14 Thick Fluffy Yogurt Smoothie Recipes Like Milkshakes but Healthy

You know that milkshake craving—the thick, spoonable richness you want to sip with a straw and savor slowly? You don't have to reach for heavy ice cream to get that texture and flavor. These 14 Thick Fluffy Yogurt Smoothie Recipes Like Milkshakes but Healthy give you that silky, indulgent mouthfeel using Greek yogurt, ripe fruit, and smart add-ins.

Inside you'll find everyday pantry-friendly blends and playful flavor combos. Each recipe is built to be thick, fluffy, and scoopable. You’ll get clear ingredient lists, step-by-step instructions, and serving tips so your smoothies look as great as they taste.

Whether you want a protein-packed morning treat, a dessert swap, or a kid-friendly snack, these Thick Fluffy Yogurt Smoothie Recipes Like Milkshakes but Healthy will help. Pin the ones you love and try a new flavor each week—your blender is about to become your favorite healthy dessert tool.

1. Thick Fluffy Yogurt Smoothie Recipes Like Milkshakes but Healthy — Vanilla Berry Spoonable Smoothie

This vanilla berry spoonable smoothie tastes like a light berry milkshake but stays healthy and fresh. It's thick from Greek yogurt and frozen strawberries, with a floral vanilla note and bright lemon. The texture is spoonable yet drinkable through a wide straw.

You'll love it as a breakfast treat or a midday pick-me-up. It looks pretty topped with berries and a lemon curl. Every sip is cool, creamy, and slightly tangy.

Ingredients

• 1 cup plain Greek yogurt, cold
• 3/4 cup frozen strawberries
• 1/2 cup frozen raspberries
• 1/2 ripe banana, frozen
• 1/4 cup milk (dairy or unsweetened almond), cold
• 1 tbsp honey or maple syrup
• 1 tsp pure vanilla extract
• 1 tsp fresh lemon juice
• 1 tbsp chia seeds
• Ice as needed (optional, 2-4 ice cubes)

Instructions

1. Prep: Measure ingredients and freeze banana ahead. Add Greek yogurt to blender first.
2. Add frozen strawberries, raspberries, and frozen banana on top.
3. Pour milk, add vanilla, honey, lemon juice, and chia seeds.
4. Blend on low for 15 seconds, then high for 30–45 seconds until smooth. Stop and scrape sides.
5. Check texture: it should be thick, spoonable, and slightly frothy. Add ice if you want colder.
6. Blend again 10–15 seconds if needed. No large fruit chunks should remain.
7. Serve immediately into chilled glasses. If too thick, stir in 1 tbsp milk at a time.
8. Clean blender promptly; chia can stick if left to dry.

How to Serve It

Serve in a wide-rimmed glass or mason jar topped with a dollop of Greek yogurt and three raspberries. Garnish with lemon zest and a sprig of mint. Pair with toasted almond granola or a slice of whole-grain toast. Store leftovers in the fridge up to 24 hours in an airtight container; stir before serving. For a make-ahead option, freeze in popsicle molds for a frozen yogurt pop.

2. Chocolate Peanut Butter Banana Thick Yogurt Smoothie

This is the milkshake-style chocolate and peanut butter blend you crave, but yogurt keeps it lighter. It has deep cocoa notes, creamy peanut butter, and banana that adds natural sweetness and thickness. It’s indulgent without heaviness.

Perfect after a workout for protein and flavor. Kids and peanut butter lovers will gobble it up. You’ll notice a velvety mouthfeel and faint banana aroma.

Ingredients

• 1 cup plain Greek yogurt, cold
• 1 ripe banana, frozen
• 2 tbsp natural peanut butter
• 2 tbsp unsweetened cocoa powder
• 1 scoop chocolate or vanilla protein powder (optional)
• 1/2 cup milk (dairy or unsweetened soy), cold
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 3–4 ice cubes (optional)
• Pinch fine sea salt

Instructions

1. Prep: Freeze banana ahead. Add Greek yogurt to blender base.
2. Add frozen banana, peanut butter, and cocoa powder.
3. Scoop in protein powder if using, pour milk, and add honey, vanilla, and sea salt.
4. Blend on low 10 seconds, then high 30–40 seconds until smooth and glossy.
5. Test texture: should be thick, creamy, and cling to a spoon. Add ice for colder, thicker texture and blend 10 seconds.
6. Taste and adjust sweetness with more honey if needed.
7. Pour into glass and top with banana slices and a drizzle of peanut butter.
8. Leftovers keep 12–24 hours refrigerated; stir before serving.

