3/4 cup frozen Wild Blueberries, 1 tablespoon set aside
1 tablespoon lemon juice plus ½ teaspoon lemon zest (set aside some for garnish)
1-2 dates, soak in warm water for a few minutes
½ cup low-fat, plain strained yogurt
1 cup unsweetened vanilla almond milk
2 tablespoons chopped walnuts
1 teaspoon cinnamon

  1. In the blender, combine the cinnamon and walnuts and pulse to form a crumb-like texture.
  2. Remove the majority of the crumble from the blender and set aside.
  3. Add the remaining ingredients to the blender. Blend and add ice to thin as needed.
  4. Pour into glass.
  5. Mix the walnut crumble with the remaining frozen Wild Blueberries and use to top the smoothie.
  6. Garnish with lemon zest.