Pink Guava Strawberry Sweet Cream Yogurt Smoothie in Minutes Tips, FAQ & printable recipe

Tips for success

Keep the yogurt, sweet cream and blender jar cold before you start. A chilled base blends thicker and holds its layers better in the glass, and it stays cool while you pour and garnish. If the room is warm, chill the tall glasses as well so the first layer does not blur into the rest.

Wear gloves while you halve and grate the guava. Its juice stains hands and boards quickly, and gloves keep the process clean and tidy. Rinse the grater right after use, since the shreds dry and stick to the blades. Wipe the board and the countertop with a damp cloth once the glasses are assembled, so the work surface is clean before the next use.

Variations

• Greek yogurt version: Use Greek yogurt in place of plain yogurt for a thicker, tangier smoothie. The texture becomes denser and the layers hold even more firmly in the glass, which suits a dessert-style serving.
• Lighter sweet cream: Whip the sweet cream with a spoonful of confectioners' sugar until soft peaks form. This gives a lighter topping that melts a little into the glass and pairs well with the bright guava.
• Strawberry-forward glass: Add an extra handful of diced strawberries to the base and reserve more pieces for the middle layer. The drink becomes more intensely red and fruity, with a brighter, more pronounced strawberry flavour.
• Individual portions: Divide the blended base among four small glasses and layer each one with strawberry pieces and cream. This makes a pretty serving for a brunch or party, and each guest gets a neat, complete layered drink.

Storage and make-ahead

Fridge

Keep any unused blended base in a sealed jar in the refrigerator and use it within one day for the best colour and texture.

This smoothie is best served straight after blending, while the texture is smooth and the colour is bright. If you need to hold it briefly, keep the blended base in a sealed jar in the refrigerator and give it a quick stir before layering.

Do not add the whipped cream or the garnish until just before serving, because the cream loses its volume and the fruit darkens. Keep the diced strawberries and basil separate and cold.

Any leftover base should be covered and kept chilled, and used within a day for the best colour and flavour. Discard any smoothie that has separated sharply or smells sour.

You can prepare the components in advance to save time on the day. Halve and grate the guava, then store the grated flesh in a sealed container in the refrigerator for up to a day. Dice the strawberries and keep them covered and cold.

Whip the sweet cream just before serving, since it keeps its best texture when freshly piped. When you are ready, blend the base, layer the glass and finish with the cream. This split preparation means the blending and assembly take only a few minutes, and the glass looks freshly made every time.

Serving ideas

Serve the smoothie immediately in a tall clear glass so the layers are visible from the side. Offer a wide straw or a long spoon, so the drinker can reach the pink base, the strawberry layer and the cream as they sip. The pale colour and white swirl make it a bright addition to a brunch table, a summer afternoon or a simple dessert after a light meal.

For a more relaxed presentation, pour the blended smoothie into two matching glasses and set a small bowl of extra strawberry pieces and whipped cream beside them.

Guests can add their own garnish, which suits a gathering well. Place a few basil leaves on each glass just before serving for a fresh aroma, and keep the glasses cold until the moment they reach the table.

Frequently asked questions

Recipe card

Pink Guava Strawberry Sweet Cream Yogurt Smoothie in Minutes

Prep 15 minCook 0 minTotal 15 minServes 2

Ingredients

• 2 pink guavas, halved
• 1 cup fresh strawberries, hulled, sliced and diced, a few pieces reserved for garnish
• A few whole fresh basil leaves, for garnish, to taste
• 1 cup plain yogurt
• 1/2 cup sweet cream
• 1/2 cup sweet whipped cream, piped on top

Instructions

1. Halve the pink guavas. Hull and slice the strawberries, then dice them. Set a few whole basil leaves and some strawberry pieces aside on the board for garnish.
2. Grate the guava halves on a box grater set over the board. Let the fine pink shreds and curls fall onto the board, then gather them together with the juices.
3. Add the grated guava, diced strawberries, yogurt and sweet cream to the blender jar. Cover and blend on high until the mixture is a uniform pale pink.
4. Keep blending until the smoothie is smooth and thick, with no visible chunks of guava or strawberry left. Stop the blender and check the texture with a spoon.
5. Pour the smoothie into a tall clear glass. Add a layer of the reserved strawberry pieces, then spoon a light layer of sweet cream over the fruit.
6. Pipe a generous swirl of sweet whipped cream on top of the glass. Garnish with the remaining strawberry pieces and the whole basil leaves, then serve right away.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

7 g

Carbohydrates

38 g

Fat

16 g

Fiber

4 g

Sugar

30 g

Sodium

90 mg

Automatic estimate from the ingredient list, not laboratory-verified.