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Blueberry-Yogurt Smoothie

Quick and easy to make, this drink is packed with protein, thanks to the addition of our smoothie mixer that includes four nutrient-rich whole foods: hemp, cacao, lucuma and maca.

By williamssonoma · From Open Recipes · 6 ingredients
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Why it works: Yogurt and agave work together. They rank in the top 7% of all ingredient pairs, and 59 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Yogurt + agavetop 7% of all pairs
    Aroma overlaplow
    Mentioned together59 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Yogurt + bananatop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together508 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Milk + bananatop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,464 recipes

    Shared aroma: 2-hexenal (green, leafy).

  4. Yogurt + milktop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,358 recipes

    Shared aroma: ethyl octanoate (fruity).

  5. Banana + agavetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together49 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the banana

How well each one fits the dish's main ingredients (yogurt, milk, agave):

  1. Vanillabetter flavor fit
  2. Blueberrybetter flavor fit
  3. Coconutbetter flavor fit
  4. Bananathe original

Fit is the average pairing score against yogurt, milk, agave. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).