Banana Cinnamon Frozen Yogurt Shake
Banana Cinnamon Frozen Yogurt Shake
Yield: 2 drinks
Equipment: high-speed blender; two 14-ounce glasses
Time and setting: 5 minutes
Ingredients
- 2 sliced frozen bananas
- 1 cup plain Greek yogurt
- 3/4 cup cold milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Pinch salt
- 1/2 cup ice
Method
- Put milk, yogurt, vanilla, cinnamon, and salt in blender; add banana and ice.
- Blend low to high 45–60 seconds, scraping once, until smooth.
- Add milk 1 tablespoon at a time only if needed. Divide immediately.
Preparation notes
Read the full method first, prepare the pan, and arrange ingredients in order. Keep raw egg or poultry tools separate from ready-to-eat food. Divide the batch evenly and preserve the stated rest, chill, or cooling period.
Substitutions
Dairy-free thick yogurt and soy milk may replace dairy. Frozen mango may replace one banana.
Storage and safety
Refrigerate covered up to 24 hours and reblend; freeze as pops up to 1 month. Keep dairy cold and discard after 2 hours warm.
Planning and consistent results
Measure every ingredient before beginning and keep the listed ingredient state—cold, softened, drained, or frozen—because it affects texture. Use the stated equipment capacity and divide the mixture for the stated yield. Begin checking at the low end of the time range, then rely on the visual cue and thermometer endpoint rather than the clock alone.
For neat portions, use a level scoop or measured spoon and keep portions equal. Let baked or chilled recipes complete their stated resting period before cutting or filling. If a substitution changes moisture or fat, make only that one change on the first batch rather than altering several variables together.
Label stored portions with the preparation date. Reheat only what is needed and avoid repeated warming and cooling. Check all packaged-product labels for allergens and formulation changes. Any garnish should be measured separately and must not be used to infer diet-program points or nutrition values.
