Creamy strawberry lassi
User Reviews
5
Creamy strawberry lassi
Description
This recipe combines strawberries—either fresh or gently thawed frozen—with cream, milk, and thick Greek yogurt to create a luscious base. Adding sugar adjusts the sweetness to taste. The mixture is blended in a food processor until completely smooth and creamy, resulting in a velvety, drinkable texture. The preparation step of removing frozen berries ahead of time prevents damage to the blender blades and ensures even blending.
Creamy strawberry lassi serves as a refreshing drink, well suited for warm days or preceding meals. It provides pleasant tartness from the yogurt paired with the natural sweetness and fragrance of strawberries. This beverage can be served chilled in tall glasses for a simple, enjoyable treat.
Ingredients
- 200 gram strawberry or the same quantity fresh, frozen
- 100 millilitre cream or 'heavy cream', double
- 200 millilitre milk
- 200 millilitre Greek yoghurt or other plain, thick yoghurt, full fat
- 3 tablespoons sugar or to taste
Instructions
- Take the strawberries out of the freezer 30 minutes before starting to protect the food processor's blades from potential damage caused by frozen strawberries.
- If using fresh strawberries, wash, hull and halve them.
- In the food processor, combine the strawberries, cream, milk, yogurt and sugar. Blend until smooth and creamy.
- Pour the lassi into a tall glass and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2generous servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 93mg | 4% |
| Potassium | 356mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 974IU | 19% |
| Vitamin C | 59mg | 66% |
| Calcium | 288mg | 29% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.