How to Serve It

Serve in a chilled milkshake glass with a swirl of peanut butter and banana chips. Sprinkle crushed peanuts or cacao nibs for crunch. Pair with baked oats or a small dark chocolate square. Store in the fridge up to 24 hours; recombine if slightly separated. Make-ahead: freeze in portions and blend briefly to revive.

3. Tropical Mango Coconut Thick Yogurt Smoothie

This tropical smoothie tastes like a creamy mango milkshake but stays bright and light. Mango and coconut milk give a luscious tropical flavor and thick texture. A hint of lime lifts the sweetness.

It’s perfect for warm mornings or as a healthy dessert. You’ll love the silky texture and tropical aroma.

Ingredients

• 1 cup plain or vanilla Greek yogurt, cold
• 1 cup frozen mango chunks
• 1/2 ripe banana, frozen
• 1/2 cup coconut milk, canned or carton, chilled
• 1 tbsp honey or agave
• 1 tsp fresh lime juice
• 1/2 tsp toasted coconut flakes (plus extra for garnish)
• 1 tbsp coconut cream (optional, for extra richness)
• 1 tbsp chia seeds
• Ice as needed (2–4 cubes)

Instructions

1. Prep: Freeze banana and mango. Chill coconut milk.
2. Add Greek yogurt to blender, then frozen mango and banana.
3. Pour in coconut milk, add honey, lime juice, chia seeds, and coconut cream if using.
4. Blend low for 10 seconds, high for 30–40 seconds until thick and smooth.
5. Check texture: should be spoonable with tiny frozen mango flecks. Add ice for frostier texture.
6. Taste and adjust lime or sweetener.
7. Pour into a chilled glass and top with toasted coconut flakes.
8. Let rest 2 minutes if chia seeds need to plump slightly; stir before serving.

How to Serve It

Serve in a tall glass with a mango wedge and toasted coconut rim. Garnish with a small pineapple spear or edible flower. Pair with coconut granola or a tropical fruit salad. Store in the fridge up to 24 hours; chia may thicken—stir to loosen. For make-ahead, freeze in jars and thaw 10 minutes before enjoying.

4. Green Spinach Kiwi Thick Yogurt Smoothie (Creamy Green Milkshake Alternative)

This green smoothie tastes fresh, tangy, and creamy—like a healthy spinach kiwi milkshake. Greek yogurt and banana keep it thick. Spinach blends away for a smooth texture and bright color.

Great for morning greens without vegetal grit. Fans of light, tart flavors will enjoy the kiwi zip and creamy body.

Ingredients

• 1 cup plain Greek yogurt, cold
• 1 cup baby spinach, packed
• 1 ripe banana, frozen
• 2 ripe kiwis, peeled and frozen if possible
• 1/2 cup milk (dairy or unsweetened almond), cold
• 1 tbsp honey or maple syrup
• 1 tbsp fresh lemon juice
• 1 tsp grated ginger (optional)
• 1 tbsp ground flaxseed
• Ice if desired (2–4 cubes)

Instructions

1. Prep: Wash spinach; freeze banana and kiwis if time allows.
2. Add Greek yogurt and milk to blender first.
3. Add spinach, banana, kiwis, honey, lemon juice, and grated ginger.
4. Blend on low 10 seconds, then high 30–45 seconds until fully smooth and bright green.
5. Check texture: should be thick, creamy, and free of leafy chunks. Add ice and blend 10 seconds if needed.
6. Taste and add more lemon or honey to balance tartness.
7. Pour into glass and garnish with kiwi slices and a sprinkle of flaxseed.
8. Store refrigerated up to 24 hours; shake before serving.

How to Serve It

Serve in a short glass with kiwi rounds and a tiny spinach sprig. Pair with seeded toast or an egg muffin for balanced breakfast. Store in an airtight jar in the fridge up to 24 hours. Make-ahead: pack ingredients (except yogurt) in freezer bags; blend with yogurt when ready.

