FYI, I did find this smoothie rather tasty.  I liked the chocolate almond twist.  Getting little bits of sweet chocolate almond to chew on while you are drinking was a new, interesting, textural experience. 

 The first smoothie I ever tried to make was about 4 years ago when I was pregnant with Will.  One day I decided I needed to be eating more than pasta laden casseroles and cake (We ate “a cake” nearly every day for 9 months!)  I went to the store and picked up a bag of frozen berries.  My smoothie consisted of skim milk (cow) and frozen berries.  I tasted it and was shocked at how bland it was.  For some reason I thought the berries would have made it sweeter.  But then I thought about how much sugar people use when they bake with fruit.  So I threw a couple of packets of Splenda in and it was drinkable.

 This smoothie tasted better to me though.  Not as creamy as the pregnancy smoothie.  I like the subtle hint of creamy the almond milk lent. 

 Almond Milk, Blueberry, and Power Green Smoothie

 Note 1: My sister-in-law gave me a smoothie maker a few years ago for Christmas.  The Oster in the photo was nearly 20 years old and could not get the job done.  I remembered the smoothie maker and dug it out of a closet in my office.  I transferred the ingredients from the Oster to it and it worked like a charm!  I’m so glad I had it. And, now I’ll finally use it!  Thanks Lindsey!

Note 2: This recipe makes enough for 1 large smoothie or two small ones.  If you make 1, the calorie total for the entire recipe is ~285.

Note 3: To make the almond milk cubes I simply poured almond milk in an ice cube tray and then froze it.  I used Silk Pure Almond milk, with 60 calories per cup. A cup filled about 10 cube cups. And, I used a 100 calorie packet of dark chocolate almonds.