Tart, ruby-red sour cherries blitzed with thick Bulgarian yogurt—silky, cooling, and just sweet enough. 🍒🧊
Hook: 5-minute blender classic—bright cherry pop with probiotic creaminess. ⚡
Ingredients
🍒 Sour cherries, pitted (fresh or frozen): 280 g (2 cups / 9.9 oz)
1️⃣ Add 🍒 cherries, 🥛 yogurt, 💧 water/milk, 🍯 honey, 🍋 lemon, 🧂 salt, and 🌿 vanilla (if using) to a blender; blend until very smooth.
2️⃣ Add 🧊 ice; pulse to a frosty, pourable texture.
3️⃣ Taste and adjust sweetness or lemon. Pour into chilled glasses and serve.
Total Time
🕒 Prep: 5 min
⏳ Total: 5 min
Nutritional Value
🔋 Energy: ~220 kcal
💪 Protein: ~8 g
🧈 Fat: ~6 g
🍞 Carbohydrates: ~35 g
🧂 Sodium: ~120 mg
Advice
If using frozen cherries, let them sit 5 minutes or microwave 20–30 sec—they blend ultra-smooth while keeping the smoothie icy-cold.
Why it works
Tart cherries + lemon sharpen flavor and color; a pinch of salt heightens fruit notes; the natural thickness of kiselo mlyako (with Lactobacillus bulgaricus) gives a clean, creamy body without heavy cream.
Twist
Breakfast add-in: blitz 20 g (¼ cup) quick oats for fiber and a thicker, shake-like sip.
Status
Ruby, tangy, spoon-coating—Bulgarian cherry yogurt bliss in one glass. #grannyzen #bulgarianyogurt 🍒🥤
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