5. Thick Fluffy Yogurt Smoothie Recipes Like Milkshakes but Healthy — Espresso Mocha Protein Smoothie

This espresso mocha smoothie tastes like a coffeehouse mocha milkshake but gives you protein and probiotics. Greek yogurt and unsweetened cocoa create a thick, frothy base. Cold brew espresso adds depth without heaviness.

Great for a morning energy boost or an afternoon perk-up. You'll notice a bitter-sweet chocolate aroma and silky texture.

Ingredients

• 1 cup plain Greek yogurt, cold
• 1/2 cup strong cold brew or chilled espresso
• 1 ripe banana, frozen
• 2 tbsp unsweetened cocoa powder
• 1 scoop chocolate or mocha protein powder
• 1 tbsp maple syrup or honey
• 1/4 tsp vanilla extract
• 2 tbsp unsweetened almond milk (if needed)
• Ice (2–4 cubes) for extra frost
• Pinch fine sea salt

Instructions

1. Prep: Brew espresso and chill. Freeze banana ahead.
2. Add Greek yogurt, cold brew, and frozen banana to blender.
3. Add cocoa powder, protein powder, maple syrup, vanilla, and salt.
4. Blend low 10 seconds, then high 30–45 seconds until smooth and creamy.
5. Check texture: velvety and thick, with coffee aroma. Add ice to thicken and chill more.
6. If too thick, add almond milk 1 tbsp at a time.
7. Pour into chilled glass and dust with cocoa powder.
8. Store up to 12 hours refrigerated; stir before serving.

How to Serve It

Serve in a tall glass with a dusting of cocoa and a single coffee bean garnish. Pair with almond biscotti or a protein bar post-workout. Store in the fridge up to 12 hours—best enjoyed fresh. Make-ahead by freezing banana and cocoa blend; add cold brew before serving.

6. Strawberry Cheesecake Thick Yogurt Smoothie

This strawberry cheesecake smoothie tastes indulgent but stays light thanks to Greek yogurt and a bit of cream cheese for tang. Crushed graham crackers mimic the crust for a dessert-like experience.

It's perfect for dessert swaps or sweet brunch treats. You'll notice creamy tang, sweet strawberries, and crumbly texture on top.

Ingredients

• 1 cup plain Greek yogurt, cold
• 2/3 cup frozen strawberries
• 2 tbsp softened reduced-fat cream cheese
• 1/2 ripe banana, frozen
• 1 tbsp honey or maple syrup
• 1/4 tsp vanilla extract
• 1/4 cup milk (dairy or plant), cold
• 2 tbsp crushed graham crackers (plus extra for garnish)
• 1 tbsp lemon juice
• Ice if desired (2–3 cubes)

Instructions

1. Prep: Soften cream cheese to room temperature. Freeze fruit ahead.
2. Add Greek yogurt and milk to blender.
3. Add frozen strawberries, frozen banana, and softened cream cheese.
4. Add honey, vanilla, and lemon juice.
5. Blend on low 10 seconds, then high 30–40 seconds until smooth and slightly thick.
6. Check texture: creamy and spoonable. Fold in crushed graham crackers with a spatula if you want crumb bits.
7. Pour into glass and top with extra crushed graham and a strawberry half.
8. Store refrigerated up to 24 hours; crumbs may soften—stir before serving.

How to Serve It

Serve in a coupe or mason jar with extra graham cracker crumbs and a strawberry fan. Pair with a small shortbread cookie or fruit salad. Store in the fridge up to 24 hours; crumbs will soften over time. Make-ahead: blend base and keep crumbs separate; add crumbs just before serving.

7. Blueberry Oat Thick Yogurt Smoothie (Breakfast Milkshake Alternative)

This blueberry oat smoothie tastes like a creamy breakfast milkshake but works as a real morning meal. Rolled oats add body and fiber while Greek yogurt gives thickness and tang.

Great if you want a filling smoothie that keeps you full. The texture is thick, slightly chewy from oats, and dotted with blueberry bursts.

