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U.S. Highbush Blueberry Council

Blueberry-Avocado Smoothie
Blueberry Mango Chili Smoothie

Smoothie Ingredients

  • 2 cups Blueberry Compote (recipe below)
  • 12 ounces (1-1/2 cups) low-fat vanilla Greek yogurt, divided
  • 8 ounces (1 cup) orange juice
  • 1 small fully ripe Hass avocado, peeled, pitted and chopped

Blueberry Compote Ingredients

  • 16 ounces frozen (unthawed) blueberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch

Smoothie Instructions

  1. Make Blueberry Compote, cover and chill.
  2. In a blender, place 6 ounces of the yogurt, orange juice and avocado; blend until smooth.
  3. Divide the avocado mixture between two 16-ounce cups; set aside.
  4. Rinse blender and place Blueberry Compote and remaining yogurt in blender; blend until smooth. Check consistency; dilute with water or milk if needed.
  5. Slowly pour half the blueberry mixture on top of each of the avocado smoothies for a two-layer effect.

Blueberry Compote Instructions

  1. In a large pan, toss blueberries with sugar and cornstarch.
  2. Bring to a boil, stirring; reduce heat to low and simmer until blueberries are heated through and sauce is slightly thickened.
  3. Add additional sugar if needed. Allow to cool, cover and chill.

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