Last week was the first week back to school for Laurel and Quill, after a long, and relaxing summer. We really had quite a mild summer here, with I believe only a couple of days over 100 degrees. That is really unusual, and we enjoyed it!

Well, the heat came with a vengeance, just in time for the first week of school, filled with near or at 100 degree days. So adjusting to and dealing with new carpools, new bus routes, new schools for both kids, multiple class supply lists and forms, and the return of the dreaded homework, became even more stressful with the unbearable heat. A couple thousand kids packed in at each school in the heat–oh…let’s just say even I wouldn’t be in a very good mood after coming home from school.

We all were in dire need of something quick, simple and healthy to cool us off.

A pineapple smoothie freeze hit the spot. Just load all the ingredients into a blender.

Non-fat greek style yogurt provides creaminess, along with a dose of protein and calcium.

Canned pineapple packed in its juice is a staple in my pantry. It’s so easy to pop open a can and use the fruit and the juice for a sweet and tart flavor.


Add some ice cubes.

I like to sweeten with stevia, to keep the calories and carb count down.

You can use honey or evaporated sugar cane crystals if you prefer, which I often do for the kids.  The taste of honey is particularly delicious with the yogurt. Remember to use honey only for children over the age of one year old.

Add the sweetener of your choice, and blend for a few seconds. Adjust taste and reblend if needed.

We all felt much better after drinking a cool mug of this.

Sometimes if I have an orange or tangerine, I’ll slice it up and put a slice on the bottom of each mug.

If you press down on the orange slice with the straw, you’ll then get some “pineapple-orange” flavored sips!

Pineapple Smoothie Freeze
Prep time
Total time
Cool, tart and refreshing on a sizzling hot day.
Recipe type: Snack
Serves: 4
  • 1- 20 oz. can Pineapple chunks, slices, or crushed; packed in juice, undrained
  • 1 c. non-fat Greek yogurt
  • 3 c. ice cubes (~24 medium sized cubes)
  • 2 T. Evaporated Sugar Cane Crystals or 2 T. Honey or 2-3 pkts. Stevia
  1. Place all ingredients into a blender and process for 30 to 60 seconds or until everything has been blenderized together. If you have a small blender, make half at a time.
  2. Taste, then if necessary, add more sweetener and reblend.
  3. Makes approximately 5-6 cups.
  4. Do not use honey for children under the age of one year.