Ingredients

• 1 cup plain Greek yogurt, cold
• 1 cup frozen blueberries
• 1/2 ripe banana, frozen
• 1/3 cup rolled oats
• 1/2 cup milk (dairy or unsweetened almond), cold
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed
• 1/4 tsp cinnamon
• Ice as needed (2–3 cubes)

Instructions

1. Prep: Soak oats in milk 5–10 minutes for creamier texture, or use dry for more chew.
2. Add Greek yogurt, soaked oats and milk to blender first.
3. Add frozen blueberries, frozen banana, honey, vanilla, flaxseed, and cinnamon.
4. Blend on low 10 seconds, then high 30–45 seconds until smooth and thick.
5. Test texture: should be thick and spoonable with small oat flecks. Add ice and blend 10 seconds for extra froth.
6. Taste and adjust sweetness.
7. Pour into a bowl or glass and top with extra oats and fresh blueberries.
8. Store refrigerated up to 24 hours; oats will absorb liquid—stir before serving.

How to Serve It

Serve in a bowl topped with granola, toasted almonds, and a drizzle of honey. Pair with a hard-boiled egg for extra protein. Store in the fridge up to 24 hours; oats will thicken the smoothie—add milk to loosen. Make-ahead: prepare overnight oats with yogurt and blueberries; blend briefly in the morning.

8. Peach Honey Almond Thick Yogurt Smoothie

This peach honey almond smoothie tastes like a peach milkshake with a nutty twist. Ripe peaches and almond butter make a silky, fragrant base. Greek yogurt keeps it thick and creamy.

It’s perfect for late-summer snacks or light desserts. You’ll notice warm honey notes and a fragrant peach aroma.

Ingredients

• 1 cup plain Greek yogurt, cold
• 1 cup frozen peach slices
• 1/2 ripe banana, frozen
• 1 tbsp almond butter
• 1/2 cup milk (almond preferred), cold
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 tbsp toasted sliced almonds (plus extra for garnish)
• Ice if desired (2–3 cubes)

Instructions

1. Prep: Freeze peach slices and banana ahead.
2. Add Greek yogurt and milk to blender.
3. Add frozen peaches, frozen banana, almond butter, honey, vanilla, and cinnamon.
4. Blend low 10 seconds, then high 30–40 seconds until silky and thick.
5. Texture check: should coat a spoon and be slightly fluffy. Add ice for colder, thicker texture.
6. Stir in toasted almonds or blend briefly for small crunchy bits.
7. Pour into glass and top with sliced almonds and a peach wedge.
8. Store refrigerated up to 24 hours; stir before serving.

How to Serve It

Serve in a chilled glass with a peach slice and almond slivers. Pair with a simple cereal bar or yogurt parfait. Store in an airtight container in the fridge up to 24 hours. For make-ahead, freeze peach slices in portioned bags and blend when ready.

9. Thick Fluffy Yogurt Smoothie Recipes Like Milkshakes but Healthy — Pumpkin Spice Latte Smoothie

This pumpkin spice latte smoothie tastes like a seasonal milkshake but is made healthier with yogurt and pumpkin. Pumpkin puree and warm spices create a cozy flavor, while coffee adds depth and a gentle kick.

Perfect for autumn mornings or as a seasonal treat. You’ll smell cinnamon and nutmeg and get a thick, spoonable texture with latte notes.

Ingredients

• 1 cup plain Greek yogurt, cold
• 1/2 cup canned pumpkin puree
• 1 ripe banana, frozen
• 1/2 cup strong chilled cold brew or coffee
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/4 tsp vanilla extract
• Ice as needed (2–4 cubes)

Instructions

1. Prep: Chill coffee and freeze banana.
2. Add Greek yogurt, pumpkin puree, and frozen banana to blender.
3. Pour in chilled coffee, add maple syrup, vanilla, and spices.
4. Blend low 10 seconds, then high 30–45 seconds until smooth and creamy.
5. Texture test: should be thick, cream-colored with spice flecks. Add ice for froth and thicken.
6. Taste and adjust spice or sweetener to preference.
7. Pour into a mug or glass and sprinkle additional cinnamon on top.
8. Store refrigerated up to 24 hours; spices may meld—stir before serving.

How to Serve It

Serve in a mug with a cinnamon stick and a light whipped topping if desired. Pair with toasted spiced nuts or a slice of banana bread. Store in the fridge up to 24 hours; stir before serving. For make-ahead, freeze pumpkin and banana in blendable packs.

