Pbj Recipe

Rinse the fresh raspberries, blackberries, and strawberries under cool water. Hull the strawberries and cut large berries in halves so they blend smoothly.

Place the raspberries, blackberries, and strawberries into the blender jar.

Add the passion guava juice and cranberry juice to the blender with the fruit to provide a tangy liquid base.

Add the strawberry sorbetto, nonfat vanilla frozen yogurt, and fresh yogurt to the blender. These will provide body, creaminess, and a balanced strawberry-peanut flavor.

If you prefer a thicker smoothie, add the optional half cup of ice now. If you prefer it sweeter, add honey or agave to taste (start with 1 tsp).

Add the 2 tablespoons of all natural peanut butter to the blender. To help it incorporate smoothly, you can warm the peanut butter slightly (10–15 seconds in the microwave) if it is very stiff, then stir before adding.

Secure the blender lid and blend on medium-high until the mixture is completely smooth and homogeneous, about 45–60 seconds depending on blender strength. Stop and scrape down the sides once and blend another 10–15 seconds if needed to fully incorporate peanut butter and fruit solids.

Taste the smoothie and adjust: add a splash more passion guava or cranberry juice if too thick, or a teaspoon of honey/agave if you prefer sweeter.

Pour the smoothie into a chilled 16-ounce glass. Garnish with 4 fresh raspberries on top and a light sprinkle (1 tsp) of crushed peanuts or granola for texture, if desired.

Serve immediately with a straw. If you need to store, keep in an airtight container in the refrigerator and consume within 24 hours; the texture will thin as ice melts—reblend briefly before serving.