Frozen peaches, raspberries, and banana blend into a thick, spoonable base that holds its shape like soft-serve, no ice cream maker required. A touch of honey rounds out the natural sweetness of the fruit, so the flavor stays bright and fresh rather than cloying. Top it with juicy peach slices, more raspberries, a scattering of gluten free granola, and a sprinkle of chia seeds for crunch in every bite. It's a vibrant, nourishing breakfast (or afternoon reset) that comes together in minutes and eats like dessert. This one's an easy addition to a dairy free routine, no complicated planning required, just a blender and a few minutes of prep.
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Add the frozen peaches, frozen raspberries, frozen banana, Greek yogurt, 2 tbsp milk, and honey to a blender. Blend on high, using a tamper or stopping to scrape down the sides with a spatula, until completely smooth and thick — the mixture should hold its shape like soft-serve ice cream. Add the remaining milk 1 tbsp at a time only if the blender stalls; the base should be as thick as possible.
Divide the smoothie base evenly between two bowls, spreading it flat with the back of a spoon.
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