10. Matcha Avocado Thick Yogurt Smoothie

This matcha avocado smoothie tastes like a creamy, slightly bitter green milkshake but stays refreshingly light. Avocado provides silkiness and healthy fats; matcha offers vegetal tea notes and gentle caffeine.

Ideal for a calm but energized morning. You’ll notice a smooth, green color and a mellow, grassy aroma from matcha.

Ingredients

• 1 cup plain Greek yogurt, cold
• 1/2 ripe avocado
• 1/2 ripe banana, frozen
• 1 tsp ceremonial matcha powder
• 1/2 cup milk (dairy or unsweetened almond), cold
• 1 tbsp honey or maple syrup
• 1 tsp lemon juice
• 1 tbsp chia seeds
• Ice optional (2–3 cubes)
• Pinch fine sea salt

Instructions

1. Prep: Scoop avocado; freeze banana ahead.
2. Add Greek yogurt, milk, avocado, and frozen banana to blender.
3. Add matcha powder, honey, lemon juice, chia seeds, and salt.
4. Blend low 10 seconds, then high 30–45 seconds until silky and smooth.
5. Texture test: thick, creamy, and spoonable with even green color. Add ice and blend 10 seconds for colder drink.
6. Taste and add more matcha for stronger bitterness or more honey for sweetness.
7. Pour into glass and dust with extra matcha powder.
8. Store refrigerated up to 24 hours; avocado may darken slightly—stir and top with lemon to freshen.

How to Serve It

Serve in a tall glass with a matcha dusting and avocado slice. Pair with a light sesame cracker or a ginger cookie. Store in the fridge up to 24 hours; lemon helps prevent browning. Make-ahead: freeze avocado cubes in portions and blend when ready.

11. Berry Beet Thick Yogurt Smoothie

This beet and berry smoothie tastes like a bright, earthy milkshake alternative with a sweet berry backbone. Cooked or roasted beet adds vibrant color and an earthy note, while yogurt keeps it luxuriously thick.

Great for a nutrient-rich snack or post-run refresher. You’ll notice a ruby hue and a sweet-earth aroma.

Ingredients

• 1 cup plain Greek yogurt, cold
• 3/4 cup frozen mixed berries
• 1/4 cup cooked beet, chopped and chilled
• 1/2 ripe banana, frozen
• 1/2 cup milk (dairy or plant), cold
• 1 tbsp honey or maple syrup
• 1 tsp lemon juice
• 1 tbsp hemp seeds
• 1/4 tsp vanilla extract
• Ice as needed (2–3 cubes)

Instructions

1. Prep: Roast or boil beet, chill, and chop. Freeze banana and berries.
2. Add Greek yogurt and milk to the blender, then add frozen berries, frozen banana, and beet.
3. Add honey, lemon juice, hemp seeds, and vanilla.
4. Blend low 10 seconds, then high 30–45 seconds until fully smooth and intensely colored.
5. Texture test: thick, velvety, and free of beet chunks. Add ice for more chill.
6. Taste and adjust honey or lemon to brighten.
7. Pour into glass and garnish with fresh berries and hemp seeds.
8. Store refrigerated up to 24 hours; stir before serving.

How to Serve It

Serve in a chilled glass with berries and a small beet ribbon. Pair with a nutty muffin or toast. Store in refrigerator up to 24 hours; color may intensify. Make-ahead: roast beets and freeze in cubes for quick blending.

12. Cinnamon Apple Pie Thick Yogurt Smoothie

This cinnamon apple smoothie tastes like a slice of apple pie in milkshake form but stays wholesome. Sauteed apple adds caramel notes while Greek yogurt keeps it lush and thick.

Perfect for cool mornings or cozy evenings. You'll smell warming cinnamon and enjoy a thick, slightly chunky texture if you include sautéed apple bits.

Ingredients

• 1 cup plain Greek yogurt, cold
• 1 medium apple, peeled, sliced, and sautéed until soft (cooled)
• 1/2 ripe banana, frozen
• 1/2 cup milk (dairy or plant), cold
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tbsp rolled oats
• 1 tsp lemon juice
• Ice optional (2–3 cubes)

Instructions

1. Prep: Sauté apple slices in a teaspoon of butter until soft and cool. Freeze banana.
2. Add Greek yogurt, milk, and sautéed apple to blender.
3. Add frozen banana, maple syrup, cinnamon, nutmeg, oats, and lemon juice.
4. Blend low 10 seconds, then high 30–45 seconds until smooth with small apple flecks.
5. Texture test: spoonable and slightly chunky from apple bits. Add ice and blend 10 seconds for frost.
6. Taste and add more cinnamon or sweetener as desired.
7. Pour into glass and sprinkle cinnamon on top.
8. Store refrigerated up to 24 hours; rewarm apple slightly before blending if you prefer warm notes.

