Recipe: Pineapple Upside Down Cake Smoothie

Inspiration for this smoothie came on a Tuesday, while I was standing at the sink, washing dishes. I’d been thinking about what to make for lunch, and was toying with the idea of a cake batter smoothie.

“Wouldn’t it be great,” I asked myself, “if I could make a cake batter smoothie with pineapple? Then it’d taste like pineapple upside down cake.”

For the next few minutes, I danced around the kitchen, singing to the dogs about how inspired the idea was.

Umm … Not so much, actually. That first attempt left much to be desired. With only 2/3 cup of frozen pineapple chunks, it still tasted more like vanilla than anything else. The next day, I upped the pineapple to 1 cup, which helped, but I still wasn’t bowled over by pineapple goodness.

Turns out the third time really was the charm. After days of playing around with the amount and kinds of ingredients, I hit on a Pineapple Upside Down Cake Smoothie I’m happy to share.


The secret? Chobani Pineapple yogurt.

That’s right. The solution to my pineapple problem was that easy. In my first two attempts, I used 1/2 cup of low-fat cottage cheese (like I do in my Birthday Cake Remix smoothie). But I used the last of my cottage cheese on Day 2 — and with just $2 in my bank account, I had to make do with ingredients I had on hand.

I considered boosting the pineapple flavor with a little juice from canned pineapple hanging out in the pantry. Then I spotted a container of pineapple-flavored Chobani in the fridge and suspected it’d really pump up the pineapple flavor.

Guess what: My hunch was spot-on. The flavor grabbed me right from the first sip. If you like pineapple, you’ll LOVE this smoothie. It’s pineapple perfection!

In the mix (Weight Watchers PointsPlus values are in parentheses after each ingredient):

  • 1 cup frozen pineapple chunks (0)
  • 1 6-oz. container Chobani pineapple Greek yogurt (4)
  • 1 1/4 cup unsweetened vanilla almond milk (1)
  • 1/2 scoop (12 g) protein powder (I used unflavored Peaceful Planet brand. Vanilla might be good, too.) (1)
  • 1 teaspoon brown sugar (0)
  • 1/2 teaspoon vanilla extract (0)
  • 1/2 teaspoon butter-flavored extract (0)
  • 10 ice cubes

Throw all ingredients in your favorite blender. (I have one of the mini Ninja blenders that cost about $30 at Walmart.) Blend until smooth.


The recipe makes a good-sized glass, plus a little extra (which I slurped right out of the blender cup — classy, I know). For those of you counting, it has just 6 WW PointsPlus.


3 responses to “Recipe: Pineapple Upside Down Cake Smoothie

    • I think frozen pineapple adds something — but then again, it’s always been one of my favorite fruits. I’ve been buying bags of it at Trader Joe’s and/or Walmart. And the last time I bought a whole pineapple, I threw part of it in the freezer after cutting it. That wasn’t my best decision — it clumped together because it was wet, and I had one solid mass. Luckily, the blender made short work of my mega-chunk.

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