilla extract, and chia seeds (if using) to a high-speed blender.
3. 3. Add the ice cubes (if using). Secure the lid and blend on high until the mixture is completely smooth and creamy, about 45–60 seconds. Stop and scrape down the sides if needed, then blend again briefly.
4. 4. Check texture and sweetness: if the smoothie is too thick, add up to 1/2 cup (120 ml) more milk and blend briefly; if it’s too thin, add a few more ice cubes or a small handful of frozen raspberries and blend until thickened.
5. 5. Taste and adjust: add more honey or lemon juice a little at a time until the balance suits your preference, then blend briefly to combine.
6. 6. Divide the smoothie evenly among 4 glasses (each about 12 fl oz / 350 ml). Garnish with a few whole raspberries or a mint leaf if desired.
7. 7. Serve immediately for best texture. If storing, refrigerate in an airtight container and use within 24 hours; stir or re-blend briefly before serving.

5. Blueberry Coconut Smoothie

Blueberry Coconut Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups (about 480 g) frozen blueberries
• 2 ripe bananas, peeled
• 2 cups (480 ml) full‑fat coconut milk (from a can or carton)
• 1 cup (240 ml) coconut water (or plain water)
• 2 tablespoons maple syrup or honey (optional)
• 1 teaspoon vanilla extract
• 1/4 cup (25 g) unsweetened shredded coconut, plus extra for garnish
• 1 to 1 1/2 cups ice (omit if using fully frozen berries)
• Pinch of salt
• Fresh mint leaves for garnish (optional)

Instructions

1. 1. Prepare and measure all ingredients: peel the bananas, measure the liquids, and have the frozen blueberries and ice ready. If the berries are rock‑hard, let them sit 2–3 minutes to loosen slightly.
2. 2. Load the blender: pour in the coconut milk and coconut water first, then add the bananas, frozen blueberries, shredded coconut, maple syrup (if using), vanilla extract and a pinch of salt. Add ice if you want a thicker, colder texture.
3. 3. Blend until smooth: run the blender on high for 45–90 seconds, stopping once to scrape down the sides and blend again so there are no large pieces left.
4. 4. Adjust texture and sweetness: if the smoothie is too thick, add up to 1/2 cup more coconut water and blend briefly; if it’s too thin, add a few ice cubes or a small handful of frozen berries and reblend. Taste and add a little more sweetener if desired.
5. 5. Serve: divide the smoothie among four glasses, sprinkle with extra shredded coconut and add a mint leaf if using. Serve immediately.

6. Pear and Avocado Smoothie

Pear and Avocado Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium ripe pears (about 24 oz / 680 g), cored and cut into 1-inch pieces
• 2 medium ripe avocados, halved, pitted and flesh scooped (about 14 oz / 400 g)
• 1 1/2 cups plain yogurt or unsweetened plant-based yogurt (360 ml)
• 1 1/2 cups milk or plant-based milk (360 ml)
• 2 tablespoons honey or maple syrup (30 ml), or to taste
• 2 tablespoons fresh lemon juice (30 ml)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 to 2 cups ice cubes (240–480 ml), depending on desired thickness
• 1 teaspoon vanilla extract (optional)

Instructions

1. 1. Prepare and measure all ingredients. Peel (if desired), core and chop the pears. Halve and pit the avocados, then scoop the flesh into a bowl. Measure the yogurt, milk, sweetener, lemon juice, cinnamon and salt.
2. 2. Place the chopped pears in a medium saucepan and add enough water to come about 1/2 inch (1–2 cm) up the sides. Stir in 1 tablespoon of the lemon juice and the cinnamon. Bring to a gentle simmer over medium heat, then reduce the heat and cook uncovered for 8–12 minutes, stirring occasionally, until the pear pieces are tender and easily pierced with a fork (fully cooked through but not falling apart).
3. 3. Drain the pears and transfer them to a bowl to cool for 5 minutes. Stir in the remaining 1 tablespoon lemon juice to keep color bright; allow them to cool slightly before blending so the smoothie is not warmed by very hot fruit.
4. 4. Add the slightly cooled pears, avocado flesh, yogurt, milk, honey or maple syrup, vanilla (if using), and salt to a blender. Add 1 cup of ice to start. Blend on high until smooth and creamy, stopping to scrape down the sides as needed. If the texture is too thick, add more milk a few tablespoons at a time; if too thin, add the remaining ice and blend again.
5. 5. Taste and adjust seasoning: add more sweetener for sweetness, a squeeze of lemon if you want more brightness, or a pinch more salt to enhance flavors. Blend briefly to combine any adjustments.
6. 6. Divide the smoothie among 4 glasses and serve immediately. If desired, garnish each serving with a thin pear slice, a sprinkle of cinnamon, or a few mint leaves.

