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Cherry and almond smoothie with kefir

Cherries and almond are an old pairing, and here they come together with kefir and fat-free Greek yoghurt in a cold, deep pink smoothie of about 400 ml a glass. Mild and smooth, it is easy to drink on a low-appetite morning.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm 200 g of frozen cherries blends smooth in this volume
  • Confirm the yield is about 800 ml
  • Photograph the finished smoothie
Time
About 5 min
estimated
Serves
2
see below
Energy
285 kcal
per serving
Protein
26 g
per serving
Jump to recipe
Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains milk, tree nuts.

Cooking steps

  1. Tip the frozen cherries into a bowl and run your fingers through them to check for any stones that were missed.

  2. Pour the kefir into the blender jug and add the Greek yoghurt.

  3. Add the cherries, ground almonds and vanilla.

  4. Blend on low for 10 seconds, then on high for 45 to 60 seconds, until smooth and evenly deep pink. Pour into two glasses.

The useful detail

Buy cherries already stoned, or stone them before freezing, and still check them. One missed stone will not blend away; it breaks into hard shards that end up in the glass.

Make it work for you

One serving is One glass, about 400 ml. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Plain skyr instead of Greek yoghurt

    Thicker and slightly tangier. The figures are the same record.

    Per serving: about the same energy, about the same protein, about the same fat.

  • Rolled oats instead of ground almonds

    Less rich, and it loses the almond note that makes the pairing.

    Per serving: about 20 kcal less, about 1 g less protein, about 5 g less fat.

    Allergens: Removes tree nuts. Oats are often processed alongside wheat; choose gluten-free oats if you need to.

  • Semi-skimmed milk instead of kefir

    Sweeter and less tangy.

    Per serving: about 10 kcal more, about 1 g less protein, about 1 g more fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

The Greek yoghurt carries most of the protein and the kefir the rest; the cherries supply the sweetness, with none added.

Nutrition per serving
Energy285 kcal
Protein26 g
Fat7 g
of which saturates1 g
Carbohydrate31 g
of which sugars25 g
Fibre3 g
Sodium120 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
kefir245 gFDC 170904Kefir, lowfat, plain, LIFEWAYCalculated with FoodData Central's plain low-fat kefir record, a branded product; plain kefirs are close to it.106 kcal9.3 g
Greek yoghurt360 gFDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)212 kcal36.7 g
cherries200 gFDC 171719Cherries, sweet, raw126 kcal2.1 g
ground almonds20 gFDC 170568Nuts, almonds, blanchedCalculated with FoodData Central's blanched almond record, which is what ground almonds are made from.118 kcal4.3 g
vanilla extract4 gFDC 173471Vanilla extract12 kcal0.0 g
Whole recipeDivided by 2574 kcal52.4 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Best drunk straight away. If you keep it, cover it and refrigerate within 2 hours, and drink it within 24 hours; it separates, so shake or stir it first.
Reheating
Not for reheating. Serve cold.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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