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Peel a ripe banana and place in your blender with all other ingredients. Blend for 30 seconds.
Pour into serving glasses and drink, or cover and place in the fridge for up to 3 days, making sure to stir before drinking.
The addition of muesli is optional but adds a nice crunch and creates an ideal breakfast smoothie.
You can alternate the fruit and the yoghurt according to the season and your taste preference.
Golden or maple syrup can be used instead of honey.
SKI Yoghurt’s new pink makeover is to celebrate its recent commitment to the McGrath Foundation. For more, visit www.skiyoghurt.com.au
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