Triple Berry Smoothie (with Preserves!)

Triple Berry Smoothie with a Secret Ingredient... Preserves! // Savvy Eats

For the first half of the year, I was pretty consistently having a smoothie for breakfast every morning. Some frozen fruit, a little Greek yogurt, and some juice or milk, a quick whir in the blender, and breakfast was set. It was ideal for me, as I don’t usually have much of an appetite in the mornings. The smoothies were easy to sip throughout the morning as I worked, and were filled with vitamins and minerals and protein. It was a total win!

Of course, when morning sickness set in through most of July and August, my willingness to drink or even make a smoothie dropped off considerably. (Side note: Whoever named it “morning” sickness was lying.) Now that I’m into the second trimester and feeling better, smoothies are sounding considerably more appetizing.

And now I’m making my smoothies with a new secret ingredient: a spoonful of preserves! They add just a touch of sweetness and bring another dimension to the fruit flavor. Why haven’t I thought of this before? The only other change I’ve made to my smoothie routine is to sub out the Greek yogurt for Stonyfield’s new Petit Crème yogurts. They aren’t quite as tart, which I’m loving right now, but they still pack a bunch of protein.

Let’s do this, and make a smoothie with preserves!

Triple Berry Smoothie (with Preserves!)

Prep Time: 5 minutes

Yield: Serves 1

Triple Berry Smoothie (with Preserves!)

Raspberry preserves add another sweet, fruity dimension to this smoothie. If you don't have raspberry preserves, strawberry jam will also work.


  • 1 cup orange juice
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen cherries
  • 1/2 cup French or Greek yogurt
  • 1-2 tablespoons raspberry preserves


  1. Combine all ingredients in a blender and process until smooth.

Psst: Stonyfield sent me some of their new Petit Crème yogurts to try out, but I was not compensated for this post in any other way.

Blueberry Basil Vinegar

Blueberry-Vinegar-HorizFinishedI’m constantly on a quest to find new ways to preserve my summer produce. I make jam and preserves, of course, and my freezer is always well-stocked with frozen berries for smoothies and winter oatmeal. I love to infuse my own alcohols, and recently branched out into shrubs. This summer, I’m playing around with infused vinegars, too.

Infused vinegars are so versatile, both in their flavoring and usage. Try them in your salad dressing, stirred into lemonade, or mixed into a marinade for your next cookout. I’m loving this blueberry basil version right now!

Head over to to see how to make your own berry-infused vinegar!