Pink Guava Strawberry Yogurt Smoothie with Whipped Cream Tips, FAQ & printable recipe

Tips for success

Chill the yogurt and the strawberries before blending for a colder, thicker drink that holds its layers longer in the glass. A cold blender jar also helps the pink color stay bright.

Pipe the whipped cream just before serving so it keeps its shape. If you make homemade whipped cream instead, whip cold heavy cream with sugar until it forms soft, stable peaks and spoon it on top gently.

Variations

• Dairy-free version: Replace the sweet cream yogurt with a plain unsweetened coconut yogurt and the whipped cream with coconut whipped topping. Check that every label is dairy-free, then blend and layer the drink as usual, keeping the guava shavings for the rim garnish.
• Extra creamy: Add two tablespoons of sweet cream yogurt to the blender for a thicker, more dessert-like glass. Blend until smooth, then layer it with extra sliced strawberries at the bottom so the richness shows in every sip.
• Lighter and tangy: Use plain whole-milk yogurt and add a squeeze of fresh lime juice to the blender. The acid sharpens the guava and strawberry flavor. Keep the whipped cream and garnish, and serve the glass cold for a bright, refreshing finish.
• Mixed berry: Add a handful of raspberries to the blender along with the strawberries for a deeper pink color and a tart edge. Grate the guava as directed, then layer and garnish the glass in the same order for a richer berry flavor.

Storage and make-ahead

Fridge

Keep any leftover blended smoothie covered in the refrigerator for up to one day, and stir before serving, since it may separate slightly.

Freezer

Freezing is not recommended, because the whipped cream and the fresh guava shavings lose their texture and color after thawing.

Reheat

Reheating does not apply. Serve the smoothie chilled and stir it well before pouring.

Serve the smoothie as soon as it is blended, because the layers and the whipped cream look best fresh.

If you need to hold it briefly, keep the blended pink drink in a sealed container in the refrigerator, and keep the whipped cream and garnish separate until serving. Store the grated guava shavings in a small covered container.

Cut strawberries and guava halves can be wrapped tightly and kept in the refrigerator for a day, but grate the guava only when you are ready to blend, since the shavings lose their fragrance and some color over time. Stir the blended drink before pouring again, as it may separate slightly after sitting.

You can prepare the components ahead of time. Slice the strawberries and halve the guava up to a day in advance, and keep them refrigerated in sealed containers.

Measure the sweet cream yogurt and keep it chilled. Grate the guava and blend the smoothie just before serving for the best texture and the brightest pink.

If you plan to serve several glasses, blend in batches so each one stays cold, and keep the pink drink chilled until you layer and top each glass. Pipe the whipped cream last, immediately before the glass goes to the table, so the swirl stays firm and the rim garnish looks fresh.

Serving ideas

Serve the smoothie in a clear glass so the yogurt base, the sliced strawberries and the pink blended drink show their layers. Set the glass on a small plate or a napkin, and place a spoon beside it so guests can taste the creamy base as they drink.

Garnish each glass just before serving with a generous swirl of whipped cream, a few guava shavings and a strawberry slice on the rim. A sprig of basil beside the glass adds a fresh green note that frames the pink color. Serve immediately while the drink is still cold and the cream is firm.

Frequently asked questions

Recipe card

Pink Guava Strawberry Yogurt Smoothie with Whipped Cream

Prep 15 minCook 2 minTotal 17 minServes 2

Ingredients

• 1 pink guava, halved
• 6 fresh strawberries, hulled and sliced, plus 1 slice for garnish
• 1 sprig fresh basil, for garnish
• 1 cup sweet cream yogurt
• whipped cream from a canister, for topping, to taste

Instructions

1. Wearing clean gloves, halve the pink guava and slice the flesh with a chef's knife, keeping the seeds in view. Hull and slice the strawberries, and set aside a single slice with the basil sprig for garnish.
2. Grate one guava half on the large holes of a box grater, set over the board, so fine pink shavings collect. Keep the shavings for blending and for the rim garnish.
3. Add the grated guava, the sliced strawberries and the sweet cream yogurt to a blender. Blend on high until the mixture is smooth and vibrant pink, with no visible chunks.
4. Place a few sliced strawberries and a spoonful of yogurt at the bottom of a clear glass. Pour the pink blended smoothie over the top so the layers stay visible.
5. Pipe a generous swirl of whipped cream from the canister over the smoothie. Arrange small guava shavings and a strawberry slice around the rim, and tuck the basil sprig beside the glass.

Contains: milk

Estimated nutrition per serving

Calories

260

Protein

7 g

Carbohydrates

42 g

Fat

8 g

Fiber

4 g

Sugar

34 g

Sodium

90 mg

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