When I was 8 years old, my family flew out to Arizona to spend Easter with my mom’s parents. I packed lots of shorts, tanks, and summery clothes for our warm desert vacation, as well as my brand new Easter dress. The moment I spotted it in the store—a white capped-sleeve cotton dress topped with a second tank dress of lavender gingham adorned with white daisies—I begged Mom to try it on. With the Sale sticker, she agreed to buy it, and I paired it with matching white high-heeled sandals.
Early on Easter morning, we slipped into our Sunday best and piled into two separate cars to drive across town to church. A chill in the air nipped at our fingers and noses, so Grandma handed me a lime green shawl to wrap around my shoulders. I forgot to pack any light fancier jackets—we were in southern Arizona, after all!
When the sermon ended, Grandpa remained behind; as part of the church choir, he stayed to sing in the second service too. The rest of us bundled back up and hustled across the parking lot to Grandma’s car. During the ride home, she flicked on the windshield wipers. Soft white flakes of snow had started fluttering down from the cloudy skies!
By the time we arrived at their driveway, a thin layer of snow covered their red dirt front yard. My brother and I dashed inside, changed into play clothes, and pulled socks onto our hands. With Mom’s permission, we ran back outside to wait for Grandpa.
The moment we spotted his truck coasting down the cul-de-sac, my brother and I nodded at each other as Mom watched from the front porch, loaded up our sock-clad hands, and pelted Grandpa’s truck with miniature snowballs! He stepped out, chuckling in amusement, and eventually we all wandered back inside to dye eggs and hide them around the house.
This year, I wanted to make sure the snow didn’t get any more crazy ideas, so I mixed up this refreshing Fruity Easter Egg Smoothie to scare it away! With their pretty pastel hues, the three thick layers look festive and fun, and their sweet taste brightens any spring day. Containing only a few healthy ingredients, these satisfying drinks are vegan, gluten-free, and clean-eating friendly too!
This simple recipe is so easy to make! Each layer consists of just 4 ingredients: ice cubes, milk, water, and frozen fruit. That’s it! Blueberries create the deep purple, strawberries form the pink, and pineapple makes the yellow. Most stores don’t actually stock frozen pineapple, but it’s incredibly easy to make your own! Lay chunks of pineapple (fresh or canned in juice and drained) on a metal baking sheet, and stick in the freezer for 1-2 hours until solid. So quick and inexpensive!
To avoid washing the blender in between layers and minimize their discoloration, start with the pineapple layer, then blend the strawberry, and finish with the blueberry. By moving from light to dark, you protect their bright colors and avoid turning any of them murky gray.
Packed with frozen fruit and only a tiny bit of liquid, this smoothie is super thick, and it yields over 1½ cups in each low-calorie serving! I barely fit 3 layers—1 of each color—in my short squat glass, so choose a large tumbler if possible. To make multiple layers in your fancy serving glass, place each in a separate regular drink glass immediately after blending, and stick that in the freezer while you mix up the others. After making all 3 parts, gently pour a bit of each into that tall serving glass in the order of and with however many layers that you want. Then grab a straw and enjoy!
Sweet, natural, and completely refreshing, this Fruity Easter Egg Smoothie tastes light and springy—just perfect for the upcoming holiday! With its colorful festive look, you’ll love the bright berry taste mixed with a little tropical twist. And it’ll definitely chase away any strange snowy weather!
P.S. Don’t forget to enter my eCookbook Giveaway!