Blueberry-Mango Chili Smoothie
Recipe by Chef Russell Baratz, Guest Services
Servings & Time
Nutrition Per Serving
Daily Value %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
2 cups Blueberry Compote (recipe below)
12 ounces (1-1/2 cups) low-fat vanilla Greek yogurt, divided
1 large mango, peeled, pitted, chopped (about 1-1/2 cups)
1/2 teaspoon chili powder
1/4 teaspoon cayenne
Blueberry Compote Ingredients
16 ounces frozen (unthawed) blueberries
2 tablespoons sugar
2 teaspoons cornstarch
Make the Blueberry Compote, cover and chill.
In a blender, place 6 ounces of the yogurt, the mango, chili powder and cayenne; blend until smooth.
Divide the mango mixture between two 16-ounce cups; set aside.
Rinse blender and place Blueberry Compote and remaining yogurt in blender; blend until smooth. Check consistency; dilute with water or milk if needed.
Slowly pour half the blueberry mixture on top of each of the mango smoothies for a two-layer effect.
Blueberry Compote Instructions
In a large pan, toss blueberries, sugar and cornstarch.
Bring to a boil, stirring; reduce heat to low and simmer until blueberries are heated through and sauce is slightly thickened.
Add additional sugar if needed. Allow to cool, cover and chill.