7. Pineapple Smoothie

Pineapple Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups fresh pineapple chunks (about 1 medium pineapple, peeled, cored, and cut)
• 2 ripe bananas, peeled and sliced
• 1 cup (240 ml) plain Greek yogurt
• 1 cup (240 ml) canned or carton coconut milk (light or regular)
• 1/2 cup (120 ml) pineapple juice or orange juice
• 2 tablespoons honey or maple syrup (adjust to taste)
• 1 cup ice cubes (more for thicker texture)
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt
• Fresh mint leaves for garnish (optional)

Instructions

1. 1. Prepare and measure all ingredients: peel and core the pineapple and cut into 1-inch chunks; slice the bananas; measure liquids, yogurt, and ice.
2. 2. Cook the pineapple: heat a medium nonstick skillet over medium heat. Add the pineapple chunks, 1 tablespoon water, and 1 tablespoon honey. Cook, stirring occasionally, until the pineapple is softened and starting to caramelize at the edges, about 6–8 minutes. Remove from heat and let cool to room temperature (about 10 minutes).
3. 3. Combine in blender: add the cooled cooked pineapple, sliced bananas, Greek yogurt, coconut milk, pineapple (or orange) juice, remaining honey (if desired), vanilla extract, and a pinch of salt to a blender. Add the ice cubes on top.
4. 4. Blend until smooth: secure the lid and blend on high until the mixture is creamy and uniform, about 45–90 seconds. Stop once or twice to scrape down the sides and ensure even blending.
5. 5. Adjust texture and sweetness: taste the smoothie. If it’s too thick, add up to 1/4 cup extra juice or coconut milk and blend briefly. If you prefer sweeter, add a little more honey and blend again.
6. 6. Serve: pour evenly into four glasses, garnish with fresh mint if using, and serve immediately.
7. 7. Optional make-ahead note: you can cook and chill the pineapple up to 24 hours ahead. Blend with the other ingredients just before serving for best texture.

8. Apple Pie Smoothie

Apple Pie Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium apples (about 700 g), peeled, cored and chopped
• 2 tablespoons unsalted butter or neutral oil (use coconut oil for dairy-free)
• 1/4 cup (60 ml) water
• 1 tablespoon lemon juice
• 1 cup (240 ml) milk or plant milk
• 1/2 cup (120 g) plain yogurt (or plant-based yogurt)
• 1/3 cup (80 ml) maple syrup or honey (adjust to taste)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 cup (45 g) rolled oats (optional, for body)
• 1 to 1 1/2 cups (120–180 g) ice cubes (adjust for thickness)
• Pinch of salt
• Optional garnish: a sprinkle of cinnamon or a few toasted oats

