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Tall glass of pale orange peach smoothie topped with golden bee pollen granules beside sliced fresh peaches on marble

Bee Pollen Peach Smoothie with Banana and Greek Yogurt

A 5-minute smoothie of frozen peaches, banana, Greek yogurt, milk and bee pollen. Makes 2 glasses with about 15 g of protein each.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 glasses
Course: Beverage
Cuisine: Healthy Smoothie
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 300 g frozen peach slices (about 2 cups); unsweetened, not thawed
  • 1 ripe banana medium (about 100 g peeled); broken into chunks
  • 170 g plain Greek yogurt (3/4 cup); 2% or whole milk
  • 240 ml whole milk (1 cup); cold
  • 1 tbsp honey optional, plus more to taste
  • 1/2 tsp vanilla extract
  • 2 tsp bee pollen granules (about 6 g); 1 tsp blended, 1 tsp for topping

Method
 

  1. Pour the milk into a 1.5 L / 50 oz blender jug. Add the yogurt, honey, vanilla, banana chunks, frozen peach slices and 1 tsp of the bee pollen, in that order.
  2. Blend on low for 15 seconds, then on high for 45 to 60 seconds, until no peach flecks remain and the smoothie falls off a spoon in a slow ribbon. If the blades spin without pulling fruit down, stop, stir, and add 2 tbsp of milk. Taste and add a little more honey if the peaches were tart.
  3. Pour into two 400 ml / 14 oz glasses and sprinkle 1/2 tsp of bee pollen over each. Drink within 10 minutes, while it's thick and the granules are still crunchy.

Notes

  • Add liquid to the blender first so frozen peaches don't stall the blades.
  • Measure bee pollen with a level teaspoon, since extra turns the smoothie bitter.
  • Drink within 10 minutes for the best thickness and crunch on top.
  • Taste the peaches first, and add honey only if they're tart.