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Mini Unicorn Yogurt Smoothies

Recipes

Ingredients:

For the Pink Layer: – 1 cup Real California Plain or Vanilla Yogurt – 1 cup crushed ice – 1 cup frozen raspberries – ½ banana – ¼ cup Real California Milk For the Purple Layer: – 1 cup Real California Plain or Vanilla Yogurt – 1 cup crushed ice – 1 cup frozen blueberries – ½ banana – ¼ cup Real California Milk – 1 teaspoon blue spirulina powder, optional For the Topping: – 1 cup Real California Heavy Cream – 2 tablespoons sugar – 1 teaspoon pure vanilla extract – Orange wedge – Rainbow sugar sprinkles – Unicorn sprinkles :Yogurt, Kid Friendly, Smoothie, Berries, Vanilla
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Directions:

Prepare the Pink Layer: Add all ingredients into a blender and pulse until smooth, scraping down the sides of the blender with a spatula once or twice to make sure everything is incorporated. Pour the mixture into a medium mixing bowl and set in the freezer to chill.

Prepare the Blue Layer: Add all ingredients into a blender and pulse until smooth, scraping down the sides of the blender with a spatula once or twice to make sure everything is incorporated. Pour the mixture into a medium mixing bowl and set in the freezer to chill.

Prepare the Whipped Cream: Put the cream in a medium bowl and beat until soft peaks form. Add the sugar and vanilla and continue to beat until stiff peaks form.

Create the Smoothies: Rub the edge of 4 small cups or jars with the cut orange. Pour 1-2 tablespoons of rainbow sugar sprinkles onto a plate. Dip the tops of the jars into the sprinkles to create a sugar-rimmed glass. Set aside.

Take the smoothie mixtures out of the freezer. Spoon the mixtures into the jars, alternating colors, to create a striped pattern. Spoon the whipped cream on top or use a decorative piping tip to create a whipped cream swirl. Top with additional rainbow sugar sprinkles or unicorn theme sprinkles, if desired. Serve immediately.

Yield: 4 (8 ounce) snack-sized smoothies

Recipe Developed By Alison Needham/CA Grown for CMAB

Photo credit: Alison Needham/CA Grown

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