Instructions

1. 1. Prepare and measure: Peel, core and chop the apples. Measure the milk, yogurt, oats and spices. Have ice ready.
2. 2. Cook the apples: In a medium skillet over medium heat, melt the butter or warm the oil. Add the chopped apples, lemon juice and 1/4 cup water. Stir to coat.
3. 3. Simmer until tender: Reduce heat to medium-low and cook the apples, stirring occasionally, until they are soft and beginning to break down, about 8–10 minutes. If the pan becomes dry, add a splash more water. Remove from heat and let cool 5 minutes.
4. 4. Transfer to blender: Add the cooked apples and any juices to a blender along with the milk, yogurt, maple syrup (or honey), oats (if using), cinnamon, nutmeg, vanilla and a pinch of salt.
5. 5. Blend to smooth: Start the blender on low, then increase to high and blend until smooth and creamy. Stop and scrape down the sides if needed.
6. 6. Adjust texture and sweetness: Add ice a cup at a time and pulse until you reach the desired thickness. Taste and add a little more maple syrup or a splash of milk if you want it sweeter or thinner.
7. 7. Chill briefly if desired: For a colder, frothier drink, chill the blended smoothie in the refrigerator for 10–15 minutes or blend again with a few extra ice cubes.
8. 8. Serve: Divide the smoothie among four glasses. Garnish with a light dusting of cinnamon or a few toasted oats if using, and serve immediately.

9. Green Smoothie

Green Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 cups (packed) fresh baby spinach (about 8 oz / 225 g)
• 2 ripe bananas, peeled and halved
• 1 medium apple, cored and roughly chopped (leave skin on if preferred)
• 1 cup (150 g) frozen mango chunks
• 4 cups (960 ml) unsweetened almond milk or other milk of choice
• 1/2 cup (120 g) plain yogurt (dairy or plant-based) — optional for creaminess
• 2 tablespoons fresh lemon juice
• 1–2 tablespoons honey or maple syrup, optional, to taste
• 1 cup (240 ml) ice cubes (omit or reduce if using mostly frozen fruit)
• Pinch of fine salt

Instructions

1. 1. Prepare and measure all ingredients. Rinse the spinach and shake or pat dry. Peel and halve the bananas. Core and roughly chop the apple. Measure the milk, yogurt (if using), lemon juice, and sweetener. If your mango is very solid, let it sit 5 minutes to soften slightly.
2. 2. Load the blender: pour in the milk first (this helps the blades move), then add the spinach, banana, apple, frozen mango, yogurt (if using), lemon juice, sweetener, a pinch of salt, and ice.
3. 3. Blend on low for 10–15 seconds to combine, then increase to high and blend until the mixture is completely smooth and evenly textured, about 45–90 seconds depending on your blender. Stop and scrape down the sides with a spatula if needed, then blend again for a few seconds.
4. 4. Check the texture and flavor. To thin, add 2–4 tablespoons water or more milk and blend briefly. To thicken, add a few more ice cubes or a handful of frozen fruit and pulse. Add a little more honey or maple syrup if you want it sweeter.
5. 5. Divide the smoothie among four glasses and serve immediately. If not serving right away, store in an airtight container in the refrigerator for up to 24 hours and stir or shake before drinking.

10. Carrot and Orange Smoothie

Carrot and Orange Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 600 g carrots (about 6 medium), peeled and cut into 2–3 cm pieces
• 4 large oranges (about 600 mL / 2 1/2 cups juice), peeled and sectioned — reserve any juice released during peeling

Instructions

1. 1. Prepare and measure: wash, peel and chop the carrots; peel the oranges and separate into segments. Collect and reserve any juice that runs from the oranges while peeling.
2. 2. Cook the carrots until tender: place the chopped carrots in a steamer basket over simmering water or in a small pot with a splash of water, cover and steam/simmer until a fork goes through easily, about 10–15 minutes. Drain and let the carrots cool until warm or room temperature.
3. 3. Blend: add the cooked carrots and the orange segments to a blender. Pour in about half of the reserved orange juice to start.
4. 4. Process until smooth: blend on medium-high until fully pureed and smooth, stopping to scrape down the sides as needed. If the mixture is too thick, add more reserved orange juice a little at a time until you reach a pourable smoothie consistency.
5. 5. Taste and adjust: sample the smoothie and add a bit more orange juice if you prefer brighter citrus flavor or a thinner texture. Blend briefly to combine any additions.
6. 6. Serve: divide the smoothie into four glasses and serve immediately, or refrigerate until chilled before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.