Two-Fruit Frosty Recipe
Two-Fruit Frosty Recipe photo by Taste of Home

Two-Fruit Frosty Recipe

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This is a refreshing and colorful drink to serve for brunch. The cinnamon and nutmeg give it just the right amount of zing.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 1-1/2 cups fresh or frozen blueberries or huckleberries
  • 1 cup frozen unsweetened sliced peaches, thawed
  • 1 cup milk
  • 1 cup (8 ounces) vanilla yogurt
  • 1/4 to 1/3 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Cinnamon sticks, optional

Nutritional Facts

1 cup equals 211 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 68 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a blender, combine the blueberries, peaches and milk; cover and process on high. Add the yogurt, honey, cinnamon and nutmeg; cover and blend until smooth.
  2. Pour into chilled glasses. Garnish with cinnamon sticks if desired. Serve immediately. Yield: 4 (1-cup) servings.
Originally published as Two-Fruit Frosty in Country February/March 1998, p49

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Reviewed Feb. 13, 2010

"This smoothie was great! I halved the recipe because I was only making for my boyfriend and I. I only had plain yogurt so I used that instead of vanilla and I omitted the nutmeg because it's not something I'm a huge fan of. I also added wheat germ and ground flaxseed. Delish!"

Reviewed Jun. 26, 2008

"Oh my gosh is this ever refreshing. Thank you for sharing"

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