A spoonful of yogurt makes this banana physalis smoothie creamier and a little tangier. The physalis add a golden colour and a hint of the tropics.
1
banana ripe
3
physalis husks removed
1 tbsp
natural yogurt
5 oz
water cold
Garnish: No garnish · Ice: Served up, no ice
Creamy and mild, sweet banana with a light yogurt tang and fruity physalis accents.
Physalis, also called cape gooseberry, grows inside a papery husk and tastes sweet and tart, a little like pineapple. In this recipe only a few berries are used, so the banana leads and the physalis add an accent. Natural yogurt contributes creaminess, protein and a fresh sourness, and banana sweetness and potassium.
The result is a mild, creamy glass with a gentle tang, well suited to breakfast or a snack between meals.
Most supermarkets sell them in small boxes, often near the exotic fruit.
Yes, it becomes richer and more like a milkshake.
Not with dairy yogurt; use a plant based alternative.
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