How to Serve It

Serve in a rustic glass with a thin apple fan and a dusting of cinnamon. Pair with a small oat cookie or pumpkin muffin. Store in the fridge up to 24 hours; re-blend if separation occurs. Make-ahead by sautéing apples in bulk and freezing portions.

13. Lemon Poppy Seed Thick Yogurt Smoothie

This lemon poppy seed smoothie tastes like a light lemon milkshake with a floral brightness. Greek yogurt adds tang and thickness while poppy seeds give tiny crunch and visual interest.

Perfect as a refreshing dessert or brunch drink. You’ll taste bright citrus, creamy tang, and a subtle nutty pop from the seeds.

Ingredients

• 1 cup plain Greek yogurt, cold
• 1 ripe banana, frozen
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp honey or maple syrup
• 1/2 cup milk (dairy or plant), cold
• 1 tbsp poppy seeds (plus extra for garnish)
• 1/2 tsp vanilla extract
• Ice as desired (2–3 cubes)
• Pinch fine sea salt

Instructions

1. Prep: Freeze banana and zest lemon.
2. Add Greek yogurt and milk to blender.
3. Add frozen banana, lemon juice, lemon zest, honey, vanilla, and salt.
4. Blend low 10 seconds, then high 30–40 seconds until smooth and creamy.
5. Add poppy seeds and pulse 3–4 times to mix seeds without over-blending them.
6. Texture test: thick, tangy, and slightly frothy. Add ice and blend 10 seconds for colder texture.
7. Pour into glass and sprinkle extra poppy seeds and a lemon twist.
8. Store refrigerated up to 24 hours; stir before serving.

How to Serve It

Serve in a coupe glass with a lemon twist and poppy seed rim. Pair with a lemon ricotta pancake or a shortbread cookie. Store refrigerated up to 24 hours. Make-ahead: freeze single portions and thaw briefly before blending.

14. Black Forest Cherry Thick Yogurt Smoothie

This Black Forest cherry smoothie channels the classic dessert into a dairy-forward healthy shake. Tart cherries and Greek yogurt blend with a hint of cocoa for a rich, dessert-like sip.

Great as a lighter dessert or special treat. You'll taste cherry tartness, creamy yogurt, and a whisper of dark chocolate.

Ingredients

• 1 cup plain Greek yogurt, cold
• 1 cup frozen dark cherries, pitted
• 1/2 ripe banana, frozen
• 1 tbsp unsweetened cocoa powder
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup milk (dairy or plant), cold
• 1 tbsp dark chocolate shavings (plus extra)
• 1 tbsp chia seeds
• Ice if needed (2–3 cubes)

Instructions

1. Prep: Pit and freeze cherries ahead. Freeze banana.
2. Add Greek yogurt and milk to the blender, followed by frozen cherries and banana.
3. Add cocoa powder, honey, vanilla, chia seeds, and chocolate shavings.
4. Blend low 10 seconds, then high 30–45 seconds until smooth and deep red.
5. Texture test: thick, glossy, and spoonable with tiny chocolate specks. Add ice to chill more.
6. Taste and adjust sweetness or cocoa.
7. Pour into a glass and top with whipped yogurt, cherries, and chocolate shavings.
8. Store refrigerated up to 24 hours; stir before serving.

How to Serve It

Serve in a coupe with whipped yogurt, fresh cherries, and chocolate shavings. Pair with a light almond biscotti or a square of dark chocolate. Store in the fridge up to 24 hours. For make-ahead, freeze cherry-banana packs to blend on demand.

These 14 recipes give you thick, spoonable yogurt smoothies that feel like milkshakes but stay healthy. You've got fruity, chocolatey, green, and seasonal options to suit mornings, snacks, and dessert swaps. Try a few, save the pins for quick reference, and share your favorites with friends and family who love creamy treats without the guilt. Which flavor are you making first?