raspberry pineapple smoothie

Having recently had my tonsils out and the weather hitting a high of 77 degrees today here in New Jersey, it only made sense that today’s lunch should be some kind of fruit smoothie. I’ll be the first to say that having a tonsillectomy at 21 is not the ideal way to start off the summer, but things could be worse, so I have to make the best of it. Luckily, you get to read this on your own rather than hear me say it in my Elmo-style voice.

It’s been a tough week not being able to experiment with different recipes the way I would like to, but it has been interesting combining different fruits and greens to create just the right smoothie to help soothe my throat. I purposely tried to avoid ice cream and pudding the past few days in an effort to keep my body as healthy as possible while I recover. This smoothie is simple to make, nice to look at and very delicious—whether you just had your tonsils removed or not.

One thing I should mention is that the raspberry flavor is very present in this smoothie. I love raspberries’ bittersweet succulence, but others are not as fond of this slightly bitter taste. If you’re not a huge raspberry fan, cut the raspberry amount in half, or add a little bit of sugar to sweeten it up. Another option is to substitute raspberries for blackberries; I have not tried this (and am not sure how it would work), but blackberries are sweet and might make just as tasty of a treat.



1 c frozen pineapple

¼ c fresh raspberries

1 tbsp. nonfat plain Greek yogurt

1 tsp. honey

1 c water

Blend all ingredients together until smooth. Feel free to add a little more or less water, depending on how you prefer your smoothie’s thickness.


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