- 2-3 ripe bananas, peeled
- 1 cup fresh blueberries
- ¾ cup greek vanilla yogurt
- ½ cup milk
- 1 teaspoon ground cinnamon
- 1 tablespoon honey, or splenda, optional
- ½ cup heavy whipping cream, cold
- 1 ½ teaspoons granulated sugar
- Dark chocolate chips, optional
- Unsweetened cocoa powder
Combine bananas, blueberries, vanilla, milk, cinnamon and honey (if using) in a blender and process until smooth. Add more milk if too thick (or ice cubes), and adjust the flavor by adding more honey, or Splenda if necessary. Refrigerate until cold.
Meanwhile, make the whipped cream topping while smoothie is in the fridge.
How to make it; Place your metal mixing bowl and wire whisk in the freezer for about 15 to 25 minutes, or until very cold. Combine the whipping cream and sugar in the cold mixing bowl, and whisk until stiff peaks forms. Pour smoothie in the glass, top with the whipped cream and chocolate chips, sprinkle with cocoa powder and serve.
Tip: You can also melt the chocolate chips in a hot-water-proof bowl over boiling water. Let cool and then pour on top of the whipped cream.