Ok, y’all….I want everyone of you who just said “Ewwww” when your read “buttermilk smoothie”, raised your hands. Uh uh. That’s what I thought. Now….those same people who still have their hands raised because they haven’t been told to put them down, how many of you would think nothing at all of making a Yogurt Mixed Fruit Smoothie? “Well, buttermilk isn’t yougurt”, you say. Technically, that is right…to some degree. When you break right down, they both start from milk, they both have cultures added, they both change their consistency. Cultured buttermilk has cultures just like yougurt. The strains of bacteria are a little different, but it’s the same prinicipal. Obviously, buttermilk is a little thinner. But, if you taste plain yougurt and then taste buttermilk, you might like buttermilk better. I am on a mission to help buttermilk get a better image. It truly is a wonderful, wonderful ingredient to have in your kitchen all the time. It’s not just for baking biscuits or cornbread. I heart buttermilk. At least now I do. I have to admit I strayed for many, many years. I was using yougurt when I should have stuck to buttermilk. Considering my strong Southern roots, I do believe buttermilk and me are a kindred spirt. I’m not bashing yogurt in any way. It’ s a wonderful product, too. Lord knows, I’ve consumed my share of it. But as for now, I’m a Buttermilk Girl.
I had frozen bananas and peaches in that needed to be used so I whipped up this smoothie.
2 frozen bananas, chopped
1 cup frozen peaches (not frozen in syrup – you will need to adjust your sweeting amounts if you use sweetened peaches)
1 cup buttermilk
2/3 cup regular milk (skim is what I drink)
1/2 tsp almond extract
2 tbsp honey
2 tbsp apricot preserves
Whirl it all in a blender till smooth. Makes about 32 ounces.
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