Peanut Butter and Jelly Smoothie [Recipe]


Emily Dionne, RD

Emily Dionne, RD

A picture of the finished PB and J smoothie

Do you have fond memories of when peanut butter and jelly sandwiches were one of your lunch box staples? You can still enjoy that same flavor combination with a delicious “PB & J” smoothie.

In two simple steps, this nostalgically flavored beverage makes for an easy breakfast on the go, or a great post-workout snack.

The nutrition team at South Shore Health recommends the “PB & J” smoothie as a healthier alternative to the high-sugar, fast-food smoothies.

You can adjust the recipe to make an “AB & J” or a “CB & J,” version by substituting the peanut-based ingredients with those containing almond or cashew.


  • 1 cup ice
  • 6 ounces strawberries, hulled (about 1 1/4 cups)
  • 6 ounces raspberries (about 1 cup)
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 3 tablespoons honey
  • 2 tablespoons creamy peanut butter
  • 1/4 teaspoon kosher salt
  • 2 teaspoons coarsely chopped unsalted dry-roasted peanuts



  1. Place all ingredients except peanuts in a blender; blend until smooth. 
  2. Divide smoothie among 4 glasses; sprinkle evenly with peanuts. Serve immediately.

Serves: 4
Serving Size: 2/3 cup


Calories: 159
Fat: 5.8g
Saturated Fat: 1.3g
Protein: 5g
Carbohydrate 25g
Fiber: 4g
Iron: 1mg
Sodium: 165mg
Calcium: 42mg

This recipe originally appeared in Cooking Light.


For more information on nutrition services at South Shore Health, click here.