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This Rainbow smoothie recipe makes for a delicious and refreshing snack or light meal. Perfect for the warmer weather, these frozen fruit treats are a tasty way to get in some extra fruit.

  • Makes6
  • Prep time20 minutes, (+ freezing time)
Rainbow smoothie


  • 1 kiwifruit, peeled, chopped
  • ½ cup (135g) finely chopped drained canned pineapple
  • ½ cup (130g) finely chopped drained canned peaches
  • ¼ cup (40g) frozen blackberries
  • ¼ cup (40g) frozen raspberries
  • 500g vanilla yoghurt
  • 1 cup (250ml) skim milk
  • 1/3 cup (50g) frozen blueberries
  • ½ cup (75g) frozen strawberries

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line a baking tray with foil. Place the kiwifruit, pineapple and peach on the lined tray. Place in the freezer for 1 hour or until frozen.
  2. Step 2

    Blend the blackberries, raspberries, 1/3 cup of the yoghurt and 2 tbs milk in a blender until smooth. Pour evenly among 6 serving glasses. Place in the freezer while you prepare the remaining mixtures.

  3. Step 3

    Blend blueberries, 1/3 cup of yoghurt and 2 tbs milk in a blender until smooth. Pour among glasses. Return to freezer.

  4. Step 4

    Repeat, in 4 more batches, with remaining yoghurt and milk, starting with kiwifruit, then pineapple, then peach and finishing with strawberries, returning to freezer after each layer while you prepare the next. Remove from freezer 5 mins before serving.