Recipe: SKI Wild Berry Yoghurt Smoothie

October is Breast Cancer Awareness Month so there will be lots of Morning Teas, High Teas and all sorts of fabulous fundraising events and what is more important at these events (apart from raising awareness and funds for breast cancer of course) than having a magnificent menu.

SKI hears you and not only have they partnered with the McGrath Foundation to fund a McGrath Breast Care Nurse but they have created a couple of amazing PINK recipes to go alonside the pink makeover of their 1kg tubs for October. I think both of these recipes look delicious so I wanted to share them with you, try them out this October whether you’re involved in a function or just snacking at home.

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SKI Wild Berry Yoghurt Smoothie

Preparation time: Under 5 minutes
Serves: 3x 300ml

1 Medium ripe banana
150g Summer berries, fresh or frozen
25g Honey
250ml Ski Soleil Mixed Berry yoghurt (fat free)
400ml Reduced fat milk
40g Toasted muesli (optional)

1. Peel a ripe banana and place in your blender with all other ingredients. Blend for 30 seconds.
2. Pour into serving glasses and drink, or cover and place in the fridge for up to 3 days, making sure to stir before drinking.

Notes 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.

For more information about the McGrath Foundation you can find them here:
To find out more about SKI and the range of flavours you can find them here:

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